Snail of Approval (SoA) is awarded to businesses that incorporate the Slow Food ideals of Good, Clean & Fair food. When customers choose a restaurant awarded with the SoA, they know they are consuming quality food that is mostly local and sustainably raised/grown.
Snail of Approval Awardees
NOMINATION & APPLICATION PROCESS
HOW IT WORKS:
- Individuals fill out the Slow Food East End Snail of Approval Nomination Form (below).
- Only Slow Food East End members may nominate restaurants in the East End area that follow the principles of good, clean, and fair food. Restaurants are also required to be members and must indicate the name and email address of the individual holding the Slow Food membership for the establishment.
- Nominations are processed twice per year as follows:March 1st Nomination Deadline- March 15th Application Deadline-April 30th NotificationSeptember 1st Nomination Deadline-September 15th Application Deadline-October 31st-Notification
- The nomination form is submitted to the Slow Food East End Snail of Approval Committee.
- The nominee is contacted, and, if deciding to proceed, submits the application to Slow Food East End.
- The Committee checks membership and, if in good standing, evaluates the application and visits the restaurant to fact-check the application. Results and a recommendation are sent to the Board for approval.
- The Board votes at its next Board meeting.
- The successful applicant receives notice detailing the next steps for receiving the Snail of Approval. The applicant that is not approved is sent a notice detailing why the application was rejected.
- Slow Food East End will publicize Snail of Approval winners on its webpage, newsletter and social media. Approved restaurants will also receive window decals bearing Slow Food’s snail logo to promote their business to the public.
MONITORING & EVALUATION: Slow Food East End monitors the integrity of Snail of Approval restaurants and artisans through ongoing feedback from Slow Food East End members.
- Snail of Approval certification is valid for two years; renewal process is the same as the initial process.
- Applicants must have intact membership for the duration of the award.
- If, during the two year period, there is a change in management or slow food practices/values Slow Food East End reserves the right to re-evaluate.
GUIDELINES & STANDARDS
Seasonal: Establishment incorporates local, seasonal foods on the menu as much as possible with regard to provenance and production methods (beginning with the East End and extending to the Northeast region). Menu emphasizes use of fresh, local produce.
Taste: Menu offers fresh wholesome and healthy ingredients; food is prepared with care and craft. Food tastes good.
Artisanal: Presents fine food created by their own or the hands of other artisans; traditional foods are true to their cultural heritage. Heirloom varietals and heritage breeds are true to their evolutionary history and are incorporated in menus and products.
Sustainable Practices: Establishment uses low impact, natural products free of additives and avoids use of pesticides.
Sustainable Production: Uses meats, dairy, fish, produce and shellfish that have been produced responsibly, sustainably, and humanely from reputable providers. Produce is grown and harvested with methods that have a positive impact on our local ecosystems and promotes biodiversity.
Low Impact: Produces food using products and processes that minimize waste of food production/distribution (e.g., avoids single-use, non-recyclable packaging/products; participates in recycling/composting and low-carbon delivery programs).
Connected: Aims to communicate regularly with distributors and producers about the quality of, and production and processing of, produce and product. Regular dialogue ensures trace-ability and a commitment to food safety.
Hygiene Practices: Establishment and staff observe good hygiene practices.
Awareness: Establishment includes outreach and education for customers on the source of the products used.
Community: Contributes to the uniqueness and richness of the East End area food community. Involved in advancing the awareness of Slow Food principles in the community through sharing time, talent, knowledge, and/or resources.
Seasonality: In season, we source most (80%) of our produce from Half Pint Farm. Out of season, when we can’t source from our local counties, we buy northeastern-grown food from Black River Produce. We source 50% of our meats from Stony Pond farm.
Taste: We prepare our dishes with care. Our chef was trained in the San Francisco Bay Area, and attended Cornell University’s Hospitality program. She was nominated for a James Beard award in 2010. Every year, she takes a 2-week trip in early spring to explore a specific regional cuisine. See attached photos and menus for descriptions of our dishes.
Artisan: At this time, we do not sell any products. We do make our own pasta and all of our own condiments. We use a variety of heirloom tomatoes for our summer menu. We invite our cooks and chefs to submit family recipes for us to try to reproduce. Our cheese plate features Long Island cheeses exclusively. We aim to provide diners with a taste of Long Island terroir.
Sustainability: We are trying to source more of our fish from a sustainable source, but it is still a challenge given the high costs of wild-caught fish. Our produce, meats and fish are purchased from reputable suppliers that we have reviewed for responsible, sustainable and humane practices.
Low Impact: We currently don’t have composting, and packaging is still an issue, but it is something that we plan to improve. We do recycle consistently.
Connection: We can trace most of our ingredients used to small farms where we know the farmers and many of the workers. It is easy to contact them with questions regarding their produce.
Awareness: Our menu describes the source of the ingredients and we train our wait staff on how to describe the food to our guests.
Community: We supply food donations to many local events and donate food items to numerous organizations. We work with an after-school program on nutrition. We also have a menu with a range of prices and offerings to serve a wider audience.
Restaurants that have been nominated will receive an initial review by the SOA Committee. If they pass this initial phase, they will receive a passcode to the application link where they can supply more detailed information.