It all started with the Slow Food Community back in 1986, when the fast food industry was hitting on our plates and less and less human dignity and philosophy could be found in the food industry. “Slow Food strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader slow movement. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.” The idea to bring the chefs back to their backyards and conceive their menus according to local and seasonal food has now been integrated by many Michelin Chefs too. If possible organic even goes without saying.
Check out Biovrac on FB for shopping groceries according to season and the most local possible.
Slow in schools
Back in the 90s, when I was finishing my Sociology of Education degree in ULB, it was already very clear that kids in schools were experiencing some kind of depression because of the stress they were going through and the lack of assistance (and tools) their teachers had back then. I had already proposed in my thesis to introduce meditation as well as yoga and sophrology – a structured method created to produce optimal health and wellbeing – in schools to reduce the stress and the depression. This was totally out of Mars in those days. Nowadays, mindfulness is fancy and new enlightened teachers are surfacing and proposing their own tools to their little students.