Local Flavours, Global Goals: Eat Smart, Live Green.
Gastronomy (Ahara Shastra) is the study of food and culture, with a particular focus on the art and science of good eating. Celebrated every year on June 18, it was established by the United Nations in 2016 and is supported by UNESCO and the Food and Agriculture Organisation (FAO). Sustainable Gastronomy Day aims to promote agricultural development, food security, and nutrition. It focuses on raising awareness about the environmental, cultural, and economic impact of food choices and encourages sustainable food production and culinary traditions. Gastronomy, as a concept, has ancient roots, though the term itself is relatively modern. The word gastronomy comes from the Greek words gastér (stomach) and nomos (law), meaning “the laws of the stomach.” It is estimated that ~ two billion people in the world do not have assured access to safe, nutritious and sufficient food. If you consider the quantity of food that is wasted, your heart bleeds. Roughly one-third of food is wasted globally, accounting for ~8% of greenhouse gas emissions and wasting land, water, and energy. Sustainable gastronomy focuses on the origins of our food, its production methods, and the pathways it takes to reach our plates. Ancient Indian Scriptures said, “Annam Brahma,” encouraging everyone to revere the food they eat.
Gastronomy (Ahara Shastra) is the study of food and culture, with a particular focus on the art and science of good eating. Celebrated every year on June 18, it was established by the United Nations in 2016 and is supported by UNESCO and the Food and Agriculture Organisation (FAO). Sustainable Gastronomy Day aims to promote agricultural development, food security, and nutrition. It focuses on raising awareness about the environmental, cultural, and economic impact of food choices and encourages sustainable food production and culinary traditions. The techniques and creativity involved in cooking and presenting food (Culinary Arts) have cultural significance. Molecular Gastronomy is a sub-discipline that explores the scientific principles behind cooking techniques, often leading to innovative dishes.
Gastronomy, as a concept, has ancient roots, though the term itself is relatively modern. The practice of preparing and enjoying food with care and cultural significance dates back thousands of years. Ancient Egyptians, Greeks, Romans, Chinese, and Indians all had rich culinary traditions.
The word gastronomy comes from the Greek words gastér (stomach) and nomos (law), meaning” the laws of the stomach.” However, it was not used in its modern sense until much later. The term “gastronomy” was popularised in the early 19th century by French writer Jean Anthelme Brillat-Savarin, primarily through his influential book, “The Physiology of Taste”. So, while the practice of gastronomy is thousands of years old, the term and its modern interpretation are about 200 years old.
Ancient Indian scriptures and texts provide a rich and holistic perspective on gastronomy, integrating culinary practices with health, spirituality, and ethics. Upanishads prescribe “Annam Brahma” – Food is considered divine. Ayurveda treats food (Ahaara) as medicine. It emphasises seasonal and local eating, as well as the balance of the six tastes (shad rasa: sweet, sour, salty, bitter, pungent, and astringent). The mental state of the cook is also essential – a calm mind is believed to infuse food with positive energy. Bhagavad Gita: Classifies food into three types based on guna (qualities): Sattvic (pure, promotes clarity), Rajasic (stimulating, promotes activity), and Tamasic (dull, promotes lethargy)
It is estimated that ~ two billion people in the world do not have assured access to safe, nutritious and sufficient food. If you consider the quantity of food that is wasted, your heart bleeds. Roughly one-third of food is wasted globally, accounting for ~8% of greenhouse gas emissions and wasting land, water, and energy.
There are challenges to sustaining gastronomy. Managing and reducing waste in kitchens and supply chains. Balancing traditional culinary practices with modern techniques. Avoiding Cultural Appropriation While Exploring Global Cuisines. Training chefs in both traditional methods and modern science-based approaches. Promoting culinary education that includes sustainability, nutrition, and cultural awareness. Meeting the demand for plant-based, organic, or functional foods. Adapting to fast-paced lifestyles with convenient yet high-quality options.
Sustainable gastronomy focuses on where our food comes from, how it is produced, and how it reaches our plates —emphasising local, seasonal, and low-waste practices. Organic or locally sourced items tend to be more expensive. Need for Policy and Regulation. There is a lack of Incentives, subsidies or support systems for sustainable practices.
Toons: Anusha
Logs: M Sai Baba
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