Slow Food's approach to agriculture, food production and gastronomy is based on a concept of food quality defined by three interconnected principles:GOOD a fresh and flavorsome seasonal diet that satisfies the senses and is part of our local culture;CLEAN food production and consumption that does not harm the environment, animal welfare or our health;FAIR accessible prices for consumers and fair conditions and pay for small-scale producers.
Obviously, the movement's impact is increasing exponentially. Rather than going for convenient pre-made foods, many chefs and individuals have turned back to making everything from scratch. While returning to artisanal methods of preparing foods is just one part of the movement, it is one of the more important tenets in terms of keeping with the Slow Foods philosophy. According to Chris Miracolo of highly esteemed farm-to-table restaurant Max's Harvest, "The benefits of making things from scratch is that you actually know what goes into your food. You see less chemicals: you're not worried about shelf life for shipping. From a chefs standpoint, you actually know what you're serving your customers."
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