the idea of the slow food movement is that "at any level, food must meet the three interdependent basic standards of Excellence, cleanliness and fairness", so as to judge the acceptability of food. For gastronomy, Excellence requires two conditions: first, the product should be related to a certain natural state, and the original ecological characteristics of the product should be respected as much as possible. Secondly, products can provide a sense of identity and happiness, so that people can feel it in a specific time atmosphere.

the second definition of high-quality food is cleanliness, which is mainly related to the means of production and transportation of food. It respects the earth and the environment, does not produce pollution, and does not waste or abuse natural resources in the process from the field to the table. The last item is that it must be fair. In food production, fairness includes social equality and respect for workers and their knowledge.