801. Sustainable Gastronomy “Sustainable Food Culture”

Yesterday, June 18, was designated as "Sustainable Gastronomy Day" by the United Nations. Today I would like to think about sustainable food culture.

What is sustainable gastronomy?

Gastronomy is a compound word consisting of the ancient Greek words "gastros" + "nomos," and according to the Longman Dictionary of Modern English

gas‧tron‧o‧my /ɡæˈstrɒnəmi $ ɡæˈstrɑː-/ noun [uncountable] formal    
the art and science of cooking and eating good food

Gastronomy is often associated with fancy French restaurants and gourmet shops, but it also refers to a specific regional style of cooking and often means local food and cuisine (food culture). The United Nations Information Centre also describes sustainable gastronomy as "sustainable food culture".

Sustainable gastronomy is based on the idea that food should be produced by farming, fishing and cooking in a way that reduces the impact on natural resources, does not harm the environment or human health, and can be sustained into the future. It also means dishes that take into account the origin of the ingredients used in cooking, where and how they are grown, how they are transported to market, and how they end up on our tables.

UN Agencies' Commitment to Sustainable Food Culture

UNESCO (United Nations Educational, Scientific and Cultural Organization) 

In 2004, UNESCO launched the UNESCO Creative Cities Network and designated 36 cities as Creative Cities of Gastronomy (from 2021). It has shared best practices and developed partnerships in seven creative areas. It also promotes clean energy for local restaurants. In addition, it educates the public about sustainable gastronomy through TV food channels, gastronomy shows, and cultural exhibitions intended for the food industry and farmers. 

FAO (Food and Agriculture Organization of the United Nations)

The FAO promotes healthy and sustainable green culture diets. It recommends that countries that already have dietary guidelines should begin to consider the process of incorporating sustainability into them. It also provides information on the following sustainable diet initiatives. Please see the article on wasabi.

• Freekeh: The ancient dish firing up rural women’s futures in Lebanon
• Fish on our mind, fish on your plate: FAO’s cookbook helps you know, cook and eat fish
• Local food for healthy locals
• We are what we eat: Transforming diets to transform agri-food systems
• Eating healthy before, during and after COVID-19
• A spicy agricultural heritage: there’s more to wasabi than meets the eye
• A cup of tea… or cha?
• For the love of pulses!
• Celebrating nutrition with these five FAO cookbooks
• No one likes labels… unless it comes to food

References
Sustainable Gastronomy Day (United Nations)
https://www.un.org/en/observances/sustainable-gastronomy-day
Longman Dictionary of Modern English
https://www.ldoceonline.com/jp/browse/english/

Contributor: KANAMORI Norihito (Information and Public Relations Office)