Gastronomy is sometimes called the art of food. It can also refer to a style of cooking from a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (e.g. agriculture, fishing or even preparation of food) is done in a way that is not wasteful of our natural resources and can be continued into the future without being detrimental to our environment or health.
Sustainable gastronomy, therefore, means cuisine 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.
The United Nations Educational, Scientific and Cultural Organization (UNESCO) and the Food and Agriculture Organization (FAO) and the UN General Assembly work to facilitate the observance of Sustainable Gastronomy Day, in collaboration with Member States, UN organizations and other international and regional bodies, as well as civil society, to observe the Day in raising public awareness of its contribution to 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. As the COVID-19 pandemic is still unfolding across the globe, sustainable gastronomy – celebrating seasonal ingredients and producers, preserving wildlife as well as our culinary traditions – is today more relevant than ever.