The Slow Food Negroni Week Fund is open to individuals and organizations of all types that prioritize and work closely with the food, beverage and hospitality sector and who intend to carry out activities in line with the goals of the fund and with Slow Food principles.

The grants will be given to individuals and communities working with companies, individuals and stakeholders committed to achieving change in local food and beverage systems by adopting more sustainable and inclusive practices. Awarded projects will create tangible change in food and beverage production, processing, distribution and consumption.


Grantees must commit to filling out interim and final report surveys to communicate the results achieved by their initiative and to share any relevant supporting material (photos, videos, etc.).

These reports may include a summary of the project and reached goals, the number of people involved and/or supported, a list of partners that took part in the project implementation, and outcomes related to the project goals. Medium and large grant initiatives will also be asked to prepare a financial report of expenses incurred.

Granted initiatives must complete their activities by May 31, 2024. The funding will be paid in two installments: an advance payment at the signature of the contract and a balance payment after the approval of the full impact report survey. The percentage of advance payment will be defined according to the country, type of activities and budget. Different arrangements may be considered on a case-by-case basis.

Grantees that will receive the incubator grants will be notified directly by Slow Food by Friday, June 30.

The list of all granted initiatives and projects will be published here.

Applications will be evaluated during a two-month process involving oversight and participation from up to 15 experts and peers from across the world. The review panel members will be carefully chosen by the Slow Food International Board of Directors for their commitment in the food and beverage sector and Slow Food involvement. The panel will be made up of one member of Slow Food International, one representative of the Slow Food network from each continent, one representative of Imbibe, one representative from Campari Global, and no more than four other members from the Slow Food network.

Proposals will be scored according to the following evaluation criteria:

  1. Impact on local community
  2. Alignment with the goals of the Fund
  3. Alignment with Slow Food values
  4. Feasibility

Proposals will be evaluated based on how effectively they may achieve the Goals of the Fund:

  • Implement change in local food and beverage systems by adopting more sustainable and inclusive practices.
  • Increase synergies between diverse stakeholders in the food chain, building partnerships between producers and local partners, and creating long-term robust local food economies.
  • Support the world of production that preserves cultural and biological diversity and advances consumer education and knowledge exchange.

Application evaluations will also be guided by the following Slow Food values:

  • Good, Clean and Fair food for all
    • Empowering the development of local food systems, mindful of the diversity of ecosystems, people, cultures, places, foods and tastes
    • Creating resilient systems that regenerate the Earth’s precious resources rather than deplete them
    • Creating economies based on solidarity and cooperation that benefit and empower all food workers and consumers, where everyone is a valued decision-maker
    • Advancing social equity through fair working conditions and inclusivity of all peoples, ethnicities and genders
  • community focus: deploying people- and community-centered approaches that best respond to the varied needs of everyone involved, taking appropriate action to create local, independently minded food and beverage systems where they are most needed.
  • Impact and effective actions: promoting projects and activities that contribute to the international strategic goals of Slow Food: defend cultural and biological diversity, promote food education and the transfer of traditional knowledge and skills, and advocate for more sustainable food policies.


You can find the most frequently asked questions here.

Should you require any additional information, you can contact [email protected]