Sustainable Gastronomy Day 18 June: Protecting the Earth Through Our Plates

Every 18 June, the world observes Sustainable Gastronomy Day. This observance was established by the United Nations General Assembly in 2016 to raise global public awareness about the role of gastronomy in supporting sustainable development. Gastronomy is often understood merely as the art of selecting, cooking, and enjoying delicious food. However, in the context of sustainability, its meaning is far deeper: it encompasses the origin of food ingredients, how they are cultivated, and how that food reaches the dining table without damaging the environment or wasting resources needlessly. Sustainable gastronomy considers resource efficiency and environmental protection. To adopt this lifestyle, there are several basic principles that can be embraced by culinary industry players as well as households. You do not need to be a professional chef to participate. Simple steps can be taken, such as reducing food waste and choosing local produce. Sustainable gastronomy is a bridge between tradition and the future. By wisely choosing what we eat, we contribute to the achievement of the Sustainable Development Goals (SDGs), particularly in eradicating hunger and protecting terrestrial ecosystems. Indonesia possesses extraordinary food biodiversity. Consuming local foods such as sago, maize, or tubers is a tangible form of practising sustainable gastronomy in the country.