Slow Food as an Alternative Food Consumption: approaches, principles and product attributes

Authors

DOI:

https://doi.org/10.33448/rsd-v11i3.26771

Keywords:

Food Consumption; Alternative Food Consumption; Slow Food; Good Clean and Fair; Product Attributes.

Abstract

O objetivo deste ensaio conceitual é discutir o Slow Food como um consumo alimentar alternativo. O Slow Food foi apresentado ao longo dos anos sob diferentes abordagens e conotações. Consideramos que as dificuldades de interpretação do Slow Food como objeto de pesquisa no campo do consumo podem ser superadas por meio deste ensaio. Propomos que o Slow Food é um fenômeno de múltiplas abordagens e um consumo alimentar alternativo que também se relaciona com aspectos relacionais, sensoriais, temporais, sustentáveis, culturais e políticos. Além disso, são ampliadas as definições dos princípios do Slow Food e mapeados os atributos de seus produtos como consumo alimentar. Dentro dessa proposta, o Slow Food envolve preocupações com a aquisição, preparo e consumo de alimentos, com o meio ambiente e os diversos atores envolvidos na busca de uma alimentação boa, limpa e justa, ou seja, princípios oficiais do movimento. Os atributos dos produtos do Slow Food podem ser resumidos em alimentos saudáveis, nutritivos, naturais, frescos, sazonais, regionais, ecologicamente corretos e socialmente justos, produzidos por pequenos produtores locais, para os quais é importante reduzir os danos ao meio ambiente, evitando e condenando o uso de métodos de produção que empobrecem ou poluem a terra e os recursos hídricos. Esses produtores, por sua vez, são valorizados e remunerados de forma justa.

Author Biographies

Érica Maria Calíope Sobreira, Universidade Federal do Paraná

Érica Maria Calíope Sobreira is a PhD student and researcher at the Federal University of Paraná, Curitiba, Brazil. She holds a Master’s Degree in Administration and Controlling from the Federal University of Ceará. Her research interests lie on Consumer Behavior and Sustainability.

Danielle Mantovani, Universidade Federal do Paraná

Danielle Mantovani is an Associate Professor of Marketing, (Ph.D., Universidade Federal do Paraná, Brazil), Assistant Professor of Marketing, researcher at the Federal University of Paraná, Curitiba, Brazil. Her research interests include Consumer Goals and Emotions, Green Consumption, Social Class and Pro-social Behavior.  

Áurio Leocádio, Universidade Federal do Ceará

Áurio Lúcio Leocádio is a professor and researcher at the Federal University of Ceará, Fortaleza, Brazil. He holds a PhD in Administration from the University of São Paulo, São Paulo, Brazil, and a Post-PhD from the Higher School of Advertising and Marketing, São Paulo, Brazil. His research interests lie on Marketing and Sustainable Consumption.

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Published

06/03/2022

How to Cite

SOBREIRA, Érica M. C.; MANTOVANI, D. .; LEOCÁDIO, Áurio . Slow Food as an Alternative Food Consumption: approaches, principles and product attributes. Research, Society and Development, [S. l.], v. 11, n. 3, p. e53111326771, 2022. DOI: 10.33448/rsd-v11i3.26771. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/26771. Acesso em: 19 jun. 2024.

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Human and Social Sciences