Every choice we make at the table carries power: on 18 June, Sustainable Gastronomy Day reminds us that by choosing wisely, we can help shape healthier diets, protect our planet, and build a more food-secure future for all.
Gastronomy is far more than what we eat; it is a living expression of identity, memory, and nature. Sustainable gastronomy keeps this richness alive by protecting the resources, traditions, and biodiversity that allow future generations to inherit vibrant and resilient food cultures.
The theme of FAO and World Food Forum Sustainable Gastronomy Week 2026 is โCelebrating Food Heritageโ, emphasising the importance of culinary traditions, local ingredients, and cultural knowledge in building sustainable agrifood systems.
With the theme of the Sustainable Gastronomy Week 2026 being โCelebrating Food Heritage,โ FAO and the World Food Forum shine a light on the soul of our food traditions, those precious ingredients, skills, and stories passed from one generation to the next that can inspire a more sustainable future.
When communities safeguard their food heritage, they do more than preserve the past; they strengthen biodiversity, energize local economies, and build the resilience needed for agrifood systems to thrive in a changing world.
To celebrate this yearโs occasion, the FAO Liaison Office in Brussels proudly spotlights its inspiring partnership withย Worldchefs,ย the global voice of culinary professionals and opinion leader in food, that empowers chefs to become champions of sustainability. Through dedicated initiatives and the leadership of figures such as Chef Frank Fol in Belgium, this collaboration shows howย culinary passion can help transform food systems, reduce waste, and nurture a more conscious food culture.ย
ยฉ Wim Demessemaekers
โToday, everyone has to take action to make our planet a better place. Working on sustainability can be done with little action: more plants in your food, less waste, using blue water to cook, grey water to clean, etc. Every small action makes a difference. Letโs do this together.โ
Frank Fol – Founder & Chairman, Weโre Smart World
ยฉ Florian Kainz_Archiv Aquaย
Sustainable gastronomy is also rooted in traditional agrifood systems. Across Europe, many of these systems illustrate how heritage and sustainability go hand in hand. One such example is the carp pond farming system in the Waldviertel region of Lower Austria, recognized by FAO as a Globally Important Agricultural Heritage System (GIAHS). With a history spanning over 900 years, this system relies on low-impact practices to maintain biodiverse ecosystems while producing high-quality food, conserving water resources, sustaining local livelihoods, and preserving cultural knowledge and traditions.
Sustainable gastronomy draws its strength from ancestral agrifood systems that prove tradition and sustainability can flourish side by side. The carp pond farming system of Austriaโs Waldviertel region, treasured for more than 900 years and recognized by FAO as a Globally Important Agricultural Heritage System (GIAHS), stands as a powerful example of how heritage can protect ecosystems, sustain communities, conserve water, and keep cultural wisdom alive.
By embracing seasonal produce, supporting local food traditions, and wasting less, each of us can help shape agrifood systems that are more inclusive, sustainable, and full of life, so that the richness of our food heritage continues to nourish both humanity and the planet for generations ahead.
Sustainable gastronomy is a heartfelt tribute to the roots of our food, celebrating the land that sustains us, the hands that cultivate and prepare it, and the remarkable journey that connects nature, culture, and every shared meal.
At a busy kitchen in Singapore amid serving 40,000 consumers a day, Executive Chef Harish Arya has struck gold. He and his team have reduced food waste in their kitchen by an incredible 95%. For them, itโs both a point of pride and proof that getting creative with ingredients, training staff, and rethinking prep can make a measurable difference.
Stories like this are happening every day in kitchens around the globe. From high-end restaurants to vocational classrooms, chefs are finding smarter ways to work with what they have, reducing food waste, sourcing local, and reconnecting with seasonal ingredients.
Sustainablility asks chefs to make decisions that go beyond the plate. Whatโs in season? Where did this product come from? How can I use the whole ingredient? Whatโs the environmental cost of my protein choice? These questions are shaping how chefs cook, and how people eat.
Worldchefs members like Chef Harish offer real-world examples of how chefs are putting a new kitchen standard into practice through sustainable gastronomy.
