KATHMANDU: Today, June 18, is being observed globally as Sustainable Gastronomy Day. While gastronomy typically refers to the art of cooking and the culinary traditions of specific regions, sustainable gastronomy goes a step further—emphasizing the importance of sourcing ingredients responsibly, considering how they are produced, and how they reach consumers.
The United Nations General Assembly declared June 18 as the International Day of Sustainable Gastronomy in 2016.
The day aims to promote the protection of local products, the use of seasonal ingredients, and the preservation of cultural culinary traditions, while also encouraging environmentally friendly agricultural practices and sustainable food systems.
To mark the occasion, the United Nations Educational, Scientific and Cultural Organization (UNESCO) and the Food and Agriculture Organization (FAO) have been organizing events and campaigns worldwide. UNESCO has designated 56 cities as “Creative Cities of Gastronomy” in recognition of their efforts to preserve and promote local food heritage.
In the wake of the COVID-19 pandemic and amid ongoing global challenges such as climate change, biodiversity loss, and pollution, the significance of sustainable gastronomy has become even more pronounced.
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