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 (South Fork: Westhampton to Montauk | North Fork: Riverhead to Orient) 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 accepted throughout the year, however they are processed for action once per year in January through February.

• 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.

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.