Chefs have a fundamental role to play in safeguarding the biological and cultural diversity of our food. They are the best interpreters of our local areas and can promote local products with skill and creativity, raising the profile of the custodians of biodiversity.
THE VENUE• Indicating on the menu the name of the supplying producers, especially in the case of Presidia products. They can, for example, be listed on a separate page. • Displaying Alliance communication materials and communicating on its website that it belongs to the Alliance. • Never using the Slow Food logo (the snail) in its communication or on its menus.• Organizing, at least twice a year, an event dedicated to the projects, and donating part of the proceeds to the local Slow Food convivium to support its biodiversity-protection projects.• Guaranteeing working conditions that respect that rights of its workers and paying a fair price to producers.
• Include regularly Ark of Taste products, wild products and Presidia products as required by the Canadian program. o A minimum of 3 wild products on menu, fresh or transformed for conservation purpose. o A minimum of 3 Canadian Ark of Taste products, preferably available in the same region or the venue. o One Canadian Presida products when possible.
• In the case of Ark of Taste products or Presidia, being indicated on the menu with the logos provided by Slow Food, undertaking not to pass the logos on to others and to use them according to the regulations, at the risk of expulsion from the project.
A key must be provided for the logos, using the following explanatory phrases: - Ark of Taste logo: The Ark of Taste is a catalog of foods that belong to the culture and traditions of the whole world and which risk disappearing.
- Slow Food Presidium logo: The Presidia are Slow Food projects that protect small-scale, quality foods made using traditional techniques and at risk of extinction.
- Slow Fish logo: Slow Fish is a Slow Food international campaign that promote sustainable practices of fishing communities while suporting local small scale artisanal fishgeries.
- Wild product logo: Usage of wild foods is promoted by Slow Food in Canada as part of a common thread in canadian culinary cultures.
Communication materials and menus bearing the logos indicated above or the Slow Food Chefs’ Alliance logo and not provided directly by the Slow Food Foundation for Biodiversity must be approved in advance by the Slow Food Foundation.