The 70th United Nations Women's Conference Concludes Successfully | World Green Gastronomy Organization Makes a Grand Debut in New York, Joining Hands to Build a New Global Benchmark for Gastronomy

With the successful conclusion of the 70th United Nations Women's Conference, a major international event focusing on global culinary cultural integration, green and healthy development, and sustainable culinary development—the World Culinary Forum—was grandly launched in New York, USA. This transnational industry event brought together top global resources, authoritative institutions from multiple countries, and international elite forces. It officially announced the brand-new launch of the World Green Gastronomy Organization, committed to leading the global gastronomy industry toward standardized, green, and internationalized high-quality development.

The New York World Culinary Forum was jointly initiated and hosted by four authoritative institutions: the Global Sustainable Development Alliance Foundation, the World Chinese Chefs Federation, the American Restaurant Association, and the American Hotel and Real Estate Chamber of Commerce. These powerful partners joined hands to build a cross-border, cross-sector, and cross-cultural international culinary cooperation and exchange platform, consolidating global industry consensus and promoting mutual learning and symbiotic development among world culinary cultures.

Key major outcomes were reached at the forum: a special World Culinary Forum is scheduled to be grandly held in New York this July, with a high-end series of international events at the United Nations to be carried out simultaneously; the core major progress is the official launch of the World Green Gastronomy Organization, which, as a dedicated international authoritative institution, will take the lead in research, overall planning, and the unified formulation of universal international standards for the global gastronomy industry.

In the future, the World Green Gastronomy Organization will be committed to breaking down regional and cultural barriers, unifying and regulating development guidelines for the international culinary industry, deepening green and healthy dining concepts, inheriting the distinctive culinary cultures of various countries, and promoting professional upgrading, standardized operation, and global dissemination of the gastronomy industry. It will make culinary culture an important vehicle for inter-civilization exchange, international friendly exchanges, and the implementation of global sustainable development goals, while comprehensively enhancing the international standing of the global culinary industry.

The event featured a world-class, star-studded guest lineup, bringing together the Chairman of the Global Sustainable Development Alliance Foundation, the President of the World Chinese Chefs Federation, the President of the American Restaurant Association, the President of the American Hotel and Real Estate Chamber of Commerce, African Queen Mother Delois Blakely, Mr. Joseph D. Cinque, known as the father of the American Five Star Diamond Award and the “Godfather of Awards,” and other international dignitaries, leaders of multinational culinary giants, and authoritative industry leaders. Distinguished guests from all walks of life conducted in-depth discussions on core topics such as green culinary innovation, inheritance of culinary culture, and co-construction of unified global industry standards, jointly empowering and pooling strength for the long-term strategic layout of the World Green Gastronomy Organization.

From the successful conclusion of the 70th United Nations Women's Conference to the grand opening of the New York International Culinary Forum, and then to the full preparations for the July series of exclusive events at the United Nations, the entire process has advanced step by step and carried forward the same mission.

Food knows no borders, and green connects the world. With New York as a new starting point, as the World Green Gastronomy Organization is officially established and unified global culinary industry standards are fully implemented, it will surely inject strong new momentum into the transformation and upgrading of the international culinary industry. It will help Chinese cuisine move to the center of the world stage, join hands with diverse global culinary cultures to integrate and coexist, and jointly write a new grand blueprint for the green, sustainable, and high-quality coordinated development of global gastronomy.