Sustainable Gastronomy Day: Think Globally and Eat locally

The US General Assembly has designated 18 June as Sustainable Gastronomy Day. Gastronomy often refers to local foods and cuisine.

Sustainability means cuisine which takes into account as to where the ingredients are from, how the food is grown and how it gets to our markets and eventually to our plates.

Sustainability is an idea, wherein agriculture, fishing or even preparation of food is done in such as manner wherein, it is not wasteful of our natural resources and it can be continued even in the future too, without being detrimental to our environment or health.

Gastronomy refers to the study of relationship between food and culture and the commitment to sustainability implies responsibility for production and consumption of food.

More than 1/3 of food produced is either wasted or lost. Sustainability Development goals demand a more sustainable use of our locally made foods, herbs, and local cuisines.

We emphasize on Zero waste, this is one of the sustainability practice we follow at Svasara.We also adopt traditional wisdom, we use as many parts of ingredients as possible.

Green House Bistro, we focus on the concept of ‘farm to fork/table’ and the philosophy of slow food movement is the newest addition to the Retreat.

Since many years, we have been working towards backward integration of our food chains. Our produce are rain-fed and river-fed agriculture, with no pesticides, insecticides or inorganic fertilizers.

In India, nearing to 303 insect species is consumed by tribal communities in 10 states. Khajuri poka or date palm worm is a delicacy in Odisha's Rayagada district, inhabited by Khond and Sora tribes.

Present health crisis due to Corona virus pandemic, sustainable gastronomy, which celebrates seasonal ingredients and products and contributes to the preservation of wildlife and our culinary traditions, becomes more relevant than ever.