fights to preserve British culinary heritage through the Chef Alliance and Forgotten Foods programmes (UK Ark of Taste). The Chef Alliance is a network of chefs committed to protecting Britain's edible biodiversity by cooking with Forgotten Foods, or foods that are produced on a very small scale and are being lost due to commercial varieties overtaking the market. The Forgotten Foods programme is part of the Slow Food International Ark of Taste. In 2014, the Chef Alliance had over 100 members, and now over 150 Forgotten Foods are recognized. Australia The Australian slow food movement aims to increase community awareness of the value from farm to market of good, clean, local food. A campaign is being mounted to have included in Slow Food International's Ark of Taste (nationally nominated threatened produce and food products) the following Australian foods: Kangaroo Island's Ligurian bee honey, the Queensland-native bunya nut, bull-boar sausage from Victoria, and Tasmanian leatherwood honey. The Netherlands In the Netherlands especially the Slow Food Youth Network (SFYN) is very active. SFYN is a worldwide network of young people creating a better future through food. SFYN believes that they, as young people, must play an important role in the future of food production and consumption. That is why they bring young consumers, producers, farmers, chefs and students closer together. In the Netherlands they do this through eat-ins, tastings, events such as World Disco Soup Day, the talkshow Als Warme Broodjes, campaigns such as food education and projects such as the SFYN Academy. Wine In 2010, Slow Food International began its independent Slow Wine project with the release of a wine guide. Prior to 2010, Slow Food worked with publisher Gambero Rosso to release a guide. The first edition of Slow Food's first solo effort was released in 1993, with the title "Slow Food guide to the wines of the world", translated into five languages and sold in more than 50,000 copies. The guide was an attempt to review not only the wines, but also the wineries and the people behind the bottle. Two editions of the guide have been published, also available in English. Criticisms Slow Food's aims have been compared to the Arts and Crafts movement's response to 19th-century industrialisation. Some of the criticisms aimed at the movement are socioeconomic. For example, without significantly altering the working day of the masses, slow food preparation can be an additional burden to whoever prepares food. In contrast, the more affluent society can afford the time and expense of developing "taste", "knowledge", and "discernment". Slow Food's stated aim of preserving itself from the "contagion of the multitude" can be seen as elitist. In 1989, Petrini visited Venezuela and began to recognize the socioeconomic barriers that many faced with regard to the slow food movement. To address this, he adjusted the slow food agenda to include an alternative food approach that favored healthy, local, community-based food consumption and production. While this made the slow food movement more accessible for many, it did not eliminate all of the socioeconomic barriers faced within the movement. See also Agroecology Ark of Taste Artisanal food Cittaslow Declaration for Healthy Food and Agriculture Good Food March Local food Low carbon diet Peasant foods Retail concentration Terra Madre Organic food culture Slow movement: Slow design Slow Money References Further reading Geoff Andrews, "The Slow Food Story: Politics and Pleasure" (2008: London, Pluto Press) Carlo Petrini, "Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair" (2007: Rizzoli International Publications) Carlo Petrini, "Slow Food Revolution: A New Culture for Dining and Living" (2006: Rizzoli International Publications) External links ,