Sustainable gastronomy address three of the seventeen sustainable development goals (SDGs).
SDG2: Zero hunger This SDG is all about creating a world free of hunger by 2030.The global issue of hunger and food insecurity has shown an alarming increase since 2015, a trend exacerbated by a combination of factors including the pandemic, conflict, climate change, and deepening inequalities.
SDG3: Good health & well-being aims to ensure healthy lives and promote well-being for all at all ages. Although the focus is more on health priorities rather than directly linked to food, we all know that the food we purchase, cook and consume as well as the variety and amount of food plays a great part in contributing to our health and well-being.
SDG12: Responsible consumption and production focuses on ensuring sustainable consumption and production patterns. Resources and products must be used in a way that current needs are met without compromising the ability of future generations to meet their own needs. The objectives of SDG 12 seek to reduce resource consumption, minimise waste, and ensure environmentally sound management of chemicals and wastes. Current consumption and production patterns are unsustainable and are driving climate change, nature loss, and pollution. By adopting more sustainable practices, we can create a more resilient and equitable future.
