Questioning the world consciously

More than ever, the silence, the quality of sleep, the resting time, walking in nature, closing our eyes and meditating to the sound of the world around us, take on a transcendent importance on a journey that culminates in having time for just “to be”, consciously.

As we begin this individual journey, we also become aware of the contribution that we can make to the whole. Therefore, this is also the time to become aware of our own actions and act consciously as individuals who are part of a community, whose actions are reflected in the sustainable balance of what surrounds us.

We are facing a worldwide transformation, a global process of becoming aware about the importance of adopting sustainable practices, whether we are talking about well-being, personal development, protection of travel destinations, or even food production practices. Speaking about sustainability in the food industry is to acknowledge the adoption of a conduct that relies on the awareness about each of the aspects that compose the food supply chain. 

This reflection on food industry requires to consciously question the way food reaches our tables. As the concern about the origin of the products becomes more generalized, it tends to turn into a significant concept in kitchens worldwide, by giving preference to local markets purchases or even to self-production, showing the world that you can be innovative by being ecologically correct.

Questioning the world is now imperative, “where do these eggs come from”
“How is this oil made?”; “Why does an organically produced tomato taste better?” – things that we once saw as common sense, no questions ask – now become the questions that make sense, that must be answered, and to which our actions as individuals and businesses must be directed. When we question ourselves, we will necessarily find creative ways to contribute for the implementation of sustainable production practices, whilst rethinking the philosophy of food waste.

Taking care of the origin of the ingredients is a critical aspect in a sustainable kitchen, as well as acting on what happens to the products after being used.

There is no magic solution to solve one of the biggest problems in the food industry, but we are certain that it starts by asking ourselves the right questions and thereby making small changes at the local level, which transcend the individual and involve the community itself. The social links in the food chain are more important than just seeing the finished products on a plate.

Create a deeper relationship with the ingredients and with those who produce them, farm by farm, garden by garden, dish by dish, ingredient by ingredient; because this transformation is not only influencing what we eat, but paving the way for a better and more sustainable world.

Luis Madera
Hotel Management Strategy
ABC Sustainable Luxury Hospitality