Slow Food: The History of an Idea

Slow Food was started by Carlo Petrini and a group of activists in the 1980s with the initial aim to defend regional traditions, good food, gastronomic pleasure and a slow pace of life. In over two decades of history, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics and culture. Today Slow Food represents a global movement involving thousands of projects and millions of people in over 160 countries.

Slow Food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.

Our approach is based on a concept of food that is defined by three interconnected principles: good, clean and fair.

  • GOOD: quality, flavorsome and healthy food

  • CLEAN: production that does not harm the environment

  • FAIR: accessible prices for consumers and fair conditions and pay for producers


Our network


Slow Food involves millions of people passionate about good, clean and fair food. Our network of chefs, youth, activists, farmers, fishers, experts and academics is made up of a series of sub-networks:




Slow food Udaipur

Slow Food Udaipur is a local solidarity network of primary producers, farmers, grandmothers, chefs, activists, natural healers, suppliers, distributors and consumers that embrace the Slow Food philosophy of good, clean & fair food for all.

Slow Food Udaipur provides a platform to build consciousness about the food we eat in Udaipur. It seeks to connect urban consumers with farmers, chefs and others directly working with food – to learn about good, clean & fair food which prioritizes health and nutrition, environmental sustainability, local cultural practices and the opportunity to directly support small-scale organic farmers working on agro-ecology. It also provides an opportunity to regularly gather and meet with like-minded individuals: to share tasty nourishing food and healing conversations, to deepen our knowledge about forest foods, traditional foods and our grandmother’s Desi (local) recipes and to explore how to lead more sustainable and happy lifestyles.




The Slow Food Udaipur will aim to form a food network of small-scale farmers, primary producers, distributors, grandmothers, chefs, activists, natural healers like naturopaths and Ayurvedic doctors, and consumers to improve our consciousness about food and to implement good, clean, and fair food for all.



1. The Slow Food Udaipur will promote the Slow Food philosophy of Good, Clean & Fair food.

Good stands for the high-quality in taste, health, as well as appropriateness to our culture. Clean means free of chemicals and safe for the environment. Fair indicates fair prices to both producers and consumers.

2. To connect, support and promote a vibrant community of small-scale, traditional and local farmers & producers, chefs, grandmothers, natural healers, activists and consumers.

3. To create a platform for local, genuine, organic and natural farmers and primary producers to meet and to sell their produce directly to customers.

4. To promote local seeds and greater biodiversity among rural small-scale farmers and producers and urban gardeners, chefs, and organic shops.

5. To build and support distribution networks committed to provide organic produce at reasonable rates through organic shops, festivals, stores, hotels, and restaurants.

6. To popularize Mewari gastronomic principles of growing, cooking and eating among chefs, grandmothers, housewives/husbands, caretakers, etc. and to revive forgotten grains, local food processing techniques and traditional cooking methods and recipes through the sharing of Desi knowledge.

7. To educate consumers through publications, videos, taste food festivals, workshops, campaigns, discussions and interactions with the local community on the principles of Good, Clean and Fair food and on reviving traditional knowledge.

8. To educate students in agricultural universities, medical colleges, hotel management institutes and schools, on the principles of Good, Clean and Fair for raising awareness about food in relation to health, environment and happiness.


The Core Group of Slow Food Udaipur consists of 13 Slow Food founder members:

  • Mr. Manish Jain

  • Mrs. Vidhi Jain

  • Mr. Surendra Gandhrva (sunny)

  • Mr. Manoj Prajapat

  • Dr. GP Singh Jhala

  • Dr. Sanjay Maheshwari

  • Dr. Nishtha Jain

  • Mrs. Pushpa Verdia

  • Mrs. Kiran Janve

  • Mrs. Jyoti Dhabhai

  • Mr. and Mrs. Ashok Manthan

  • Mrs. Julie Jain

  • Mr. Rohit Kumar Jain 

Slow food Udaipur face book