1. ECOGASTRONOMY
The Latin term ‘eco’ refers to how organisms relate to their environment, and, according to food
philosopher Jean Anthelme Brillat-Savarin, ‘gastronomy’ is the intelligent knowledge of whatever
concerns man’s nourishment. While gastronomy tends to be associated with of luxury and indulgence
and eco with sacrifice, ecogastronomy advocates neither extreme. Instead, ecogastronomy promotes
values-based consumerism representing a fusion of pleasure and principles.
Ecogastronomy is for busy people who want to make the most of their time with family and friends and
learn how to maximize the impact of their consumer money for social, political and environmental
change. Rather than promoting an ideal model impossible to achieve, ecogastronomy focuses on the
process of positive, thoughtful living where every little bit counts. Ecogastronomy is a way to guarantee
that our future is delicious, diverse, healthy, humane, and sustainable.
Takeaways:
• Make people become aware of the larger impacts of their food choices- locally and on a global
level.
• Encourage people to make small changes in their food choices that are doable within their
existing schedules.
SLOW FOOD
Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 by
Carlo Pertini to counteract fast food and fast life, the disappearance of local food traditions and people’s
dwindling interest in the food they eat where it comes from, how it tastes and how our food choices
affect the rest of the world.

2. Philosophy
Everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage
of food, tradition and culture that make this pleasure possible. Our movement is founded upon this
concept of eco-gastronomy – recognition of the strong connections between plate and planet.
The organisation believes that the food we eat should taste good; that it should be produced in a clean
way that does not harm the environment, animal welfare or our health; and that food producers should
receive fair compensation for their work.
We should make ourselves co-producers, not consumers, because by being informed about how our food
is produced and actively supporting those who produce it, we become a part of and a partner in the
production process.
Takeaways:
• Excellent food and drink should be combined with efforts to save traditional and indigenous
grains, vegetables, fruits, etc that are disappearing due to the [prevalence of convenience food
and industrial agribusinesses.
• Encourage people (especially children) to be adventurous tasters. Taste education is imperative
to food knowledge.
• Link producers and co-producers, e.g.: by shopping at Farmers Markets.
• Moral purchasing of foodstuffs produced by locals, using methods that are morally acceptable to
the consumer.
JAMIE OLIVER’S FOOD REVOLUTION
Jamie’s Food Revolution in schools is about getting rid of the junk and replacing processed food with
meals cooked from scratch with fresh ingredients.
Core values for school food
F is for food quality
Quality fresh food ingredients.
Understanding food, and knowing how it should taste.
Cooking food with love.
M is for must haves
Every child must have protein, carbohydrate and vegetables on their plate.
Children must have what they need, not just what they want.
Children must have a try.

3. B is for belief
Belief that you can do it.
Belief that you are making a difference.
Belief that you and your school cooks are some of the most important workers in the country today.
Takeaways:
• Encourage people to eat freshly cooked food made with fresh ingredients instead of processed
or reheated meals.
• Everyone should learn how to cook and get busy in the kitchen and involved in the food they eat.