SLOW FOOD AND SOCIAL ORGANIZATION AS PROMOTERS OF DEVELOPMENT IN PANDEMIC TIMES

Abstract

Slow Food has the principle that food must be “good, clean and fair” which implies more conscious choices, preference for local products, observance of the cultivation method that must respect biodiversity and be purchased at a price that pays appropriately the farmers. On the other hand, in pandemic times, vulnerabilities have worsened, notably the hunger that affects millions of people around the world. Thus, the objective of the present article is to discuss the repercussions that the pandemic environment brought to urban consumers and agroecological producers. Methodologically, it is a theoretical essay with a qualitative approach. We reiterate the importance of the Slow Food as a promoter of local development, understanding that urban and rural are inseparable and food is the factor that connects them. The strengthening of relationships and networks around food promote food security, the preservation of knowledge, practices, traditions and biodiversity, the concept of belonging, the improvement of the quality of life and sustainable development.