Sustainable Gastronomy Day (SGD), celebrated annually on 18 June, was introduced by FAO and UNESCO in 2017. It aims to promote food security, sustainable agriculture, nutrition and biodiversity conservation through gastronomy.

The World Food Forum (WFF)'s Global Youth Action Initiative (Youth Initiative)’s Sustainable Gastronomy Week (SGW) invites young chefs from around the world to celebrate the day by showcasing the power of gastronomy to drive positive change in agrifood systems. Last year’s pilot launch featuring the theme "More Taste, Less Waste", successfully engaged 21 young chefs in restaurants across nine countries who collectively sold thousands of dishes reducing and eliminating food waste.

In 2025, Sustainable Gastronomy Week (16-22 June) will bring together young chefs to once again craft custom menus to celebrate the week, featuring the theme "Local Seeds, Local Eats". This year’s theme challenges young chefs worldwide to rethink what it truly means to eat locally and go further than simply sourcing ingredients from nearby farms. We’re calling on chefs to celebrate the unique heritage of their region by 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.

Are you a young chef between the ages of 18 and 39 with a passion for sustainable gastronomy? Whether you've already adopted sustainable practices or are looking to make your establishment more sustainable, you are invited to join the movement! By joining, you’ll gain international visibility by being featured on the website, connect with like-minded chefs and be part of the WFF Youth Initiative’s global network. Help bring the public closer to their food and inspire them to make more sustainable choices as consumers.

Deadline: 15 May 2025

Eligibility and Requirements

To participate, applicants must:

• Be within the ages of 18 and 39
• Work in or have access to an establishment that serves food (restaurant, bakery, gelato shop, etc)
• Create a menu of 2-6 items to be served during SGW (16-22 June)
• Follow the Sustainable Gastronomy Guidelines