The FINE FOOD DAYS COLOGNE are committed to sustainability in all its dimensions: social, ecological, and economic. Much revolves around outstanding, high-quality products that are processed in the kitchens. All participating establishments undertake to place particular value on ingredients, with organic quality explicitly encouraged. At the annual award ceremonies, sustainability is an important criterion. Long-term, and in some cases lifelong, commitment to quality and nature are recognised. Rainer-Maria Halbedel, Dieter Müller, Vincent & Liliane Moissonnier, among others, deserve respect and applause.
(Recipient of the Lifetime Achievement Award).

Sustainability is more: The festival supports apprentices. Every year, the best practical final examinations are awarded. Apprentices secure important professions, use career prospects and lead by example. They prove their creativity in the annual Azubi Take Over. Mirko Gaul's Michelin-starred restaurant, taku at the Hotel Excelsior Ernst, is taken over in all areas of operation by apprentices from various establishments. An inspiring showcase of talent. Raising awareness of sustainability in all businesses and all teams is a mission of the association. With the support of KölnTourismus, workshops on sustainability are held, for example.