Alongside the negative health outcomes of fast food are the environmental influences of industrialized food production and management of food waste.

　　Slow Food is a global food network, founded in 1989 in Italy by food activist Carlo Petrini, which has grown to over 100,000 members across 153 countries, including 31 local branches within Australia. Slow food is good, clean and fair food. People who eat slow food believe that the food they eat should taste good; that it should be produced in a clean way that does not harm the environment or our health; and that food producers should receive fair reward for their work.

　　Slow food movement has arisen to fight against fast food and fast life, by encouraging us to revalue the time we spend in preparing, sharing, and consuming food. It aims to enhance the personal connection between food producers and consumers, and reduce our reliance on mass­produced foods purchased from supermarkets.

　　It also advocates for environmental agricultural techniques and encourages the reduction of food additives. Perhaps most importantly, it attempts to show how we can revalue the time we spend on food so as to spend in quality food time for our personal (mental and physical) and collective (social, cultural, and environmental) benefits.

　　Slow Food guides us to take the time to enjoy one of life?s daily pleasures. There?s no doubt that cooking and eating in general is a lot more enjoyable for life when we?re not slaves of time. “Time” serves as a key factor for people?s interest in Slow Food as a form of reasonable consumption, but also a key challenge in terms of adopting a Slow Food lifestyle. And that?s why everybody is always in a hurry, because they don?t actually value that that?s an important thing to stop. Slowing down requires one to spend more time in educating oneself about food and then obtaining ethically produced food (放心食物)．

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