Post by account_disabled on Mar 10, 2024 0:30:37 GMT -6
After the signing of the Paris Agreement and the commitment to the 2030 Agenda, it is common for companies to be concerned about their environmental impact and the way in which they contribute to improving the environment.
Companies in the hotel sector are creating sustainable structures, companies in the construction sector use elements such as sargdonkeyum, PET or other materials, while the cosmetic sector no longer tests on animals, and even cares about sustainability.
However, very few companies in the gastronomic sector have been interested in the sustainability of their products, the circular economy in restaurants or the labor of their distributors.
Among the notable people in this sector is France Mobile Number List chef Enrique Olvera, one of the most respected Mexican chefs in the world.
Olvera is characterized by focusing on sustainability and caring for the environment in the kitchen, and this has been recognized by the United Nations (UN).
Sustainability of a Mexican chef, the UN recognizes it
Enrique Olvera has one of the best restaurants in the world: Pujol; a gastronomic site that ranks 12th on The World's 50 Best Restaurants list of 2019.
His philosophy, his style and, above all, his work earned him the endorsement of the UN to be a promoter of the objectives proposed by the organization, with the aim of generating positive climate changes by 2030.
In a video from the United Nations Information Center (UNIC), the Mexican shared his vision of gastronomy in his country, which is cldonkeyified as unique in the world.
In this audiovisual, the chef's vision is highlighted, he is "committed to sustainability, has implemented practices to care for the environment and contributed to the development of local products."
One of its main proposals is to do without beef: "We have decided that we are not going to work with this type of meat because we are aware that the impact on the carbon footprint of beef is very high, so only the we use from time to time. Our interest is to promote more conscious and environmentally friendly consumption.
Circular economy
The chef hopes that in 2020 his pantry will come entirely from local producers.
«This is one of the big problems in the world and Mexico is not isolated. We don't know where the food we are eating comes from and we don't know how it is produced. There are vegetables that are junk food. "There are tomatoes that were grown with chemicals and have no nutritional value."
For him it is important that the ingredients are selected with the greatest care and come from local Mexican producers; This fully introduces the circular economy, one of the proposals to change consumption patterns, and thus protect the environment.
Pujol has the goal that by the end of the year, 96% of its products come from local producers such as Valle de Bravo, Xochimilco and Oaxaca.
Regarding the issue of garbage, the Mexican chef mentions that in Pujol, the waste is destined to generate compost from the producing companies, and in this way less garbage is produced and it helps "the inputs taste better.