{"id":8932,"date":"2024-06-18T10:10:52","date_gmt":"2024-06-18T10:10:52","guid":{"rendered":"https:\/\/catunescoforum.upv.es\/?p=8932"},"modified":"2024-06-18T10:10:52","modified_gmt":"2024-06-18T10:10:52","slug":"dia-de-la-gastronomia-sostenible-2","status":"publish","type":"post","link":"https:\/\/catunescoforum.upv.es\/?p=8932","title":{"rendered":"D\u00cdA DE LA GASTRONOM\u00cdA SOSTENIBLE"},"content":{"rendered":"
\"\"

A professional chef is sprinkling fresh herbs on a culinary dish in a sustainable organic kitchen, surrounded by various types of vegetables and greenery.<\/p><\/div><\/div><\/div><\/div><\/div>

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

El\u00a018 de junio<\/strong>\u00a0se celebra el\u00a0D\u00eda de la Gastronom\u00eda Sostenible<\/strong>. Esta efem\u00e9ride se cre\u00f3 en 2016 en la Asamblea General de las Naciones Unidas con la finalidad de reconocer la gastronom\u00eda como una expresi\u00f3n cultural de la diversidad mundial.<\/p>\n

El D\u00eda de la Gastronom\u00eda Sostenible subraya la necesidad de un enfoque integral para la producci\u00f3n y el consumo de alimentos, buscando un equilibrio entre la salud del planeta y el bienestar de las personas. Este a\u00f1o, las actividades y eventos se centran en tres pilares fundamentales:<\/p>\n

    \n
  1. Fomento de la Agricultura Local y de Temporada<\/strong>: Diversas organizaciones y mercados locales han organizado ferias y eventos para destacar los beneficios de consumir productos frescos y de temporada. La promoci\u00f3n de la agricultura local no solo apoya a los agricultores, sino que tambi\u00e9n reduce la huella de carbono asociada con el transporte de alimentos a largas distancias.<\/li>\n
  2. Reducci\u00f3n del Desperdicio de Alimentos<\/strong>: Seg\u00fan la Organizaci\u00f3n de las Naciones Unidas para la Alimentaci\u00f3n y la Agricultura (FAO), un tercio de los alimentos producidos a nivel mundial se desperdicia. En este d\u00eda, se lanzan campa\u00f1as educativas para concienciar sobre la importancia de planificar las comidas, almacenar adecuadamente los alimentos y aprovechar las sobras. Restaurantes y hogares son incentivados a adoptar pr\u00e1cticas que minimicen el desperdicio.<\/li>\n
  3. Adopci\u00f3n de Dietas Sostenibles<\/strong>: Expertos en nutrici\u00f3n y chefs reconocidos han unido fuerzas para promover dietas que sean saludables para las personas y el planeta. Se aboga por un mayor consumo de vegetales, legumbres y granos, y por la reducci\u00f3n del consumo de carne y productos ultraprocesados, contribuyendo as\u00ed a una alimentaci\u00f3n m\u00e1s equilibrada y menos da\u00f1ina para el medio ambiente.<\/li>\n<\/ol>\n

    En un mensaje difundido por la ONU, se resalt\u00f3 la importancia de la gastronom\u00eda sostenible como una herramienta clave para alcanzar los Objetivos de Desarrollo Sostenible (ODS). \u201cCada elecci\u00f3n alimentaria tiene un impacto. Al optar por pr\u00e1cticas gastron\u00f3micas sostenibles, contribuimos a la lucha contra el hambre, la promoci\u00f3n de la salud y el bienestar, y la protecci\u00f3n de nuestro planeta\u201d, afirm\u00f3 el Secretario General de la ONU.<\/p>\n

    El D\u00eda de la Gastronom\u00eda Sostenible es una oportunidad para reflexionar sobre nuestras pr\u00e1cticas alimentarias y adoptar h\u00e1bitos que favorezcan la salud y el medio ambiente. Al integrar la sostenibilidad en nuestras decisiones diarias, no solo protegemos nuestro entorno, sino que tambi\u00e9n preservamos la riqueza cultural de nuestras tradiciones culinarias para las futuras generaciones.<\/p>\n

    __<\/p>\n

    Sustainable Gastronomy Day<\/strong>\u00a0is celebrated on\u00a0June 18<\/strong>. This ephemeris was created in 2016 at the United Nations General Assembly with the aim of recognizing gastronomy as a cultural expression of global diversity.<\/p>\n

    Sustainable Gastronomy Day highlights the need for a holistic approach to food production and consumption, seeking a balance between the health of the planet and the well-being of people. This year, activities and events focus on three main pillars:<\/p>\n

    1. Promotion of Local and Seasonal Agriculture<\/strong>: Various organizations and local markets have organized fairs and events to highlight the benefits of consuming fresh and seasonal produce. Promoting local agriculture not only supports farmers, but also reduces the carbon footprint associated with transporting food over long distances.<\/p>\n

    2. Reducing Food Waste<\/strong>: According to the Food and Agriculture Organization of the United Nations (FAO), one-third of the food produced globally is wasted. On this day, educational campaigns are launched to raise awareness about the importance of planning meals, storing food properly and using leftovers. Restaurants and households are encouraged to adopt practices that minimize waste.<\/p>\n

    3. Adopting Sustainable Diets<\/strong>: Nutrition experts and renowned chefs have joined forces to promote diets that are healthy for people and the planet. They advocate increased consumption of vegetables, legumes and grains, and reduced consumption of meat and ultra-processed products, thus contributing to a more balanced diet that is less harmful to the environment.
    \nIn a message released by the UN, the importance of sustainable gastronomy was highlighted as a key tool to achieve the Sustainable Development Goals (SDGs). \u201cEvery food choice has an impact. By opting for sustainable gastronomic practices, we contribute to the fight against hunger, the promotion of health and well-being, and the protection of our planet,\u201d said the UN Secretary-General.<\/p>\n

    Sustainable Gastronomy Day is an opportunity to reflect on our food practices and adopt habits that support health and the environment. By integrating sustainability into our daily choices, we not only protect our environment, but also preserve the cultural richness of our culinary traditions for future generations.<\/p>\n

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

    Hoy, 18 de junio, se celebra el D\u00eda de la Gastronom\u00eda Sostenible. <\/p>\n","protected":false},"author":11561,"featured_media":8933,"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":[177,634,517,170,112],"class_list":["post-8932","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-onu","tag-fao","tag-gastronomia","tag-sostenibilidad","tag-unesco"],"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=8932\" \/>\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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