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Sustainable Gastronomy Day

18 June

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Exploring the evolution of culinary traditions.

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June 18, 2019

The history of food.

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a comprehensive lifestyle and cultural system
Accept the concept of sustainable practices
Advance in food production and preservation methods
Age of Exploration and Columbian Exchange
Agricultural development
Agricultural Revolution
Ancient Greek & Roman Cuisine
Back to Belonging: Why Culture is the Key to Becoming the Third Place Again
Buy from local food markets; small producers/farmers/fishermen or family businesses
Canning process

Chiefs
Conservation of biodiversity
Consumers need to be more selective about how we choose
Cooking Class
Cooking techniques and seasonings
Culinary Art
Culture and Food Traditions
Culture Is the Soul of a Restaurant
Dissemination of Arab culinary traditions
Enjoy better quality products grown naturally
Equip individuals with the knowledge and skills needed to implement sustainable practices into their gastronomy operations and beyond
Expand your diet by trying new things.
Explore the history of Culinary traditions
Fast Food & Globalization
Focus attention on the role of sustainable gastronomy in our lives
Follow the seasons when choosing which ingredients to buy or what to eat at a restaurant
Food & Diet
Food and Agriculture Organisation (FAO)
Food preparation
Food retailers
Food security
Help preserve your culinary roots
History of food
How to carry out processes in a way that is not wasteful of natural resources
Increase demand of local food
Independent producers
Individually we all have a responsibility to play our part...
Industrial Revolution & Canning
Integrating human health
Introducing the concept of 3-course meal
Introduction of new ingredients
June 18
Lead the change
learn new recipes
Local Farmers
Local Producers
Look out for local produce on menus when eating out too
Modern restaurants
Organize a social gathering where people enjoy food; Wine and conversation
Permanent representatives
Planetary resilience
prepare and consume our food.
Producers need to be more mindful about how they are using natural resource
Promote sustainable development
Re-balancing tradition and modern food habits
Reduce the waste of natural resources
Restaurant professional
Save scraps and leftovers to incorporate into future meals
Settled agricultural communities
Social well-being
Sustainable food production
Sustainable Gastronomy Day
Sustainable Gastronomy takes into account where ingredients are from
Tasting Food
The blending of various culinary traditions
The cultivation of staple crops
The Growth of Multinational corporation
The Influence of Arab cuisine
Think about how you might be able to use any leftovers
Transforming global cultinary traditions
Try cooking recipes that use time-honoured crops and ingredients native to your region
UNESCO
United Nations General Assembly
Women Chefs

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