Letโs go Behind the Pass with them to learn practical steps to create menus that check the boxes for flavor, creativity, sustainability and story.
โTrim โ donโt consider it as a waste. Itโs a kind of gold. We have to use it. And definitely weโll have a global impact if you are able to reduce that kind of waste.โ
Chef Harish Arya
Understanding Sustainable Gastronomy
What does sustainable gastronomy really mean in todayโs kitchens? Itโs about building a system that works for the planet, for producers, and for the people we feed. It connects the joy and creativity of cooking with a responsibility to use the power of food for good, protecting our planetโs resources, preserving cultural heritage, and supporting local economies.
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.
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.
Culinary arts is an art. Caring is an integral part of the craft. By choosing ingredients that are seasonal, locally sourced, and ethically produced, chefs can translate this care into that measurable difference weโre all hoping to make.
From here weโll dive into how Worldchefsโ industry leaders are making an impact, from zero-waste menu development to experimenting with alternative proteins.
Worldchefs Global Vegan Chefs Challenge, Denmark culinary team
Zero Waste for the Win
At the Sodexo kitchen in Singapore, Chef Manager Harish Arya is working to change mindsets through inventive menu items, pulling from his experience as an award-winning competition chef and inspiration from his motherโs approach to Indian cuisine.
With a focus on repurposing trimmings as valuable ingredients, Chef Harish integrates zero waste principles into routine culinary operations. His team prepares 20 to 30 dishes a day, each an opportunity for a creative spin, including zero-waste soup and shredded watermelon salad.
Deeply influenced by his upbringing in India, Chef Harishโs practices are inspired by the root-to-tip cooking he observed in his motherโs kitchen, and further informed through his experience in culinary competitions.
By using what others might consider waste, Chef Harish creates unique and delicious menu options that celebrate creativity. This everyday ingenuity in the kitchen reflects a broader vision of sustainable gastronomy, one that begins with how we see and use our ingredients.
At Humber College in Canada, Professor of Culinary Arts Mark Jachecki is helping future chefs discover an unexpected protein that is gaining traction. Working with Jakub Dzamba, Co-Founder and CEO of Third Millennium Farming, he introduces insect protein as a practical solution for the modern kitchen with huge menu development potential in sustainable gastronomy.
Insect protein, derived from sources like crickets and mealworms, is packed with essential nutrients and requires far fewer resources to produce compared to traditional animal proteins. Insect protein can be used in a wide range of dishes, offering new textures and flavors to experiment with while reducing environmental impact.
These ingredients are already making their way into classrooms and kitchens, helping to shift perceptions and broaden ingredient choices. As part of Worldchefsโ Feed the Planet webcast series, Mark and Jakub shared insights on how chefs can help mainstream insect protein, such as cricket flour in pasta or high-protein snack bites, that are both novel and nutritious.
By exploring sustainable protein alternatives like insect protein, chefs can play with taste, versatility, and push the boundaries of whatโs possible on the plate, for the palate and the planet.
In the hills of southern Italy, Ristolab is future-proofing the Mediterranean diet by looking both to the past and to the future. Led by Chef Amabile Cortiglia and food scientist Dr. Sofia Cavalleri, this unique culinary research lab and restaurant blends scientific and traditional knowledge to craft menus that promote sustainability, health, and culture.
Their approach uses food experience to protect biodiversity by using local, seasonal, and wild ingredients, many of which have been part of regional diets for centuries. By studying traditional farming methods and food preservation techniques, and pairing them with nutritional research, they create climate-friendly menus that shine a light on a budding future of eco-conscious dining and sustainable tourism.
For Chef Amabile and Dr. Cavalleri, preserving culinary heritage honors the past and applies it to todayโs challenges. Through their menus, they show how heritage cuisine can guide the future of sustainable gastronomy.
From whole ingredient cooking to inspiration from generations past, these examples illustrate how much there is to explore when it comes to sustainability. It’s both a responsibility and an exciting lens that challenges us to get curious and creative.
How will you apply an understanding of sustainable gastronomy to your cuisine?
