The UNESCO Courier - Volume 2025, Issue 2, 2025

Over the last few decades, our food system has undergone profound changes.

From lab-grown meat to insects and microalgae, alternative protein sources are being explored to meet the needs of eight billion people. But for these foods to become mainstream, one obstacle must be overcome: our deep-rooted fear of novelty.

A sense of responsibility, a burst of creativity, and a desire to harness gastronomy to promote a greener world. These are some of the driving forces behind Michelin-starred chefs Mauro Colagreco, chef at Mirazur in Menton (France), and Daniel Humm, chef at Eleven Madison Park in New York (United States). As UNESCO Goodwill Ambassadors they raise awareness about the considerable impact our food choices have on our health and that of the planet.

Faced with one of the highest obesity rates in the world, Chile was the first country to pass a law on labelling foods high in ingredients harmful to health.

Some fifty traditional culinary practices are inscribed on UNESCO’s lists of intangible cultural heritage.

Projects led by First Nations communities in Canada seek to revive ancient practices and recipes that respect the sacred dimension of food and are more sustainable. Among them are the Mi’kmaq of Nova Scotia.

Animals raised on factory farms often live in deplorable conditions. Knowing this doesn’t stop us from eating meat. Why are we so indifferent to their suffering? Australian philosopher Peter Singer, one of the most influential intellectuals of his generation, has been addressing this blind spot in ethical thinking for more than fifty years. He has authored dozens of books, including Animal Liberation, a classic that continues to be a reference in the field of animal rights.

Five thousand years of Chinese culture of food and drink are on display in the exhibition “A Movable Feast: The Culture of Food and Drink in China” in Hong Kong. Its lead curator, art historian Nicole Chiang, explains how ancient food vessels reveal social practices and rituals that continue to resonate today.

To reduce food waste, catering kitchens and restaurants are using artificial intelligence (AI) to analyze the leftovers thrown into the garbage can. They can adapt their menus and purchase orders based on the data collected.

The residents of Senegal’s capital did not wait for street food to be trendy to adopt tangana, informal canteens that offer, at any time of day, snacks and dishes as tasty as they are cheap.

As the central hub of a vast network of civilizations, the medieval Muslim-Arab world left a legacy of recipes and cooking techniques that continue to impact global food traditions today.

Saul Leiter (1923-2013) never sought to conquer the world.

It has been demonstrated by numerous studies that animals communicate with one another.

A figurehead of Kyrgyz cinema since the early 1990s, Aktan Arym Kubat came to international attention with The Adopted Son in 1998.