The UN General Assembly in December 2016 through its resolution, designate 18th June as an international observance, Sustainable Gastronomy Day.&nbsp;<br />”&nbsp;<br />”The decision acknowledges gastronomy as a cultural expression related to the natural and cultural diversity of the world. As the COVID-19 pandemic is still unfolding across the globe, sustainable gastronomy – celebrating seasonal ingredients and producers, preserving wildlife as well as our culinary traditions – is today more relevant than ever.<br />”&nbsp;&nbsp;<br />”Gastronomy is sometimes called the art of food. It can also refer to a style of cooking from a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (e.g. agriculture, fishing or even preparation of food) is done in a way that is not wasteful of our natural resources and can be continued into the future without being detrimental to our environment or health.<br />”&nbsp;<br />”Sustainable gastronomy, therefore, means cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates.&nbsp;<br />”&nbsp;<br />”<span style="color: #222222;">Sustainable gastronomy can play a role due to its interlinkages with the three dimensions of sustainable development, in achieving the Sustainable Development Goals by promoting: agricultural development, food security, nutrition, sustainable food production, and conservation of biodiversity.</span><br />