18 Jun GoldFoods celebrates the Sustainable Gastronomy Day
The world celebrates the Sustainable Gastronomy Day on June 18. According to the United Nations, the decision acknowledges gastronomy as a cultural expression related to the natural and cultural diversity of the world. It also reaffirms that all cultures and civilizations are contributors and crucial enablers of sustainable development.
The Sustainable Gastronomy Day also emphasizes the need to focus the world’s attention on the role that sustainable gastronomy can play, owing to its interlinkages with the three dimensions of sustainable development, in achieving the Sustainable Development Goals by promoting:
- Agricultural development
- Food security
- Nutrition
- Sustainable food production
- Conservation of biodiversity
Sustainable gastronomy, from the challenge to the need
The art of cooking is considered as gastronomy, therefore, many of us could consider ourselves gourmets, from the moment that we put all our efforts into making a nutritious and healthy dish.
To practice a sustainable gastronomy, we should ask ourselves the following questions, before buying any food:
- Is it a seasonal product or its production that has required a considerable energy expenditure?
- Where does it come from? How many miles has traveled food before arriving at the supermarket?
- Where has that food be produced? A small farmer has cultivated it or comes from an industrial production?
If we take into account that the ultimate aim of gastronomy is our alimentation and nutrition, through the products that have undergone little genetic modification and required less energy expenditure, we can nurture us better.
On the other hand, sustainable cuisine allows us to, in general, economize on the raw material of our dishes, as well as to use foods that ripen in its time with an optimal presence of nutrients.
We can be respectful with the environment and take better care of our nutrition, cooking in a sustainable way, buying food from sustainable production in markets, focusing on the production seasons and choosing more nutritious and fresh foods.
Because resources are not unlimited, Gold Foods USA is committed to sustainable gastronomy
In this way, we, Gold Foods USA, plant, grow and harvest our own chia and quinoa in Bolivia. We process all our seeds under strict quality control under ISO 22000, which allows us to guarantee the quality of the seeds we sell. We also have the best storage facilities, using cold rooms with the latest technology to keep our seeds at optimum temperatures (6 º to 8 º C and 40% relative humidity). Thus, our quality and safety throughout the year is guaranteed.
At GoldFoods we don’t allow our Chia to arrive at the point of purchase already ripe. The chia harvest season coincides with the time of the year when there’s the lowest rainfall. This gives our seeds its color – a blackish grey – that you don’t see from other chia producers. Their chia tends to have a dull hue. This is one of the reasons why our chia is considered of higher quality. In fact, our farmers never harvest a crop when the chia is brown, which means it’s not quite ready to be picked.
We believe in clean eating, relying on nature’s treasures like chia seeds and quinoa, to promote good health and wellbeing. Sustainable gastronomy can be a challenge for those who have not practiced it and is a necessity for both our present and future, in regards to our physical and environmental health.
