Sustainable Gastronomy Day

  Despite heightened levels of awareness around sustainability in recent years, we have not yet moved forward quickly enough in terms of concrete action , and we continue to exploit our oceans, forests and soils during food production. Around one-third of all food produced globally also goes to waste – and it’s not just the food itself that is wasted when it goes uneaten; all of the money, labour, energy and resources (seeds, water, feed, etc.), that went into making it are lost too. Celebrating local, seasonal ingredients and preserving the environment became more relevant than ever ; At the same time, we witnessed many smaller, independent producers stepping in to save the day, with a return to relying on local rather than internationally imported produce – and this greater emphasis on home-grown self-sufficiency remains something we should hold onto today. It is clear that producers need to be more mindful about how they are using natural resource s but we too, as consumers...

Buy from local food markets, small producers/farmers/fishermen or family businesses . As well as reducing production resources and the greenhouse gases associated with transport, you will be supporting their livelihoods, strengthening communities and helping to boost the regional economy. Look out for local produce on menus when eating out too , as this will also help increase local demand . The same goes when you are on your travels… eating produce you may never have seen or heard of before will not only give you a better insight into the local culture but will support their local economy as well.

"Eat seasonally" means consuming fruits, vegetables, and other foods during their natural harvest season in your local area , which makes them tastier, more nutritious, and more affordable. This practice reduces the environmental impact of food transportation and supports local farmers, often by shopping at farmers' markets or through Community Supported Agriculture (CSA) programs . You can get started by looking up a seasonal food guide for your region or by observing what's available at your local markets. Follow the seasons when choosing which ingredients to buy or what to eat at a restaurant. This will not only help you enjoy better quality produce, grown naturally rather than in artificial or forced environments , but will help shift the buying patterns of your local shops and restaurants. As an added bonus, it might also help you expand your diet by trying new things.

Our ancestors didn’t have access to the resources that we do today, so relied heavily on what nature could provide; thus, culinary traditions are generally quite sustainable. Try cooking recipes that use time-honoured crops and ingredients native to your region . You can help preserve your culinary roots by passing recipes down from generation to generation and keeping your unique culinary culture alive.

Use your ingredients wisely by maximising every part of the produce when cooking and incorporating any excess into following meals – and think about how you might be able to use any leftovers on your plate in subsequent meals too. Staying on top of expiry dates and being mindful of portion sizes are two of the easiest ways to begin saving natural resources. Save scraps and leftovers to incorporate into future meals.