Marrying Food with Sustainability

Elena Reygadas, a renowned chef, discusses her approach to sustainability in her restaurant, Rosetta. She emphasizes the importance of biodiversity and local ingredients, working closely with suppliers to use seasonal produce. Elena also highlights how her customers are open to trying new flavors, which supports her sustainable practices. Despite rising food prices, she believes local sourcing helps mitigate inflation's impact.

What is the primary focus of Elena Reygadas' discussion in the introduction?

• Sustainability in her restaurant

• The history of Latin American cuisine

• Her personal life

• Her favorite recipes

How does Elena Reygadas aim to maintain sustainability in her culinary practices?

• By using only imported ingredients

• By using only traditional recipes

• By focusing on biodiversity

• By reducing the number of dishes

What is the significance of using local and lesser-known ingredients according to Elena?

• It reduces cooking time

• It enhances biodiversity

• It simplifies the menu

• It attracts more tourists

What is a unique aspect of the dessert 'mammalian Pixley' mentioned by Elena?

• It uses imported fruits

• It incorporates the stone of the fruit

• It is served with fish

• It is a traditional Mexican dish

What is the role of biodiversity in Elena's approach to sustainability?

• It simplifies the supply chain

• It increases the cost of ingredients

• It helps in creating a resilient ecosystem

• It limits the variety of dishes

What is a key strategy Elena uses to work with her suppliers?

• Using only one supplier

• Adapting to seasonal availability

• Demanding specific ingredients

• Importing ingredients from abroad

How do customers generally react to Elena's innovative dishes?

• They are often disappointed

• They find the dishes too expensive

• They are curious and open to trying new flavors

• They prefer traditional dishes

How does Elena's restaurant encourage customer curiosity?

• By offering cooking classes

• By constantly introducing new flavors and dishes

• By sticking to a fixed menu

• By providing free samples

What is one way Elena combats rising food prices while maintaining sustainability?

• By using cheaper ingredients

• By reducing portion sizes

• By sourcing ingredients locally

• By increasing menu prices

What is a benefit of working with small-scale suppliers according to Elena?

• They have a wider variety of imported goods

• They help in maintaining strong crop yields

• They provide a consistent supply of ingredients

• They offer lower prices