KARACHI: Back in 2016 the United Nations General Assembly had proclaimed 18th of June as World Sustainable Gastronomy Day.

World Sustainable Gastronomy Day recognizes the practices and principles associated with sustainable food consumption combined with the art of collecting, preparing, and consuming the food we eat. According to UN the keys to sustainable agriculture are: Improving efficiency in the use of agricultural resource; Direct action to conserve, protect and enhance natural resources; Responding to the changing needs of people, communities, and ecosystems.

On this day UN organizations attempt to inform public about its contribution to sustainable development. For instance: Launching the UNESCO Creative Cities Network, created in 2004 to share best practices and develop partnerships in 7 creative fields. For Pakistanis it is not difficult to visualize what the waste of food means. For instance, while attending wedding receptions one observes people dashing to fetch a huge quantity of food as soon as the buffet is open.

By the time dinner is over, it transpires that 30 percent food had not been consumed and left uneaten or half-eaten on the plates. You can celebrate the World Sustainable Gastronomy Day by taking only the quantity you can eat. Try recycling unused food by composting or making some other dishes from it; buying only the food you need and using that (particularly vegetables) before it rots.

Till last year, 26 cities have been designated Creative Cities of Gastronomy; Promoting clean energy for local restaurants (use gas and electricity instead of coal, use natural gas rather than carbon); Raising public awareness of sustainable gastronomy through TV food channels and gastronomy shows and through food cultural exhibitions, intended for the food industry and farmers.

Moreover, FAO promotes green culture diets that are not only healthy, but sustainable and suggests that countries that already have dietary guidelines should begin to consider a process of incorporating sustainability into them. FAO online feature Crop of the Month has been promoting the diversification of crops in favor of underutilized traditional crops.

On the occasion the Food and Agriculture Organization (FAO)’s Special Goodwill Ambassador Chef Rodrigo Pacheco called  on all to transform our habits for a better planet.

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