A network of Chefs who defend food biodiversity around the world.

More than 700 chefs, restaurants and bistros and street cuisine, from around the world, support the farmers, guardians of biodiversity, each Day in the choice of using local products, the Ark of Taste, Wild Products and Slow Food Presidia.

The chefs are required to mention the name of the producers on their menu and to give visibility to their work. The leaders of the Alliance travel, meet and participate in joint events where they cook together.

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The Alliance project was started in Italy in 2009, and so far has spread to 15 countries in 2016, including Canada, Albania, Argentina, Belgium, Brazil, Ecuador, France, Germany, India, Kenya, Mexico, Morocco, the Netherlands and Uganda.

The participating chefs all have very diverse backgrounds and cooking styles, but they all share a commitment to protecting agricultural biodiversity and to safeguarding gastronomic knowledge and local cultures. They cook in a huge range of different kitchens: in restaurants, inns and B&Bs, or more informal places like markets and street food stands. The Alliance welcomes chefs with all kinds of cooking styles, whether ethnic, fusion or creative.

What is important is that they always source quality ingredients (local, sustainable and seasonal), that they can communicate the origin of their products and that they know the producers who supply them. These producers must be conscious of the environment, the landscape and animal welfare.

The Slow Food Chefs’ Alliance project cannot exist without quality ingredients. The chefs must commit to using as many good, clean and fair foods as possible, products which could be linked to Slow Food projects (such as the Ark of Taste and the Presidia, food communities and Earth Markets) or come from virtuous producers who respect the environment and animal welfare.

In particular, the chef must include at least three products from the Ark of Taste, a wild product and only sustainably harvested fish species, prioritizing local producers and indicating the names of these producers and fishermen on the menu to give them the visibility. The Products of the Ark of Taste, Presidia, Wild and Sustainable Fisheries will be identified on the menus by the corresponding logotypes.

The objectives of the project

  • Stimulate the establishment and strengthening of direct relationships (work, collaboration, friendship, solidarity) between chefs and producers;
  • Valorize the products of the Ark of Taste, wild products, Presidia and small local “good, clean and fair” productions while safeguarding endangered agri-food biodiversity;
  • Supporting small-scale farming, artisanal fisheries and wild harvesting and talking about them to make them known;
  • Promote Slow Food membership, develop and strengthen the Slow Food network in local communities by bringing producers, chefs and restaurateurs closer to the values of Slow Food;
  • Valuing local gastronomic traditions and artisanal knowledge;
  • To raise awareness that making sustainable consumption choices is a necessity;
  • Support in concrete ways, through the organization of fundraising events, the Slow Food projects defending biodiversity and the activities of the Terra Madre network.
  • To translate Slow Food’s international, Canadian and local campaigns (such as “Slow Fish” in favor of sustainable fishing or campaigns against food waste and GMOs, in favor of biodiversity and Cheeses made from raw milk, for the defense of agricultural landscapes, etc ;
  • Apply and promote the principles advocated in Slow Food manifests in the daily work of chefs and cooks.

The project in Canada

The project have been implemented in the Greater Montreal and Vancouver Island regions as a pilot project from spring 2015 to 2016. It is now possible for any Canadian chefs to join the Alliance.

The launch of the project in the country was made possible by Brooke Fader of the Vancouver Island & Gulf Island convivium and Bobby Grégoire, of the Montreal convivium as they worked to adapt the international guidelines to the larger diversed Canadian context which favor the use of wild products, Ark of Taste products and sustainable fisheries.

We are still building the network to engage chefs and work to shape the future of Canadian cuisines and food cultures to be more good, clean and fair.


Slow Food Chef’s Alliance Manifesto

“All the world’s cuisines must be accorded equal dignity. Local foods and knowledge about their preparation must be recovered and communicated: knowledge that runs the risk of disappearing along with the food biodiversity that inspired it; foods that have been replaced by industrial products and intensive agriculture addicted to synthetic chemicals, determined by the global market. This will be the liberation of gastronomy.” 

– Carlo Petrini

We belong to the Slow Food Chefs’ Alliance because we share the philosophy of the Slow Food movement and we undertake to support and communicate the development of its local and global network.

We strive to promote “good, clean and fair” food, giving concrete help to projects that defend local cultures and food biodiversity, a heritage that must be preserved everywhere in the world.

The Slow Food Chefs’ Alliance is a network that unites chefs from all over the world.

Belonging means:

  • We use local, quality ingredients, supplied by farmers, herders, fishers, butchers, bakers and artisans who preserve traditional knowledge and techniques and work with respect for the environment, the landscape and animal welfare.
  • We promote virtuously produced local foods, starting with those from the Slow Food Presidia, the Ark of Taste and the Terra Madre food communities, giving visibility and dignity to the producers and their work and recognizing their true value.


Slow Food Chef’s Alliance regulations for Canada

These regulations set out the guidelines for managing the program at Canadian level, based on the international guidelines, so that the Slow Food Chefs’s Alliance can develop around the country and the world in a strong and coherent way.


Project Name and Logo

The project has a single name and logo at an international level, in order to render the project’s communication clearer and more effective. The Slow Food Foundation allows translation of the project name into the local language, subject to approval for the Slow Food Foundation for Biodiversity.

The name and logo are:

Slow Food Chefs’s Alliance – Canada or Alliance Slow Food des Chefs – Canada

The logo belongs to Slow Food, which assigns it to Slow Food associations who develop the Alliance project in their local areas, who in turn can assign it to chefs and restaurants belonging to the project.

