Preservation of culture and tradition is a crucial part of sustainable gastronomy and in this aspect China's millennia-old food heritage is precious, an expert told CGTN as the United Nations (UN) marked Sustainable Gastronomy Day on Tuesday.

"What I find interesting in China is that it is a very old, ancient tradition [that is] also attached to food – the way food is prepared [and] the way food is being consumed. And this cultural heritage has certainly great value. The cultural heritage is also part of the UN Sustainable Gastronomy Day," Dr. Willy Legrand, a prominent authority on sustainable gastronomy and hospitality, told CGTN Digital in an exclusive interview.

"And I think it's just to capitalize on this history that China has with food that makes it very unique. I don't have any particular tips at this point but again I think in this case it's linked to this old tradition with the grains that they use, with the recipe that they have put together. And this cultural heritage is certainly great value to the global community," added the professor at the IUBH International University, Bonn, Germany.

Legrand has authored and edited several books on the sustainable gastronomy, including "The Routledge Handbook of Sustainable Food and Gastronomy" and "Sustainability in the Hospitality Industry: Principles of Sustainable Operations."

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He described gastronomy as the art of choosing, cooking and eating good food. "For many, it has much to do with pleasure, wellbeing and sharing experience and culture," he noted, reminding however that one must not lose focus from ecology and biodiversity. "That's where sustainable gastronomy comes into play," he quipped.

"Our daily life is about experiencing food and finding food and raising food, producing food. Therefore, the focus here particularly with Sustainable Gastronomy Day is also in the role of the culinary aspects so that the chefs and the restaurants and caterers and how they provide the experience of food towards their consumers," Legrand elaborated.

"So it's the exchange of knowledge and practices that are happening throughout this chain, from the agricultural side to those that are providing food and gastronomy outlets to the consumers," he added.

The UN took note of the significance of gastronomy in its 2030 Agenda for Sustainable Development, and three years ago announced the observation of Sustainable Gastronomy Day on June 18 every year.

The UN resolution, adopted by the General Assembly on December 21, 2016, acknowledged that "gastronomy is a cultural expression related to the natural and cultural diversity of the world," and reaffirmed that "all cultures and civilizations can contribute to and are crucial enablers of sustainable development."

Noting that "the movement around sustainable gastronomy is now a global movement", Legrand pointed out that there are "hundreds, if not thousands, of initiatives around the world focused on sustainable gastronomy" such as "chefs banding together in some kind of network to promote their local heritage fruits and vegetables; consumer associations getting together to identify restaurants that are creating a sustainable experience; farmers that cooperate closely with restaurateurs in providing new types of grains or cereals."

He recommended consumers to be more inquisitive about food. "I can only encourage consumers to be aware about what they eat, when they choose their ingredient. Also when you go to a restaurant, simply ask questions. Where is the food coming from? How is it being produced?" he advised.

"Simply being aware of what you actually consume is already a step in the right direction and for the chefs and restaurateurs to simply provide information as much as possible about the production and sourcing of their food is going to be a step in the right direction," Legrand added.

Interviewer: Abhishek G Bhaya

Video Editor: Wu Chutian