The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is proud to have contributed to the successful launch and presentation of the Global Food Systems and Sustainable Development Goals (SDGs) Report (2025) at the 5ᵗʰ World Shiology Forum, held from 28 – 31 October 2025 at the Hilton Haikou Meilan in Haikou, Hainan Province, China.
The World Shiology Forum, convened under the theme Addressing Food System Issues through Shiology, brought together global experts and policymakers to explore holistic approaches to food governance and sustainability. The Global Food Systems and SDGs Report, compiled by experts from 115 countries, was formally presented to representatives of the United Nations, marking a significant milestone in the application of Shiology theory to real-world food system challenges.
In its foreword, former UN Secretary-General Ban Ki-moon underlined the urgency of developing comprehensive knowledge systems for global food governance, affirming that “Shiology is such a knowledge system.” In a message delivered by H.E. Liu Zhenmin, China’s Special Envoy for Climate Change, UN Secretary-General António Guterres further highlighted that the holistic principle of Shiology “points the way for exploring the path of human coexistence.”
The report outlines a three-year implementation plan: assessing key food system issues in 2025, introducing a Food Issues Index in 2026, and proposing long-term governance solutions by 2027. It recognises food as a vital element of global governance, with 13 of the 17 UN Sustainable Development Goals directly linked to food.
Representing IGCAT, Dr. Diane Dodd, President of IGCAT, served as an advisor and contributing author to the Global Food Systems and SDGs Report. Her participation reflects IGCAT’s continued advocacy for sustainable and inclusive food systems that honour local cultures, biodiversity, and community well-being.
In addition, three IGCAT Experts were present and contributed to the Forum’s dynamic discussions and sessions:
- Amalia Tzikou, Head of the Internal Audit Directorate and Inspector for Food Safety, Health and Environment, South Aegean European Region of Gastronomy 2019, delivered a keynote presentation in Session V: Education and Culture for Sustainable Food Practices, addressing the importance of food safety, education, and culture in fostering sustainable food systems.
- Dr. Iulia Dragut, President of the Cultural Association Euro East Alternative, Sibiu European Region of Gastronomy 2019, contributed to the same session through the panel discussion “Education and Culture in Food Systems”, highlighting the role of cultural education and community engagement in building resilient local food practices.
- Kirifi Pouono, President of the Samoa Society of Agricultural Professionals – SSOAP, representing the Pacific Islands, took part in Session II: Safeguarding Humanity’s Table – Ensuring Sufficient, High-Quality and Safe Food for 8 Billion People, where he shared perspectives on multidimensional solutions for food supply chains and sustainable agriculture in island contexts.
Throughout the event, participants underscored that food systems must be approached through a holistic, cross-disciplinary lens, integrating knowledge from social, ecological, and economic dimensions. A notable highlight was the introduction of the “Five Food Needs” framework, basic sustenance, dietary diversity, food safety, healthy longevity, and sustainable supply, which offers a structured basis for future food governance and education.
IGCAT warmly congratulates the World Shiology Forum and all contributors for their efforts in advancing global dialogue on food governance. The launch of the Global Food Systems and SDGs Report marks an important milestone toward more sustainable, inclusive, and resilient food systems worldwide.
