Dr Anas Khan

Sustainable gastronomy is a concept that combines the principles of gastronomy with a focus on sustainability. Gastronomy, often referred to as the art of food, encompasses the exploration and understanding of food as a cultural expression. It can also denote a particular style of cooking or cuisine associated with a specific region or culture. On the other hand, sustainability emphasizes the responsible use of natural resources and environmental conservation to ensure that activities such as agriculture, fishing, and food preparation can be carried out in a way that does not harm the environment or deplete resources.

Sustainable gastronomy, a holistic approach to cuisine, offers a host of benefits. It considers the entire lifecycle of food, from its source to its consumption. This means understanding the origins of the ingredients, the methods used for food production, and the processes involved in delivering food to markets and eventually to our plates. By promoting a food system that is environmentally friendly, socially responsible, and economically viable, sustainable gastronomy not only benefits the planet but also our health and local economies.

At the heart of sustainable gastronomy lies a vibrant tapestry of locally sourced and seasonal ingredients. This culinary approach is a celebration of the environment, as it reduces the carbon footprint associated with long-distance food transportation and supports local farmers and food producers. It’s also a dance with nature, as it aligns with natural growing cycles and reduces the need for energy-intensive preservation and storage methods.

Moreover, sustainable gastronomy encompasses sustainable farming and fishing practices. This includes promoting agricultural methods that minimize negative environmental impacts, such as excessive water usage or chemical inputs, and advocating for responsible fishing practices to preserve marine ecosystems and ensure the long-term viability of fish stocks.

Furthermore, sustainable gastronomy also encourages minimizing food waste throughout the food supply chain. This involves implementing strategies to reduce food loss during production, transportation, and storage, as well as promoting mindful consumption habits at the individual and community levels.

Overall, sustainable gastronomy aims to foster a deeper connection between consumers and the food they eat by promoting awareness of the environmental and social implications of food choices. By embracing sustainable gastronomy, individuals and communities can contribute to the conservation of natural resources, the support of local economies, and the promotion of healthier and more environmentally friendly food systems.

The United Nations Educational, Scientific and Cultural Organization (UNESCO), the Food and Agriculture Organization (FAO), and the UN General Assembly collaborate to propagate the observance of Sustainable Gastronomy Day. This effort involves working in partnership with Member States, UN entities, international and regional organizations, and civil society to increase public awareness of the crucial role of sustainable gastronomy in driving sustainable development.

UNESCO has implemented several initiatives, including the establishment of the UNESCO Creative Cities Network in 2004. This network serves as a platform for sharing best practices and forming partnerships across seven creative fields. Currently, 49 cities have been recognized as Creative Cities of Gastronomy. Additionally, UNESCO promotes the adoption of clean energy practices in local restaurants by advocating for the use of gas and electricity instead of coal and encouraging the use of natural gas over carbon. Furthermore, the organization actively raises public awareness of sustainable gastronomy through television food channels, gastronomy shows, and food cultural exhibitions geared towards the food industry and farmers.

On the other hand, the Food and Agriculture Organization (FAO) advocates for green cultural diets that not only promote good health but also align with sustainability principles. The FAO recommends that countries with existing dietary guidelines should consider integrating sustainability into these guidelines as part of their ongoing processes. This integration emphasizes the importance of adopting sustainable and healthy food practices to guide dietary choices at both an individual and collective level.

In response to the growing recognition of gastronomy as an essential cultural expression linked to the natural and cultural diversity of the world, the United Nations General Assembly adopted resolution A/RES/71/246 on 21 December 2016, formally designating 18 June as Sustainable Gastronomy Day, to be observed internationally. This milestone decision acknowledges the pivotal role of sustainable gastronomy in the face of contemporary challenges, such as the aftermath of the COVID-19 pandemic and the overarching triple planetary crisis characterized by climate disruption, nature loss, and pollution. As we navigate these pressing global issues, the celebration of sustainable gastronomy takes on heightened relevance, emphasizing the appreciation of seasonal ingredients and producers, the preservation of wildlife, and the safeguarding of culinary traditions. This observance underscores the urgency of addressing these multifaceted challenges through the lens of sustainable gastronomy, reflecting its enduring pertinence in our modern world.

Sustainable Gastronomy Day, designated on 18 June, holds significant importance in the global context due to its multifaceted implications and impact on various fronts. The observance of this day serves as a platform for highlighting the crucial connection between gastronomy, sustainability, and cultural diversity. It enables the recognition and celebration of gastronomy as a form of cultural expression, closely interlinked with the natural and cultural diversity of the world. By emphasizing the role of sustainable gastronomy, this day underscores the need to promote environmentally friendly, socially responsible, and economically viable food systems.

In the wake of the COVID-19 pandemic and the concurrent planetary crises of climate disruption, nature loss, and pollution, Sustainable Gastronomy Day gains heightened relevance. It serves as a reminder of the importance of embracing sustainable practices in food production, distribution, and consumption, especially during these challenging times. The celebration of this day also underscores the role of sustainable gastronomy in preserving culinary traditions, supporting local economies, and promoting healthy, environmentally friendly food systems.

Sustainable Gastronomy Day acts as a catalyst for raising public awareness about the interconnectedness of gastronomy and sustainability. By promoting the use of seasonal, locally sourced ingredients and advocating for responsible farming and fishing practices, this observance fosters a deeper understanding of the environmental and social implications of food choices. It encourages individuals and communities to make mindful decisions about food consumption and to support sustainable food practices that contribute to the conservation of natural resources and the well-being of local economies.

Furthermore, Sustainable Gastronomy Day serves as a platform for international collaboration and cooperation in addressing global challenges related to food security, environmental conservation, and cultural heritage preservation. It provides an opportunity for countries, organizations, and individuals to share best practices, exchange knowledge, and work towards common goals related to promoting sustainable gastronomy. This collaborative effort, facilitated by the observance of Sustainable Gastronomy Day, contributes to advancing sustainable development agendas and fostering resilience in the face of complex global challenges.

Concludingly, the importance of Sustainable Gastronomy Day lies in its role as a unifying platform for promoting sustainable and culturally diverse food practices, addressing global challenges, and raising awareness about the significance of gastronomy in the context of sustainability. This observance not only celebrates the richness of culinary traditions but also underscores the intrinsic link between gastronomy and the preservation of the environment, cultural heritage, and social well-being, making it a vital component of global efforts towards a sustainable future.