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Sustainable Gastronomy Day

June 18 was designated Sustainable Gastronomy Day, by resolution of the General Assembly of the United Nations (UN), in 2016 (with video)

Reaffirming the relevance of gastronomy for sustainable development, the commemoration of the international date is part of global efforts to meet the UN 2030 Sustainability Agenda.

The date highlights gastronomy as a cultural expression, related to natural diversity and traditions in the world. The commitment to sustainability in this area focuses on the responsibility of food production and consumption. These objectives should be shared by all agents of gastronomic tourism.

The UN, together with UNESCO’s network of creative cities, works to promote clean energy in local restaurants (gas and electricity instead of coal or other non-renewable and polluting sources). It also sensitizes the public to sustainable gastronomy through television channels, gastronomic programs, and through cultural exhibitions on food, aimed at the production industry and farmers.

This is the third year that the Directorate of Tourism Services (MGTO) highlights Macao’s entry into the UNESCO Creative Cities Network.

Macau takes every year the opportunity to promote Macao’s status as a UNESCO Creative City of Gastronomy and its commitment to sustainable and creative development, encouraging industry operators to keep the region’s culinary heritage alive.

Cooperation between all actors in the field of gastronomy contribute to the sustainable development of the macau tourism industry and the world.

However, Macau faces a unique challenge in the fresh food sector for its geographical positioning and population density. There is no agricultural production of its own.

Instead of considering ingredients as individual products, chefs are increasingly considering the life cycle of plants and their various organic uses.

There has been an increase in the number of restaurants that adopt sustainable practices every year. By encouraging future Macau chefs to take this approach, understanding and respect for the value of each ingredient in a recipe grows.

The connection with nature means that more chefs will use each product with greater purpose and thus create less waste.

Several Macau restaurants have also adopted meat substitutes, which helps offset some of the natural resources needed for cattle raising.

Last year (2019), MGTO collaborated with National Geographic, highlighting several restaurant initiatives in Macau, which seek to offer a cuisine with minimal waste. The project is called “Great Green Gastronomic Journey”.

This year, he collaborated with PLATAFORMA SABORES to present a video exhibition of Macanese gastronomic culture. The objective was to promote the history, recipes and creativity of the local branch. The video will be broadcast on the MGTO website and by the media.

The initiative is based on the need to set an agenda to replace the Millennium Goals (MDGs). The United Nations Conference on Sustainable Development established in 2012 an Open Working Group to draw up a report with proposals for Sustainable Development Goals for consideration and adoption of appropriate actions in all member countries. It is important to note that the MDGs have been drawn up for developed countries only.

The final document was adopted at the United Nations Development Summit in New York from 25 to 27 September 2015, which contains 17 sustainable development goals and 169 targets to be achieved by 2030, with a focus on poverty eradication and sustainable development. The consensus is called “Transforming our world: the 2030 Agenda for Sustainable Development”.

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