Universidad del Caribe promotes sustainable food production and biodiversity

Universidad del Caribe (Unicaribe) has conducted several initiatives focused on sustainable food production and the conservation of regional biodiversity in Mexico.

As part of the XVI National Colloquium of the Seminario de Cultura Mexicana, the university hosted a gastronomic tasting titled ‘Sabores de la tierra para un futuro sostenible’. The event featured a menu prepared by Juan Manuel Carvajal Sánchez using regional ingredients from Quintana Roo, such as lionfish, Bacalar pineapple, and local lamb, to highlight the nutritional and cultural value of local resources in the context of climate change.

Additionally, Food Industry Engineering students from Unicaribe participated in a field tour in Yucatán to study agro-food production and industrial processes. The tour included visits to the Destilería Artesanal Mayapán to observe agave distillation, as well as Granja Zazil Ha and the Ranchito Eduardo Wildlife Conservation Management Unit, where students studied aquaculture and agroforestry techniques designed to balance productive development with environmental preservation.