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Celebrating the International Day of Sustainable Gastronomy Today, we honor the intersection of culinary arts, sustainability, and cultural diversity. The International Day of Sustainable Gastronomy is a reminder of the profound impact our food choices have on the environment, our health, and the well-being of communities worldwide. At the Africa Economic, Security, and Sustainability Council (AESC), we believe in the power of sustainable gastronomy to foster resilient food systems and promote global food security. By embracing sustainable practices in agriculture, food production, and consumption, we can reduce our carbon footprint, support local economies, and preserve our rich cultural heritage. On this special day, let's commit to: - Supporting local farmers and markets - Reducing food waste - Choosing seasonal and organic produce - Celebrating diverse culinary traditions Together, we can create a more sustainable and equitable future through mindful eating and responsible sourcing. #SustainableGastronomy #FoodSecurity #CulturalDiversity #Sustainability #AESC

On Monday, April 8th, we visited Slow Food Bergamo. Slow Food is a global movement of local groups and activists united by the common goal of ensuring everyone has access to good, clean and fair food. Founded in Italy in 1986, they are now active in more than 160 countries. Slow Food has been present in Milan since 2004. Current projects include: The “Food Policy” Initiative, part of the Milan Urban Food Policy Pact (MUFPP), is a participatory framework promoted among Italian cities to create knowledge and opportunities for growth with more than 200 European and international cities. Il Mercato della terra di Milano, Italy’s second Slow Food market involving a metropolitan area. More than 40 producers are involved, growing in Milan’s Southern Agricultural Park, one of the largest peri-urban agricultural parks in Europe. L'Alleanza Slow Food, a pact between chefs and small producers to promote good, fair and clean local foods and to save biodiversity. Alliance chefs use the products of farmers, ranchers, cheesemakers, fishermen, winemakers, and artisans who produce with passion and respect for the land and their animals. The chefs are committed to reporting the names of the producers they source from, to give prominence and visibility to their work. Grazie mille to Enrico Radicchi, franco casullo, @Annalisa D’Onorio, @Raoul Tiraboschi @Giuliana Daniele @gabriele rinaldi @Sofia battaglini #france2030, METRO France, Cecile Beliot-Zind, Pascal Peltier, McCormick & Company, Bel, #SlowFoodItalia, #Slow Food

🇪🇺 The European wine industry is facing significant challenges, from declining consumption to the impacts of climate change. 📢 “Over the past two decades, the EU wine sector has been a success story. Framed by a comprehensive regulatory system, the EU has been leading in the world, with exports that tripled in value over that period,” - Commission’s agriculture and rural-development department 📉 The recent data highlights the urgency: global wine consumption dropped by 2.6% last year, hitting the lowest levels since 1996. 💡 Despite this, the European Commission is taking proactive steps by calling for member states to join the High-Level Group on Wine Policy, the forum that aims to tackle these macro challenges and explore sustainable solutions. 🌱 In this context, CBE is excited to contribute to this mission through 🍷 WINE Project, by launching an innovative online course designed to train wine professionals aligned with the European Green Deal objectives, focusing on emerging environmental threats and the need to enhance cooperation and skills transfer. WINE aims to: 🍃 Raise Awareness and Knowledge: Educate participants on sustainable wine-making practices to ensure a greener future for the industry. 🤝 Harmonize Education and Training: Standardize skills and knowledge across Europe, making it easier for professionals to adapt to changing market and environmental conditions. 🌐 Promote Wine Tourism: Highlight sustainable wine tourism practices, supporting local economies and cultural heritage. 🇪🇺 Foster European Networking: Create strong connections between different organizations across Europe, promoting collaboration and innovation. 🔗 Don't miss out! Visit! https://wineproject.eu/ #WINE #WineProject #Erasmus #ErasmusPlus #WineTourism #WineProfessionals #WineMarket #Sustaibility #SustainableWineMaking #Tourism #SustainableTourism #Climate #ClimateChange

Social Gastronomy: The Power of Food to Unite Communities Social gastronomy goes beyond cooking and sharing meals; it’s a transformative approach that reduces social inequalities, promotes sustainability, and brings people together. Community kitchens, food waste prevention initiatives, and support for local producers are some of the most inspiring examples of this concept. By leveraging the power of food, social gastronomy aims to create a fairer, more inclusive, and sustainable world. In Turkey, initiatives like soup kitchens and solidarity kitchens in earthquake-affected areas demonstrate the unifying strength of social gastronomy during crises. Food is not just a necessity; it’s a bonding experience. Let’s explore and share this power together. 👩🍳🌍 What could your contribution to social gastronomy look like? #SocialGastronomy #Sustainability #Solidarity #CommunityKitchen

This United Nations Sustainable Gastronomy Day, explore the FAO's 5 key principles of sustainability for food and agriculture with the free-to-use IFIS Sustainability database. Find out more and access: https://hubs.li/Q02CdQhr0

Celebrating the International Day of Sustainable Gastronomy Today, we honor the intersection of culinary arts, sustainability, and cultural diversity. The International Day of Sustainable Gastronomy is a reminder of the profound impact our food choices have on the environment, our health, and the well-being of communities worldwide. Sustainable gastronomy fosters resilient food systems and promotes global food security. By embracing sustainable practices in agriculture, food production, and consumption, we can reduce our carbon footprint, support local economies, and preserve our rich cultural heritage. On this special day, let's commit to: - Supporting local farmers and markets - Reducing food waste - Choosing seasonal and organic produce - Celebrating diverse culinary traditions Together, we can create a more sustainable and equitable future through mindful eating and responsible sourcing. #SustainableGastronomy #FoodSecurity #CulturalDiversity #Sustainability #AESC

🌏 Today, World Day of Sustainable Gastronomy, from #Fruselva we join in this day of vindication for a diet that takes into account the origin of the ingredients, how they are grown and how they reach your homes and dishes. 🍽️ 👉 So, we want to share 5 fundamental principles of #sustainability for #food and # agriculture: - Increase productivity, employment and added value in food systems - Protect and promote natural resources - Improve livelihoods and promote sustainable economic growth - Enhance the resilience of people, communities and ecosystems  - Adapt governance to the new challenges #SustainableGastronomy #FoodIndustry #SustainableFood #Sustainability

🍽️ Hi, my fellow food lovers! Are you curious about ways to enjoy a yummy meal while still being eco-friendly? Sustainable Gastronomy Day, observed by UNESCO, FAO and the United Nations General Assembly, is held on June 18 to deal with that dilemma.   🌍One of the key issues that Sustainable Gastronomy Day brings attention to is the impact of #climatechange on our food systems. Rising temperatures, changing weather patterns, and extreme weather events are putting pressure on food production around the world. Additionally, disrupted supply chains, food shortages, and price spikes can exacerbate hunger and malnutrition, particularly in vulnerable communities.   🌱To address these challenges, it is essential to promote sustainable gastronomy practices that reduce the carbon footprint of our food systems. This includes ·       Supporting local and seasonal produce ·       Reducing food waste ·       Choosing plant-based options more often…and more!   Learn more on how gastronomy related to sustainability and climate change at: https://lnkd.in/ejn5nPJ   Reporter: yihang HE   #GAUC #ClimateChange #SustainableGastronomyDay

🍴 Did you know that Spain's local cuisine is a journey of flavors deeply rooted in sustainable practices. Diving into the heart of Spanish dishes, we uncover a tradition of using fresh, locally sourced ingredients, minimizing waste, and prioritizing organic farming. Let's embrace these eco-friendly culinary customs in our travel adventures.🌱 #SustainableDining #LocalCuisineSpain.