Learn about World Environment Day and Sustainable Gastronomy Day!

Thursday, June 5^th, 2025   

Happy World Environment Day!

This year’s theme is ending plastic pollution; Here’s a few important facts to know:

• Plastic pollution worsens climate change, biodiversity loss, and pollution crises.

• 11 million tonnes of plastic waste enter aquatic ecosystems annually.

• Microplastics accumulate in soil from sewage and landfills.

• Annual social and environmental cost: $300 billion to $600 billion.

(Source: 2025 Theme and Host)

What Can You Do? 

• Climate Change 

1. Use public transport or carpooling services, ride your bike or go on foot 

2. Try to consume local and seasonal products  

3. Switch off lights and electronic devices when they aren’t in use 

• Biodiversity Loss 

1. Set up birdhouses and eradicate weeds in your garden 

2. Conserve water to maintain wetlands  

3. Support local government initiatives in protecting natural habitats 

• Pollution 

1. Prevent waste in your daily life and try to avoid single-use plastic 

2. Separate your waste properly and recycle 

3. Start your own compost pile in order to reduce organic waste 

Did you know?

Ontario is shifting recycling responsibility from municipalities to product producers. Producers will fund and manage recycling programs, becoming accountable for disposal. Peel Region will transition to this system by January 1, 2026.

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Wednesday, June 18^th, 2025

Happy Sustainable Gastronomy Day!

Gastronomy is the style of cooking, varying by region and culture, reflecting natural and cultural diversity. Sustainable gastronomy maximizes food usage and minimizes waste by considering ingredient sources, production, processing, and distribution.

Common Sustainable Foods

Beans, mussels, organic vegetables, leafy greens, rice, lentils, organic fruits, and bison.

What Can You Do? 

1. Support local farmers, try local foods 

2. Educate others in making healthier food choices 

3. Try ancestral cooking methods 

Did You Know?

Food waste leads to substantial financial losses, with the FAO estimating an annual cost of around $1 trillion.

(Source: Sustainable Gastronomy Day 2025 | CareOurEarth)

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