WFF Sustainable Gastronomy Week 2026 mobilizes youth, chefs and communities around food heritage

From 16 to 22 June 2026, the WFF Youth Initiative marked Sustainable Gastronomy Week 2026, a global campaign designed to raise awareness about sustainable gastronomy and the role of food heritage in building more sustainable, resilient and inclusive agrifood systems.

Implemented through the WFF National Youth Chapter network, the initiative transformed a global observance into youth-led local action, empowering young people to engage their communities in conversations around food, culture, sustainability and identity.

Sustainable Gastronomy Day 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.

The WFF Youth Initiative expanded the observance into a week-long campaign. This created opportunities for young people to translate global awareness into community-led action. Supported by an implementation toolkit, communications assets and hands-on guidance, Chapters adapted Sustainable Gastronomy Week to their local contexts, designing activities that celebrated local food heritage while contributing to a shared global campaign.

A central component of Sustainable Gastronomy Week 2026 was the engagement of chefs as leaders, advocates and partners for sustainable agrifood systems. As key actors connecting producers and consumers, chefs play a critical role in promoting local ingredients, supporting producers, reducing food waste and preserving food heritage.

Under the theme "Celebrating Food Heritage", Chapters worked alongside chefs, farmers, producers, researchers, youth leaders, women entrepreneurs, universities and community organizations to highlight the cultural, social and environmental importance of food.

This year, 21 WFF National Youth Chapters across Argentina, Bangladesh, Bhutan, Brunei Darussalam, Cameroon, Côte d'Ivoire, Ecuador, The Gambia, Ghana, Ireland, Italy, Kenya, Libya, Malawi, Morocco, Nepal, Peru, Somalia, Switzerland and Uganda mobilized more than 150 organizations and institutions, engaging over 22 young chefs and food practitioners to demonstrate how locally led action can contribute to global conversations on sustainable gastronomy, food heritage and more resilient agrifood systems.

Throughout the week, Chapters implemented more than 45 community engagement activities, including, cooking demonstrations, food heritage exhibitions, storytelling campaigns, community outreach initiatives, tasting sessions, educational workshops, youth dialogues, panel discussions and digital awareness campaigns. These activities provided opportunities for participants to explore traditional dishes, learn about local ingredients, engage with food producers and discover the stories and knowledge that have been passed down through generations.

Across participating countries, discussions explored the links between food heritage, biodiversity, sustainable production, healthy diets, food loss and waste reduction, Indigenous knowledge and support for local producers. Storytelling emerged as a powerful tool for preserving culinary traditions, with chefs, farmers, elders and community members sharing histories and cultural identities connected to food.

By bringing together young people, producers, researchers, chefs and local communities, Sustainable Gastronomy Week created spaces for dialogue, learning and collaboration. Across the global campaign, more than 2 770 people participated directly in activities, while digital campaigns reached over 103 000 people worldwide. Thirteen Chapters also incorporated activities highlighting the contributions of women farmers and women-led food actors, reinforcing the important role of women in preserving food heritage and advancing agrifood systems. These results reflect growing interest among young people and communities in preserving food heritage and promoting sustainable gastronomy.

As the 2026 campaign concludes, Chapters continue to document stories, share lessons learned and strengthen partnerships, demonstrating that food heritage is not only a reflection of the past but also a valuable resource for building more sustainable and resilient agrifood systems for the future.