As the UN officially says “Sustainable, inclusive and healthy gastronomy is emerging as a potent driver of food system change. Gastronomy refers to the art of cooking and enjoying food. It taps into the less rational, more creative, emotional and inspirational dimensions of food, to bring about changes in production and consumption patterns”.
The United Nations Educational, Scientific and Cultural Organization (UNESCO), together with The Food and Agriculture Organization (FAO) and the UN General Assembly work to facilitate the observance of Sustainable Gastronomy Day initiatives like launching the UNESCO Creative Cities Network to share best practices and develop partnerships in 7 creative fields, promoting clean energy for local restaurants (use gas and electricity instead of coal, use natural gas rather than coal); raising public awareness of sustainable gastronomy through TV food channels and gastronomy shows and through food cultural exhibitions, intended for the food industry and farmers.
Sustainable gastronomy plays a key role due to its links with the three pillars of sustainable development by promoting agricultural development; food security; nutrition; sustainable food production; and conservation of biodiversity.
Sustainability in the food sector involves not only consumers, producers and retailers, but extends to eateries. Restaurants can be a powerful medium to get the message to clients, tourists and foodies about the need to develop a truly sustainable awareness toward our daily food choices.
Some tips about Sustainable caterers and restaurants for your events.
As a Destination Management Company we aim to work with caterers and restaurants with sustainable certification and best practices to ensure not only a healthier menu but a smaller carbon footprint. There are several things we do to select our suppliers:
- We donate usable food waste. We collaborate with local associations to distribute leftovers and extra food among different vulnerable social groups of people.
- We ask for seasonal products: Seasonal produce is cheaper than out-of-season ingredients, tastes better and fresher and is better for the environment.
- We promote local produce: Local produce from smaller suppliers supports the local economy and reduced transportation
- We avoid certain foods: You will not find foods that imply animal suffering or environmental decline on our menus
(Sources: UN and FAO)
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