Sustainable Gastronomy

Sustainable Gastronomy Day emphasizes the need to focus the world’s attention on the role that sustainable gastronomy can play. It also reaffirms that all cultures and civilizations are contributors and crucial enablers of 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.

Sustainable gastronomy can play a role due to its interlinkages with the three dimensions of sustainable development, in achieving the Sustainable Development Goals by promoting:

  • agricultural development;
  • food security;
  • nutrition;
  • sustainable food production; and
  • conservation of biodiversity.

A pathway to nutritious food systems and sustainable development: geographical indications (GIs)

The promotion of linkages between local producers, their local areas and their food products through geographical indications (GIs) is recognized as a pathway to nutritious food systems and sustainable development for rural communities throughout the world. The quality and specific attributes of food linked to origin, its diversity and local access are all matters that affect sustainable food systems and healthy diets. (Source: FAO)