Meet Some of the Restaurants Celebrating Sustainable Gastronomy Week!

What is Sustainable Gastronomy Week? 

Sustainable Gastronomy Day was introduced by FAO and UNESCO in 2017 with the goal of promoting food security, sustainable agriculture, nutrition and biodiversity conservation through gastronomy. In 2024, the day was expanded to a full week and now runs every June. 

“The term ‘gastronomy’ covers so much,” says Eve Seemann, Head Chef at Apricity, UK. “From the chef’s point of view, we have the power to drive positive change. This is why we are transparent in our cooking at Apricity, trying to inspire the other side of gastronomy — our diners — to adopt similar practices. This relates to the food system in the first degree, since every decision we make, whether at home or at the restaurant, will have an impact on the food system down the line. It is our responsibility to make it a positive one.” 

“Every dish is a decision that impacts farmers, nature and society,” says Melda Tuna, Sustainability Leader in Operations at Tadinda Anadolu, Türkiye. “Gastronomy can promote sustainable farming, support local producers and inspire mindful consumption, turning meals into a force for good.” 

Sustainable Gastronomy Week 2025: what’s happening? 

In 2025, Sustainable Gastronomy Week (16th-22nd June) is taking the theme of ‘Local Seeds, Local Eats’. To celebrate the week, the World Food Forum (WFF)'s Global Youth Action Initiative invited young chefs between the ages of 18 and 39 to sign up and create a menu with 2-6 items around the theme of Local Seeds, Local Eats. These dishes are being served this week, although the chefs are encouraged to keep the dishes available as long as they want. 

This theme challenges young chefs worldwide to rethink what it truly means to eat locally, going further than simply sourcing ingredients from nearby farms. Chefs will celebrate the unique heritage of their regions by shining a spotlight on native fruit and vegetable varieties and traditional livestock breeds that sustain both ecosystems and communities. By embracing these diverse local ingredients and regional culinary heritage, young chefs can craft dishes that not only taste great, but also preserve cultural traditions and promote sustainable agriculture. 

Local Seeds, Local Eats: putting provenance on the menu

More than ever before, diners want to know the finer details of what has gone into their food — everything from animal welfare and food miles to the names of the people who grew, caught or raised it. Ultimately, it’s about finding connection: stories about the people and practices that have contributed to a meal can make the dining experience infinitely more memorable. 

Celebrating provenance on your menu is important from a transparency perspective, too. Maintaining visibility over your supply chain all the way back to the farm or fishing vessel allows for better quality control over your ingredients. For chefs as well as customers, this transparency can evoke real emotion and build a deeper connection to each dish. 

Planning menus in this way can also play a role in protecting biodiversity on a local level and as part of the wider natural world. By actively working with a greater diversity of foods, chefs can build consumer interest in lesser-known ingredients. This can strengthen our food systems, support farmers and producers and improve public health.  

The benefits of heritage varieties 

Since they are naturally adapted for local conditions and haven’t been bred for fast growth and high yield at the expense of everything else, heritage varieties of animals and crops — ‘Local Seeds’ — that are native to a region are also likely to have superior nutritional value, flavour and texture compared to more commercial species. “Locally adapted seeds are nature’s answer to climate change,” Melda says. “They grow with less water, require fewer chemical inputs for pest control, and help preserve soil health. By supporting pollinators and local ecosystems, they also promote biodiversity, creating farming systems that are both resilient and truly sustainable.” 

“From a food systems standpoint, native crops and local seeds are often more resilient to extreme weather, pests and disease. They boost biodiversity by supporting native plants and wildlife, which is so important for healthy ecosystems. Along with growing a wider range of crops, all of this helps to protect long-term food security, meaning we’re not relying on just a few (commercial) varieties,” Eve adds. “By using grains and pulses in our cooking, we help keep demand strong for these heritage crops, encouraging farmers to grow them. Those and livestock strengthen local economies and — hopefully — supports sustainable farming practices. Many traditional methods are low-impact and regenerative, helping to care for the land and preserve ecosystems.”