Gastronomy is sometimes called the art of food. It can also refer to a cooking style from a certain region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (eg farming, fishing or even food preparation) is done in a way that is not a waste of our natural resources and can be continued into the future without harming our environment or health
The United Nations General Assembly adopted resolution A/RES/71/246 on 21 December 2016, designating 18 June as the international day of Sustainable Gastronomy. Some of UNESCO's initiatives include the establishment of the UNESCO Creative Cities Network in 2004, which aims to share best practices and develop partnerships in seven creative fields. Since 2021, 36 cities have been designated as creative cities of gastronomy. Other initiatives include promoting clean energy for local restaurants, raising public awareness of sustainable gastronomy through television food channels and culinary exhibitions, and advocating for the integration of sustainability into dietary guidelines. UNESCO and FAO recognize gastronomy as a cultural expression related to the natural and cultural diversity of the world. FAO has developed a unified vision and integrated approach to sustainability across agriculture, forestry, and fisheries, ensuring effectiveness and local relevance based on the best available scientific knowledge. For more information on sustainable food and agriculture, visit the provided source.