Next Steps for Chefs: Sustainable Gastronomy
For Chefs & Organizations:
Celebrate Sustainable Gastronomy Day on 18 June by signing for Sustainability Education for Culinary Professionals, a free, open-source course available in eight languages on Worldchefs Academy. Get certified in culinary sustainability and drive sustainable change in your daily life. Youโll gain a digital badge to promote your new knowledge and skills.
Become a Sustainability Education for Culinary Professionals Approved Trainer and join our global network of sustainability experts. At the end of training, youโll receive the trainer digital badge and certificate from Worldchefs and be able to teach the curriculum to your school, association or workplace.
5 Ways to Take Action on International Day of Awareness of Food Loss and Waste
As we recognize the International Day of Awareness of Food Loss and Waste on 29 September 2024, itโs crucial to reflect on the significant role that chefs and culinary professionals play in reducing food waste.
โAs chefs, we see firsthand the large amounts of food and energy that can be wasted through traditional culinary practices โ both inside the kitchen and in all the preceding steps in the food supply chain,โ says Thomas Gugler, Worldchefs President.
Chefs’ unique position as food chain connectors allows us to influence both the sourcing and preparation of ingredients to reduce waste, and influence consumer habits. Chefs play a central role in helping to implement and inspire systemic changes, turning kitchens into hubs for sustainability. From selecting locally-sourced, seasonal ingredients to tracking food waste in your kitchens, there are so many ways to get started on your journey towards a more conscious kitchen.
Here are five actionable ways to make a difference:
Make this No Waste Recipe: Follow along with Chef Robert Van de Kolk of the Gastronomisch Gilde in the Netherlands to make his zero-waste recipe for slow-cooked pointed cabbage with curry oil, Jerusalem artichoke croquettes, shiitake โhacheeโ, salsa verde, fresh herbs, and red onion confit.
Watch the Sustainability Around the World webcast The Human Factor – Chefs & Food Waste: Learn from Vojtech Vegh, Chef & Founder of Surplus Food Studio, to get started with better food waste management and gain insights into how chefs can be catalysts for change in addressing food waste.
Tune in to World on a Plate episode The Big Picture on Food Waste with Benjamin Lephilibert: Hear from Benjamin Lephilibert, a Food Waste Solution Designer and Managing Director of LightBlue. Benjamin shares innovative ways to combine sustainability with business excellence, offering invaluable strategies for food waste prevention in the hospitality industry.
Start the free Sustainability Education for Culinary Professionals Courseon Worldchefs Academy: Enhance your knowledge of food waste reduction with Worldchefs’ Sustainability Education for Culinary Professionals. This eight-part course covers the latest practices in sustainable culinary operations, from waste management to energy conservation, and ends with a digital badge to recognize your achievement. Itโs a comprehensive resource to help chefs become champions of sustainability in their kitchens.
Register for Worldchefs Congress 2024 in Singapore: Join a global community of forward-thinking chefs at the Worldchefs Congress this October 20-25 for key sessions like Beyond the Plate: Empowering the Brigade of Tomorrow, a panel discussion on sustainability practices in the kitchen. Engage with top industry leaders including ChefEmile van der Staak, Head Chef at two-Michelin-starred, Green-Starred, and five-Weโre-Smart-Green-Guide-Radishes awarded De Nieuwe Winkel, and Emmanuel Stroobant, chef-owner of two-Michelin-starred Saint Pierre, known for their dedication to zero-waste cooking and innovative plant-based cuisine.
The goal is to raise awareness on food loss and waste, possible solutions, and promote global efforts and collective action towards meeting the Sustainable Development Goal Target 12.3. The target aims to halve per capita food waste at the retail and consumer level by 2030, and reduce food losses along the food production and supply chains. Learn more at www.stopfoodlosswaste.org.
Join Us: Take Action with Worldchefs
The Feed the Planet team, June 2024. Read more about the Feed the Planet partnership here.
“Chefs have become increasingly involved in the global movement to reduce food waste, championing food waste reduction efforts in their own restaurants, as well as empowering local communities to fight food waste… the World Association of Chefs Societies (Worldchefs) shed light on the links between the culinary industry and food waste, environmental degradation, and hunger.”
