Celebrating Sustainable Gastronomy Day: A zero-waste dinner at the American Academy in Rome
Sustainable Gastronomy Day (SGD) introduced by the Food and Agricultural Organization of the United Nations (FAO) and UNESCO in 2017 is celebrated annually on 18 June. It aims to promote food security, sustainable agriculture, nutrition and biodiversity conservation. In a celebration of Sustainable Gastronomy Day and its crucial principles, the World Food Forum hosted an inspiring dinner at the American Academy in Rome in collaboration with The Hunger Project. The event emphasized the pivotal role of youth in leading the transition to sustainable gastronomy.
This includes the idea of being mindful of where our food comes from, how it is grown and its impact on the environment.
The evening began with a garden aperitif set in the Academy's garden, that grows a variety of produce that gets utilized in the kitchen. It is a model of eco-friendly practices that promote sustainability. This prelude to the dinner showcased an innovative approach to sustainability, serving snacks primarily crafted from food scraps generated during dinner preparation. Guests savored creative bites like crispy potato skin chips and crunchy sourdough discard breadsticks, demonstrating how delicious zero waste can be.
The dinner itself was a masterclass in sustainable, zero-waste cuisine, prepared by three talented young chefs from the Rome Sustainable Food Project (RSFP) at the American Academy. These emerging culinary artists showcased their skills and commitment to sustainability with a menu that left a lasting impression on all attendees. The dinner began with an appetizer of pickled green tomatoes, harvested fresh from the Academy's garden, offering a tangy and refreshing start. The main course featured a risotto made from broken rice grains, which are typically discarded as imperfect and not sold in markets, paired with a vibrant green sauce crafted from herb stems. For dessert, guests were treated to an innovative gelato made by infusing milk with stale bread and churning in some apricot jam, transforming humble ingredients into a delightful and memorable finale.
A highlight of the evening was the presentation of seventeen exquisite plates, each representing one of the United Nations' Sustainable Development Goals (SDGs). These plates were handcrafted by the renowned artist Marta Abbott, further emphasizing the intersection of art, sustainability and gastronomy – and their ability to convey the complex and critical issues related to our agrifood systems.
The guest list included influencers, journalists and dedicated sustainability advocates, creating a vibrant atmosphere buzzing with conversation about the future of sustainable agrifood systems. The youth-centric event underscored the importance of engaging young minds in pursuing a more sustainable world, highlighting their potential to drive significant change.
Guest List:
- Aliza S. Wong - Director of American Academy in Rome
- Priyanka Naithani - Head of Communications, The Hunger Project
- Lorenzo Gentile - WFF Head of Operations
- Glenda Cabral Calzuola - Food Loss and Waste Officer, FAO
- Elaine Springgay - Forestry Officer, FAO
- Riccardo D'Angeli - Nutrition and Food Systems Policy Consultant, FAO
- Mikayla Martin - Visual Artist/Curator
- Saghar Setereh - Food Writer/ Influencer
- Livia Hengel - Project Manager of WFP Freerice/ Influencer
- Alessio Cicchini - Food Waste Influencer
- Sophie Minchilli - Food Influencer
- Marta Abbott - Artist
- Francesco Dama - Independent Journalist
- Andrea Martina Di Lena - Journalist at Food&Wine Italy
- Carolina Carbonari - Journalist at Mangia e Bevi
- Miguel Ángel Salvatierra Fernández - Agencia EFE
- Xinwen Zhang - Journalist at Xinhua News Agency
The dinner was more than just a meal; it was a powerful statement on the importance of sustainable gastronomy and the role of youth in shaping a sustainable food future. The World Food Forum and The Hunger Project succeeded in raising awareness and inspiring action through an evening filled with delicious food, creative artistry and meaningful dialogue.
Visit our social media pages to see recaps of the dinner.
