Sustainable Gastronomy Day (18/06)

On December 21, 2016, the UN General Assembly, by its resolution № 71/246, proclaimed June 18 as Sustainable Gastronomy Day. In 2017 it was held for the first time.

This decision was dictated by the fact that gastronomy – is an important element of the cultural expression of any people, associated with the natural and cultural diversity of the world. And also because all cultures and civilizations can contribute to sustainable development and play a decisive role in achieving it, since they contribute to sustainable development through a culture of nutrition and gastronomy.

The goal of Day – is to focus global attention on the role that sustainable gastronomy can play in achieving sustainable development goals, including by accelerating agricultural development, improving food security, improving people's nutrition, ensuring sustainable food production and preserving biodiversity.

The decision was also based on resolution «Transforming our world: Agenda for Sustainable Development 2030», in which the General Assembly approved in 2015 a comprehensive set of universal and transformational sustainable development goals and targets, which, in particular, aimed at eliminating poverty, protecting the planet and ensuring a decent life.

By 2050, there will be more than 9 billion people in the world to feed. Humanity already produces enough food for this, but 1/3 of it ends up in waste or is lost during production. Today we use oceans, forests and soils in a predominantly unsustainable manner, so we need to be more attentive to how we use natural resources as producers and be more discerning about how we choose food as consumers.

Currently, family farms provide 80% of the world's food. Consumption of locally grown products helps develop the region's economy, support its farms and reduce greenhouse gases and resources involved in food transportation. The purchase of locally grown products means that there is a demand for them, and this allows farmers to earn a living.

It is important to promote the consumption of sustainable food and establish connections with local suppliers (Photo: © quality /Photobank Photojenica)

In connection with the UN proclamation of 2017 as the Year of Sustainable Tourism for Development, all initiatives of the World Tourism Organization (UNWTO) are aimed at developing gastronomic tourism in a sustainable manner, including addressing issues such as poverty alleviation, efficient use of resources, environmental protection and climate change and protection of cultural heritage, cultural values and diversity.

Sustainable development includes an important element such as food production and consumption. This applies to all participants in the employment chain related to gastronomic tourism. This means that public and private institutions, producers, and tour operators must promote the consumption of sustainable food and establish connections with local suppliers.

On this Day, the UN invites all Member States, United Nations organizations, other international and regional organizations, as well as representatives of civil society, including non-governmental organizations and individuals, to actively celebrate Sustainable Gastronomy Day in accordance with national priorities.



Infographics – poster «June 18 — Sustainable Gastronomy Day»

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