elpais.com
Mexico City Restaurant Earns Top Sustainability Award
Elena Reygadas, named the world's best chef in 2023, earned three stars from the UK's Sustainable Restaurants Association for her Mexico City restaurant, Rosetta, showcasing a commitment to sustainable practices within a large city.
- How does Rosetta's approach to waste management contribute to its overall sustainability and what are the economic and social implications of this model?
- Reygadas's commitment to sustainability is evident in Rosetta's circular model, minimizing waste and reusing byproducts. This includes transforming leftover bread into paper or ingredients for fermented drinks, and collaborating with a designer who uses avocado peels for fabric dyeing.
- What are the potential future implications of Reygadas's model for the restaurant industry in Mexico and beyond, considering its focus on collaboration and circularity?
- Reygadas's success highlights the growing global demand for sustainable practices in the food industry. Her model emphasizes collaboration with local producers and creative waste reduction, impacting the entire supply chain and inspiring others to adopt similar approaches. This model suggests a future where restaurants are not only culinary destinations but also centers for environmental responsibility.
- What are the key sustainability practices implemented by Elena Reygadas's restaurant, Rosetta, and what is their significance in the context of the global food industry?
- Mexican chef Elena Reygadas's restaurant, Rosetta, received the three-star Food Made Good certification, the highest from the Sustainable Restaurants Association. This follows her 2023 award as the world's best chef. Rosetta is only the third restaurant in Latin America with this distinction.
Cognitive Concepts
Framing Bias
The article frames the story positively around chef Reygadas and her achievements, emphasizing her commitment to sustainability and the positive impact of her restaurant. While this is positive reporting, it might overshadow potential challenges or limitations of her approach without explicitly mentioning them.
Language Bias
The language used is largely neutral and positive. Words like "inédito", "máxima certificación", and "éxito" convey a celebratory tone, but it does not appear to be overly loaded or biased.
Bias by Omission
The article focuses heavily on chef Elena Reygadas and her restaurant's sustainability practices, potentially omitting other restaurants or initiatives in Mexico pursuing similar goals. While acknowledging space constraints is important, a broader overview of the Mexican sustainable food scene might enrich the narrative and avoid a potentially skewed representation.
Sustainable Development Goals
Rosetta restaurant, led by chef Elena Reygadas, has achieved the highest certification from the Sustainable Restaurants Association, demonstrating a commitment to sustainable practices. The restaurant actively minimizes waste, eliminates single-use plastics, and creatively uses byproducts, turning waste into resources (e.g., using avocado peels for textile dyeing, leftover bread for paper or fermented beverages). This directly contributes to responsible consumption and production patterns by reducing waste, promoting circular economy principles, and connecting with local producers.