The New York City arm of the Slow Food movement has unleashed its own seal of approval, or rather, snail of approval, as those gastronomic gastropods would have it. Awarded to restaurants, bars, food and beverage artisans, and retailers—who have rated exceptionally in three categories (Quality, Authenticity, and Sustainability)—the emblem is the non-profit's way of recognizing an eatery's contribution to the city's food supply.
A restaurant that bears the mark of the snail may serve organic meals, or it may not, Slow Food NYC notes. "Organic agriculture certainly tends to be more sustainable than agriculture dependent on the overuse of chemicals," it states on its Web site. "On the other hand, organic vegetables from China burn a lot of fuel getting all the way to New York, which might be much worse for the planet than using a little fertilizer on a Jersey tomato." (We've yapped about this quandary before.)