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SNAIL OF APPROVAL AWARD RECIPIENTS
SNAIL OF APPROVAL
Congratulations to the 2024 Snail of Approval awardees!
Thank you for embracing Slow Food values in your businesses every single day. We are happy to celebrate your commitment to universal access to food that is good for eaters, good for those who grow/raise it, and good for the planet.
WE LOOK FORWARD TO WORKING TOGETHER AND EXPANDING OUR MISSION OF GOOD, CLEAN, AND FAIR FOOD FOR ALL!
Denver Snail of Approval Recipients
SULLIVAN SCRAP KITCHEN
Sullivan Scrap Kitchen is a casual eatery with a focus on reducing food waste. Their mission is to utilize and promote sustainability in food practices, community partnerships, and employees.
POTAGER RESTAURANT & WINE BAR
Potager means kitchen garden. The unifying theme is that of being immensely satisfying, locally sourced and seasonally driven. Potager draws upon the season and what is grown locally.
COMAL HERITAGE FOOD INCUBATOR
Comal is a heritage food incubator that supports immigrant and refugees entrepreneurs in the Denver community. Their mission is to serve as a platform for economic development for aspiring immigrant and refugee women entrepreneurs to learn the skills to find a great job in the industry or launch their own business using our earn-while-you-learn model.
HEALTHY HARVEST
“We are a small family business seeking to improve our planet and our community by offering certified-organic foods and products that are sustainably made and naturally promote optimum health and wellness. We believe nature provides us with everything we need to look and feel our best.”
SOMEBODY PEOPLE
As a vegetable forward dining experience, Somebody People celebrates the local seasons, embraces the whole vegetable, and provides an entertaining service in a fun filled environment whilst minimizing waste along the way. At the end of each week, Somebody People hosts ‘Sunday Supper’ where all of the produce in house is cooked up. The Sunday Supper is the only menu available minimizing food waste.
Boulder Snail of Approval Recipients
BLACKBELLY
Blackbelly works exceptionally close with local ranchers and farmers primarily within a few miles of the restaurant. These farmers provide an amazing example of Colorado’s bounty, and what they cultivate directly effects the menu decisions the chefs make on a regular basis.
FAROW RESTAURANT
“We believe in working with the absolute best ingredients and treating them with the utmost care. All food has a season in which it is at it best and brightest. Each ingredient we cook with is completely seasonal and grown or raised as close to the restaurant as we can get it. Because of this, our menu will be forever changing as things come and go out of season.”
24 CARROT BISTRO
“Our approach to food is simple; farm to table, fresh, seasonal and local. We believe in using the highest quality ingredients sourced and grown sustainably. We offer a broad menu of chef inspired appetizers, small plates, and entrees in a refined, casual atmosphere. With outstanding quality, you’ll find a wide variety of fresh seafood, locally sourced vegetables, and antibiotic and hormone free meats and poultry.”
FORTUNA CHOCOLATE
Fortuna was born on a bicycle in the streets of Tokyo and at a long wooden table in the Danish countryside. It was born on the beaches of the Pacific Ocean and in the forests of the Rocky Mountains. Cacao is our medium. 100% of their packaging is compostable and recyclable. 100% of the proceeds from their merchandise is reinvested in the important change they believe in.
PASTIFICIO HEIRLOOM WHEAT PASTA
Pastifico Boulder has joined an influential community of entrepreneurs and activists seeking to eliminate the negative nutritional and environmental impacts of our mass-produced food system. They partnered with like-minded farmers committed to growing organic, heirloom grains. They mill their own fresh flour, and experiment with numerous small-scale pasta production and drying techniques.
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