A gastronomy that prioritizes local food, without wasting it is possible in Ecuador

It takes into account the origin of its ingredients, how they are grown, how they reach the markets and finally the dishes, as well as the traditions and cultures around the preparation and history of food.

It is about sustainable gastronomy, which focuses on the food and cuisine of a place, without wasting natural resources and guaranteeing their permanence for future generations, protecting the environment and health.

“Sustainable gastronomy is an expression of the natural and cultural diversity of the world (…), it celebrates seasonal ingredients and products and contributes to the preservation of wildlife and our culinary traditions, it becomes more relevant than ever”, affirms the Organization of the United Nations, which even has June 18 as the Day of Sustainable Gastronomy.

Ecuadorian chef Rodrigo Pacheco is a Goodwill Ambassador for the Food and Agriculture Organization of the United Nations (FAO). He, a promoter of sustainable gastronomy and avoiding food waste, has his own restaurant in Puerto Cayo, Manabí, and recently opened another one in Quito, where he puts this philosophy into practice that helps the planet.

Rodrigo Pacheco: Ecuadorian gastronomy has great potential

Due to his approach to sustainability that he promoted from the beginning in his Bocavaldivia restaurant (Puerto Cayo), he was appointed in 2020 as FAO Goodwill Ambassador.

“We cook in such a way that nothing is left over. We compost and eat fresh food”, highlights the chef for the FAO, who quotes him on his website and social networks. “We harvest, fish or look for only what we need,” continues the well-known Ecuadorian chef, who maintains: “We do not have a written menu, so it is easy to adapt to the fresh products of the day.”

For him, sustainable cooking is a turning point in today’s world and helps people re-establish a healthy relationship with nature, says the FAO.

“It is our duty to promote the products that best reflect and promote a more intelligent and sustainable relationship with the flora of the planet,” explains Pacheco.

Tips to help the planet

• Avoid buying more food than necessary.
• Support local farmers markets and producers.
• Grow our own food. This can be done even in small pots that are placed in the windows of houses. You can plant tomatoes, peppers, aromatic herbs, among others.

Donate food and help reduce hunger

Eleven years ago the Diakonia Food Bank was born in Guayaquil which, to date, and together with a group of companies and entrepreneurs who have collaborated throughout this time, has ensured a more complete, balanced and fair diet for more than 54,000 people in 159 social institutions.

Diakonia, under the current leadership of Monsignor Luis Cabrera, has maintained constant social work to improve the lives of the most needy brothers, promoting the sustainability of the UN Sustainable Development Goal number 2, which is Zero Hunger, says Federico Recalde Mórtola, executive director of the Diakonia Food Bank.

Diakonia Food Bank together with companies reactivate breakfast program for children in vulnerable areas

“We receive an average of 100 tons of food per month, which helps us benefit 159 social institutions (foundations, asylums, shelters and soup kitchens), which ensure the nutritional status of 54,565 people in vulnerable areas of Guayaquil,” explains Recalde. Of these beneficiaries, 43% are children and adolescents from 0 to 14 years old.

For donations: Cooperativa 29 de Abril, mz. 1338, lot 1-2, La Prosperina sector or by phone (04) 204-7270.

Origins, the Diners Club program that rescues culinary traditions

It has been running since 2013 to rescue the gastronomic wealth of Ecuador in towns with less than 25,000 inhabitants. Through this program, those who already have their businesses or want to start a business can receive training on topics such as food handling, customer service, marketing, restaurant management, biosecurity, among others.

At the end of each program there is a fair where all the traditional recipes that were identified to generate an appropriation and pride of local tradition and culture are exhibited, says José Luis Trávez, from Diners Club.

To date, 2,352 recipes have been retrieved from 91 locations in 15 provinces. And at www.origenesecuador.com the public can see more information and learn about the recipes and traditions found in the country.

In addition to the training, there is a second component of the program, which is dissemination.

To date, there are three versions of series on open television, whose chapters are also found on the Orígenes website. Also, five books have been published with information on family secrets and traditional recipes that are shared from generation to generation.

There is another publication on the kitchen of monasteries, a very important review of the Spanish and indigenous syncretism that gave way to the fusion, explains Trávez. Currently, the program is carried out in towns in the province of Loja, in the border area with Peru.

Favorita Corporation helps Banco de Alimentos

For several years, Corporación Favorita has been working with the Quito Food Bank, which aims to reduce food waste through projects that redistribute and provide people with less access to quality food.

In addition to avoiding food waste, it helps combat climate change, indicates this business conglomerate.

In 2021, Corporación Favorita delivered more than one million kilograms of food, which is equivalent to more than three million servings. These are fruits, vegetables and other foods that are not on hangers, but are in optimal conditions for consumption. (YO)