The way of thinking and acting that Slow Food proposes goes well beyond food and food systems. The idea of “slow†brings tradition to life, and links the quality perceived in products with the social and environmental quality of their production, and places of origin. An international seminar on the design implications of the Slow Model takes place in Milan on Friday 6 October. Supported by the Slow Food Movement, the University of Gastronomic Sciences, the Istituto Europeo di Design and Domus Academy, its Scientific Committee includes Giulio Ceppi, Ezio Manzini and Anna Meroni. For information contact Giulia Simeone: dis@polimi.it
