Sustainable, inclusive and healthy gastronomy is emerging as a potent driver of food system change. Gastronomy refers to the art of cooking and enjoying food. It taps into the less rational, more creative, emotional and inspirational dimensions of food, to bring about changes in production and consumption patterns. Gastronomy initiatives around the world are multiplying in many forms and shapes. Change-makers that are often overlooked in the food system, such as women and the informal food sector are often at the forefront of these initiatives. Five inspiring sustainable gastronomy initiatives have been selected and analyzed in-depth in this brief. The inner workings of these initiatives have been described to show the different forms these initiatives can take and what kind of results they can –and already have–achieved. The cases originate in four different continents and operate at different levels, from initiatives championed by civil society in Bolivia, South Africa and Indonesia, to others where there’s more public sector involvement, such as the National Plan for Healthy and Sustainable Gastronomy in Costa Rica and the New Nordic Food Programme.