Introduction and Context




Food systems are notably complex and intersectional…

which is why social gastronomy as a concept encompasses a vast assortment of practices that involve all stages of the food cycle and a broad range of impact activities including:

Building Social Cohesion

  • Gastrodiplomacy

  • Food Culture

  • Network building

  • Workforce Reintegration

Promoting Health & wellbeing

  • Nutrition education

  • School Meal Programs

  • Food Access

  • Food Sovereignty

  • Hunger Relief



Fighting Socioeconomic Inequalities

  • Job training

  • Capacity building

  • Facilitation & Collaboration

Sustainability

  • Supporting farmers

  • Planet-friendly production

  • Urban farming

  • Food waste recover



A HUMAN-CENTERED MOVEMENT

At this moment, organizations, businesses, and individuals are working tirelessly against hunger, the climate crisis, conflict, and unprecedented global vulnerabilities, all amidst the COVID-19 pandemic. Changemakers within the field of food and social innovation, like all of us, can benefit from a network of support, care, and a sense of belonging. 

A global network with local impact. 

The Social Gastronomy Movement (SGM) is a sum of its global parts. It is the collective effort of individuals around the world who are developing and promoting new models for the future of food. They are serving as catalysts within their local communities, ensuring that everyone, especially those traditionally left on the margins, can find dignified work, social inclusion, and access to nutritious food. 

Our collective efforts of SGM have created the possibility for us to imagine a future that is sustainable, equitable, and just.

In this future; good food is enjoyed by all, consumption and production patterns are decided through the conscious and informed decision making of local communities; and grassroots innovation informs global action. 

SGM’s vision of the future of food is closely informed by resilience, creativity, and diversity. It is one that respects culture, tastes, and nature. It acknowledges the pockets of hope that exist around the world, where small-holder farmers are valued, the rural and the urban are intricately linked, gatherings bring together individuals from all walks of life, and the kitchen serves as a classroom. In these spaces, as SGM Member Nora Fitzgerald says “we give a fish, teach how to fish, and ensure the system allows everyone to fish.”  

When we take the time to act, to reflect, and to refine, we identify what ideas and motivations make our world just a little bit more balanced and fair. 


SGM Team