• Working with Slow Food Asheville’s “Ark of Taste” and “Heritage Story Bank,” where local culinary traditions and foods are recorded and celebrated

• Preserving and promoting local and traditional food products, along with their lore and preparation

• Forming and sustaining seed banks to preserve heirloom varieties in cooperation with local food systems

• Organizing small-scale processing (including facilities for value-added production and short run products)

• Organizing celebrations of local cuisine with neighboring chapters like Slow Food Upstate and Slow Food Asheville.

• Promoting “taste education”

• Educating consumers about the risks of fast food

• Educating citizens about the drawbacks of commercial agribusiness and factory farms

• Educating citizens about the risks of monoculture and reliance on too few genomes or varieties

• Developing various political programs to preserve family farms

• Lobbying for the inclusion of organic farming concerns within agricultural policy

• Lobbying against government funding of genetic engineering

• Lobbying against the use of pesticides

• Teaching gardening skills to students and prisoners

• Encouraging ethical buying in local marketplaces

Food is a common language and universal right. Slow Food envisions a world in which all people can eat food that is good for them, good for the people who grow it and good for the planet.