Have you ever wondered how your lunch can help save the planet? That’s exactly what World Sustainable Gastronomy Day on June 18 is all about! Sustainable gastronomy might sound complicated, but it simply means making choices about what you eat that are good for you, good for farmers, and good for the Earth. It’s a fancy way of saying that what’s on your plate can make a big difference.The word “gastronomy” is just a grown-up way to talk about everything to do with food — not just eating, but also cooking, farming, and even thinking about where your food comes from. When we add the word “sustainable,” it means making sure we don’t use up all our resources or hurt the environment, so people in the future can enjoy good food too. In short, sustainable gastronomy means enjoying meals that are healthy for you and gentle on the planet.Think about it — the world has more people than ever, and everyone needs to eat. That means we have to grow, catch, and move food in huge amounts. If we’re not careful, this can pollute water, damage soils, and make it harder for wild plants and animals to survive. Sometimes, chemicals used on farms can wash into rivers, and overfishing can empty out parts of the ocean. Even when we throw away leftovers, it adds up. In fact, almost a third of the food produced worldwide is wasted, which is a massive problem when so many people go hungry.But there’s good news: every single person can help. Choosing to eat local and seasonal food is one of the simplest ways to start. When you pick fruits and vegetables grown close to home and in the right season, your food doesn’t have to travel so far to reach your plate. That means less fuel is burned, which is better for the air and the environment. Local foods are also fresher and often taste much better, whether you’re biting into a juicy mango in summer or enjoying sweet corn when it rains. The flavour just can’t be beaten.Another way to make a difference is by eating more plant-based meals. Did you know that raising animals for meat uses up more water, land, and energy than growing vegetables, grains, or pulses? You don’t have to give up your favourite chicken curry forever, but trying veggie days with dishes like dal, chana masala, or veggie pulao can help the environment — and you might discover new favourites along the way. Even something as simple as swapping in a vegetable sandwich for lunch or having fruit salad for dessert is a win.Reducing food waste is a big part of sustainable gastronomy too. Sometimes our eyes are bigger than our stomachs, and we take more food than we need. Starting with smaller portions and going back for seconds only if you’re hungry is smart. Getting creative with leftovers can be fun, too — for example, leftover rice from dinner can become fried rice or lemon rice for the next day’s lunch. Making sure to store food properly in the fridge or pantry helps prevent it from spoiling before you can enjoy it.It’s not just about what we eat, but also how it’s grown. Foods labelled “organic” or “Fairtrade” are produced in ways that protect the soil, use fewer chemicals, and make sure farmers are treated fairly. Visiting a local farmers’ market can open your eyes to all sorts of foods you may not have tried before, and it supports people who care about growing good food in the right way.Growing your own food is another cool way to learn about sustainable gastronomy. Even if you just have a small balcony or window sill, you can grow mint, coriander, or chillies in pots. Watching your plants grow and then using them in your meals makes you appreciate every bite. Plus, it’s a great feeling to know you’ve helped create your own food from scratch.Sustainable gastronomy also means respecting food traditions. Across India, people have always found creative ways to use what’s available and avoid wasting food. Think of how families use every part of a pumpkin, or how banana peels are turned into delicious chutneys. Old recipes like bajra roti or kheer made from local rice are good for the environment and your taste buds. Around the world, chefs and food lovers are inventing new ways to use ancient grains like millets, which need less water to grow than rice or wheat. Some chefs even use funny-looking or “ugly” vegetables that would normally be thrown away, making sure nothing is wasted.Eating sustainably can be fun and adventurous. You could challenge yourself and your friends to see who can create the tastiest dish from leftovers, or you might cook something from another country or state using only local, seasonal ingredients. Every meal is a chance to learn, experiment, and help the planet.So, next time you’re about to dig in, take a moment to think: Where did this food come from? How was it grown or caught? Can I finish what’s on my plate? What can I do to waste less? On World Sustainable Gastronomy Day — and every day — you have the power to help make the world a better place, just by making smart, delicious choices. Who knew that saving the planet could start right on your plate?The word “gastronomy” comes from GreekIt means “the art of preparing and enjoying good food.”Ugly food is tasty foodFruits and vegetables that look odd or misshapen are just as delicious and nutritious as perfect ones, but they often get thrown away. Some restaurants now use these “ugly” foods to fight waste.One-third of all food is wasted worldwideThat’s enough food to feed more than two billion people every year.Composting turns leftovers into goldRotten veggies and fruit peels can be turned into compost, which helps plants grow instead of ending up in rubbish dumps.Traditional recipes are often the most sustainableOld family dishes usually use local, seasonal ingredients and make sure nothing goes to waste..Millets are super cropsMillets like ragi and bajra need very little water to grow and are packed with nutrients. That’s why the United Nations called millets a “smart food” for the future..Farmers’ markets help the planetBuying from local farmers means less pollution from trucks and planes, and fresher food on your plate.
