PURPOSE: 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.

FORUM: “Making Molecular Gastronomy accessible to everyone.“ Sustainable Gastronomy Day 2024. Gastronomy is the culture of food production, preparation, selection, service and appreciation. This includes the End-To-End Culture of Food from cultivation of ingredients to the consumption of a social meal. Thousands of professional chefs and amateur cooks will introduce their culinary arts during the the observance of the day. The chiefs will provide cooks with detailed and proven recipes, tips and techniques to get the best results, affordable ways of acquiring or substituting molecular gastronomy equipment and ingredients to inspire the creativity of the participants. Follow the conversation with the hashtags, #Recipes, #MolecularGastronomy, #sustainablegastronomy, #18june.

EVENTS: On June 18th, The global celebration of the Sustainable Gastronomy Day 2024 will be held at the U.N. Delegates Dining Room of the UNHQ. To facilitate the observance, the United Nations General Assembly, the FAO, the UNESCO in collaboration with Member States, United Nations organizations, International and regional bodies, as well as civil society and individuals, are invited to observe the Day by raising public awareness of Sustainable Gastronomy contribution to sustainable development. As of 2024, 49 cities have been designated Creative Cities of Gastronomy.

Activities and Projects: Introducing an innovative project that supplies vegetables and fish to the restaurant in a way that is environmentally, socially, and economically sustainable. Learn more about Gastronomy and Nature in Harmony.

PUBLICATIONS: The state of food systems worldwide in the countdown to 2030 - This Analysis presents a recently developed food system indicator framework and holistic monitoring architecture to track food system transformation towards global development, health and sustainability goals. Five themes are considered: (1) diets, nutrition and health; (2) environment, natural resources and production; (3) livelihoods, poverty and equity; (4) governance; and (5) resilience. Each theme is divided into three to five indicator domains, and indicators were selected to reflect each domain through a consultative process. In total, 50 indicators were selected, with at least one indicator available for every domain. Harmonized data of these 50 indicators provide a baseline assessment of the world’s food systems. We show that every country can claim positive outcomes in some parts of food systems, but none are among the highest ranked across all domains. Furthermore, some indicators are independent of national income, and each highlights a specific aspiration for healthy, sustainable and just food systems. The Food Systems Countdown Initiative will track food systems annually to 2030, amending the framework as new indicators or better data emerge.

Molecular Gastronomy: A New Emerging Scientific Discipline - In this review we bring together the many strands of chemistry that have been and are increasingly being used in the kitchen to provide a sound basis for further developments in the area. We also attempt throughout to show using relevant illustrative examples on how knowledge and understanding of chemistry can be applied to good effect in the domestic and restaurant kitchen. Our basic premise is that the application of chemical and physical techniques in some restaurant kitchens to produce novel textures and flavor combinations has not only revolutionized the restaurant experience but also led to new enjoyment and appreciation of food. American Chemical Society (ACS).

PODCASTS: Sustainable Gastronomy can play a role in achieving the Global Goals through its interlinkages with three dimensions of sustainable development by promoting: – food security, nutrition, sustainable food production, agriculture development, and conservation of biodiversity. Listen to the audio-podcasts!

CAMPAIGN MATERIALS: Promote the art and the Science of Food by ensuring sustainable consumption and production patterns. Get the campaign materials!