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Slow Food Chefs’ Alliance: the requirement to be a member

History

The Slowfood Chefs’ Alliance was founded in 2010, following a meeting at Terra Madre Salone del Gusto, in Piedmont. On that occasion, a group of chefs from all over the world came together to discuss the need to join forces to promote sustainable and environmentally friendly cuisine.

Objectives

The objectives of the Slow Food Chefs’ Alliance are:

  • Promote good, clean and fair local products;
  • Save biodiversity;
  • Educate consumers about conscious consumption;
  • Support small local producers.
The importance for a restaurant

Being a member of the Slow Food Chefs’ Alliance is an important opportunity for a restaurant. First of all, it allows you to stand out from the competition and communicate to your customers your commitment to sustainable and environmentally friendly cuisine. In addition, the Alliance offers its members a number of benefits, including:

  • Access to an international network of chefs and producers;
  • Participation in Slowfood events and initiatives;
  • Training and technical support.
The Commitment Required

To be a member of the Slowfood Chefs’ Alliance, restaurants must comply with a set of guidelines, which cover the choice of products, the preparation of dishes and communication with customers.

Product Purchase Guidelines

Restaurants that are members of the Slowfood Alliance are committed to using local, seasonal and sustainable products from small producers. Products must be of traceable origin and must comply with the principles of environmental and social sustainability.

Guidelines on the preparation of dishes

The restaurants that are members of the Slowfood Alliance are committed to preparing the dishes with care and attention, using traditional cooking techniques and respecting the seasonality of the products.

Customer Communication Guidelines

The restaurants that are members of the Slowfood Alliance are committed to communicating to their customers the origin of the products used and their commitment to sustainable cuisine.

In conclusion, the Slowfood Chefs’ Alliance is an important initiative for restaurants that want to promote sustainable and environmentally friendly cuisine. Joining the Alliance offers restaurants a number of benefits, including the ability to stand out from the competition, communicate their commitment to customers, and access an international network of chefs and producers.

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