SFB Chef Alliance
Carlo Petrini Meets Lebanese Chefs

“Slow Food and Chefs, an Alliance for Sustainable Development,” with the role of chefs in promoting rural development, safeguarding biodiversity and the project of Slow Food & Chefs Alliance as the three main points Carlo Petrini, founder and president of Slow Food discussed with our local chefs in Lebanon. This event took place at L’Atelier Restaurant, Damas road, Berytech II. All this was made possible by the Italian embassy to Lebanon and Hospitality Services Lebanon.

Because Lebanese chefs hold an important role in safeguarding our local food culture and heritage, Slow Food Beirut is working on promoting the international Chef’s Alliance project in Lebanon. The most important factors are that they always source quality ingredients (local, sustainable and seasonal), that they 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, preferably products which could be linked to Slow Food projects (such as the Presidia, the Ark of Taste, food communities or Earth Markets) or come from virtuous producers who respect the environment and animal welfare.

In particular, the chefs must include at least three Presidia products on their menus, prioritizing local products and specifying on the menu the name of the producer, in order to highlight their work and give them visibility. The Presidia and Ark products are marked with the project logos.

If you are interested to know more about the chef’s alliance project or would like to have a Slow Food Beirut representative visit you, please contact us.