Instead of buying time by consuming convenience foods and processed foods, spend time preparing food for yourself and the people you care about. Instead of gulping down a meal to get on to the next activity, make the meal the activity itself—enjoying the food and one another’s company.

Processing food often uses large quantities of energy and other resources for packaging and shipping, which contributes to climate change and environmental degradation. Working conditions in processing plants are often risky and underpaid. Furthermore, the nutritional content of food degrades when it is processed.

Slow food can save you money and give you more control over the food on your plate. Practice mindfulness and intentionality when preparing and eating food.

More Information

Slow Food USA
Slow Food USA seeks to create dramatic and lasting change in the food system. They reconnect Americans with the people, traditions, and environment from which food comes. They provide information about their programs, events, campaigns, and local chapters on their website.

Article: How I beat KFC’s ‘family meal’ challenge
A KFC commercial argued that a family meal couldn’t be made for less than $10. One man took on the challenge and came out ahead.

World Community Cookbooks
The Mennonite Central Committee has put together some great cookbooks and resources emphasizing simplicity and eating in the spirit of "More With Less." The feature basic, unprocessed ingredients and are easy and flavorful.

Some Actions to Get You Started

Lead a cooking workshop using fresh fruits and vegetables with your RE classes. Have the youth group partner with a local school or childcare center to make a healthy snack like fresh salsa or smoothies.

Have a Slow Food Community Dinner Night. Congregants sign up to host dinner parties with slow food in mind. Share a grace before the meal, such as this example.

For additional resources and links to learn more, go to the Still Hungry for More Information and Ethical Eating CSAI pages.

Photo, flickr/Creative Commons: Andy Ciordia, Slow Food in the Piedmont of North Carolina