Bringing ‘slow food’ back to Eugene
Building a community around sustainable food.
By Vanessa Salvia
Founding Chair, Slow Food South Willamette
Editor’s Note: Vanessa Salvia is a Lane County Master Recycler. Learn more about this Lane County Waste Management program and sign up for this free 10-week course today.
The way we produce, distribute, and consume food has an enor mous environmental footprint. And data shows that 30% to 40% of what is grown and produced never gets eaten at all. Addressing that starts with how we think about food itself. That's the idea behind Slow Food, a global grassroots movement founded in Italy in 1986 that is organized around supporting good, clean, and fair food for all.
Eugene previously had a Slow Food chapter, but it had been dormant for more than a decade. In February 2026, my co-chair Rocky Maselli, owner of Osteria DOP, and I relaunched it as Slow Food South Willamette.
This September, I'll travel to Terra Madre Salone del Gusto in Turin, Italy, as a delegate, connecting with the global Slow Food community and bringing that inspiration back to Eugene. Our goal is to build a local network of eaters, farmers, chefs, and organizations who believe food should be good for people, clean for the planet, and fair to those who grow it.
A food system built on local sourcing and seasonal eating means fewer food miles, less packaging, and less waste. When we value the labor behind food, we're far less likely to throw it away. When we know our farmers, we can buy what's in season. Knowing how to prepare the food means we’ll be more likely to use what we buy. Our area has deep roots in local and organic food, and Slow Food South Willamette is a way to put those values into practice. We're focused on bringing people together through tastings, farm events, and dinners that spotlight local producers and the restaurants that support them. In 2027, we'll launch the Snail of Approval, a recognition program for businesses that demonstrate Slow Food values.
On Nov. 2, we'll host a tasting and book signing at Osteria DOP featuring the Culinary Breeding Network. For nearly two decades, the CBN has been doing groundbreaking work on radicchio. The event will highlight the history, culture, botany, growing practices, and recipes of this underappreciated winter vegetable. Details are still being worked out, so visit the website slowfoodsouthwillamette.org to stay updated and sign up for the newsletter. We also have an Instagram and a Facebook group.
About the author
Vanessa Salvia is the founding chair of Slow Food South Willamette. She is a journalist and editor with a focus on food, a Master Food Preserver, and a Master Recycler. She has volunteered with local food rescue organizations for more than eight years, including the Eugene Area Gleaners, where she served on the board. To learn more or get involved, contact Vanessa at [email protected].
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