Calling on all members of the University community - staff and students - to participate in Sustainable Gastronomy Day 2025.
Wednesday 18 June is Sustainable Gastronomy Day.
refers to ‘cooking that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates’. According to the Food and Agricultural Organisation (FAO), by 2050, the world will have over 9 billion mouths to feed. Yet, 1/3 of all food produced is lost or wasted. ... we are using our , and in largely unsustainable ways. We need to be more careful about how we use our natural resources as producers and we need to be pickier about how we choose our food as consumers.
The Office of the Pro-Rector for Strategic Planning and Sustainability is planning to launch several 'light-touch' initiatives to remind everybody about the importance of eating local foods that have been produced sustainably as this makes a difference to people's livelihoods, to the environment and to economies. Find out how you can participate and contribute.
Ways of participating:
- (a) Short write-ups: we would like to publicise short features which can be shared on a regular basis on the Sustainability webpage. This can take the form of Did you know that ...?
- (b) Short statements: This can be done in writing. Share your advice, insights, recommendations and practices. How conscious are you about the food you consume or where it comes from? What considerations do you make when purchasing food? Why do you consider it important to have labels on food items? What do you look out for?
- (c) Designing posters: keeping the theme of Sustainable Gastronomy in mind, would you be interested in designing a poster with a short message or an appropriate slogan? These can then be disseminated and shared across University and displayed on the digital screens which we have in several locations.
- (d) Sending in recipes which promote Sustainable Gastronomy. If we receive a respectable number of recipes, we can potentially compile these into a short publication.
If you are interested in any of these ideas, or have any contributions to make drop an email to Ms Isabelle Warrington or Prof. Valerie Sollars.
We are looking forward to hearing from you.
