Planning a Sustainable Food System 2024

Gastronomy often refers to the art of making food in a certain way from a particular region, while sustainability focuses on making sure we are not wasteful of our natural resources with continual use well into the future without being detrimental to our health or the environment. By the UN’s definition, sustainable gastronomy 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.

The food system is facing complex challenges, which call for a systemic, multi-level and multi-stakeholder participatory approach for addressing interrelated issues across economic, social, public health and environmental dimensions. The COVID-19 pandemic, the conflicts across the world, increasing public health challenges and food inflationary pressures are reminders of the need to adopt a multi-stakeholder approach for building a resilient food system that can cope with disruptions.

If we fail to plan, we plan to fail. To address the food system sustainability challenges, we need to plan to save our food, and with that our environment, health, and economy. Join us for the webinar on planning a sustainable food system as we recognise World Sustainable Gastronomy Day.

You will hear from stakeholders across the food system from farm to fork that are tirelessly working to ensure that we have food placed on our plates discuss what they are doing, the challenges that are facing and what the future holds for food system sustainability.

#FoodSystems #PlanToSave #GoodFoodAll