Slow Food

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MARKETING RESEARCH AND INFORMATION

B 93/12-13

INDEX:
1. INTRODUCTION ............................................................................................ page 2 a. SITUATION ANALYSIS ........................................................................ page 2 b. EXAMPLES ........................................................................................ page 3 c. PROBLEM STATEMENT ...................................................................... page 5

2. OBJECTIVES .................................................................................................. page 6 a. PRIMARIES ....................................................................................... page 6 b. SECUNDARIES ................................................................................... page 6

3. METHODOLOGY ............................................................................................ page 7 a. QUESTIONARIES ............................................................................... page 7 b. FOCUS GROUP .................................................................................. page 7

4. REPORTING ................................................................................................... page 7

5. TIMING ......................................................................................................... page 8

6. COSTS ........................................................................................................... page 9

7. REFLECTION AND APPROPRIATENESS ............................................................ page 10

8. APPENDIX ..................................................................................................... page 11

9. BIBLIOGRAPHY .............................................................................................. page 17

Page 1 of 18 B 93/12-13

1.

INTRODUCTION

SITUATION ANALYSIS
To understand what is slow food is necessary tell and understand what is the cooking. Cooking is a primary element that people need in their lives because focusing on Maslow’s pyramid, the necessity to eat is on the first step; physiological needs. Nowadays, cook is important and to try to have a healthy life also, and if we combine a healthy life with good cooking elements, you can get a balanced life. According to The Slow Food International Movement, it was created to combat the problems in obtaining food chain and promoting the local small business with a political program against globalization of agricultural products. Carlo Petrini was the creator and founder of this project of Slow Food. In the 70’s, Petrini began to contribute culinary articles in a communist daily newspaper called “Il manifesto” and other called “l’Unità”. He, also, is an editor of multiple publications of Slow Food Editor. Therefore, the Slow Food movement trying to fight these bad habits from people and different business also, to give them awareness that what we eat and the process involved having a meal in a restaurant, in a store or even in your home, is really important. The slow food not is only concerned about people habits of eating well and with good products but also cares about environmental and animal issues.

Today the people are not worried about what they eat and used to eat poorly and fast, people choose to eat faster and bad before that eating well. People take for granted that is not important to choose the right food or when they go to the supermarket or choose the right restaurant to eat better but it is equally important than as breathing or rest, and if we do not concerned about what eat, we cannot get a healthy life.

Logo concept of slow food in a restaurant in Santorini, Greece. Wikipedia, Slow Food.

The main driver of the Slow Food international movement is Carlo Petrini who founded the association and showed it around the world to different interested people and business. Petrini promoted the Slow...
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