News and Insights

Celebrating Sustainable Gastronomy Day 2025: Local Seeds, Local Eats

June 18, 2025

Every year on June 18, Sustainable Gastronomy Day invites us to reflect on the powerful intersection of food, culture, and environmental responsibility. In 2025, the theme “Local Seeds, Local Eats” challenges chefs, travellers, and food lovers alike to go beyond farm-to-table and embrace the full cycle of local food systems—from indigenous produce preservation to community-based culinary tradition.

As the travel industry continues to evolve in response to climate change and shifting consumer values, sustainable gastronomy has emerged as a vital ingredient in responsible tourism. It’s not just about what’s on the plate—it’s about how it got there, who grew it, and the cultural stories it carries.

At FINN Partners Global Travel, we believe that food is one of the most powerful ways to connect travellers with the soul of a destination. Supporting sustainable gastronomy means championing local farmers, reducing food waste, and preserving culinary heritage—all while offering travellers authentic, meaningful experiences. This year, we’re proud to spotlight voices from across the culinary world who are leading the charge in sustainable practices. From chefs reimagining traditional dishes with hyper-local ingredients to those advocating for biodiversity through seed-saving initiatives, their insights remind us that every bite can be a step toward a more sustainable future.

Chef Perspectives: Voices from the Kitchen

“Find the smaller ‘mom and pop’ operations that have the flexibility to change their food offerings on a daily basis, only this way you know it will be fresh. Go to the local markets and buy the products that were harvested a couple of hours ago. It’s not only about ‘doing the right thing’ it just tastes so much better. Food is a language by itself, and you should be willing to learn that foreign language once you travel.” – Chef Rob Pronk, Chef Rob’s Gourmet Café, Belize

“Sustainability has evolved from a trend into a fundamental aspect of how we craft our menus, shaping not only the ingredients we choose but also the overall dining experience we offer. As chefs, we need to explore creative ways to utilise every part of an ingredient, ensuring that nothing goes to waste and that flavours are maximised.” – Executive Chef-Founder Romain Dupeyre, Racines, Hong Kong“It’s no longer just about what’s on the plate — it’s about how it gets there. The future lies in recognising that a sustainable kitchen is just as vital as a great kitchen. The two are inseparable.” – Executive Head Chef Adam Bateman, Pan Pacific, London

Sustainable gastronomy is more than a trend—it’s a movement that aligns with the values of today’s conscious traveller. By supporting chefs and food systems that prioritise sustainability, we help protect ecosystems, empower local communities, and preserve the cultural richness that makes travel so rewarding. At FINN Partners Travel, we’re committed to amplifying these stories and helping our partners and clients make choices that are both delicious and impactful