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Sustainable Gastronomy Day: a guide towards seasonal and local vegetables and fruit

On 18 June, the world celebrated Sustainable Gastronomy Day.

Sustainable gastronomy, means cuisine that takes into account:

• Where ingredients are sourced;
• Preservation of our food cultural heritage;
• How the food is grown, processed and reaches our plates;
• Reducing waste. 

Historical aspect of Sustainable Gastronomy Day

This special day was established by the FAO and UNESCO in 2017 to:

• Highlight sustainable agrifood systems;
• Create awareness of the link between culture, food production and preparation, and environment and population health.

This applies also to vegetables and fruits.

Local and sustainable concepts

By eating local vegetables and fruit we also address a number of Sustainable Development Goals (SDGs) including:

• SDG 2 (Zero Hunger);
• SDG 3 (Good Health and Well-being);
• SDG 12 (Responsible Consumption and Production).

Taste and food quality concepts

By eating local, seasonal produce you are enjoying vegetables and fruit which:

• Are typically harvested closer to their peak ripeness;
• Have retained most of their nutrients;
• Tend to have better taste and texture.

Nutrition facts

By eating a variety of local produce throughout the year you are practising dietary balance with foods rich in:

• Vitamins (e.g. A, B, C, D, K) and minerals (e.g. calcium, iron, zinc, potassium), for healthy body functioning, growth and protection;
• Fibre, for a healthy digestive system;
• Anti-oxidants which help reduce the risk for heart disease, cancers and protect eye health.

Support for local farmers

By buying a variety of local produce all year round you are:

• Supporting local farmers who collectively grow a diversity of produce;
• Helping to keep money circulating within the local economy;
• Helping sustain local food production in a just, equitable manner.

Reducing Green House Gas Emissions

By buying local produce which has been grown using energy- and water-efficient methods and conditions you are reducing greenhouse gas emissions, due to:

• Shorter transportation distances;
• Use of less fuel for shipping, refrigeration and storage.

Local produce, therefore, often has a smaller transportation footprint.

The Sustainable Pledge:

• Learn the seasons for local vegetables and fruit;
• Find new ways to add more local vegetables and fruit to your meals and snacks;
• Visit the farmers’ markets regularly, or buy produce directly from small-scale farmers;
• Seek restaurants that practise sustainable gastronomy principles.

Make SMALL changes in your diet for a BIG healthy and sustainable impact!