Worldchefs offers resources and education to empower culinary professionals worldwide to be food champions. Whether it be tuning in to Worldchefs’ webcast Sustainability Around the World or exploring Feed the Planet programs, everyone has the opportunity to take action.
One key initiative is Sustainability Education for Culinary Professionals, an open-source online curriculum available on Worldchefs Academy. This comprehensive course, consisting of eight lessons, equips chefs with the knowledge and tools to think and act sustainably. Topics range from sustainable sourcing and food waste reduction to energy efficiency and community engagement. By completing this course, chefs can become champions of sustainability, influencing their peers, patrons, and the broader community.
This October, Worldchefs’ global community will gather together in Singapore for the 2024 Worldchefs Congress. Join the discussion surrounding the biggest challenges and opportunities facing culinary professionals and help inspire trends that will shape the future of the hospitality industry.
Check out the Speakers to discover hospitality professionals paving the way toward a sustainable future. Meet thousands of chefs from around the world with a shared commitment to making a difference.
“The food forest was the catalyst for our story around botanical cuisine. We realise that many of the challenges we face come back to our plates. Our food system is one of the biggest drivers of global warming. That’s why we only use plants: botanical gastronomy.” โ Emile van der Staak
10 Ways to Celebrate Sustainable Gastronomy Day: chefs as catalysts for change
On Sustainable Gastronomy Day, we celebrate the vital role chefs play in crafting a more sustainable food system. As culinary professionals, chefs possess a unique influence over consumers, driving cultural and behavioral shifts toward sustainable practices. Chefs are not merely creators of exquisite dishes; they are educators, innovators, and advocates for a healthier planet.
Chefs as Influencers and Educators
Chefs have the power to shape public opinion and influence food choices. By promoting locally sourced and seasonal ingredients, chefs can guide consumers towards more sustainable eating habits. The culinary arts can be a conduit for sustainability, fostering a deeper appreciation for traditional food practices that respect natural resources and cultural heritage.
Sustainable Gastronomy Day highlights how chefs, through their creativity and commitment, can address global challenges such as food waste, climate crisis, and the loss of biodiversity. By integrating sustainability into their menus, chefs can be agents of change.
Feed the Planet’s Like a Chef St. Lucia graduates, 2024. Read more here.
Taking Action: 10 practical steps for a more conscious kitchen
Culinary professionals are pivotal in championing sustainability in their kitchens and communities, connecting to a global movement towards a better future. Here are 10 practical steps chefs can take to promote sustainability, protect livelihoods, and foster a sustainable food system:
Source Locally and Seasonally: Explore the journey from farm to fork, and prioritize ingredients from local small-scale farmers and suppliers to support regional economies. Engage with local producers to understand the harvesting schedules and plan menus around seasonal produce. This not only ensures the freshest ingredients but also promotes biodiversity and sustainable agriculture.
Minimize Food Waste: Implement strategies to reduce food waste in kitchens, such as nose-to-tail cooking and repurposing leftovers. Educate kitchen staff on proper storage techniques to extend the shelf life of ingredients. Utilize food waste tracking tools to identify and address key areas where waste can be minimized.
Educate and Inspire: Use your platform to educate staff and customers about the importance of sustainable practices. Share stories about the farmers and producers you work with and the benefits of sustainable sourcing. Create awareness through menu descriptions and signage that highlight your commitment to sustainability.
Engage in Continuous Learning: Enroll in programs like Sustainability Education for Culinary Professionals to stay informed about the latest sustainability practices. Attend workshops, conferences, and seminars focused on sustainable gastronomy. Network with other chefs and sustainability experts to exchange ideas and best practices.
Optimize Energy and Water Use: Invest in energy-efficient kitchen equipment and implement practices to reduce water usage. Regularly maintain and update appliances to ensure they operate efficiently. Educate staff on simple habits, such as turning off equipment when not in use and using water-saving techniques during food preparation and cleaning.
Reduce Single-Use Plastics: Transition to reusable, recyclable, or compostable packaging and serving materials. Encourage customers to bring their own containers for takeout and provide incentives for doing so. Work with suppliers to reduce plastic packaging for delivered goods.
