The 5th International Slow Food Congress took place from November 8th to 11th in Puebla, Mexico, convening 600 people from more than 130 countries. The Congress elects the executive body and decides upon future strategies.


This year, a group of students from the University of Gastronomic Sciences joined with the Youth Food Movement Delegation from Slow Food USA to present a proposal.

The two groups united to join forces in forming a global network with their fellow students around the globe– to promote and academic discourse and share resources and experiences – in an effort to promote food production and consumption that is good, clean, and fair.”

The groups outlined some of the important key goals, including:

Encourage Slow Food convivia to involve youth in their activities and increase youth membership.
Develop university-based convivia around the world.
Integrate students and young people into various levels of Slow Food leadership, with the aim of having a youth representative in each national board.
Create new methods of communication and engagement centered around the international youth food movement.