Slow Food como Alternativa de Consumo Alimentario: enfoques, principios y atributos del produto
DOI:
https://doi.org/10.33448/rsd-v11i3.26771Palabras clave:
Consumo de alimentos; Consumo de alimentos alternativos; Slow food; Bueno limpio y justo; Atributos del producto.Resumen
El propósito de este ensayo conceptual es discutir Slow Food como una alternativa de consumo de alimentos. Slow Food se ha presentado a lo largo de los años bajo diferentes enfoques y connotaciones. Creemos que las dificultades de interpretar Slow Food como objeto de investigación en el campo del consumo pueden superarse a través de este ensayo. Proponemos que Slow Food es un fenómeno de múltiples enfoques y una alternativa de consumo alimentario que también se relaciona con aspectos relacionales, sensoriales, temporales, sostenibles, culturales y políticos. Además, se amplían las definiciones de los principios de Slow Food y se mapean los atributos de sus productos como consumo alimentario. Dentro de esta propuesta, Slow Food involucra la preocupación por la adquisición, preparación y consumo de alimentos, por el medio ambiente y por los distintos actores que intervienen en la búsqueda de una alimentación buena, limpia y justa, es decir, principios oficiales del movimiento. Los atributos de los productos Slow Food se pueden resumir en alimentos sanos, nutritivos, naturales, frescos, de temporada, regionales, ecológicamente correctos y socialmente justos, producidos por pequeños productores locales, para quienes es importante reducir los daños al medio ambiente, evitando y condenando el uso de métodos de producción que empobrecen o contaminan la tierra y los recursos hídricos. Estos productores, a su vez, son valorados y remunerados justamente.
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