They can use this as a checklist[/url:2q147pgz]:
Which ones does an international brewer check, which ones does a local micro check?
Slow Food intends to:
a) endow with cultural dignity issues connected to food, beverages, diet and gastronomic sciences as a whole;
b) identify food products and production methods linked to a geographic area to safeguard biodiversity, and promote them as part of our cultural heritage;
c) improve public knowledge of food, particularly for young people, with the aim of increasing awareness of our right to pleasure and taste and the ability to make responsible food choices;
d) promote a different quality of life, one which entails respect for natural rhythms, the environment
and the health of consumers, encouraging the consumption and enjoyment of food of the highest possible quality;
e) favor food quality, intended in the broadest sense, which respects three absolutely fundamental elements: sensory goodness; ecological sustainability of the production, distribution and consumption processes; respect for social justice and dignity for all the people involved in the food production chain;
f) promote respect for the world’s cultural diversity through exchange and comparison without any prejudice;
g) achieve and increase the value of local economic models of food production;
h) retrieve, document and repropose the local memory and particularly the traditional knowledge linked to the food world;
i) contribute to the development of the Association’s international network;
j) realize projects of international cooperation aimed at the protection of food biodiversity and the support of food communities, particularly in developing countries; and
k) encourage public dialogue of environmental themes, particularly the protection of food biodiversity and the preservation of culinary traditions.
" title="Wink" /><!-- s:wink: -->