Sustainable Gastronomy Day is celebrated annually on 18 June.
Gastronomy is the art and knowledge involved in preparing and eating good food. Sustainability is the notion that events, activities, produce and products are hosted, organised, managed or consumed in a way that is not wasteful of our natural resources, thus ensuring that practices and products can be continued, will be available and can be used in the future without being detrimental to our environment or health. Agriculture, fishing, preparation and consumption of food are all issues which can be addressed through Sustainable gastronomy, where the cuisine takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually .
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, minimize 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.
- Why should sustainable gastronomy be a universal concern?
Although there is enough food to feed all the people on the planet, 9 million people die annually from hunger-related causes and over 700 million people face hunger daily. Sadly, we will most likely fail to reach Zero Hunger (SDG2) by 2030. Many countries are slipping in their progress to end hunger. The 2024 Global Hunger Index reports that in 42 countries, the situation is alarming or serious whereas in a further 22 countries, the situation has worsened since 2016 and hunger has increased.
- Why should I care for sustainable gastronomy?
Caring about local foods and markets means that we can help to preserve our culinary roots: the traditional crops, recipes and cultures from which these cuisines originate. It means that we are mindful of the resources that have gone into growing the food that we cherish and that we are helping to keep culinary traditions alive.
By being open to locally grown foods and eating what is in season the buying patterns of local businesses, restaurants and hotels and shift to support the fishers and farmers.
- What can I do?
1. Support your farmers: Go to local food markets. By buying what鈥檚 in season from small producers or family farmers, you are supporting their livelihoods and strengthening communities.
2. Try local foods in your travels: Eating local products helps to give you a better insight into the culture of a place and supports local economies
3. Keep culinary traditions alive: Culinary traditions are sustainable by nature and remind us of our ancestral roots. Try cooking recipes that use ingredients native to your region.
4. Avoid food waste: be conscious to use all of your ingredients wisely and to save your leftovers. Being careful about portion size, expiration dates and reuse of meals is one of the easiest ways to save natural resources. As overweight and obesity rates soar worldwide, and deficiencies of many vitamins and minerals persist in all world regions, it is that much more important to ensure that healthy diets from sustainable food systems are available and affordable to everyone.
