To understand the history of Sustainable Gastronomy Day, you must comprehend the significance of gastronomy and sustainability. Simply put, gastronomy is the regional style of cooking and a cultural expression of the natural and cultural diversity of the globe.
Sustainable Gastronomy Day, which occurs annually on June 18, is a holiday devoted to cuisine that promotes food security, agricultural development, sustainable food production, nutrition, and the conservation of biodiversity. Do you realise how much food is wasted on a global scale each year? Food waste, such as the produce discarded by consumers, results in an annual loss of approximately $1 trillion. As a result, Sustainable Gastronomy Day was created to bring global attention to the role sustainable gastronomy can play in sustainable development.
To understand the history of Sustainable Gastronomy Day, you must comprehend the significance of gastronomy and sustainability. Simply put, gastronomy is the regional style of cooking and a cultural expression of the natural and cultural diversity of the globe. Sustainability, on the other hand, refers to how humans conduct processes in a manner that conserves natural resources and can be continued indefinitely without negative consequences. Thus, sustainable gastronomy can be defined as cuisine that considers how food is produced, where its ingredients come from, and how it is transported and ultimately arrives on our plates.
Sustainable Gastronomy Day was instituted by the United Nations following the adoption of resolution A/RES/71/246 by the United Nations General Assembly on December 21, 2016. Sustainable Gastronomy Day, which was first observed on June 18, 2017, is a day dedicated to ensuring that each culture and civilization contributes to and facilitates global sustainable development.
On Sustainable Gastronomy Day, the United Nations Educational, Scientific, and Cultural Organisation (UNESCO) and the Food and Agricultural Organisation (FAO), as well as the United Nations General Assembly, will promote sustainable gastronomic practises. This is accomplished through television food channels, gastronomy programmes, and exhibitions of food culture aimed at the food industry and farmers.
Thus, sustainable gastronomy is connected to the three dimensions of sustainable development and can contribute to the attainment of the sustainable development objectives by promoting agricultural development, nutrition, food production, and the conservation of biodiversity.
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Approximately one-third of human-produced food is either missing or wasted.
The amount of water used to produce wasted food could fill Lake Geneva three times.
Food waste accounts for approximately 8% of annual greenhouse gas emissions.
28% of the world’s arable land generates discarded food.
Middle- and high-income regions account for 58% of global farm-stage food waste.
| Year | Date | Day |
|---|---|---|
| 2023 | June 18 | Sunday |
| 2024 | June 18 | Tuesday |
| 2025 | June 18 | Wednesday |
| 2026 | June 18 | Thursday |
| 2027 | June 18 | Friday |
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