UN organisations and other international and regional bodies, as well as civil society, to observe the Day on June 18 every year in raising public awareness of its contribution to sustainable development.
The concept of sustainable gastronomy is a relatively new one. Not only are food and gastronomy at the core of human survival, but are being increasingly recognised as potential game changers for the economic, social and environmental sustainability of communities and regions.
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.
Source: FAO
#MeetTheChangemakers: On Sustainable #Gastronomy Day today, explore the work of Dr. KAMATANI Kaoru and Dr. NONAKA Tomomi at Ritsumeikan Univ. that looks into culinary culture of Japan's #EdoPeriod to design the future of #SustainableFood. https://t.co/cSAe7GXK9p #GlobalGoals pic.twitter.com/42hHln1oZ3
— The Gov't of Japan (@JapanGov) June 18, 2020
How the UN System Works for a Sustainable Gastronomy
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.
Some of UNESCO’s initiatives include:
- Launching the UNESCO Creative Cities Network, created in 2004 to share best practices and develop partnerships in 7 creative fields. As of 2020, 26 cities have been designated Creative Cities of Gastronomy;
- Promoting clean energy for local restaurants (use gas and electricity instead of coal, use natural gas rather than carbon);
- Raising public awareness of sustainable gastronomy through TV food channels and gastronomy shows and through food cultural exhibitions, intended for the food industry and farmers.
As for the FAO, the Organization promotes green culture diets that are not only healthy, but sustainable and suggests that countries that already have dietary guidelines should begin to consider a process of incorporating sustainability into them.
The “Crop of the Month,” an FAO online feature, has been promoting the diversification of crops in favour of underutilized traditional crops, and applying sustainable food production and natural resource management practices.
Discover the five golden rules to make eating #FoieGras a succulent and memorable experience! https://t.co/bkgOCaYxVa #gastronomy #food pic.twitter.com/fpqqHynu8w
— Euro Foie Gras (@EuroFoieGras) June 16, 2020
Cooking and nutritional science: Gastronomy goes further
According to an article published in the Science Direct, science-based cooking is closely associated with the design of stimulating and novel dishes that make guests feel an explosion of sensations. Chefs are expected to use high quality foods and thorough preparation techniques. But food science is not only texture and technology, it is also nutrition and health.
From a nutritional point of view, science-based cooking may contribute to providing certain nutrients and other food components, which could confer healthy aspects to the dishes and menus. Chefs may then also consider nutritional aspects when designing dishes and menus.
