Sustainable Gastronomy Day

Sustainable Gastronomy Day History

Sustainable Gastronomy Day is an observance that highlights the importance of gastronomy in promoting sustainable food systems and the United Nations 2030 Agenda for Sustainable Development. The day aims to encourage adoption of sustainable dietary practices, reduction of food wastage, and preservation of culinary traditions, ensuring the future health of people and the planet. Sustainable gastronomy emphasizes the connection between food production, agriculture, and the environment, recognising the crucial role that sustainable, local, and traditional foods play in fostering a diverse, eco-friendly food landscape.

The United Nations General Assembly established Sustainable Gastronomy Day in 2016, acknowledging the potential of gastronomy as a cultural bridge and a tool for sustainable development. For Australians, the observance presents an opportunity to explore their rich culinary heritage, which includes a diverse range of native ingredients and Indigenous cooking methods. Additionally, Australia is a signatory to the Paris Agreement, demonstrating its commitment to address climate change and protect its unique ecosystem. Participating in Sustainable Gastronomy Day highlights the need for Australians to take responsibility for promoting ethical, sustainable, and environmentally conscious food production, distribution, and consumption.

Typically, the observance nationwide is marked by various events and activities, ranging from panel discussions and educational workshops to local food festivals and themed dinners hosted by restaurants or community groups. Australian chefs, food establishments, and individuals are also encouraged to source and utilise local, organic, and sustainable ingredients in their meals on this day. Sustainable Gastronomy Day is observed every year on the 18th of June, offering a chance for Australians to come together, celebrate their culinary culture, and take steps towards a more sustainable food future.

Sustainable Gastronomy Day facts

• According to the Food and Agriculture Organization (FAO), about 1/3 of all the food produced in the world is either lost or wasted every year.
• UNESCO recognizes 30 food and drink-related traditions as part of its Representative List of the Intangible Cultural Heritage of Humanity.
• Sustainable gastronomy encourages the utilization and promotion of locally grown or locally produced food products to reduce carbon footprint.
• Permaculture, a sustainable agriculture practice, has deep roots in Australia, as the concept was first developed by Australians Bill Mollison and David Holmgren in the 1970s. Permaculture principles have since spread across the world and are used to promote the importance of soil health, biodiversity, and water conservation, supporting sustainable gastronomy.
• The traditional Indigenous Australian concept of consuming local, native foods is increasingly gaining popularity and acceptance in mainstream Australian cuisine.

In the News and Trending in Australia for Sustainable Gastronomy Day

Top things to do in Australia for Sustainable Gastronomy Day

• Discover 6 tips on how to reduce food waste.
• Visit your local farmers market. By buying locally you can help support farmers and your community.
• Watch a TV series to learn more about gastronomy in Australia. Here are our top picks:
  1. Australia's Food Bowl with Stefano de Pieri (TV Series) - In this series, Italian-Australian chef Stefano de Pieri showcases the culinary gems of the Murray River region and uses local produce to create delicious meals.
  explores the diverse food culture in Australia and meets the local food producers, chefs, and passionate home cooks who share their love for food and cooking.
  2. Gourmet Farmer (TV series) - this series follows food critic-turned-farmer Matthew Evans as he leaves city life behind to start a small farm in Tasmania, embracing sustainable farming practices and a farm-to-table philosophy.
• Read a book to learn more about gastronomy in Australia. Here are our top picks:
  1. Changing the Way We Eat: Australian Gastronomy and Sustainability by Luke Bourne
  2. The Ethical Omnivore: A practical guide to sustainable food choices in Australia by Laura Dalrymple and Grant Hilliard
  3. From Paddock to Plate: The Sustainable Food Movement in Australia by Christopher Chesher and Michael Webber