Radisson Hotel Group to reduce single-use plastics –

Sustainable Gastronomy Day was first observed on 18th June 2017, led by the UN General Assembly, UNESCO and the Food and Agriculture Organisation (FAO). What is sustainable gastronomy? Many of us use these buzzwords in everyday conversations but the FAO break it down in a more thought-provoking way: Gastronomy can be described as the style of cooking of a particular region; a cultural expression of the world’s natural and cultural diversity. Sustainability considers how to carry out processes in a way that is not wasteful of natural resources – and that can be continued into the future without any detrimental effects.