The Dailey Sun~Chronicles – “No Rumors, No Fakes – Just the Facts, Jack!”

Volume VIII, Issue 42                                  6 – 18 – 2019                           ***** Edition

Sustainable Gastronomy

A commitment of gastronomy towards the principles of sustainability include:

• poverty reduction;
• efficient use of resources;
• environmental protection and climate change; and
• the protection of cultural values, heritage and diversity.

The United Nations has designated June 18^th as Sustainable Gastronomy Day. International days are occasions to educate the public on issues of concern, to mobilize political will and resources to address global problems, and to celebrate and reinforce achievements of humanity.

This is one of the U.N.’s Sustainable Development Goals that are call for action by all countries – poor, rich and middle-income – to promote prosperity while protecting the planet.

There are 17 goals (see: https://www.un.org/sustainabledevelopment/sustainable-development-goals/).

They recognize that ending poverty must go hand-in-hand with strategies that build economic growth and address a range of social needs including education, health, social protection, and job opportunities, while tackling climate change and environmental protection.

The Five Principles of Sustainable Food and Agriculture

FAO (Food and Agriculture Organization) has developed a common vision and an integrated approach to sustainability across agriculture, forestry and fisheries. This unified perspective – valid across all agricultural sectors and taking into account social, economic and environmental considerations – ensures the effectiveness of action on the ground and is underpinned by knowledge based on the best available science, and adaptation at community and country levels to ensure local relevance and applicability.

A common vision for sustainable food and agriculture must equally address social, economic and environmental dimensions to ensure sustainability.

The principles that can collectively guide the process of transition to greater sustainability are:

1. Improving efficiency in the use of resources is crucial to sustainable agriculture.
2. Sustainability requires direct action to conserve, protect and enhance natural resources.
3. Agriculture that fails to protect and improve rural livelihoods and social well-being is unsustainable.
4. Enhanced resilience of people, communities and ecosystems is key to sustainable agriculture.
5. Sustainable food and agriculture may require responsible and effective governance mechanisms.

“Sustainable Gastronomy Day” emphasizes the need to focus the world’s attention on the role that sustainable gastronomy can play. It also reaffirms that all cultures and civilizations are contributors and crucial enablers of sustainable development.

The UN General Assembly adopted on 21 December 2016 its resolution A/RES/71/246 and designated 18 June as an international observance, Sustainable Gastronomy Day.

The decision acknowledges gastronomy as a cultural expression related to the natural and cultural diversity of the world.

Sustainable gastronomy can play a role due to its interlinkages with the three dimensions of sustainable development, in achieving the Sustainable Development Goals by promoting:

• agricultural development;
• food security;
• nutrition;
• sustainable food production; and
• conservation of biodiversity.

Origin Labelling of Food

Food products linked to their place of origin are economically and socially beneficial to rural areas and promote sustainable development, boasting an annual trade value of over $50 billion worldwide. Such products have specific characteristics, qualities or reputations stemming from their geographical origin.

The study Strengthening sustainable food systems through geographical indications by the FAO and the European Bank for Reconstruction and Development (EBRD) analyses the economic impact of Geographical Indication registration in nine case studies:

• Coffee (Colombia)
• Darjeeling tea (India)
• Futog cabbage (Serbia)
• Kona coffee (United States)
• Manchego cheese (Spain)
• Penja pepper (Cameroon)
• Taliouine saffron (Morocco)
• Tête de Moine cheese (Switzerland)
• Vale dos Vinhedos wine (Brazil)

The registration of products linked to their place of origin has implications running far deeper than economic gains alone. Local producers and processors at the center of the registration process help make food systems more inclusive and more efficient. Together, producers develop the product specifications, and promote and protect the origin label. The creation of such labels also stimulates public-private sector dialogue as public authorities are often closely associated with the registration and certification process.

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“The Dailey Sun~Chronicles”