Claims the sustainable gastronomy this 18 June. Although the concern grows every day, the diet of the world population is far from being respectful of the planet. What role do companies play in this? Have current consumption patterns changed at all? Let's see it!
Why is there a day of sustainable gastronomy?
Our planet is not going through its best moments. The impact of decades of industrialization by leaps and bounds has left its mark. In an interconnected world, one need only see the impact of Covid, it is a matter of time that the climate change seriously harm us. In fact, we are already beginning to notice changes. For example, it has been necessary to start moving Vineyards to higher and cooler areas.
However, we still have some room for maneuver to avoid the worst consequences. For this reason, a reform in our way of eating is urgently needed. Thus, the International Day of Sustainable Gastronomy was born in 2016. It is celebrated on August 18 and was declared by the United Nations. They did it at the suggestion of the Peruvian Society of Gastronomy (ATTACH).
The objective of this “celebration”, which is more of a claim, is not at all simple. It consists of raising awareness about the current problems of the gastronomic world. A sustainable gastronomy is incompatible with a world in which nearly a third of food is wasted. So is the fact that more than 800 million people suffer from food insecurity.
What can we do?
Something has to change to nurture the world population without completely destroying the ecosystems. That is why the UN promotes responsible behavior. These range from consumption patterns to responsible practices of the companies. Some behaviors that help are eating local seasonal products or avoiding some that harm the environment.
Repeat with us...
📢 There can be no #Climate Action without #Climate Adaptation! pic.twitter.com/fghOkh2KaN— International Fund for Agricultural Development (IFAD) (@IFADespanol) June 5, 2022
For example, dispense with junk food that does not contribute anything and that contains Palm oil. To obtain it, it is necessary to deforest vast extensions of indonesian jungle. Obviously, this activity is not sustainable and accelerates climate change. For reasons like this, it is worth thinking of a new production model. However, we must emphasize that all is not lost.
What alternatives have appeared?
In European countries it is growing, although perhaps at an insufficient rate, cooperative consumption. Some supermarkets, for example foodcoop en Barcelona, belong to a cooperative of members that buys sustainable products wholesale. In this way, it is cheaper than buying in the "bio" areas of the supermarkets. The prices of these often triple the price of the conventional product.
Thus, by means of these movements, a social change. This comes from a different distribution of wealth. By buying from local medium-sized companies, you encourage capital to stay and reinvest in the area. In this way employment is generated and people prosper. In addition, this type of consumption prevents a few multinationals from concentrating all the profits and using them in the speculation.
And the companies?
As you can see, many times the secret to achieve a sustainable gastronomy is to read the label. They are consumer behaviors that help. However, most of the responsibility rests with companies. Thus, there is an urgent need to accelerate the trend of many of them to become sustainable. Largely because they know that the public demands a conscious feeding. Also because they know that Fossil fuels won't last forever and that water is already scarce in many places.
An example would be the case of Heinz, which seeks to cultivate alone sustainable tomatoes in Spain for 2025. It will do so through efficient water and soil management techniques without chemicals. What do you think of doing this 18 June? Do you think that consumer behavior is forcing companies more and more?
