Sustainable Gastronomy Day | 18 June

Gastronomy is a cultural expression of the world’s natural and cultural diversity. On June 18, we celebrate Sustainable Gastronomy Day and acknowledge that everyone plays a role in making sustainable choices for healthy diets and a food-secure future.

What is Sustainable Gastronomy?

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. 

Celebrate Sustainable Gastronomy Day with FAO

Celebrate sustainable gastronomy with FAO by thinking about what you eat, how it’s prepared and where it comes from.

Why does it have a “day”?

Because eating local foods that have been produced sustainably makes a difference to people’s livelihoods, to the environment and to economies. By 2050, the world will have over 9 billion mouths to feed. Yet, one third of all food produced is lost or wasted. As it stands now, we are using our  oceans,  forests and  soils in largely unsustainable ways. We need to be more careful about how we use our natural resources as producers and we need to be pickier about how we choose our food as consumers.

© Curioso/
© Fundacion CoMun
Eating locally-grown products helps to boost an area’s economy, support its farmers and reduce the greenhouse gases and resources used in trans porting food. Buying locally grown products means that there is demand for them and this helps farmers maintain their livelihoods. 

Why should I care?

Most of us care about food. Some of us REALLY care about food (We are talking to you foodies out there!). Caring about our local foods and markets means that we can help to preserve our culinary roots: the traditional crops, recipes and cultures from which these cuisines originate. It means that we are mindful of the resources that have gone into growing the food that we cherish and that we are helping to keep culinary traditions alive. 

By being open to locally grown foods and eating what is in season, you can help shift the buying patterns of local businesses, like restaurants and hotels, and support the area’s fishers and farmers. You can also expand your diet to include other traditional crops, local to where you live like quinoa or  cactus pear, many of which are full of vitamins and minerals.

What can I do?

Go to local food markets. By buying what’s in season from small producers or family farmers, you are supporting their livelihoods and strengthening communities. 

Whether trying types of fish you have never heard of or fruits that you have never seen before, eating local products helps to give you a better insight into the culture of a place and supports local economies.

Many Culinary traditions are sustainable by nature and remind us of our ancestral roots. Try cooking recipes that use ingredients native to your region. Pulses, for example, are easy to grow and extremely nutritious.

While cooking, and even after your meal, be conscious to use all of your ingredients wisely and to save your leftovers. Being careful about portion size, expiration dates and reuse of meals is one of the easiest ways to save natural resources.

As overweight and obesity rates soar worldwide, and deficiencies of many vitamins and minerals persist in all world regions, it is that much more important to ensure that healthy diets from sustainable food systems are available and affordable to everyone. We can all take action to achieve healthy diets and a Zero Hunger world by 2030


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Sustainable gastronomy can help us to take care of our planet
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Gastronomic traditions and geographical indications in Serbia

The Ariljska malina raspberry and the Oblačinka from Oblacina sour cherry, are known in Serbia for their unique taste and quality.

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