SLOW: Sustainable, Local, Organic, and Whole

The slow movement is a philosophy that advocates a cultural shift toward slowing down life’s pace. It began with a protest against the opening of a McDonald’s restaurant in Rome in 1986 that sparked the creation of the slow food movement. Over time, this developed into a subculture where the “slow” epithet has been applied to a variety of activities and aspects of life.

Stress is leading to unprecedented health problems. “Stop the world I want to get off” is a feeling we all have sometimes.

Why is this happening? What is wrong? What are we searching for? The one thing that is common to all these trends is connection. We are searching for a connection. We want a connection to people – ourselves, our family, our community, our friends, – to foodto place (where we live), and to life. We want a connection to all that it means to live – we want to live a connected life.


Slow Villages was conceived by I am Peru. It is an organic development of the slow movement philosophy, adapted for rural communities in developing countries. The principal goals are to create a better quality of life and cultivate a more conscious society by converting tradition and daily activities into economic stimulants, fomenting human potential.



The Slow Food movement is a global initiative focused on encouraging people to stop eating fast food, instead of taking the time to prepare and eat whole, locally sourced foods. The focus is not only on nutrition but also on preserving culture and heritage as it relates to food.

In over two decades of history, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics, and culture. Slow Food has grown into a global movement involving millions of people, in over 150 countries.

Traditional knowledge is part of biodiversity, and has allowed generations of farmers to cultivate the most difficult land, and to transform milk, meat, grains, fruit, and vegetables into thousands of foods: bread, couscous, cheese, salami, preserves, sweets…

Protecting biodiversity means respecting all diversities, places, bodies of knowledge, and cultures. It means growing many different things but on a small scale. It means producing less, but giving more value to what is produced, and minimizing waste. It means eating mostly local food. It means promoting a system that is balanced, durable, and sustainable. It means protecting the small-scale farmers, fishers, and herders who understand the fragile equilibriums of nature and work in harmony with ecosystems. This is why Slow Food believes it is possible to feed the planet and guarantee good, clean, and fair food for everyone, by starting from biodiversity.


Making life better for everyone living in an urban environment improving the quality of life in the cities, resisting the homogenization and globalization of towns around the globe, protecting the environment, promoting cultural diversity and uniqueness of individual cities, providing inspiration for a healthier lifestyle.


Slow tourism is an approach to travel that emphasizes connection: to local people, cultures, food and music. It relies on the idea that a trip is meant to educate and have an emotional impact, in the present moment and for the future, while remaining sustainable for local communities and the environment.

For the visitor the impact that these connections have on you will last a lot longer than with traditional tourism.