Every year on 18 June, the world celebrates Sustainable Gastronomy Day, a global call to value food traditions while embracing eco-friendly practices in kitchens and communities.
This day emphasizes the role of cooking as a cultural legacy and its impact on sustainable food production and consumption.
Sustainable gastronomy goes beyond recipes, it’s about resourceful meal planning, supporting local farmers, and cutting food waste.
In an era dominated by fast food marketing and processed meals high in saturated fats and calories, it reminds families to return to home-cooked, nutrient-rich meals made from local, seasonal ingredients.
Key Goals of the Day:
• Celebrate cultural and environmental diversity through traditional dishes that reflect regional identities.
• Encourage sustainable consumption by reducing food waste and appreciating local produce.
• Promote food awareness by understanding how what we eat affects ecosystems and economies.
• Recognize the role of chefs in fostering healthier, more sustainable food choices.
• Support the UN Sustainable Development Goals by contributing to food security and sustainable agriculture.
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