Promote Biodiversity: Incorporate diverse and heirloom varieties of fruits, vegetables, and grains into your dishes. Incorporating beans and legumes into your menu not only promotes biodiversity but also provides a nutritious and sustainable protein source. Experiment with lesser-known ingredients that can add unique flavors and nutritional benefits to your menu.
Engage in Community Outreach: Partner with local food banks and shelters to donate surplus food. Organize cooking classes and workshops that teach sustainable cooking techniques to the community. Participate in local farmers’ markets and food festivals to promote sustainable gastronomy.
Lead by Example: Demonstrate leadership in your kitchens by ensuring fair wages, equal opportunities, and continuous training for your team. Champion women’s empowerment in agriculture and culinary arts, advocating for better representation and support in these fields.
Advocate for Change: Participate in community and industry initiatives that promote sustainable food systems. Collaborate with local schools and organizations to teach children about healthy and sustainable eating. Be a citizen chef by advocate for policy changes supporting sustainable agriculture and food systems.
By embracing these actions, chefs can make a significant impact on global sustainability efforts.
Local to Global: taking your impact to the world stage
Chefs can further this impact by engaging in policy advocacy and public education. By collaborating with governments, NGOs, and industry stakeholders, chefs can influence food policy to support sustainable practices. Participating in forums, policy discussions, and campaigns allows chefs to advocate for a food system that prioritizes sustainability, inclusion, and health.
By reducing food waste, sourcing sustainably, and supporting ethical practices, chefs can contribute to United Nations Sustainable Development Goals (SDGs), especially SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action). Moreover, by advocating for fair trade, local sourcing, and protecting the livelihoods of farmers and producers, chefs also support SDG 8 (Decent Work and Economic Growth) and SDG 10 (Reduced Inequalities).
On this Sustainable Gastronomy Day, let’s celebrate the transformative power of chefs as agents of change. By taking simple, everyday actions, chefs can lead the way toward a more sustainable and delicious food future for all. Through education, advocacy, and practical action, culinary professionals can make a lasting impact on both people and the planet.
Join Us: how you can inspire change with Worldchefs
The Feed the Planet team, June 2024. Read more about the Feed the Planet partnership here.
“Chefs have become increasingly involved in the global movement to reduce food waste, championing food waste reduction efforts in their own restaurants, as well as empowering local communities to fight food waste. In June 2018, the World Association of Chefs Societies (World Chefs) met in Kuala Lumpur, Malaysia to shed light on the links between the culinary industry and food waste, environmental degradation, and hunger.”
Worldchefs offers resources and education to empower culinary professionals worldwide to be food champions. Whether it be tuning in to Worldchefs’ webcast Sustainability Around the World or exploring Feed the Planet programs, everyone has the opportunity to take action.
One key initiative is Sustainability Education for Culinary Professionals, an open-source online curriculum available on Worldchefs Academy. This comprehensive course, consisting of eight lessons, equips chefs with the knowledge and tools to think and act sustainably. Topics range from sustainable sourcing and food waste reduction to energy efficiency and community engagement. By completing this course, chefs can become champions of sustainability, influencing their peers, patrons, and the broader community.
This October, Worldchefs’ global community will gather together in Singapore for the 2024 Worldchefs Congress. Join the discussion surrounding the biggest challenges and opportunities facing culinary professionals and help inspire trends that will shape the future of the hospitality industry.
Check out the Speakers to discover hospitality professionals paving the way toward a sustainable future. Meet industry leaders like Emile van der Staak, Head Chef of Restaurant De Nieuwe Winkel, and thousands of chefs from around the world with a shared commitment to making a difference.
“The food forest was the catalyst for our story around botanical cuisine. We realise that many of the challenges we face come back to our plates. Our food system is one of the biggest drivers of global warming. That’s why we only use plants: botanical gastronomy.” โ Emile van der Staak
Register now to expand your network and gain skills for a more conscious kitchen.
Cover image: A plate from Restaurant De Nieuwe Winkel’s current menu: Awakening.
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