Gastronomy is sometimes called the art of food. It also refer to style of cooking from a particular region. Every year on 18 June, Sustainable gastronomy Day is dedicated to sustainable cuisines that promotes food security, agricultural development, sustainable food production, nutrition, and the conservation of biodiversity. Annually, about $1 trillion amount loss due to food produce thrown by consumers. As such gastronomy day was established to raise awareness about the sustainable development.

History of Sustainable Gastronomy Day:

 As a natural and cultural diversity, gastronomy is the style of cooking at a particular region. On the other hand, sustainability is how human carry out processes that does not waste any natural resources and that can be continued into the future without any detrimental effects.

On December 21, 2016 sustainable Gastronomy day was established by the United nations after the U.N General Assembly adopted the resolution A/RES/71/246.

On Gastronomy day, the U.N Educational, Scientific and Cultural Organization (UNESCO) and the Food and Agricultural Organization (FAO), as well as the U.N General assembly will work to raise awareness. They use T.V , food channels and gastronomy shows and good cultural exhibitions to do this through.

Thus, sustainable gastronomy is linked with the three dimensions of sustainable development and can achieve the sustainable development goals by promoting agricultural development, nutrition, food production, and the conservation of biodiversity.

Timelines for Sustainable Gastronomy Day:

  • In June 18, 2016 the U.N General assembly designates as Sustainable Gastronomy day.
  • In 2017, the sustainable Gastronomy day is observed first time across the world.
  • In 2021, the U.N Food System summit sets the stage for global food system transformation.
  • In 2022,  the sustainable development takes charges.

Importance of Sustainable Gastronomy day:

  • The sustainable gastronomy is important because it promotes food security, agricultural development and the conservation of biodiversity.
  • Sustainably and shifting to a plant more based way eating will help to reduce freshwater withdrawals and deforestation.
  • Beans, mussels, organic vegetables, leafy greens, rice, lentils, organic fruits and biscuits are sustainable food.

The United Nations says several principals guide for sustainable food production and consumption:

  • Use of agricultural resources in improving efficiency.
  • Protect and enhance natural resources, to conserve direct action.
  • To sustainable agriculture, responding to the changing needs of people, communities and ecosystem.

Observance of Sustainable Gastronomy Day:

  • Teach your friend and family is the best way to celebrate Sustainable Gastronomy Day by spreading the word to the world.
  • Buy from local food markets. Support small producers instead of organizations that process a large amount of food and waste.
  • Cook traditional dishes that require only small amount of resources.
  • Raise awareness about the importance of world gastronomy day.

About the Author: Aqsa Abid is an Environmental Science graduate from GCWUS and a green blogger and climate activist.