Much of the agri-food diversity in the global tropics has disappeared from production systems due to consumption patterns changing. This is partially because of lack information and knowledge about it nutritional characteristics, the adoption of unsustainable diets and the specialization of monocrop agriculture based on over use of agrochemicals. The gastronomy sector can help reverse this undesirable situation since it plays an important role in linking food production with consumption.

Implemented in

  • Latin America / Caribbean
  • Bolivia (Plurinational State of)
  • Costa Rica
  • Guatemala
  • Indonesia
  • Kenya
  • Netherlands
  • Panama
  • South Africa

Sectors of activity
Environmental Services, Education, Food & Beverage

Type of initiative
Capacity Building & Implementation, Education & Awareness Raising, Policy Frameworks & Tools

Start date


This project aims to stimulate a sustainable gastronomy sector as a way to promotes sustainable diets, including the high variety of native products in local cuisine, enhance sustainable consumption and production, and revitalize the high variety of food. The goal is to initiate the new, healthy and sustainable country's cuisine as a driver of agriculture development and strengthening production opportunities for diversified family farming systems, and by doing so, influence the global debate about sustainable diets.


As collected through the One Planet Reporting

Outcome level

Coordination on SCP

  • Sustainable and healthy gastronomy as a key driver for sustainable food systems
  • New Generation of Indonesian Cooking Multistakeholder platform in Bandung, Indonesia

SCP Commitments

  • Pledge on Healthy, sustainable and inclusive gastronomy as a key driver for change towards sustainable food systems

SCP changes in practice

  • National training workshops to hotel chefs and catering, about nutritious, sustainable cuisine

Output level

Outreach and communication for SCP

  • A dinner event for the future of food during the SFS conference in Costa Rica
  • Organisation of healthy and sustainable gastronomy events in Bolivia: TAMBO TARIJA, Festival POSOKA Gourmet, Tributo Gastronómico, Festival de los Peces de Río
  • Gastronomy side event at EAT Forum in Stockholm, June 12 2019

Knowledge resource and technical tool

  • Healthy and Sustainable Gastronomy Initiatives in Action
  • Publication: Democratising good food

Impact and Results

The project will: i) generate solutions to the problem of food biodiversity loss due to the disappearance of endemic, native and criollo high nutritional value of regional cuisine edible plants; ii) stimulate the consumption of sustainable diets; iii)address soil conversation, sustainable farming, the use of seasonal food species, efficient distribution, and reducing food losses.

Next steps and how to get involved