“I feel it is an obligation to help people understand the relation of food to agriculture and the relationship of food to culture.” As a chef and supporter of the organic food movement, Alice Waters has taken it upon herself the responsibility of informing the public and school children on the importance of cooking both locally and sustainably grown food. Her passion for a “good, clean, and fair” food economy and the way she advocates for it has resulted in many contributions to the foodservice industry. She started with the future of our society and culture: children. In 1996 Alice Waters created the Edible Schoolyard at Berkeley’s Martin Luther King, Jr., Middle School. “Right there, in the middle of every school day, lies time and energy already devoted to the feeding of children. We have the power to turn that daily school lunch from …show more content…
Slow Food was created in 1986 by an Italian man Carlo Petrini. Slow Food had the main purpose to stand up against fast food chains and maintain traditional and local food. The Slow Food movement has spread internationally since its creation, changing the world by supporting the idea of fresh, clean and fair food. Food that is good for the consumer, the grower, and the planet. When asked in an interview “What does it mean a slow food culture?” Waters replied with “I believe that we are what we eat. When we eat fast food we adopt the value culture of cheap and easy. We are digesting the values of dead food and it changes our values. So we value things differently, and want all our lifestyles fast, cheap and easy. In France I used to go to the market twice a day. Children were going home for lunch. You waited in line for a half baguette. Students had free passes to museums. One felt that education was important. All of this is slow food culture in my mind. Then the French changed and became fast food, so I came to