Elaboración de recetas de alimentación limpia y sostenible, basadas en el doceavo objetivo de la Agenda 2030 de la ONU: producción y consumo responsables

Abstract

This intervention project seeks to create recipes for clean and sustainable applied to gastronomic techniques, based on the twelfth objective of the UN 2030 Agenda: Responsible Consumption and Production. The project begins with a bibliographic research on sustainability within innovation gastronomy, followed by interviews on sustainability in gastronomy. Finally, a focus group is used, where the preparations are tasted assessing organoleptic qualities. The recipes used native products based on badea (Passiflora quadrangulari), melloco (Ullucus tuberosus), lupine (Lupinus mutabilis), achojcha (Cyclanthera pedata) and uvilla (Physalis peruviana). Also, cooking techniques vacuum, dehydration, fermentation and preservation enhanced the flavor. With the preparation of the recipes it was possible to know what; the badea can be easily opaque, the achojcha is ideal to use for its moisture in cakes. The melloco was a good thickener, the chocho is ideal to consume it fresh and the grape is better for marinating. As a result of the results obtained from the project, it was concluded that it is necessary that people learn the importance of using indigenous products, knowing new forms of sustainability such as; organic gardens at home, food purchased directly from the farmer, or implementing techniques gastronomic that take advantage of the product.