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Food Diversity

Food has always been a great part of human identity and culture. At the same time it has been bringing people together both across and within nations, cultures, and traditions. 

In 2015 more than 244 million people lived outside their country of origin and more than half of the world’s population live in cities. Migration from one country or region to another and the growing urbanization from rural regions to the growing cities mean that different food cultures are brought together. 

For centuries people have been bringing their food and traditions with them, introducing foreign cuisines, enriching urban food cultures and giving new life to local culinary traditions.

Food diversity is the result of different flavours, seasons, terroir, history, religion, technology, craftsmanship etc. To keep this culinary diversity in a globalized world there need to be respect for local taste preferences just as food traditions and cuisines (both local and foreign) need to be supported.
In this perspective, gastronomy can be a great key to gain a better understanding of each other’s food culture and to value food diversity across nations and cultures but also to obtain better food for more people. There is much to learn about food and gastronomy across cultures – how to compose a meal, what to use from nature, the social aspects of eating and so on.

2030 TARGET: 50 % of all people actively take diversity into consideration in their daily choice of meal.

At the 2017 World Food Summit we will explore new ways to use gastronomy to support culinary diversity while at the same time supporting and developing local food culture.

Session 1: Exploring challenges & setting targets

AUGUST 24, 1 PM – 4 PM


  • Which targets will motivate you to take action?


  • How can gastronomy be a driver to influence a better understanding of each other’s different cultures through insight into different culinary traditions?
  • How do we better understand and maintain our food culture?
  • How do we make sure that various food traditions are supported and developed?
  • How can we promote collaboration among local actors including civil society representing ethnic groups, universities, SMEs, multi-national enterprises, technology organizations etc. in order to provide gastronomic innovation?

Session 2: Sharing best practices & taking action

AUGUST 25th 9 AM – 12 NOON


  • Which action can you take the coming year?
  • Which resources can you commit?

Moderator: Judith Kyst, CEO, Madkulturen (Food culture), Denmark

 Read about the other themes:

Better Information

How can gastronomy help children and young people make better food choices, through better information and cooking skills?

Safer Food

How can we ensure safe food for all and what role can gastronomy and innovation play in achieving this? 

Prevention of Food Waste

How can gastronomy contribute in achieving our common global goal: halve per-capita food waste at consumer level by 2030?