Slow Food Manifesto.pdf

Key Principles:

Promote "good, clean and fair" food
Support local cultures and food biodiversity
Use local, quality ingredients from farmers, herders, fishers, butchers, bakers, and artisans
Promote virtuously produced local foods, including those from Slow Food Presidia, Ark of Taste, and Terra Madre food communities

Objectives:

Inspire direct relationships between cooks and food producers
Promote products of Presidia and Ark of Taste, and "good, clean and fair" products made locally on a small scale
Communicate about small-scale farms and artisanal food producers
Promote membership in Slow Food association and develop local communities
Promote local gastronomic traditions and artisanal knowledge
Raise awareness about sustainable consumption choices

International Alliance Regulations:

Single project name and logo at international level
Translation of project name into local language allowed with approval from Slow Food Foundation for Biodiversity
Logo belongs to Slow Food and can be assigned to cooks and restaurants belonging to the project

Project Management:

Project can be started by national association, national coordinating group, or regional coordinating group
Organizations promoting the Alliance at national level can remove individual participants not respecting rules
Project is autonomously managed by recognized body at international level

Cooks' Involvement:

Cooks from any background and training welcome to join
Must be interested in safeguarding food biodiversity, gastronomic knowledge, and local cultures
Can cook in various settings, including restaurants, bistros, inns, hotels, and informal contexts
Must provide customers with information about ingredients and reasoning behind gastronomic choices
Must act "fairly" towards coworkers and pay fair prices to producers
Must facilitate and develop projects to protect biodiversity and participate in Slow Food's fundraising initiatives.