THE CONCEPT

Slow Food is a non-profit-making ASSOCIATION that aims to change eating habits and lifestyles by providing an alternative to "fast food". Education directed towards both children and adults plays a priority role in this goal.

Founded in northern Italy by a group of gourmets, the association now boasts over 85,000 members in nearly 150 countries throughout the world (producers, retailers, chefs, private individuals, etc).

THREE CONCEPTS:

1. QUALITY: very high quality products. The aim is to safeguard quality during the production process, gastronomic quality in particular. To defend traditions and local products.

2. CLEAN:To protect the planet’s natural resources and equilibrium and safeguard the environment. Protection of biodiversity (prevention of the disappearance of native varieties and breeds).

3. FAIR: To safeguard the dignity of small artisan producers. A fair deal for the producer and recognition of their efforts, shortening the supply chain so that they are fairly rewarded for their work.

The SLOW FOOD ASSOCIATION is made up of:

1. NATIONAL ASSOCIATIONS. Each association is made up of:

+ CONVIVIUMS: local or regional offices that operate in their sphere of influence. There are currently 17 in Spain and nearly 900 all over the world.

· There is also a CATALOGUE OF PRODUCTS EXPRESSLY RECOGNISED BY SLOW FOOD featuring two types of products:

1. GLAGSHIP PRODUCTS: the most exclusive products also complying with the three basic concepts. There are five in Spain in all (Tolosana beans, Euskal Txerria (pigs native to the Basque country and close to extinction), Jiloca saffron, Sitges malmsey, etc).

2. Products from the ARK OF TASTE: products with the potential to become Flagship products. These include Lagrima de Getaria peas, Zalla red onions, Carranzana Cara Negra sheep’s cheese, etc.

The criteria the products must meet are as follows: they must be very localised and production must be limited.

The difference between Flagship and Ark products is not so much a question of quality, rather one of technical complexity.

Flagship products usually require a specific intervention on the part of Slow Food, which may involve funding (mainly in developing countries), marketing, organisation, infrastructures, etc.

The Ark of Taste is a catalogue of products that meets requirements that are equally as strict but which do not necessarily require these types of interventions.

Because of their characteristics and circumstances, however, Ark products are permanent candidates to become Flagship products.

The Flagship application procedure is extremely complex, however.