Sustainable Gastronomy Day (SGD), celebrated each year on 18 June, was established by the Food and Agriculture Organization of the United Nations (FAO) and the United Nations Educational, Scientific, and Cultural Organization (UNESCO) in 2017 to spotlight the importance of sustainable agrifood systems. The day promotes food security, nutrition, biodiversity and sustainable agriculture, and calls for global collaboration to achieve the Sustainable Development Goals.

To commemorate this occasion, the WFF Youth Initiative launched Sustainable Gastronomy Week (SGW) in 2024, a global initiative that engages young chefs as champions of sustainable agrifood systems. Following the success of last year’s pilot initiative, 2025 edition of SGW (16-22 June) marks the first open call, welcoming a wider group of passionate, emerging chefs from 30 countries across the world to join the movement and inspire change through food.

The “Local Seeds, Local Eats,” challenges young chefs worldwide to rethink what it truly means to eat locally and go further than simply sourcing ingredients from nearby farms. In their menus, they are spotlighting native fruit and vegetable varieties and traditional livestock breeds that sustain both ecosystems and communities. By embracing these diverse local ingredients, young chefs can craft dishes that not only taste great but also preserve cultural traditions and promote sustainable agriculture. By sharing culinary expressions rooted in intangible cultural heritage, these chefs can help shape more mindful behaviors and resilient agrifood systems.

Discover the young chefs and restaurants participating in this year’s Sustainable Gastronomy Week below!

Hover over the points to see the Restaurants