Today, June 18th, is the UN Sustainable Gastronomy Day!

Sustainable Gastronomy Day emphasizes the need to focus the world’s attention on the role that sustainable gastronomy can play. It also reaffirms that all cultures and civilizations are contributors and crucial enablers of sustainable development.

The UN General Assembly adopted on 21 December 2016 its resolution A/RES/71/246 and designated 18 June as an international observance, Sustainable Gastronomy Day. 

The decision acknowledges gastronomy as a cultural expression related to the natural and cultural diversity of the world.

Sustainable gastronomy can play a role due to its interlinkages with the three dimensions of sustainable development, in achieving the Sustainable Development Goals by promoting:

  • agricultural development;
  • food security;
  • nutrition;
  • sustainable food production; and
  • conservation of biodiversity.

The Five Principles of Sustainable Food and Agriculture

FAO has developed a common vision and an integrated approach to sustainability across agriculture, forestry and fisheries. This unified perspective – valid across all agricultural sectors and taking into account social, economic and environmental considerations – ensures the effectiveness of action on the ground and is underpinned by knowledge based on the best available science, and adaptation at community and country levels to ensure local relevance and applicability.

A common vision for sustainable food and agriculture must equally address social, economic and environmental dimensions to ensure sustainability.

The principles that can collectively guide the process of transition to greater sustainability are:

  1. Improving efficiency in the use of resources is crucial to sustainable agriculture.
  2. Sustainability requires direct action to conserve, protect and enhance natural resources.
  3. Agriculture that fails to protect and improve rural livelihoods and social well-being is unsustainable.
  4. Enhanced resilience of people, communities and ecosystems is key to sustainable agriculture.
  5. Sustainable food and agriculture requires responsible and effective governance mechanisms.

How can you support Sustainable Gastronomy?

Take Action: Think globally, eat locally

We can all contribute to the fight against climate change and many of us have already adopted habits in our daily lives (Turning off the light when leaving a room, recycling waste, reducing the use of plastic bags, having a shower rather than a bath, etc.).

The choices we make in our eating habits also have an impact on the environment. Before you go food shopping, ask yourself:

  • Is the product in season – or has required a significant amount of energy to grow in a greenhouse?
  • Where does it come from – how many miles has the product travelled?
  • How was it grown – by a small farmer or an industrial plant?
  • Participate in our Slow Seven Local Food Challenge!

Food Loss and Waste

Food losses represent a waste of resources used in production such as land, water, energy and inputs, increasing the green gas emissions in vain.

For more resources and information on Sustainable Gastronomy Day, visit the UN website.


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