Basic Information
Sustainable Gastronomy Day is an annual event observed on 18 June to promote agricultural development, food security, nutrition, sustainable food production and conservation of biodiversity.
Observed on: June 18
Organized by: UN, UNESCO, FAO
Introduced in: 2016 (UN Resolution), 2017 (First Observation)
Observed: Worldwide
About Sustainable Gastronomy Day
Gastronomy is sometimes called as the art of food that related to local food and cuisine. On 21 December 2016 UN General Assembly adopted a resolution which designated 18 June as Sustainable Gastronomy Day. It emphasizes the need to focus the world’s attention on the role that sustainable gastronomy can play in achieving the Sustainable Goals. It promotes: agricultural development, food security, nutrition, sustainable food production and conservation of biodiversity. The first observation was done in 2017.
The observation of the day acknowledges gastronomy as a cultural expression related to the natural and cultural diversity of the world. It also enables all the cultures and civilizations to take part and contribute in sustainable development.
Activities and Programs on Sustainable Gastronomy Day
The General Assembly, the United Nations Educational, Scientific and Cultural Organization (UNESCO) and the Food and Agricultural Organization (FAO) observe this day. Member states, UN organizations, International and regional bodies, civil societies are taking part in this observation to raise awareness about sustainable development.
Many other organizations like United Nation’s World Tourism Organisation (UNWTO) also take part in the observation with many programs. They are organizing gastronomy tourism as part of promoting the day. Many chefs, city councils, regional bodies observe this day with get together, awards, educating about better health, food cultures etc.
The programs aim at including and show the importance of local food and cuisine. This includes promoting family firm’s food, locally produced foods, local food markets and hotels, traditional foods, avoid food waste, etc.