Creating a Virtuous Food Cycle in Monterrey, Mexico
Abstract
:1. Introduction
2. Problems Related to the Food System
2.1. Physical Health
2.2. Mental Health
2.3. Climate Change
2.4. Loss of Food Heritage
2.5. Fragmentation
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- There are many initiatives for growing food in the city. Urban agriculture gardens, balconies, food forests, and many other forms are proposed and realized;
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- Traditional recipes are collected in books and preserved for the broader (elite) public;
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- Programs for improving the quality of life in vulnerable communities, social justice, and equity are extensively undertaken;
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- Many innovative restaurant chefs want to use local ingredients to create innovative dishes;
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- Climate change mitigation and adaptation is embedded in global, national, and regional plans and programs;
3. Methodology
4. Results
4.1. Outline of the Model
4.2. Building Blocks of Existing Knowledge
4.2.1. Climate Change Policy
4.2.2. Social Justice Programs
4.2.3. Food Heritage Recipes
4.2.4. Use of Local Ingredients
4.2.5. Urban Agriculture
4.3. Interconnected Components
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- There is no link between the collection of traditional heritage recipes and the older population in disadvantaged communities;
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- There is no connection between the potential workforce available in vulnerable communities and any training program for working in urban farming;
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- There is no link between the local impacts of climate change and the positive effects of establishing a facility for growing organic food in the neighborhood;
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- The growing of organic food in vulnerable communities (if at all) is not connected with the use of produce by chefs in higher-end restaurants;
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- Cooking healthy dishes based on traditional recipes is disconnected from the consumption of healthy food in vulnerable communities.
4.4. Integration
4.4.1. Retrieve Traditional Recipes in (Vulnerable) Communities
4.4.2. Menu and Diet
4.4.3. Grow Organic Ingredients
4.4.4. Prepare/Cook; Innovate Traditions
4.4.5. Feed the Food Back to the Community
5. Conclusions
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- The neighborhood is greened and becomes more resilient to climatic impacts;
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- Social inequity is reduced;
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- Heritage food is preserved;
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- People eat a healthier diet that helps them to stay within planetary boundaries;
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- Chefs apply locally grown organic produce, stay innovative and feed healthier food to their customers.
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Conflicts of Interest
References
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Type of Food/Diet | Relation to Mental Health Aspects |
---|---|
Mediterranean diet | Lower depression and anxiety |
Negative affect | |
Better coping | |
Overall quality of life | |
Higher vegetable consumption | Less stress |
More positive emotions and happiness | |
Higher fruit consumption | Less anxiety |
More positive emotions and relationships. | |
Higher intake of nuts | Reduced depression, anxiety, and stress |
Better mental health, self-worth, and overall quality of life | |
More legumes | Reduced anxiety, stress, and negative emotions |
Greater coping | |
Psychosocial score | |
Overall quality of life | |
Greater diversity of vegetables | Reduced depression, anxiety, and negative emotions |
Higher positive emotions | |
Greater diversity of vegetables and fruits | Higher independent living, |
Improved mental health, | |
Higher happiness | |
Better relationships | |
Psychosocial score | |
Overall quality of life | |
Reduced intake of takeaway food | Better pain |
Overall physical health | |
Reduced intake of unhealthy snacks | Improved mental health |
Coping | |
Psychosocial scores |
| |||||||||
---|---|---|---|---|---|---|---|---|---|
Grains and Tubers | Maize Products | Legumes | Vegetables | Fruits | Oils and Fats | Beverages | Meats | Sweet and Sweeteners | Herbs and Condiments |
Maize, amaranth, rice, wheat (as bread, pasta, tortillas), potato, sweet potato, yucca | Tortillas, tamales, atole, soups (pozole, menudo), other | Beans | Squash, chayote, nopales, tomato, tomatillo, carrot, lettuce, purslane, quelites, quintoniles, mushrooms, huitlacoche, squash blossoms | Anona, apple, banana, berries, capulin, citrus fruits, guava, guanabana, jicama, mamey, mango, melon, papaya, peach, pear, pineapple, pitahaya, plums, tejocote, prickly pear, zapote | Avocado, vegetable oil, cream | Chocolate drinks, pulque, tesgüino, coffee, aguas frescas, natural fruit juice | Turkey, chicken, venison, pork, rabbit, beef, lamb, chevon, dogs | Honey, pan dulce, sugar and sugarcane, desserts, sweets | Annato, acuyo, chile, coriander, epazote, garlic, onion, parsley, pepper, vanilla |
| |||||||||
Nuts and seeds | Fish and seafood | Dairy | Eggs | Insects | |||||
Peanuts, pumpkin seeds, chia seeds, sesame seeds | Shrimp | Cheese, milk | Chicken eggs | Grasshoppers and locusts, ants and their larvae |
| |||||
---|---|---|---|---|---|
Grains and Tubers | Legumes | Vegetable | Fruits | Eggs | |
Maize, amaranth, rice, wheat (as bread, pasta, tortillas), potatoes | Beans | Squash, tomato, nopales, guaje, quelites, mushrooms | Banana, citrus, fruits, prickly pear | - | |
| |||||
Maize products | Beverages | Fish and seafood | Meats | Sweets and sweeteners | Herbs and condiments |
Tortillas, pinole | Beer, coffee, soda | - | Chicken | Sugar and sugarcane | Chile, onion |
Food Group | Gram/Day | Equivalent to |
---|---|---|
HF Cereals | 125–232 | 5–9 cups |
Tubers | 50–100 | About 0.1 Celeriac |
Vegetables | 200–600 | 2⅔–8 cups |
Fruits | 100–300 | 1–2 apples |
Dairy | 250–500 | 1–2 cups |
Red meat | 14–28 | Size of a stack of 7–14 playing cards |
Poultry | 29–58 | Size of a stack of 14–28 playing cards |
Eggs | 13–40 | ¼–0.8 egg |
Fish | 28–100 | 0.2–0.7 fish fillet |
Legumes | 75–100 | 0.375–0.5 cup |
Nuts | 50–75 | 1⅔–2½ handful |
Unsaturated fats | 20–80 | 5–20 teaspoons |
Saturated fats | 11.8–27.7 | 3–7 teaspoons |
Added sugar | 0 | 0 |
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Share and Cite
Roggema, R.; Mallet, A.E.; Krstikj, A. Creating a Virtuous Food Cycle in Monterrey, Mexico. Sustainability 2023, 15, 7858. https://doi.org/10.3390/su15107858
Roggema R, Mallet AE, Krstikj A. Creating a Virtuous Food Cycle in Monterrey, Mexico. Sustainability. 2023; 15(10):7858. https://doi.org/10.3390/su15107858
Chicago/Turabian StyleRoggema, Rob, Ana Elena Mallet, and Aleksandra Krstikj. 2023. "Creating a Virtuous Food Cycle in Monterrey, Mexico" Sustainability 15, no. 10: 7858. https://doi.org/10.3390/su15107858