Looking back at UN Sustainable Gastronomy Day 2025: Embracing local ingredients, biodiversity, and sustainable food practices from farm to table
Global, August 2025
On June 18, 2025, the world celebrated UN Sustainable Gastronomy Day under the theme “Local Seeds, Local Eats.”
This year’s initiatives emphasized the preservation of culinary heritage, the protection of biodiversity, and sustainable food sourcing from farm to fork. Governments, NGOs, chefs, and international organizations highlighted projects that connect gastronomy with cultural preservation, environmental responsibility, and community well‑being.
Let's dig into the standout efforts and milestones building from this day....
I. FAO and UN Tourism Promote Local Food Systems
The Food and Agriculture Organization (FAO) reinforced its commitment to sustainable gastronomy with campaigns spotlighting indigenous ingredients and culinary traditions. Its 2025 efforts focused on local seed use, connecting sustainable agriculture to cultural identity, and supporting smallholder farmers in regions like Sub‑Saharan Africa and Southeast Asia.
Alongside the FAO, UN Tourism partnered with Slow Food to launch global initiatives that link sustainable gastronomy with tourism. These programs encourage travelers to support local food producers, helping communities thrive while reducing the environmental footprint of the food industry.
Source: FAO Sustainable Gastronomy Day 2025
II. Macao and UNESCO Creative Cities Lead Cultural Campaigns
Macao, a UNESCO Creative City of Gastronomy, premiered a video campaign titled “The Spice of Sustainability”, highlighting the city’s rich culinary heritage and efforts to reduce food waste. The initiative is part of a broader program preparing for the International Cities of Gastronomy Fest in July 2025, where chefs will showcase local ingredients and heritage recipes.
This aligns with global efforts among UNESCO Creative Cities of Gastronomy, which are increasingly collaborating to preserve culinary diversity while integrating sustainability in their gastronomy festivals and events.
Source: Macao Government Tourism Office
III. Corporate and Hospitality Sectors Embrace ECO‑Friendly Practices
The hospitality sector marked 2025 with tangible steps toward responsible food procurement. Sands, through its ECO360 program, shared progress in:
- Expanding cage‑free egg sourcing from 3% to 18% over the past year
- Procuring sustainable seafood with MSC and ASC certifications
- Eliminating shark fin and bluefin tuna from all menus across its resorts
These actions demonstrate the industry’s growing accountability in aligning with sustainable gastronomy principles, reducing ecological impact, and promoting ethical supply chains.
Source: Sands Sustainable Gastronomy Day 2025
IV. Chefs Champion Culinary Sustainability
Chefs across the globe, from Belize to Hong Kong, amplified the 2025 theme by sharing how local sourcing and creative waste reduction can protect both culture and the planet. Their strategies included:
- Sourcing directly from smallholder farms and artisanal producers
- Designing nose‑to‑tail and root‑to‑stem menus to minimize waste
- Integrating storytelling and education into guest experiences
This hands‑on approach aligns gastronomy with UN Sustainable Development Goals, particularly Responsible Consumption and Production (SDG 12).
Source: Finn Partners Sustainable Gastronomy 2025
V. The Road Ahead
2025 showcased meaningful progress in integrating sustainability into gastronomy, challenges remain.
Many regions still lack structured policies for food waste reduction, biodiversity protection, and local producer support. Continued collaboration between governments, international agencies, and the private sector will be essential to turn awareness into action.
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