World Sustainable Gastronomy Day Today, 18 June
Food that feeds people + planet
Today we celebrate World Sustainable Gastronomy Day — a reminder that how we grow, cook, and eat shapes our health, culture, and the Earth. Gastronomy isn’t just fine dining. It’s every meal, every market, every farmer, and every tradition that puts food on the table.
Sustainable gastronomy means food that nourishes us without destroying the environment or the people behind it. It connects agriculture, nutrition, culture, and climate action on one plate.
Why it matters now
1. For health: Diets based on diverse, seasonal, local foods reduce malnutrition and diet-related diseases. Less ultra-processed foore whole grains, fruits, vegetables, legumes, and sustainably sourced fish.
2. For farmers: Supporting smallholder farmers and local food systems keeps money in communities and preserves traditional knowledge.
3. For climate: Food systems cause about 1/3 of global greenhouse emissions. Choosing seasonal produce, reducing food waste, and using energy-efficient cooking cuts that impact.
4. For culture: Every cuisine tells a story. Protecting culinary heritage keeps languages, rituals, and identity alive for the next generation.
What sustainable gastronomy looks like in Africa
From Katsina to Dakar, the blueprint is already in our kitchens:
- Eat local & seasonal: Moringa, baobab, fonio, sorghum, millet, cowpea, and indigenous vegetables. They’re nutritious and adapted to our climate.
- Cut food waste: Use every part of the crop. Dry, ferment, or store surplus so nothing rots in the field or market.
- Cook smarter: Cleaner stoves, solar cooking, or efficient firewood use reduce smoke and deforestation.
Respect biodiversity: Protecting native seeds and breeds keeps our food system resilient as weather changes.
-Value the people: Fair prices for farmers, safe conditions for market women, and respect for chefs preserving traditional recipes
How you can take part today
1. Cook one local dish using ingredients from nearby farms or markets. Try jollof with local rice, tuwo with millet, or a vegetable soup with ugwu/spinach.
2. Reduce waste: Plan portions, store leftovers, and compost peels/scraps.
3. Support a local producer: Buy directly from a farmer or market woman today.
4. Share knowledge: Teach a child or neighbor a traditional recipe and why it’s sustainable.
5. Choose mindful portions: Eat what you need, enjoy it slowly, and waste less.
The big picture
Sustainable gastronomy is a tool for the SDGs — zero hunger, good health, decent work, responsible consumption, and climate action. When we choose food that’s good for us and good for the planet, we build food systems that last.
Today, let’s celebrate chefs, farmers, and home cooks who prove that delicious and sustainable go hand in hand. Because the future of food starts with what’s on our plates tonight.
What’s your favorite local dish that’s naturally sustainable?
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