Characterized by Slow Food International as “good, clean, and fair food，” slow food must enrich the eaters' life，have no negative impact on human or environmental health，and compensatefairly for food producers' work.

　　The average American meal travels about 1,500 miles to its final destination, with producing of food traveling by plane from overseas and other items shipped across the country.

　　However，cost for food travel and heavy processing are not the only problems in the foodindustry that the environment faces. Industrial agriculture also has unsustainable practices likeinefficient water use and decreased biodiversity. Our ideas in feeding ourselves are exceptional,but at various points our technologies come into conflict with nature's ways of doing things. A great many of the health and environmental problems created by our food system owe to our attempts tooversimplify natures complexities, at both the growing and the eating ends of our food chain.

　　“Slowing” food, by purchasing locally and sustainably, allows consumers to reduce theimpact of “food miles” and develop a closer relationship with their food producers.“ We need tochange our food system，” said David Prior, organizer of Slow Food Nation Eat­In. “Our currentfood system is sick and we need to support farmers and agriculture to ensure that everyone has theright to nutritious food.”

　　1．The main idea of the passage can be summarized as________.

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