International Day of Sustainable Gastronomy: the future begins in the kitchen
Celebrating the International Day of Sustainable Gastronomy means recognising that our food choices have a much greater impact than we realise. Food is currently one of the biggest contributors to the Portuguese people’s ecological footprint, directly influencing water and energy consumption, greenhouse gas emissions and the use of natural resources.
The good news is that small changes to our eating habits can bring significant benefits for both our health and the environment. Sustainable gastronomy does not mean giving up the pleasure of eating; it means making more conscious choices, valuing local resources, reducing waste and promoting more balanced food systems.
One of the most important practices is to prioritise buying local and seasonal produce. As well as supporting local producers and the local economy, this reduces the need for transport and prolonged storage, thereby lowering the carbon footprint associated with food. Locally grown fruit and vegetables are often fresher and of higher nutritional quality.
Another key recommendation is to adopt the principles of the Mediterranean Diet, recognised by UNESCO as Intangible Cultural Heritage of Humanity. This dietary pattern emphasises the consumption of vegetables, fruit, pulses, whole grains, olive oil and nuts, whilst promoting health benefits and reducing pressure on natural resources.
Finally, it is essential to tackle food waste. Planning meals, making use of leftovers and storing food correctly are simple steps that help to reduce both economic and environmental losses. It is estimated that a significant proportion of the food produced is never actually consumed, representing a huge waste of resources.
On this International Day of Sustainable Gastronomy, it is important to remember that every meal is an opportunity to look after our health, support local producers and protect the planet. The future of sustainability begins, every day, at the table.
Our research at the University of Trás-os-Montes and Alto Douro (UTAD) is fully aligned with these principles of food sustainability. In particular, through the Kitchen Lab and the
ReFOOD4North project, we are developing innovative functional meals based on local produce from northern Portugal, combining health, the full utilisation of food, environmental sustainability and the promotion of the region. Our work aims to demonstrate that it is possible to create nutritionally balanced, affordable and environmentally responsible food solutions, whilst contributing to the prevention of chronic diseases, the reduction of food waste and the strengthening of short supply chains. In this way, the research carried out at UTAD aims to contribute to the development of more resilient and sustainable food systems, bringing science closer to the real needs of consumers, producers and communities.
