International Journal of Innovative Research and Knowledge Volume-2 Issue-5, May-2017 www.ijirk.com Page 1 INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH AND KNOWLEDGE ISSN-2213-1356 www.ijirk.com The Effect of Slow Food Movement on Restaurants: The Case of Seferihisar “Sefertası” Sinan GÖKDEMİR a , Serdar SÜNNETÇİOĞLU b aCanakkale Onsekiz Mart University, Faculty of Tourism, Department of Travel Management and Travel Guidance b Canakkale Onsekiz Mart University, Faculty of Tourism, Department of Gastronomy and Culinary Arts Adresses: Çanakkale Onsekiz Mart University, Tourism Faculty, Terzioğlu Campus, Çanakkale-Turkey Abstract The Slow Food movement has three dimensions which began in Italy at the town of Bra in 1986. These three dimensions are: Good, clean and fair. First dimension is Good and it covers the real taste, aroma and appearance of the food. Second dimension is clean and it covers sustainability that means production methods which don’t damage the ecological system, respect the bio-diversity and foods which are safe for human health. Last dimension is fair and it covers the social sustainability which means that workers are not exploited during production. The dimension of fair also covers a fair price for both producer and consumer. The aim of the study is to express how to implement all the processes from purchasing to serving and what to focus on in the slow food movement. In this context it was presented as a case study of a restaurant named “Sefertası”, which is part of the Cittaslow network in the town of Seferihisar, in the Province of İzmir. A semi-structured interview form was used to collect data and face to face interviews were conducted with the business manager. Descriptive analysis of the qualitative research methods were applied to data analysis. As a