WFF Peru Youth Chapter celebrates Sustainable Gastronomy Week by promoting national food heritage

As part of Sustainable Gastronomy Week, the World Food Forum (WFF) Peru Youth Chapter organized and participated in a series of activities promoting the value of Peru's agrobiodiversity, sustainable agrifood systems and the recognition of native foods as an essential part of the country's cultural heritage. The activities brought together university students, academic and institutional partners, while introducing sustainable gastronomy to diverse audiences through educational and interactive experiences.

Throughout the week, the Chapter organized a masterclass titled "Culinary Heritage: Celebrating Food Heritage", held on 19 June in partnership with the General Directorate of Social Responsibility of the National University of San Marcos, the Food and Agriculture Organization of the United Nations (FAO) Country Office in Peru and the University's School of Gastronomy Management. The session provided university students with a culinary and educational experience featuring preparations made with ingredients from Peru's rich agrobiodiversity, including goldenberries (aguaymanto), quinoa, tocosh, tarwi and seven-seed flour. Through live cooking demonstrations, discussions and tastings, participants strengthened their understanding of healthy diets, sustainability and food heritage. Dishes prepared during the session included Nasca-style ceviche, seven-seed chicha, fruit tocosh pudding, tarwi ceviche and kiwicha and dried fruit energy bars.

The Chapter also participated in the Environmental Fair organized by the Internacia Civil Association at the Pontifical Catholic University of Peru (PUCP). During the event, the Chapter presented its mission, areas of work and upcoming initiatives to promote more sustainable agrifood systems. The fair created opportunities to engage university students in discussions on food and environmental challenges while highlighting the role of youth in advancing agrifood systems transformation.

The week concluded with a second masterclass, organized in partnership with the Faculty of Gastronomy, Hospitality and Tourism at PUCP and the FAO Country Office in Peru, focusing on the promotion of cañihua, a grain native to the Andean region. Participants learned about its characteristics, culinary applications and nutritional value while tasting innovative preparations, including cañihua latte and brownies. The session demonstrated how traditional Andean ingredients can be creatively incorporated into contemporary cuisine while maintaining their nutritional benefits. More than 150 participants, including students, partners and members of the public, attended the activity.

Through Sustainable Gastronomy Week, the Chapter demonstrated that many solutions for healthier and more sustainable diets are rooted in traditional agrifood systems. The activities highlighted the importance of preserving and promoting native ingredients while strengthening awareness of Peru's food heritage and agrobiodiversity.