The Alliance logo will be used in publications and graphic materials produced by Slow Food at an international and Canadian level. Chefs and restaurants can use the Alliance logo only on their menus and on the website of the restaurant or the individual member (with a link to the Slow Food Foundation for Biodiversity page about the project and this Canadian website), subject to authorization of the materials by the Canadian coordination Committee.


A subheading, explaining that the Alliance links chefs with Ark of Taste products, Presidia, local food producers, etc. can be included in the graphics and communication.


Management of the program

The Slow Food Foundation for Biodiversity is responsible for:

  • Dialoguing with national associations (or other recognized organizations) during the launch of the project, and approving any supplementary rules devised by the individual national bodies.
  • International communication (website, social media, graphic design production and communication materials for chefs, etc.).
  • Coordination of international initiatives, exchanges and events.
  • Training on how to start the project in the different areas and selecting and involving chefs.


The Slow Food association (Canadian coordination committee) is responsible for:

  • Admitting chefs to the Alliance, after verifying that they meet the necessary requisites.
  • Management of the project at a national, regional or local level, including choosing a coordinator or a management committee.
  • Organizing national events.
  • Supporting the project and raising funds for supporting Terra Madre network projects, both at an international and a local level.
  • Communication at a national, regional or local level, in collaboration with Slow Food’s international communication office
  • Keeping the list of chefs published on the national website updated, so that it corresponds to the international list on the Slow Food Foundation website
  • Supervising the project and ensuring that the Alliance project in its area follows the principles set out in these regulations.

The local convivium is responsible for:

  • Suggesting and monitoring Alliance chefs and restaurants, undertaking to make inspection visits at least once a year.
  • Supplying the Alliance restaurants with graphic materials (brochures, posters, decals, etc.).
  • Organizing local events.
  • Developing relationships between local producers and the chefs.

If there are no active convivia in the area, these functions will be performed by the Canadian coordination committee, in whatever form it chooses to take.

The Slow Food International Executive Committee, which has evaluated and approved the Manifesto and the international Alliance regulations, will oversee and make the final decisions regarding any conflicts that cannot be resolved at a local level and any national (or regional) situations that arise outside of the processes established at an international level.


Management in Canada

The project is managed by a coordinating group directed by Brooke Fader and Bobby Grégoire as of today. the coordination Committee for Canada is able to recommend Chefs to the Foundation of biodiversity to be included in the Slow Food Chef’s Alliance as well as removing individual participants from the project if they are not respecting the rules.

At a national level, we set specific rules based on the local geographic, social and cultural context, which come in addition to the international regulations. These rules have been submitted to the Slow Food Foundation for Biodiversity for approval. and they are:

  • Focus on using Ark of Taste products, wild ingredients and sustainable fished seafoods


Chefs’ Involvement

Chefs with any type of training and from any background are welcome to join the Alliance, as long as they are interested in working every day to safeguard food biodiversity, gastronomic knowledge and local cultures.

They can cook in restaurants of any type, in bistros, inns or hotels, at home or in informal contexts like markets and street stalls: anywhere, as long as it is accessible to the public. The Alliance promotes local gastronomic traditions, but does not restrict chefs’ creative expression, so the Alliance welcomes not only traditional restaurants but chefs who cook any kind of cuisine (ethnic, fusion, creative, etc.).

What matters is that the Alliance restaurant kitchens be focused on achieving quality, and that the choice of ingredients and relationships with producers be in harmony with the project’s philosophy. The chefs must be able to provide their customers with information about their ingredients—where they come from, who made them—the reasoning behind their gastronomic choices and why they belong to the Alliance and Slow Food.

By joining the project, the chefs undertake to act “fairly” towards their coworkers, respecting the work and rights of their staff, and to pay fair prices to the producers who supply them.

The chefs who belong to the Alliance also undertake to facilitate and develop projects to protect biodiversity, to participate every year in Slow Food’s fundraising initiatives for its projects (Gardens in Africa, Presidia, Ark of Taste) and to promote and support Slow Food’s campaigns. The choice of which initiatives to support and the organization of any fundraising activities should be arranged with the national or regional associations that coordinate the project.

The name of the chef involved in the Alliance will be communicated on the Slow Food Foundation website, along with contact details for the restaurant or place where the chef works, so that they can be visited, contacted and involved in events and initiatives.

Chefs join the project by individually becoming Slow Food members, and apart from the fees for annual membership in the association, there are no other costs involved in participating in the project.

The official list of restaurants and chefs that have joined the international project is available here: www.slowfoodfoundation.com/alliance

The Slow Food project can involve not only individual chefs, but also pre-existing associations or networks of chefs, as long as their philosophies and projects are in line with those of Slow Food.



The Alliance chefs undertake to use as many “good, clean and fair,” local, seasonal foods as possible in their kitchens, whether from Ark of Taste, Presidia, food communities, Earth Markets or simply virtuous local small-scale producers.


Ark of Taste logo

Chefs can use the Ark of Taste logo on their menus to indicate products that belong to the international Ark of Taste catalog, subject to authorization of the materials by the Canadian Coordination Committee.

Wild food logo

Chefs can use the Wild Food logo on their menus to indicate products that have been foraged or gathered locally in the wild or from a non cultivated area. This can be performed by the chef or by a local professional forager, subject to authorization of the materials by the Canadian Coordination Committee.

Presidia logo

Chefs can use the Presidia logo on their menus to indicate products that belong to the Canadian Slow Food Presidia project, subject to authorization of the materials by the Canadian Coordination Committee.

Slow Fish logo

Chefs can use the Slow Fish logo on their menus to indicate products that are directly bought to local fishermens and fiherwomans or made available by Fish CSA or short chain distributors as recomended by Canadian Slow Fish Canada committee, subject to authorization of the materials by the Canadian Coordination Committee.