SNAIL OF APPROVAL
Snail of Approval (SoA) is awarded to businesses that incorporate the Slow Food ideals of Good, Clean & Fair food. This powerful award helps bring attention to amazing food businesses that are excelling in two or more of these areas: sourcing, environmental impact, cultural connection, community involvement, staff support, and/or business values. Slow Food East End awards local restaurants, farms, and food producers who meet these standards.
ECI Awarded Snail of Approval
The Ecological Culture Initiative, Hampton Bays was awarded a very well-deserved Snail of Approval award by Slow Food East End. The mission of ECI is to advocate and educate the community in sustainable food production, wellness, and environmental stewardship. They...
Ty Llwyd Farm Awarded Snail of Approval
Slow Food East End is delighted to announce that Ty Llwyd Farm has received the prestigious Snail of Approval from our chapter. On July 6th, the Slow Food East End team represented by board members, Pennie Schwartz, Robin Tyson-Stoehr, and Peter Berley, gathered at...
Quail Hill Farm Awarded Snail of Approval
Quail Hill Farm was awarded a very well-deserved Snail of Approval award by Slow Food East End. This award was originally announced at our Earth Day celebration in April but was officially presented to Layton Gunether, Quail Hill Farm director, and the farm team at...
Restaurants
SoA Participation
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.
CLEAN
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.
FAIR
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.