Every year, the world observes Sustainable Gastronomy Day on 18 June. The objective of this day is to recognise the practices associated with sustainable food consumption, especially with the art of collecting and preparing the food we eat. To make this day a memorable one, the organisations work in collaboration with global and regional bodies to observe the day.
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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.
The day was recognised on 21 December 2016 after the United Nations General Assembly (UNGA) adopted the resolution A/RES/71/246, and declared 18 June as Sustainable Gastronomy Day. Every year, UNGA, Food and Agriculture Organization (FAO), and United Nations Educational, Scientific and Cultural Organization (UNESCO) work together to ensure that the day is celebrated properly around the world.
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