Saying of her group, “Basically, we’re only girls and women from Zihuatanejo that we care about the environment and we would like to bring in information about how can you reduce your carbon footprint through your food choices.”
The co-op concentrates on trying to make as minimal an environmental impact as possible by eating local, organic and plant-based foods. Not only does this type of diet reduce carbon emissions by not relying on animal products, it also relies less on foods that need to be brought in from elsewhere, which burns fossil fuels in the process.
But that doesn’t mean that flavor isn’t also a key component when it comes to eating sustainably, at least not according to Gabriela. “To me, the challenge is to create recipes that are local, organic and they make a really low environmental impact, but they should be delicious and they should be cheap.”
The co-op takes out a stall at the local farmers market in order to raise awareness for their organization and they also put on a monthly eco-sustainable kitchen workshop to teach participants how to eat with low environmental impact. Says one member of their purpose, “We’re gonna change he world one plate at a time.”
We’re with you Gabriela!