World Sustainable Gastronomy Day

Since 2016, World Sustainable Gastronomy Day has been celebrated on 18 June, established by UNESCO and FAO to raise awareness of the importance of a conscious and balanced diet, capable of promoting human health and the sustainability of the planet. This cuisine respects the origin of food, production methods (agriculture, livestock, fishing), transport and cooking, minimising environmental impact and promoting biodiversity conservation.

In a global scenario characterised by extreme weather events and the scarcity of natural resources, it is becoming urgent to reflect on our eating habits. Food is one of the sectors with the greatest impact on the planet's resources and greenhouse gas emissions. Products such as wheat, coffee and cocoa are already threatened by climate change. Changing eating habits - favouring local, seasonal and lightly processed products - is an action accessible to everyone and essential to guaranteeing future food security.

Portuguese gastronomy, rich in Atlantic and Mediterranean influences, is a living example of ancestral sustainability: making full use of food, simple cooking (stews, casseroles, caldeiradas), zero waste and judicious use of animal protein.

At UTAD, through the Kitchen Lab, we are actively working to integrate healthy and sustainable gastronomy into teaching and practice. We promote culinary skills as a tool for public health and social equity, with training in gastrotechnics, efficient use of water, valuing legumes and reading labels. A study published these days showed that better cooking skills are associated with greater adherence to the Mediterranean diet, better nutritional quality and lower salt intake.

The message of this day is clear: a more sustainable future starts in the kitchen - with knowledge, tradition and conscious choices that protect health and the planet.