Sustainable Gastronomy Day 2025: Celebrating Food with a Purpose

What is Sustainable Gastronomy?

Gastronomy, often referred to as the art of food, encompasses more than just cooking. It reflects the cultural identity and culinary traditions of a region. Whether it’s a street dish from Bangkok or a heritage stew from Morocco, gastronomy tells the story of a place and its people.

When paired with sustainability, gastronomy transforms into a powerful tool for change. Sustainable gastronomy refers to food practices that are environmentally friendly, socially responsible, and economically viable. It focuses on where ingredients come from, how they are grown, how they are transported, and ultimately, how they are consumed — with minimal harm to the planet and public health.

In essence, sustainable gastronomy means making food choices that are local, seasonal, resource-efficient, and culturally respectful.

UN’s Role in Promoting Sustainable Gastronomy

The observance of Sustainable Gastronomy Day on 18 June was officially designated by the United Nations General Assembly through resolution A/RES/71/246, adopted on 21 December 2016. This global day recognizes gastronomy as an important cultural expression tied to the natural and cultural diversity of our world.

The United Nations Educational, Scientific and Cultural Organization (UNESCO) and the Food and Agriculture Organization (FAO) collaborate with Member States, international bodies, and civil society to raise awareness of the role of food and culinary traditions in sustainable development.

UNESCO’s Efforts to Foster Sustainable Gastronomy

One of UNESCO’s notable contributions is the creation of the UNESCO Creative Cities Network (UCCN) in 2004, aimed at fostering international cooperation in seven creative fields, including gastronomy. As of 2025, 56 cities have been recognized as Creative Cities of Gastronomy, each promoting local food heritage and sustainability.

Other key initiatives include:

• Promoting clean energy usage in restaurants, encouraging the shift from coal to natural gas or electricity;
• Educating the public about sustainable food through television programs, food shows, and cultural exhibitions;
• Supporting local farmers and the food industry in preserving traditional knowledge while adopting modern sustainable practices.

FAO’s Contribution to Sustainable Diets

The FAO champions the idea of “green culture diets“, which are both nutritious and sustainable. These diets prioritize plant-based foods, local ingredients, and low-impact cooking methods. The FAO urges countries with existing dietary guidelines to start integrating sustainability considerations into their food policies.

Examples of FAO’s engagement include:

• Publishing cookbooks like “Fish on our mind, fish on your plate” and “Celebrating nutrition” that promote responsible consumption;
• Highlighting lesser-known ingredients and traditional food knowledge, such as freekeh in Lebanon and pulses across Africa;
• Empowering rural women through sustainable food initiatives;
• Encouraging cultural education through food, like understanding the heritage behind a cup of tea or wasabi farming.

Why Sustainable Gastronomy Matters Today

In the post-COVID-19 era, with the world grappling with a triple planetary crisis — climate disruption, biodiversity loss, and pollution — the importance of sustainable gastronomy has never been greater. By supporting seasonal ingredients, local producers, and culinary traditions, sustainable gastronomy becomes a means to:

• Mitigate climate change through reduced food miles and eco-friendly practices;
• Preserve biodiversity by valuing native crops and animals;
• Promote food security by encouraging resilient local food systems;
• Protect cultural heritage by keeping traditional cuisines alive.