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World Food Day 2025: Hand in Hand for Better Foods and a Better Future

World Food Day is celebrated annually on 16^th October.  This year’s theme is .

On this occasion, the Office of the is pleased to launch the publication The Mediterranean Sustainable kitchen: A recipe collection. This follows from an invitation sent out to the UM community on the occasion of Sustainable Gastronomy Day to send in recipes which promote sustainable gastronomy.

Dr Petra Jones, Head of Department at the Department of Food, Nutrition and Dietetics at the Faculty of Health Sciences together with colleagues and students have put this recipe book together.  In their own words, ‘This recipe collection comes from a university community that loves food, flavour and the planet’. 

These recipes support fresh, local produce as well as maximise the use made of products, reduce waste and reflect a range of considerations which underlie the preparation of healthy, nutritious meals. The kitchen is not only a space of creativity, but also as a place of stewardship, where every choice we make honours the land, the people who cultivate it, and the generations who will follow.

As educators, researchers, and global citizens, we recognise that the choices we make around food are central to addressing some of the most pressing challenges of our time - climate change, biodiversity loss and food insecurity. Higher education has a unique role to play in shaping not only knowledge, but also habits of mind and heart that encourage thoughtful nurturing of our shared resources.

This publication presents recipes that embody sustainability in tangible, practical ways—drawing upon local, seasonal ingredients, reducing waste, and celebrating culinary traditions that foster resilience and community.

The recipe book is available online. We hope this inspires you to enjoy the suggestions and recommendations which have been included whilst raising your awareness that choosing and cooking food is more than just a personal choice. Our food and cooking ultimately bring joy to a table, impact our health and that of our family and friends and contribute to sustainability considerations.