Sustainable Gastronomy Day, celebrated annually on June 18, is an initiative established by the United Nations to raise awareness about the importance of sustainable food practices. This day emphasises the role of gastronomy in promoting food security, preserving biodiversity, and fostering agricultural development. It serves as a platform to highlight how sustainable gastronomy can contribute to achieving sustainable development goals (SDGs) globally.

Sustainable gastronomy is a concept that intertwines culinary practices with environmental consciousness. It refers to food systems that prioritise local sourcing, seasonal ingredients, and traditional cooking methods. This approach not only minimises waste but also supports local economies and preserves cultural heritage.

Key elements of sustainable gastronomy include local sourcing and emphasising the use of ingredients that are grown or produced in the local area; seasonal eating by the encouragement of the consumption of foods that are in season, which reduces the carbon footprint associated with transportation, waste reduction by implementing practices that minimise food waste throughout the supply chain, and conserving biodiversity by supporting agricultural practices that protect diverse ecosystems and promote the conservation of local species.

The significance of sustainable gastronomy has become increasingly apparent in light of global challenges such as climate change, food insecurity, and biodiversity loss. By adopting sustainable culinary practices, individuals and communities can contribute to a healthier planet and a more equitable food system.

The relevance of sustainable gastronomy is underscored by several pressing global issues:

• Food Security: An estimated one-third of all food produced globally is wasted, so sustainable gastronomy plays a vital role in addressing food security challenges. Reducing waste can help ensure that more food reaches those in need, thereby alleviating hunger.
• Environmental Impact: The food production system is a significant contributor to greenhouse gas emissions, deforestation, and water pollution. Sustainable gastronomy encourages practices that mitigate these impacts, such as organic farming and responsible sourcing.
• Cultural Heritage: Gastronomy is not just about food; it is a reflection of cultural identity and heritage. Sustainable gastronomy promotes the preservation of traditional cooking methods and local cuisines, fostering cultural diversity.
• Health Benefits: Eating locally sourced and seasonal foods often leads to healthier diets rich in nutrients while reducing reliance on processed foods laden with preservatives.

Sustainable Gastronomy Day was officially established by the United Nations General Assembly on December 21, 2016. The first observance took place on June 18, 2017. This initiative was launched to recognise gastronomy as a form of cultural expression linked to the natural and cultural diversity of the planet. The day aims to promote awareness about how sustainable gastronomy can contribute to achieving various SDGs, including poverty reduction, health and well-being, responsible consumption, and climate action. The collaboration between organizations such as UNESCO and the Food and Agriculture Organization (FAO) ensures that Sustainable Gastronomy Day is observed globally with educational initiatives and events.

Looking ahead to 2025, the theme for Sustainable Gastronomy Day is “More Taste, Less Waste.” This theme emphasises the importance of flavour while promoting innovative approaches to reduce food waste within culinary practices. The initiative will encourage chefs, restaurants, and consumers to explore creative ways to utilise all parts of ingredients and minimise waste through thoughtful meal planning and preparation techniques. The theme aligns with ongoing efforts to highlight the economic and environmental benefits of reducing food waste while celebrating culinary creativity. Events such as Sustainable Gastronomy Restaurant Week will be part of this initiative, showcasing how chefs can offer delicious meals without compromising sustainability principles.

Sustainable Gastronomy Day reminds us of the interconnectedness between our food systems, cultural heritage, and environmental sustainability. By embracing sustainable gastronomic practices, we can contribute to a healthier planet while enjoying diverse culinary experiences.