Have you ever wondered how your lunch can help save the planet? That’s exactly what World Sustainable Gastronomy Day on June 18 is all about! Sustainable gastronomy might sound complicated, but it simply means making choices about what you eat that are good for you, good for farmers, and good for the Earth. It’s a fancy way of saying that what’s on your plate can make a big difference.The word “gastronomy” is just a grown-up way to talk about everything to do with food — not just eating, but also cooking, farming, and even thinking about where your food comes from. When we add the word “sustainable,” it means making sure we don’t use up all our resources or hurt the environment, so people in the future can enjoy good food too. In short, sustainable gastronomy means enjoying meals that are healthy for you and gentle on the planet.Think about it — the world has more people than ever, and everyone needs to eat. That means we have to grow, catch, and move food in huge amounts. If we’re not careful, this can pollute water, damage soils, and make it harder for wild plants and animals to survive. Sometimes, chemicals used on farms can wash into rivers, and overfishing can empty out parts of the ocean. Even when we throw away leftovers, it adds up. In fact, almost a third of the food produced worldwide is wasted, which is a massive problem when so many people go hungry.But there’s good news: every single person can help. Choosing to eat local and seasonal food is one of the simplest ways to start. When you pick fruits and vegetables grown close to home and in the right season, your food doesn’t have to travel so far to reach your plate. That means less fuel is burned, which is better for the air and the environment. Local foods are also fresher and often taste much better, whether you’re biting into a juicy mango in summer or enjoying sweet corn when it rains. The flavour just can’t be beaten.Another way to make a difference is by eating more plant-based meals. Did you know that raising animals for meat uses up more water, land, and energy than growing vegetables, grains, or pulses? You don’t have to give up your favourite chicken curry forever, but trying veggie days with dishes like dal, chana masala, or veggie pulao can help the environment — and you might discover new favourites along the way. Even something as simple as swapping in a vegetable sandwich for lunch or having fruit salad for dessert is a win.Reducing food waste is a big part of sustainable gastronomy too. Sometimes our eyes are bigger than our stomachs, and we take more food than we need. Starting with smaller portions and going back for seconds only if you’re hungry is smart. Getting creative with leftovers can be fun, too — for example, leftover rice from dinner can become fried rice or lemon rice for the next day’s lunch. Making sure to store food properly in the fridge or pantry helps prevent it from spoiling before you can enjoy it.It’s not just about what we eat, but also how it’s grown. Foods labelled “organic” or “Fairtrade” are produced in ways that protect the soil, use fewer chemicals, and make sure farmers are treated fairly. Visiting a local farmers’ market can open your eyes to all sorts of foods you may not have tried before, and it supports people who care about growing good food in the right way.Growing your own food is another cool way to learn about sustainable gastronomy. Even if you just have a small balcony or window sill, you can grow mint, coriander, or chillies in pots. Watching your plants grow and then using them in your meals makes you appreciate every bite. Plus, it’s a great feeling to know you’ve helped create your own food from scratch.Sustainable gastronomy also means respecting food traditions. Across India, people have always found creative ways to use what’s available and avoid wasting food. Think of how families use every part of a pumpkin, or how banana peels are turned into delicious chutneys. Old recipes like bajra roti or kheer made from local rice are good for the environment and your taste buds. Around the world, chefs and food lovers are inventing new ways to use ancient grains like millets, which need less water to grow than rice or wheat. Some chefs even use funny-looking or “ugly” vegetables that would normally be thrown away, making sure nothing is wasted.Eating sustainably can be fun and adventurous. You could challenge yourself and your friends to see who can create the tastiest dish from leftovers, or you might cook something from another country or state using only local, seasonal ingredients. Every meal is a chance to learn, experiment, and help the planet.So, next time you’re about to dig in, take a moment to think: Where did this food come from? How was it grown or caught? Can I finish what’s on my plate? What can I do to waste less? On World Sustainable Gastronomy Day — and every day — you have the power to help make the world a better place, just by making smart, delicious choices. Who knew that saving the planet could start right on your plate?The word “gastronomy” comes from GreekIt means “the art of preparing and enjoying good food.”Ugly food is tasty foodFruits and vegetables that look odd or misshapen are just as delicious and nutritious as perfect ones, but they often get thrown away. Some restaurants now use these “ugly” foods to fight waste.One-third of all food is wasted worldwideThat’s enough food to feed more than two billion people every year.Composting turns leftovers into goldRotten veggies and fruit peels can be turned into compost, which helps plants grow instead of ending up in rubbish dumps.Traditional recipes are often the most sustainableOld family dishes usually use local, seasonal ingredients and make sure nothing goes to waste..Millets are super cropsMillets like ragi and bajra need very little water to grow and are packed with nutrients. That’s why the United Nations called millets a “smart food” for the future..Farmers’ markets help the planetBuying from local farmers means less pollution from trucks and planes, and fresher food on your plate.
