The Day of Sustainable Gastronomy highlights the importance and role that gastronomy, as such, contributes to overall sustainable development around the world. It also confirms that all cultures and civilizations are key factors in sustainable development.
Seeing the importance and the role that gastronomy can play at the world level, on December 21, 2016, the UN adopted a special resolution A/RES/71/246 and designated June 18 as the World Day of Sustainable Gastronomy.
This day recognizes that gastronomy is a cultural heritage related to the natural and cultural diversity of the world.
Why do we celebrate the UN World Day of Sustainable Gastronomy?
This is an opportunity for us to further educate ourselves, to understand the importance of past achievements in the field of gastronomy and to support the next ones. We have the possibility to organize activities related to the theme of the day itself, to include wonderful people from different fields who are united by the love of gastronomy. All actors in general, governments, civil society, public and private sector, schools, universities and citizens, form a springboard for the implementation of activities that raise awareness of the importance and contribution of each of them in the field of sustainable gastronomy.
Apart from the connection with the three dimensions of sustainable development (ecological, economic and social), sustainable gastronomy has a role in promoting agricultural development, food security, nutrition, production in a sustainable way and preservation of biodiversity. Commitment to sustainability implies responsibility for the production and consumption of food, which means that all actors in society should support the consumption of sustainable food and strengthen ties with local producers.
Commitment to the principles of sustainability includes poverty reduction, efficient use of resources, protection of the environment and climate change, and protection of cultural value, heritage and diversity.
All Metro employees believe that we all, on a global level, face economic, environmental, social and cultural challenges, but they are also convinced that sustainability is the key to transforming these challenges into opportunities, and that is why the Metro vision is defined through the motto: "Let's become sustainable in everything we do."
Likewise, when it comes to gastronomy, Metro invests a lot of attention in product range development, education, cooperation with customers from the catering channel and suppliers, providing them with support in their daily business.
Given that the company has a strong focus on the development of hospitality both in the world, through other Metro countries, and in Serbia, Metro AG has decided to mark June 18 as the World Day of Sustainable Gastronomy starting this year together with the UN.
That's why a panel was organized in the Metro HoReCa center, with the idea of sharing experiences and learning as much as possible about topics that are key to the development of sustainable gastronomy at this special event.
Metro panel on sustainable gastronomy
The panelists were:
The presenter and moderator was Janja Radović, METRO, Trade Relations Specialist/Sustainable Business Associate.
- Nataša Treskanica – METRO, quality control
- Milica Aleksić - METRO, HoReCa Center
- Miodrag Ilić - author of the book Traditional recipes of domestic Serbian cuisine
- longtime Metro supplier Anđelko Mišković, GROW nursery
- Srđan Stošić - METRO, maintenance
Nataša Treskanica spoke about the quality and safety of food, the standards that are implemented and required in Metro companies, about the education that is carried out in the field of standardization, especially when it comes to OWB products.
Milica Aleksic, spoke from a professional's point of view about the importance of a proper/balanced diet.
Miodrag Ilić, author of the book Traditional recipes of domestic Serbian cuisine, explained how the preservation of tradition and the importance of nurturing traditional recipes, as cultural heritage, has an impact on the preservation of biodiversity, as well as that it is necessary to emphasize food that should be eaten from the area it comes from.
Anđelko Misković from the company Grow rasad, as a long-term supplier of Metro, he spoke about the success of sustainable production of salad with roots, a sustainable method of production through an investment, long-term cooperation through secure placement in Metro, but also as a recent OWB supplier, how a quality local product makes a difference on the shelf, but also a differentiation on the market.
To end the panel, Srđan Stošić explained the basic concepts of energy efficiency and the possible impact on the profitability of business in the hospitality industry, with examples of how Metro achieved savings and increased energy efficiency.
After the panel, all those present had the opportunity to enjoy diaconia, which are based on recipes from the book Traditional recipes of Serbian cuisine, prepared by the bosses from the Metro HoReCa center.
A photo speaks better than a thousand words:
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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