{"id":6501,"date":"2022-08-10T21:51:21","date_gmt":"2022-08-10T21:51:21","guid":{"rendered":"http:\/\/puertomorelostravelagency.com\/the-gastronomy-of-hotels-xcaret-at-the-forefront-of-sustainability\/"},"modified":"2022-08-10T21:51:21","modified_gmt":"2022-08-10T21:51:21","slug":"the-gastronomy-of-hotels-xcaret-at-the-forefront-of-sustainability","status":"publish","type":"post","link":"https:\/\/puertomorelostravelagency.com\/es\/the-gastronomy-of-hotels-xcaret-at-the-forefront-of-sustainability\/","title":{"rendered":"The gastronomy of Hotels Xcaret: at the forefront of sustainability"},"content":{"rendered":"

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The gastronomy of Xcaret hotels<\/strong> is a compendium of A thousand flavors and a thousand ways to make cooking something extraordinary<\/strong>. At the same time, they have created a careful sustainability system.<\/strong> We talk to the chef Franco Maddalozzo<\/strong>Director of Gastronomy of Hoteles Xcaret, on the actions they are carrying out to guarantee one more use of food and care for the environment.<\/strong> we tell you Photos: Charly Ramos \/ Courtesy. <\/em><\/p>\n<\/p>\n

Xcaret hotels for the environment<\/h2>\n<\/p>\n

Come on 11 restaurants<\/strong> that form the gastronomic force of Grupo Xcaret<\/strong> you have the aim to make their productions with local inputs<\/strong>. valley like meat that comes from sustainable ranches<\/strong> and the vegetables and fruits that are collected by farmers from Quintana Roo and Yucatan.<\/strong><\/p>\n

“We occupy sustainable fishing on our plates<\/strong>; we respect the subject of vedas very much. For example, if it is lobster reproduction season, we remove it from our menus<\/strong> for as long as necessary and we explain to the customers the reason why we don’t sell it”, declared the chef of Italian origin about the Gastronomy of Xcaret Hotels.<\/strong><\/p>\n<\/p>\n

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Maddalozzo<\/strong><\/em> I mention that They look for traceability in products<\/strong> that he uses, since it is a company value: “It is important to us, and it is easy to know, the origin of the input<\/strong>s; it’s two or three steps to reach those who work for them.<\/strong> We know about that sows tomatoes, oranges, lemons in provinces<\/strong>“.<\/p>\n<\/p>\n

Vision of the future<\/h2>\n<\/p>\n

To guarantee that the implementations that are being done in Xcaret Group<\/strong>valley like Produce your own water and bottle it in glass containers<\/strong>which ensures that for every 4,000 guests per day they are not generating 10,000 plastic bottles.<\/strong> They are supported by Evaluation of the organization EarthCheck<\/em><\/strong> (Certification program in environmental management recognized in the world), which qualifies the various sustainability measures they carry out.<\/p>\n<\/p>\n

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In addition, wow containers<\/strong> in those who give food to go made of bamboo or avocado<\/strong>. “I consider that it must be difficult to eliminate the plastic in its entirety,<\/strong> but we are in search for alternatives.<\/strong> There are things that are not in our hands, but in Xcaret Group one of the main tweaks to work with sustainability actions of a very high level,<\/strong> to provide for the next generations”, said chef Franco.<\/p>\n<\/p>\n

BIO: flagship restaurant for sustainability<\/h2>\n<\/p>\n

The gastronomy of Hotels Xcaret is right there environmental care values<\/strong> that the company has, but Chef Franco confessed it there is one that is a clear reference: BIO,<\/strong> from head Miguel Bautista,<\/strong> staying at Hotel Xcaret Mexico.<\/p>\n

“The gastronomic offer is dedicated 100% to vegan food;<\/strong> there we do not use proteins, fats or dairy products.<\/strong> The inputs derive from legumes, fruits, flours and vegetables.<\/strong> I would like to add that we have a vegetable garden on the premises,<\/strong> from about 200 square meters. From there we get a lot of herbs,<\/strong> such as oregano, basil, thyme, chives and some chilies; too, there are citrus fruit trees such as lime<\/strong>\u201d, added the chef.<\/p>\n<\/p>\n

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Festival 5 of 50 by Food and Travel<\/h2>\n<\/p>\n

In 2021 it will be held in the first edition of the Gastronomic Festival 5 of 50 by Food and Travel<\/em> from the hand of Xcaret Group<\/strong>. At the event they attended to recognize the chefs belonging to the prestigious list The 50 best restaurants in Latin America<\/strong><\/em>who used a wide range of national products and imports<\/strong> by the type of each one’s proposal.<\/p>\n

Director Franco shared that the none Jaime Rodr\u00edguez<\/em><\/strong> of the restaurant Celele<\/em><\/strong>of Colombian origin, he was one of them more attached to sustainable practices, <\/strong>yes that used local product<\/strong>because the dishes they presented were based on vegetarian and vegan cuisine<\/strong>. He told us that for the second edition of the festival, will work to reduce the carbon footprint,<\/strong> since almost all their equipment is electric and many of them induction.<\/p>\n<\/p>\n

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Do you already know which restaurant you will visit on your next stay in Xcaret hotels<\/strong>?, learn more details in his location web. <\/strong><\/em><\/p>\n

Know what the first edition of the Gastronomic Festival 5 of 50 by Food and Travel. <\/strong><\/em><\/p>\n

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