Outposts of Slow Food

April 24, 2013

Contributor:  Messina

Workshop: Governance, synergies and local systems /  Branding/label

Slow Food: Good, Clean and Right

The Italian Slow Food “Outposts” are the result of a ten year old study that strongly affirmed the fundamental values of:  the protection of biodiversity, and the knowledge of traditional production and territories, which today are united in the commitment to encourage producers to adopt clean, sustainable production practices, and also develop an ethical approach to the market. For this reason, Slow Food has identified criteria for the selection of products and production. The association takes into account the quality of products giving the public many possibilities for tasting, learning and appreciating.


The criteria for the application of the principles enunciated in the pamphlet: “Good, Clean and Right Environmental Impact” are:

1. promoting behaviors that don’t exploit in an intensive way the natural resources and non-renewable sources of energy

2. promoting techniques for the transformation, working and distribution (brief transport) of products that don’t pollute the environment

3. promoting renewable, biodegradable and natural wrapping materials

4. promoting biological and biodynamic production.


The products and companies that have the “Slow Food” brand are characterized by:


1 Promotes the local market :

  1. Preserving local varieties
  2. Supplying raw materials
  3. Working the raw materials
  4. Connecting the product with the environmental and climatic peculiarities of the territory
  5. Connecting the product with learning, skills, and the typical cultural knowledge of the territory.


1 Certifies the whole process of production and the origin of all raw materials used.


1 Ensures that the product consists of natural raw materials



The construction of an economic network   that enhances the  territory  environment and quality of life.


The lack of information and the  brand knowledge for small farms


What are the lessons learn to be used/transferred/implemented in the other partner cities?

The Methodology  of  the “Outposts of Slow Food”