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Tasting sustainability

The hospitality industry generates garbage and waste on a daily basis, however, each day it is more common to find new sustainable and responsible restaurants that care for the environment

Tasting sustainability
Kitchen garden - Photo: Pepe Escarpita/EL UNIVERSAL
English 24/08/2018 18:17 Mexico City Karla Román Actualizada 18:28
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The hospitality industry generates loads of garbage and waste on a daily basis, however each day it is more common to find new sustainable and responsible restaurants that care for the environment, as they implement viable solutions such as recycling or even creating seasonal menus that offer organic, local, and fresh options, in order to cause the least possible damage to our planet, our society, and thus resulting on a positive green mark in our country.

This green trend is gaining ground throughout the world, and regarding our country, in particular, Mexico is resorting increasingly to local consumption, an action that boosts trade and results in fresher ingredients from the garden to the table, plus, more chefs are becoming conscious about the origins of the ingredients they use and even of how they were cultivated.

Therefore, little by little, there is a growing tendency of restaurants that cultivate their own ingredients. Sud 777 and the Marquis Reforma Hotel are only two examples of restaurants that have implemented such facilities.

"Our kitchen garden is in the hotel, it's small, but we have rosemary, thyme, basil, mint, lavender, and epazote that we use in our restaurants— Market Gourmet Café, La Cuchara de San Sebastián, and Los Canarios—we even have edible flowers too, "says Fares Bouneb, Food and Drinks Director at Marquis Reforma Hotel.

In the same vein, Restaurante Barroco, located inside the International Baroque Museum in Puebla promotes the consumption of local ingredients.

"Our garden is stocked with plenty of fruits, seeds, spices, and vegetables, plus we fish Brook trout every day in the ponds at the Ex-Hacienda de Chautla,” assured Alan Sánchez, Executive Chef at Restaurante Barroco.

"It is essential to boost local consumption in order to pay tribute to our roots in Puebla" he added.

 

#cosechadeldia para nuestros queridos amigos de #elparnita #kale #acedera #espinacadenuevazelanda #calabazota

Una publicación compartida por Huerto Roma Verde (@huertoromaverde) el

In Mexico City, there are several gardens for both the general public and restaurants such as Huerto Roma Verde supplier to Balmori Roofbar or Huerto Tlatelolco supplier to Nicos and Fonda Mayora restaurants.

Regarding local consumption, Áperi in San Miguel de Allende is a great example in the reduction of long distances to supply their kitchen, as they buy products produced by local people in local markets.

"I like to play with temporality. I work closely with the producer and what he offers, as I do not want to cook with ingredients coming from far away. That's why I focus on Michoacán, Querétaro, Zacatecas, and Guanajuato," explains Olivier Deboise, Executive Chef at Áperi.

Along with the sustainable and responsible restaurants that care for the environment, more companies are joining this effort, as is the case with Tequila Patrón and the usage of reverse osmosis treatment to purify the water that they reuse in their facilities.

"In the distillery, we use natural gas, in order to reduce emissions to the atmosphere. With the agave fibers, we produce more than six thousand tons of compost a year," assured Mariana Sánchez, Biotechnology Engineer and visiting representative of Tequila Patrón.

 

Commitment to crafting the best tequila in the best possible way. That’s the only way we know how.

Una publicación compartida por Patrón Tequila (@patron) el

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