Subscribe to stay up to date with our activities, campaigns and developments. Sign up today!
“Gastronomy is the rational knowledge of humans as they feed themselves. Its purpose is to ensure the preservation of mankind through the best possible food” (Brillat-Savarin, 1826). Gastronomy is about nourishing oneself, while preserving oneself, one’s health, understanding where our food comes from, and enjoying it in a convivial environment.
Food and drink is the largest manufacturing sector in Britain, and 4th largest in the world. The British food supply chain represents 6.8% of gross value added (around £105 billion) and 4 million jobs with around 500,000 people in farming and fishing and over 400,000 people in food manufacturing. However Britain is not self-sufficient in food production, importing almost half of the total consumed (48%) – and the proportion is rising. Therefore, as a food-trading nation, Britain relies on both imports and a thriving agricultural sector to feed itself and drive economic growth.
Britain’s food and drink industry is the country’s biggest manufacturing sector by turnover, valued at £104.4 billion. It is larger than the automotive and aerospace industries combined. There can be no British gastronomy without British food producers and growers, good gastronomy serves to enhance the finest products and celebrate growers and good farming practices.
It is necessary to respect the seasonality of the products, as in any activity linked to nature, and to favour local products, because a product is better in its natural period of production, without unnecessary transport.
The corollary of these proposals is the ecological respect for our planet and the protection of its biodiversity, including the use of sustainable and less intensive farming and fishing methods, the promotion of more sustainable and frugal diets, the rejection of mistreatment, the exclusion of endangered species from culinary use.
It is necessary to protect gastronomic cultures (such as local cuisine), where compatible with previous recommendations, from the threats of globalisation, standardisation, and legislation influenced by industry lobbyists, while striking the right balance between heritage and modernity, as gastronomy is a fundamental part of British culture.
The role of chefs and their teams is fundamental, as their knowledge and inventiveness are a driving force behind the evolution of culinary tastes, techniques, and practices. Chefs also inspire and transmit the spirit of culinary craftsmanship to the next generation of chefs. Gastronomy is a vibrant and creative practice.
Gastronomy must encompass all culinary habits, it must be accessible to all and include home cooking, street food and all restaurants, from cafes to gastropubs and fine dining.
Gastronomy is and will remain an important component of tourism, combining the pleasures and culinary discoveries with those of travel and other tangible and intangible aspects of culture, making it a complete leisure activity.
Gastronomy is and will remain an important component of tourism, combining the pleasures and culinary discoveries with those of travel and other tangible and intangible aspects of culture, making it a complete leisure activity.
