Slow Food in a Fast Food World: American Collegiate Chapters’ Approaches to Food Production Issues (Update 3)

I am now working on the final phase of my research project: editing the paper I wrote in Italian. Since my last update, I have researched food insecurity in the US, explored similar research projects, and spent about thirty hours writing my paper.

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Slow Food in a Fast Food World: American Collegiate Chapters’ Approaches to Food Production Issues (Update 2)

After several days of intense reading, I have now explored two of my three topics in depth and created a rough outline for these two sections of my paper. While in many cases the situation was more serious than I expected, it is wonderful to know that there are organizations actively working to alleviate the problem.

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Slow Food in a Fast Food World: American Collegiate Chapters’ Approaches to Food Production Issues (Update 1)

My project can be divided into roughly four stages. Beginning in January, I contacted all collegiate Slow Food chapters who had contact information listed, asked for interviews, received appropriate paperwork, and set up appointments. This phase took far more patience than expected: of the twelve chapters I contacted, I received responses from six groups, and only three have led to interviews so far. This situation does not entirely adversely affect my project, as my research focuses on active Slow Food chapters. Moreover, the chapters that participated organize a large variety of events and discuss many different topics.

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Slow Food in a Fast Food World: American Collegiate Chapters’ Approaches to Food Production Issues (Abstract)

The Slow Food movement began in Italy in 1986 in response to the opening of a McDonald’s in Rome. The organization encourages the production of foods that are “good, clean, and fair.” Its supporters believe that food should be high-quality, local, organic, healthy, and produced in a humane and environmentally-friendly manner. The group’s primary aim is to educate the public on problems in food production and to support farmers who produce food that meets these standards. By endorsing the use of food produced locally, the organization also protects regional and traditional cuisine. Today, Slow Food is a worldwide movement with approximately 78,000 members.[1]

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