Slow Food Brussels Season 7
Press kit
Slow Food Brussels Season 7 – press kit
For its seventh season, Slow Food Brussels is pulling out all the stops, showcasing the local actors of the Slow
Food movement during the Brussels Taste Walks – not to be missed – and also shining the spotlight on more
than 42 restaurants in Brussels.
As we know, Slow Food Brussels is not only a gastronomic event that takes place in one weekend, but also a
range of activities held throughout the year on a given theme.
The theme chosen for this year is: ‘Fresh and local is best’.
‘Fresh and local’ are indeed the basic pillars of good, clean and fair food. More than ever, we will focus all of
our activities on this ideal combination throughout the year, starting with the weekend event on 3, 4 and 5
October 2014 that traditionally inaugurates Slow Food Brussels.
Brussels Taste Walks – get to know people with a passion for ‘eating well’
The first weekend of October is a wonderful introduction of the Slow Food movement to a broader audience
of consumers who are growing increasingly more receptive to the concept of sustainable food based on
goodness and fairness. Various ‘tasting’ workshops, open house visits to artisans and shopkeepers in
Brussels, meetings with producers, cooking courses, Belgian wine tastings and guided tours will be organised
for groups and led by greeters (volunteer guides).
Participants will also have the opportunity to discover the first two Belgian Presidia products (raw milk
Herve cheese and Aubel syrup).
See the detailed program of the event.
We will also take the opportunity over these three days to showcase urban gardening and joint production,
to share expertise and tips on purchasing and recycling: how to purchase seasonal and local produce, reduce
waste and improve your cooking through workshops and communal tables.
42 restaurants in Brussels with a common vision
This year, 42 restaurateurs in Brussels will take centre stage. They have been carefully selected by Slow Food
Brussels for their commitment to the Slow Food values, whether they have already integrated these values
into their way of working or are in the process of doing so with the support and guidance of Slow Food
Brussels.
These restaurants propose a menu for the year or include products on their menus that respect the notion
of ‘good, clean and fair’ and guarantee the use high quality products to consumers. The restaurateurs have
chosen the path of quality and have made a commitment to use and highlight the products of artisans who
follow the Slow Food principles. In this way, they promote the work of these artisans. They have agreed to
include at least one Belgian wine on their menu and showcase a locally sourced dairy product (cheeses,
creams, etc.).
By promising to feature a product on the menu for an entire season or a year, they guarantee an income for
the producer.
In addition, they have agreed to follow a detailed charter granting them the right to display the ‘Slow Food
Brussels’ seal. They intend to show that this path is perfectly feasible, that the demand is there and that the
supply sources exist, given that many other artisans are already participating in the movement as it
continues to grow.
A major new development this year is that each restaurant has been rated by Slow Food Brussels according
to 18 criteria, with the cooperation of the restaurateur, as an indication of their commitment to the Slow
Food movement.
A table displaying all of the obligations of the restaurateurs can be viewed on the relevant page in the
‘Restaurants’ section of the Slow Food Brussels website.
An overall rating has been given and can be adjusted at any time if the situation changes.
Customers may also leave their comments.
Restaurant X
Prefers local producers
Features seasonal cuisine
Uses at least three organic fruits or vegetables (vegetables grown in-ground)
Uses at least one organic animal product (red meat, poultry, fish, shellfish, etc.)
Uses at least one variety of locally-sourced animal and/or animal of a hardy, local breed
Uses one dairy product that is locally produced on a small scale or organic (cream, butter,
milk, raw milk cheese – cooked or uncooked, etc.)
Uses organic or free range eggs
Features at least three products on its menu that are completely traceable and mention the
name of the product, the place of production and the name of the producer
Uses one ‘Presidium Slow Food’ product (first Belgian Presidia products: Herve cheese and
artisanal syrup from Aubel)
Uses one ‘Presidium Slow Food’ product that is part of the Ark of Taste (outside of Belgium)
Uses one certified ‘Fair Trade’ product
Uses at least one ‘Demeter’ or biodynamic product
Uses legumes
Features at least one Belgian wine on the menu
Features at least two artisanal Belgian beers brewed in the brewery on the menu
Offers free tap water or ‘Slow Price’ water (= the lowest price on the menu)
Does not have any beverages with added sugar or artificial dyes on the menu
The restaurant is a collection point for organic products or a distribution point for local
producers
The evaluation carried out by Slow Food Brussels in cooperation with the restaurateur of his
or her commitments resulted in a score of
High-quality awareness campaign
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Ten thousand brochures (trilingual) distributed in the restaurants for customers. The content
provides information on both the Slow Food movement and all of the restaurants displaying the seal
this year.
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Ten thousand leaflets (bilingual) for the general public providing information on all of the available
tours on the weekend of 3, 4 and 5 October 2014.
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Five thousand copies (trilingual) of an updated guide to recommended establishments for the
general public.
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A completely updated website in three languages.
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Internet advertising on the websites of La Première and Viva Bruxelles in ‘Home Page Take Over’
and ‘Floor Ad’ formats.
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A 20” radio spot broadcast on La Première and Viva Bruxelles.
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A 15” TV spot broadcast on Télé Bruxelles.
Contacts:
Slow Food Brussels: Catherine Piette (Catherine.piette@gmail.com)
Bapu (communication): Thierry De Swaef (bapu@bebapu.be)