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. The first edition, under the theme “More Taste, Less Waste,” brought together a group of innovative chefs across several countries to promote sustainable culinary practices through co-branded menus and advocacy activities.

Building on this pilot, the 2025 edition (16 - 22 June) introduced the first open call, welcoming young chefs from more than 30 countries worldwide. Under the theme “Local Seeds, Local Eats”, participants explored the meaning of eating locally by highlighting native ingredients, traditional varieties and culturally rooted dishes that support both ecosystems and communities.

The 2026 edition of Sustainable Gastronomy Week (16 - 22 June) will focus on the theme “Celebrating Food Heritage”, aligned with the International Year of the Woman Farmer. This year, WFF National Youth Chapters will lead localized activities around the world, working alongside young chefs and food practitioners to showcase how culinary traditions, local ingredients and storytelling can support biodiversity, strengthen local food cultures and inspire more sustainable food practices. Through chef-led menus, community engagement activities and creative collaborations, SGW continues to position gastronomy as a powerful bridge between people, culture and sustainable agrifood systems.