Sustainable Sotero 2026: gastronomy, territory and future

The first presentation was given by Gerardo Guerrero of Orgullo Comunal, who presented “The Link Between Corn and the Modern Restaurant Industry,” where he addressed the importance of recognizing the diversity of corn varieties (64) existing in the country. Guerrero mentioned that the importance of knowing and supporting the diversity of native corn varieties is not only an economic or cultural issue, but also one of food sovereignty and environmental sustainability. “In Mexico, there are 2.4 million white corn production units,” Guerrero stated. That is to say, that number of families dedicate their lives to its production. Regarding the social impact, he emphasized: “Every restaurant order either sustains or undermines the families who safeguard the seed.” Restaurants have an opportunity here to bring high-quality corn to their tables, which offers distinct flavors depending on the variety and place of origin.

For his part, chef Roberto Buccio, of Xocoyol Arte Gastronómico Mexicano, presented “Biocultural Diversity and Sustainability as Formative Pillars in Mexican Gastronomy,” in which he emphasized the importance of valuing and honoring local products, as well as national richness, before looking to other techniques that are not related to our context. For Buccio, engaging with markets and producers means recognizing the work behind each ingredient. “Buying at the market implies a fair price and recognition of community work; it’s not just about acquiring an ingredient, it’s about valuing the history and effort behind each product,” Buccio stated.

Regarding the environmental dimension, Professor Salvador Guerrero Moreno presented “Measuring the Footprint,” where he shared real data on the environmental impact of establishments in the HORECA sector (hotels, restaurants, and cafes). According to 2022 data from the United Nations Environment Programme (UNEP), approximately 1.05 billion tons of food waste are generated globally, 28% of which comes from food services. In response to this situation, Guerrero proposed three actions: prevention, utilization, and reintegration, given that food waste is not only an environmental problem but also an operational one, related to costs and processes in restaurants, thus encompassing all areas.

The event also opened a discussion about the wide range of self-employment opportunities in the culinary field. Claudio Poblete, director of Culinaria Mexicana and a judge for Best New Chefs 2026, presented “New Professions in Gastronomy: Avant-garde Cuisine Seen Through the Lens of Culinary Trades,” offering a panorama that includes everything from culinary photographers to travel agents specializing in gastronomy. He urged those present, especially students, to seek out role models and remain self-taught: to read, write, and document in order to have a real competitive advantage upon graduation. “Ten years ago, gastronomy was the most in-demand career in the country, with more than 15,000 educational institutions and over 35,000 graduates each academic year… today, half of those who study this field will not find work due to a lack of specialization and differentiation in the job market,” Poblete emphasized.

The program also included discussions on sustainable fishing, business sustainability and the use of sargassum, as well as sustainable actions related to pottery.

At the end of the conferences, various activities took place, including a food fair, a workshop on artisanal gin with vertical tasting and, to conclude the event, a dance presentation by the Ballet Folklórico Representativo del Centro de Desarrollo Artístico Tenabaris, along with the Pachuca Philharmonic Orchestra live.