2025 Edition: "Local Seeds, Local Eats"

Sustainable Gastronomy Day (SGD), celebrated annually on June 18th, was introduced by FAO and UNESCO in 2017. It aims to promote food security, sustainable agriculture, nutrition, and biodiversity conservation. The day encourages collaboration among Member States, UN organizations, international and regional bodies, and civil society to raise awareness and promote sustainable culinary practices.

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.