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The International Day for Sustainable Gastronomy falls on 18 June. It's a day the United Nations National Assembly has dedicated to focusing world attention on the role that gastronomy can play on the issue of sustainability since 2016. Gastronomy represents one of the world's most significant cultural expressions, and is clearly linked to the territories and natural diversities of our planet.
Member countries commit to focusing on the responsible production and consumption of food in order to ensure a better (and possible) future for present and future generations. This commitment is aimed at all food sectors: agriculture, fish and livestock farming. Relevant and applicable processes are then studied and analysed to ensure sustainable nutrition by public and private institutions, buyers and producers.
The objectives of the International Day for Sustainable Gastronomy, together with new innovative technologies, are to:
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ensure better efficiency in the use of territorial resources for an increasingly sustainable agriculture.
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process direct and immediate actions to conserve, improve and protect natural resources.
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suspend or discourage agriculture that fails to protect and improve rural livelihoods as well as social well-being.
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raise awareness of people and communities on the issue.
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provide responsible and effective management mechanisms for sustainable agriculture and food in general.
The issue, increasingly complex and present in everyone's life, becomes more important than ever due to the current climatic condition, which has also worsened due to inappropriate processes related to the production and distribution of food.
