The 18th of June has been designated as International Day of Sustainable Gastronomy.
But what is the term Sustainable Gastronomy and how can it contribute to the reduction of poverty and the protection of the environment?
In recent years we have been hearing more and more about sustainability.
Sustainability is what lasts forever, that ensures future balance and leaves a legacy to future generations.
The United Nations defines Sustainable Gastronomy as follows: “Gastronomy is sometimes called the art of food. It can also refer to a cooking style 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 food preparation) is done in a way that is not a waste of our natural resources and can continue in the future without being detrimental to the environment or our health.
Sustainable gastronomy, therefore, means the cuisine that takes into account where the ingredients come from, how the food is produced and how it reaches our markets and ultimately our dishes.».
So we can say that we produce as much as we need to be fed!
The ultimate goal is to reduce food loss and reduce waste, which in turn will bring a reduction in greenhouse gas emissions and less pressure on water and land resources to increase productivity and economic growth.
Another equally important goal is the improvement of food aid that leads to the fact that with every effort you make towards sustainable gastronomy…You eat and many people in need eat too.
