Improving Food Culture, Essay Example

Improving Food Culture through Promoting the Principles of Slow Food USA

Part a: Formation

With the desire to improve the food culture of America, this project shall be dedicated to supporting the principles and objects of the Slow Food USA organization. What made the group specifically interested in what Slow Food USA offers is the fact that the organization does create a possible source of social attitude that would make it easier for them to develop an inkling to good and organic food that could sustain the society for decades amidst the impending problem of scarcity due to worldwide population explosion.

The modern human society today is used to eating pre-packed foods that have been processed in several food factories around the globe. Relatively, this culture has been a constant element that is pointed out by health professionals to be the reason behind the development of particular food-related ailments. It is for this reason that the group became interested in further exploring the course of operation of Slow Food USA which campaigns for the production and consumption of real food [non-processed and organic food choices].

Through research , this project shall create a vivid presentation on what the American food already looks like and how the principles of Slow Food USA could help in changing the said scenario hence creating a more improved health condition among the people and a more sustainable culture of eating for the sake o preserving food resources. Exploring the sources of good, clean and fair food, this project hopes to influence the readers’ understanding of their personal conditions of eating hence promoting sustainability overall. Relatively, through this approach, creating new visions of seeing the future of American food culture is expected to be established not only for a short time, but for the sake of long time social application of the principles of good eating habits among people of the modern society.

Part b: Timeline

Here is a table of scheduled tasks that the group members are supposed to be assigned into for completion and for the sake of the project’s complete realization. Following this schedule is expected to provide the group with a proper pace of developing knowledge and presenting good information that would be useful to everyone concerned and interested about the topic and organization being explored herein.

References

Slow Food USA: Portland. http://slowfoodportland.com/our-work/. (Retrieved on October 11, 2012).

Schor, Juliet; Taylor, Betsy (editors). Sustainable Planet: Roadmaps for the Twenty-First Century. Beacon Press, 2003.

Smith, Andrew (Editor). “Food Marketing,” in Oxford Encyclopedia of American Food and Drink, New York: Oxford University Press, 2007.

United States Department of Agriculture, USDA Economic Research Service: The Economics of Food, Farming, Natural Resources, and Rural America. “Briefing Rooms, Food CPI, Prices and Expenditures: Food Expenditure Tables”.