Recent political events, the obesity epidemic, the green and Slow Food movements, and contemporary writers have all inspired Sue Muncaster to establish the Ecogastronomy Initiative. The guiding principle is that there is a direct connection between how food is produced and consumed and the physical, environmental and socio-political dilemmas facing the modern world. In response to industrialization’s destruction of our health, the environment, and our communities, the Ecogastronomy Initiative was formed to motivate people to live by the principles that will guide us toward an ecologically healthy, culturally and gastronomically rich, and humane world.
In addition to making sustainable food choices, the Ecogastronomy Initiative encourages a revival of the kitchen and the table as centers of pleasure, culture, and community. It gives people the skills they need to slow down, eat well, and reconnect with a more harmonious rhythm while enjoying the best of modern life. Rather than preaching gloom and doom and an ideal impossible to attain, the Initiative assumes you have the common sense to know something is wrong and encourages participation at any level.