Creating a Virtuous Food Cycle in Monterrey, Mexico

Rob Roggema (), Ana Elena Mallet and Aleksandra Krstikj
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Rob Roggema: Tecnologico de Monterrey, Escuela de Arquitectura, Arte y Diseño, Campus Monterrey, Monterrey 64849, Mexico
Ana Elena Mallet: Tecnológico de Monterrey, School of Architecture, Art and Design, Mexico City 04510, Mexico
Aleksandra Krstikj: Tecnológico de Monterrey, School of Architecture, Art and Design, Mexico City 04510, Mexico

Sustainability, 2023, vol. 15, issue 10, 1-20

Abstract: This article focuses on the connection between health, food, and social wellbeing. Several health problems are caused by the types of food consumed. At the same time, traditional ingredients are increasingly less used. The potential of healthy, traditional foods, locally grown ingredients, and preparation in local quality restaurants could decrease health problems, especially in disadvantaged communities. The methodology focuses on developing the missing links between traditional recipes, the growth of local food, and the preparation and consumption of healthy food. The main finding of this article is the interconnected model and the definition of the components that link the abovementioned separate fields. Major components are a collection of traditional recipes from the elderly in local communities, establishing an urban farm in disadvantaged communities, local quality chefs who use the recipes and ingredients in their menu, and pop-up restaurants in the local communities where residents have access to healthy dishes. The main conclusion is that by connecting the fragmented fields of investigation, the most vulnerable residents gain access to healthy food options.

Keywords: traditional recipes; urban agriculture; disadvantaged community; healthy food; mental and physical health; restaurant chefs (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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