Sustainable Gastronomy – Eating Well While Saving the Planet

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Sustainable Gastronomy is an international movement to reshape food sourcing, production and consumption practices to have a more positive impactful on both environment and community.

Promote local trade, improve the quality of life for all and support ecological conservation. Promote ancestral cooking techniques while supporting food waste reduction.


Consuming locally is key to sustainable gastronomy. By supporting local farms, restaurants can reduce their carbon footprint while still serving delicious and fresh food to their guests. Not only is this practice good for the environment; it can also benefit people by decreasing food waste and supporting economic development in less-privileged communities. It is estimated that annually around 1.3 billion tons of food is wasted – this represents an enormous waste that could feed billions worldwide!

Restaurants can decrease food waste by using locally-grown ingredients, supporting local farmers, and avoiding foods with high carbon footprints. They can also promote eco-friendly packaging while encouraging customers to recycle. This initiative can make an important difference in our world!

The United Nations has created a special day to recognize and promote sustainability in gastronomy, celebrated annually on 18 June. This day aims to increase awareness about the link between sustainable gastronomy and sustainable development as well as practices which can continue into the future without negatively affecting environmental or health concerns while honoring seasonal ingredients, wildlife conservation efforts, culinary traditions and celebrating seasonal ingredients.

Restaurants can reduce their environmental impact by purchasing local produce, limiting wasteful food preparation practices, offering vegetarian meals and working with their suppliers on creating more sustainable supply chains. They may also collaborate with governments and local agriculture initiatives in creating jobs while supporting agriculture – for instance California has partnered with restaurants to hire staff who would otherwise remain unemployed.

While combatting COVID-19 pandemic, chefs are taking proactive steps to decrease their carbon footprints and improve food quality. Top chefs are leading this movement; using their fame to promote greener diets. Eneko Atxa of Azurmendi in Basque Country works closely with local organizations to combat food waste while supporting local economies; even creating an online cooking show called Kitchen Quarantine to spread his message.


Organic ingredients can help us be more sustainable by not only aiding the environment, but also supporting local businesses and farmers.

This practice helps reduce food waste. Furthermore, it reduces chemical usage that may harm the environment while encouraging agricultural development and providing healthier diet options for consumers.

As part of this movement, try buying your produce at local markets instead of large corporations with less transparency. Also avoid processed foods as these tend to contain higher levels of fat and sodium.

Numerous restaurants are making steps toward sustainability, and it’s crucial that we support them. Some are emphasizing organic and local food purchases while reducing food waste; other restaurants such as Zurich-based EquiTable have taken this even further by becoming pioneers of the green recovery movement and offering only fair trade products from local sources and using bulky fruits and vegetables that would otherwise go to waste as a form of waste reduction.

Food waste is an enormous issue across countries and regions, contributing to climate change. An estimated one third of food that leaves farms is lost or wasted at table. This wasteful practice uses up natural resources and energy, and should be stopped through sustainable gastronomy practices.

Chefs should prioritize using all their ingredients efficiently in dishes that require minimal additional ingredients, eschewing any additional salt, sugar or oil additions while using lower temperatures to cook. Furthermore, French physical chemist Herve This has advocated note-by-note cooking techniques as a means of decreasing meat, fruits, and vegetable usage in their recipes.

Celebrating World Sustainable Gastronomy Day provides us with an excellent opportunity to examine how our daily diet impacts the future of planet earth. Luckily, many individuals worldwide are working toward making sustainability possible.

Fair Trade

Gastronomy sustainability has evolved beyond being just an empty buzzword, as more restaurants recognize its significance in sourcing ingredients and cooking dishes responsibly, managing waste effectively and encouraging responsible eating habits. Sustainability also means protecting culinary traditions that reflect global natural and cultural diversity.

Sustainable food sourcing begins by choosing organic and locally produced produce whenever possible, to reduce the environmental and social impact of agriculture and ensure fresher meals with more of a connection to their source. Lum Orng Farm To Table in Cambodia sources many of its ingredients directly from its own organic garden, offering guests tours before their meal!

Improving environmental sustainability requires supporting sustainable fair trade practices, which ensure farmers and workers receive fair payment for their goods, while restaurants build long-term relationships with suppliers. Fair trade practices also improve working conditions while protecting the environment – for instance, supporting small-scale coffee producers while offering access to credit and markets opportunities in poorer communities is just one example of such support.

The UN General Assembly has designated 18 June as Sustainable Gastronomy Day to recognize its vital role in maintaining biodiversity and sustainable development. Restaurants can play an integral role in this movement by highlighting regional identities, products and know-how; supporting local farmers, fishermen and women; offering sustainable business models; supporting green culture diets or offering short circuits with reduced carbon emissions; among other initiatives.

Consumers are demanding sustainable options at their favorite restaurants, often paying premium prices in return for increased environmental and social benefits. But for this trend to work successfully, all restaurant staff must embrace it – especially service staff members as they may influence diner decision making processes directly.

Restaurants can reduce their environmental footprint further by adopting zero waste policies and eco-friendly cooking methods, like those offered by West Coast-based organization Zero Foodprint. Their Life Cycle Assessment tool can assist them in identifying areas they could improve upon in their sustainability efforts, and their carbon footprint calculator enables customers to add one percent fees that go toward supporting regenerative agriculture projects.

No Waste

Sustainable gastronomy strives to use food responsibly, without wastefully depleting natural resources or degrading the environment. To accomplish this goal, one should carefully consider every stage in food production from start to finish – including using organic and fair trade products, cutting meat consumption and adopting more eco-friendly cooking methods into daily routine.

Food waste accounts for an estimated 8 percent of global greenhouse gas emissions and stems from various sources, such as processing, distribution, retailing and kitchen operations. Restaurants have taken steps to combat this problem through legislation restricting landfill disposal of food waste resulting in millions of dollars being created from economic activity while decreasing food waste tonnage by millions of tons annually.

Sustainable gastronomy offers much more than food waste reduction; it can also serve to promote local goods, support small farmers, encourage healthy eating habits and foster social interactions between different people. Gastronomy also serves to spread sustainability principles via innovative cooking techniques; one such example being note-by-note cooking which was popularised by French physical chemist Herve This and allows chefs to prepare dishes from pure compounds like proteins and lipids instead of traditional ingredients.

Sustainable gastronomy is a lifestyle choice that encompasses every facet of restaurant business operations, such as procurement, production and serving. Integrating sustainability practices into all facets of your restaurant will allow it to make a meaningful contribution towards improving our planet – so follow these simple guidelines and help make Earth a more equitable planet for us all!

With rapid depletion of natural resources, poverty, and world hunger affecting millions, sustainable gastronomy is an integral practice that all humans must engage with. Promoting local products while decreasing environmental impact are two excellent goals to pursue through sustainable foodservice practices. Le Cordon Bleu Australia provides several courses on sustainable cuisine to educate participants and apply it in their restaurant business.