Paying Tribute to Local Farmers for Sustainable Gastronomy Day 2020

This Thursday, June 18^th, the United Nations Educational, Scientific and Cultural Organization (UNESCO), the Food and Agriculture Organization (FAO), and the UN will be observing Sustainable Gastronomy Day. Sustainable Gastronomy Day encourages us to take a moment to think about the dishes we create and where the ingredients come from, how they are grown and how the ingredients get on our plates. This day is an opportunity to think about how sustainable the food we are eating is and to transition to a more farm to table approach when purchasing our ingredients. Many traditional foods and cuisines around the world use locally sourced produce and native plants. By preparing dishes with ingredients native to the region, we are keeping culinary traditions alive.

This year, the COVID-19 pandemic has caused a disruption in our food supply, reshaping the way the way many receive food and the way we think about food. For many countries, there has been an increase in food insecurity, as many have become unemployed and are relying on food banks. With this increase of food insecurity, many are left with lack of nutrients from non-locally sourced ingredients, which is unsustainable for both the planet and our bodies.

Quarantine has been a time for individuals and families to cook more and learn about the different ingredients. This time has been used to experiment with different foods, flavors and even growing their own herbs as people became more conscious of the food they eat. Researching local farmers open to selling to consumers and trying seasonal recipes will allow us to live a more sustainable lifestyle and be more present in Nature. With more time on our hands we can create healthier connections with food and begin to infuse love into the food we cook.

During this time, it is important to learn more about local farmers and continue to eat locally. Shumei Natural Agriculture encourages consumers to understand where their food comes from and to develop relationship between farmers and consumers.

For more information on Sustainable Gastronomy Day, click here.