Slow Food is an international movement founded by Carlo Petrini in 1989. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristics of the local ecosystem. It was the first established as part of the broader Slow Movement. The movement has since expanded globally to over 150,000 members in 150 countries. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.
The University of Gastronomic Sciences, founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna, is a ministerially recognized, private non-profit institution.
Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.
The result is a new professional figure—the gastronome—skilled in the production, distribution, promotion, and communication of high-quality foods. Gastronomes are the next generation of educators and innovators, editors and multimedia broadcasters, marketers of fine products, and managers of consortia, businesses, and tourism companies.
UNISG students, hailing from around the world, gain dynamic experiences in artisanal and industrial food production, thanks to complementary education in both sciences and humanities, sensory training, and hands-on learning during study trips across five continents.