Mexico City, June 18, 2024 - On May 27th, the ESDAI School of Hospitality ESDAI School of Hospitality of the Universidad Panamericana was present at the presentation of the Atlas de la Gastronomía Mexicana, a project that is a collaboration between Knorr and WWF, which focuses on the conservation and promotion of sustainable food.
About the Atlas of Mexican Gastronomy
The Atlas of Mexican Gastronomy is the result of a collaborative effort that proposes the use of local ingredients to improve everyday food. It is a space for reflection and collective action that highlights ingredients with a rich environmental and cultural history from diverse regions of Mexico, highlighting their importance in the present and their impact on the future .
Its main objective is to demonstrate the environmental and social benefits of consuming more varied diets made up of a greater number of local products. To this end, it presents a representative list of 15 ingredients selected for their historical, cultural and nutritional value.
Information about these benefits is complemented with recipes shared by expert Oaxacan cooks, renowned chefs and young university students such as ESDAI's Hospitality students.
ESDAI Mission
ESDAI, committed to training professionals who integrate principles of sustainability and social responsibility in their practices, sees in this project an opportunity to strengthen its mission.
This is because the school actively promotes the conservation of the gastronomic heritage, the use of local resources and the implementation of environmentally friendly practices.
ESDAI participated in this project on behalf of ESDAI:
- Mary Carmen Hinojosa Quirós, head of the Academy of Gastronomy and Services.
- Ariadna Cruz Rebollo, Hospitality Management alumni.
- Elizabeth del Carmen García Cacho, Hospitality Management alumni.
- Paulina Osornio Bautista, Hospitality Management alumni.
- Ana María Morett Sánchez, full-time professor at the Academy of Gastronomy and Services.
- Dafne Pineda Corona, subject teacher of the Gastronomy and Services Academy.
The recipes proposed by our students, under the guidance of their teachers, were:
- Ayocote pizza with pumpkin and chia.
- Squash blossom and chia salad.
- Ayocote tortitas with black mole.
Sustainable future
At the launch event, the ESDAI team received a well-deserved recognition from Mildred Villegas, general director of Unilever Nutrition Latin America, and Jorge Rickards Guevara, general director of WWF Mexico. During the event, both leaders spoke about the importance of collaboration between different institutions to achieve a positive impact on conservation and sustainability.
Meanwhile, Mary Carmen Hinojosa Quirós, head of the Gastronomy and Services Academy at ESDAI, highlighted: "From our two bachelor's degrees Gastronomic Business Management and Hospitality Management, it is extremely important to raise awareness among our students on the issue of food sustainability and the knowledge, use and dissemination of endemic ingredients.
"The above will not only generate immediate benefits, but will also lay the foundations for a gastronomically and culturally rich future that, without a doubt, we all know that in the short term, will be in the hands of today's young students," he added.
This collaboration underscores ESDAI's commitment to sustainability and the preservation of Mexico's rich gastronomic heritage, taking an active part in the promotion of a more conscious and environmentally friendly way of eating.
Learn more about ESDAI at: https://www.up.edu.mx/educacion-universidad-esdai/
