Sustainable Gastronomy Day: Food is the fabric of societies

-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.

Even the United Nations (UN) took note of the significance of gastronomy in its 2030 Agenda for Sustainable Development, and three years ago announced the observation of Sustainable Gastronomy Day on June 18 every year.

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.

The UN resolution acknowledges that gastronomy is a cultural expression related to the natural and cultural diversity of the world and reaffirmed that all cultures and civilisations can contribute to and are crucial enablers of sustainable development.

The UN resolution also affirmed the need to focus the world's attention on the role that sustainable gastronomy can play in achieving the Sustainable Development Goals (SDGs), including by promoting agricultural development, food security, nutrition, sustainable food production and the conservation of biodiversity.

Therefore the UN's Sustainable Gastronomy Day is about recognising that sustainable gastronomy has an impact on many different little pillars, the large pillar being societal, environmental and economic pillars. But within this… sustainable gastronomy has a role towards agriculture, towards food security, towards the nutrition of the individuals. It's about food production, biodiversity and the conservation of biodiversity.

Describing food as the fabric of societies and communities it is important to preserve the heritage and practices related to food. So the way we source food, the way that we prepare food, the way we consume food are shaped by communities [and] by individuals within those communities.

And it's about the recognition of the importance of gastronomy in particular to communities. But it's also about the greater roles of food which means it's about agriculture, it's about the production of the food, it's about the distribution of it. And so it's not only about the consumption when we think about sustainable gastronomy. he elaborated.

In other words, gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetising food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy.

Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis.