Slow Food Columbus seeks to create dramatic and lasting change toward a more sustainable food system. We work to promote foods grown, produced, and prepared here in Central Ohio, advocate for fair pricing in our food supply, and seek to bring our community together with events that are simply fun.

In the words of our parent organization, Slow Food International, which began in Italy, "Slow Food was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world."

We are guided by Slow Food International’s principle of “good, clean, and fair food for all.” Good meaning food should be of high quality, flavorful, and healthy. Clean in that production of food does not harm the environment. And fair in that food prices should be both accessible to consumers and earn producers a fair wage. We seek to strengthen these values by bringing people together through the common language of food. 

Slow Food Columbus is a volunteer-run nonprofit that relies on membership to support our initiatives.


To learn more about the Slow Food movement, please visit Slow Food USA and Slow Food International.



accessibility, visibility, EIJ

This year, we are committed to focusing on three main initiatives: 

Accessibility. We are aiming to increase accessibility to the organization, especially reaching out to members of the community who are not already engaged in the Slow Food Movement.

Visibility. We want to encourage more membership and increase visibility on social media by creating innovative and engaged programming.

Equity, Inclusion, and Justice. As we provide food education events and opportunities, we strive to consider EIJ in all we choose to do.


meet our 2021 board of directors

Mark Anthony Arceño
SFC Chair of Special Events and Programming

Doctoral Candidate and Food Anthropologist

I joined the Slow Food Columbus Board because I wanted the opportunity to help support and organize the efforts of our members. In my role on the Board, I am most interested in increasing the diversity of our membership and events, all while emphasizing what we can learn from the food we eat.
Katie Barr
SFC Secretary

Master’s student at U-M's School of Environment and Sustainability specializing in Behavioral Psychology and Sustainable Food Systems

I joined the Board because I believe the necessity and enjoyment of good food is something we can all agree on, no matter where you come from, or what you believe in. As a result, I feel it is important, now more than ever, to understand where our food comes from, to respect those who grow it, and to preserve the cultures and traditions behind it.
Jen Dyer
SFC Social Media Coordinator

Stylish pediatric endocrinologist and tech entrepreneur

I joined the Board because I am passionate about spreading good health with real food.
JP Fritz
SFC Treasurer

Owner, Lasting Impressions Event Rentals

I joined the Board because I love food—cooking it growing it, tasting it, and learning about it.
Katie Hart
SFC Chair for Public Outreach and Education

Business Growth Strategist

I joined Slow Food because I believe in the healing power of healthful foods and therefore act to share this power with my community. My desire is to teach others Why, Where, and What when it comes to locally sourced foods: why they should care, where to get it, and what they can do with it.
Christine Hawks
SFC Producer Panel Chair

Certified Farmers Market Manager of the Worthington Farmers Market

I joined the Slow Food movement because I believe that food is transformative. Through food, we have the ability to affect change in health and wellness, in access and equity, in education and understanding.
Trevor Horn
SFC Chapter Leader & Slow Food Reynoldsburg Coordinator

Reynoldsburg City School District - Agriculture Innovation Coordinator

I joined the Board to spread the word of Good, Clean, Fair Food for all. I aspire through the education system, to empower students with the knowledge to make informed decisions necessary to support sustainable practices. The goal is to close the gap between the farm and table, imbedding habits that stand for food with integrity.
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JP Fritz

SFC Treasurer Owner, Lasting Impressions Event Rentals I joined the Board because I love food—cooking it growing it, tasting it, and learning about it.