{"id":8446,"date":"2023-06-19T11:07:10","date_gmt":"2023-06-19T11:07:10","guid":{"rendered":"https:\/\/catunescoforum.upv.es\/?p=8446"},"modified":"2023-06-19T11:07:10","modified_gmt":"2023-06-19T11:07:10","slug":"dia-de-la-gastronomia-sostenible","status":"publish","type":"post","link":"https:\/\/catunescoforum.upv.es\/?p=8446","title":{"rendered":"D\u00cdA DE LA GASTRONOM\u00cdA SOSTENIBLE"},"content":{"rendered":"
\"\"<\/div><\/div><\/div><\/div>

D\u00cdA DE LA GASTRONOM\u00cdA SOSTENIBLE<\/h3>\t\t\t

El 18 de junio<\/strong> se celebr\u00f3 el D\u00eda de la Gastronom\u00eda Sostenible<\/strong>, que se promulg\u00f3 en 2016 por la ONU a partir de la propuesta que realiz\u00f3 la Sociedad Peruana de Gastronom\u00eda (APEGA).<\/p>\n

El objetivo de esta efem\u00e9ride es crear conciencia para generar nuevos h\u00e1bitos alimenticios que contribuyan al bienestar de la poblaci\u00f3n mundial, la protecci\u00f3n y preservaci\u00f3n de recursos que provienen de la tierra, con la finalidad de vivir en un planeta m\u00e1s sostenible.<\/p>\n

El concepto de gastronom\u00eda sostenible lo estableci\u00f3 la Organizaci\u00f3n de las Naciones Unidas con el objetivo de conseguir la apertura a todo lo que est\u00e1 relacionado con la diversidad natural para consumir alimentos que carezcan de un impacto negativo sobre el medio ambiente. Seg\u00fan la ONU, los principios en los que se basa la agricultura y alimentaci\u00f3n sostenibles son los siguientes:<\/p>\n

    \n
  • Mejorar la eficacia en el uso, conservaci\u00f3n, protecci\u00f3n y mejora de los recursos naturales.<\/li>\n
  • Proteger y mejorar los medios de vida rurales para conseguir la igualdad y bienestar social.<\/li>\n
  • Dar fuerza a la resiliencia de las personas, comunidades y ecosistemas para una agricultura sostenible.<\/li>\n
  • Aplicar mecanismos de gobernanza responsables y eficaces para la sostenibilidad de la alimentaci\u00f3n y la agricultura.<\/li>\n<\/ul>\n

    La gastronom\u00eda sostenible proporciona numerosas ventajas que radican en la salud y la buena nutrici\u00f3n para millones de personas, quienes se alimentan a base de productos qu\u00edmicos y procesados que, con el tiempo, pueden causar enfermedades y complicaciones en la salud.<\/p>\n

    La gastronom\u00eda sostenible contribuye de manera significativa al logro de los Objetivos de Desarrollo Sostenible de la Agenda 2030, donde se espera la disminuci\u00f3n de los niveles de desnutrici\u00f3n a trav\u00e9s del aumento de la productividad agr\u00edcola y producci\u00f3n alimentaria sostenible, especialmente en los pa\u00edses m\u00e1s pobres.<\/p>\n

    __<\/p>\n

    SUSTAINABLE GASTRONOMY DAY<\/strong><\/p>\n

    On June 18<\/strong> was celebrated the Sustainable Gastronomy Day<\/strong>, which was enacted in 2016 by the UN from the proposal made by the Peruvian Society of Gastronomy (APEGA).<\/p>\n

    The objective of this ephemeris is to raise awareness to generate new eating habits that contribute to the welfare of the world’s population, the protection and preservation of resources that come from the earth, with the aim of living in a more sustainable planet.<\/p>\n

    The concept of sustainable gastronomy was established by the United Nations Organization with the objective of achieving openness to all that is related to natural diversity in order to consume foods that do not have a negative impact on the environment. According to the UN, the principles on which sustainable food and agriculture are based are the following:<\/p>\n

    – Improve efficiency in the use, conservation, protection and enhancement of natural resources.
    \n– Protect and improve rural livelihoods to achieve social equity and well-being.
    \n– Strengthen the resilience of people, communities and ecosystems for sustainable agriculture.
    \n– Implement responsible and effective governance mechanisms for sustainable food and agriculture.<\/p>\n

    Sustainable gastronomy provides numerous advantages that lie in health and good nutrition for millions of people, who are fed on chemical and processed products that, over time, can cause illness and health complications.<\/p>\n

    Sustainable gastronomy contributes significantly to the achievement of the Sustainable Development Goals of the 2030 Agenda, where it is expected to decrease levels of malnutrition through increased agricultural productivity and sustainable food production, especially in the poorest countries.<\/p>\n

    __<\/p>\n<\/div>\n\t\t<\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

    El 18 de junio se celebr\u00f3 el D\u00eda de la Gastronom\u00eda Sostenible. <\/p>\n","protected":false},"author":11561,"featured_media":8447,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[10],"tags":[177,260,517,159,170],"class_list":["post-8446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-onu","tag-agenda2030","tag-gastronomia","tag-ods","tag-sostenibilidad"],"yoast_head":"\nD\u00cdA DE LA GASTRONOM\u00cdA SOSTENIBLE - C\u00e1tedra UNESCO Forum Universidad y Patrimonio Cultural<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/catunescoforum.upv.es\/?p=8446\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"[:es]D\u00cdA DE LA GASTRONOM\u00cdA SOSTENIBLE[:en]BLUE SHIELDS IN THE HERITAGE OF UKRAINE[:] - 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