On one of our last trips to Kenya, Ingrid, one of our volunteers detected a Masai woman’s skill in cooking. For Adcam, being able to give a Masai woman the opportunity to be a chef gives us a lot of satisfaction because, in addition, we are opening a path of new employment opportunities to women in a world, where most are men.

Our dear Ingrid will leave for 15 days, during the next Christmas dates, to train this Masai woman, starting a new concept in the kitchen of our camp: sustainable gastronomy,identifying and further expanding our way of understanding glamping.

Masai woman cooking

There is an ideal feeding pattern for planetary health and sustainability with which economists, sociologists, environmental specialists and health professionals generally agree. An eating pattern that helps maintain not only good health, but also prevent disease and extend our lives.

A future diet must be based on plant-based foods, grown sustainably and minimally processed. It’s about feeding not only salad and fruit, but also establishing a diet rich in vegetables, legumes, cereals, nuts and oilseeds. In this diet, we can incorporate other foods of animal origin such as fish, lean meats, eggs and some type of dairy.

The most important thing is to get us to gradually incorporate into our habit of life this base of plant foods.
There are many health reasons and benefits why it is recommended to follow a diet on this basis, as well as the need to adopt sustainable diets globally according to FAO (Organization for Agriculture and Food).

This sustainable gastronomy must include a large part of organically based, local and minimally processedproducts, as environmentally friendly habits include reducing consumption of animal products and increasing consumption of plant products.

At the same time, we must take into account the rational and fair use of food since resources are limited and at certain points on the planet it is clearer.

For all this, from ADCAM we want to apply a new concept of cooking such as trash cooking or cooking, based on extracting the most out of food. Based on:
– Do not waste resources.
– Reuse leftover and unspending food to make new dishes.
– Use parts of the food that we would normally discard for cultural concepts.

By guiding ourselves under this practice we achieve very interesting advantages:
• Economize, because with the same ingredients we develop different recipes.
• Encourage creativity, since this type of cuisine allows us to unleash our ideas, trying various recipes to give a personal touch.
• Do not waste.
• Emphasize flavors. The foods already cooked rest and acquire more flavor giving interesting and new nuances to the dishes.

ADCAM, UN recommendations and Sustainable Gastronomy

The Food and Education Organization of the United Nations (UNESCO) and FAO already have a proposal in place in collaboration with Member States to continue to promote sustainable food development that promotes respect for the environment.

It is worth noting the following suggestions for the practice of Sustainable Gastronomy:

1. Decreases or eliminates consumption of meat products.
2. Consume KM0 products.
3. Increases the consumption of plant-based options.
4. Choose sustainable products.
5. Practice trash cooking or cooking.

At ADCAM, we are aware of the privileged environment in which we are in the middle of Sabana,a wonderful natural wildlife area part of the Masai Mara territory. From this space, which for a few days will be our home, we assume our personal and team responsibility in everything that has to do with respect for the environment.

We understand that cooking is a very important part of the project and in our daily practice we want to continue to keep in mind the tips for the practice of so-called Sustainable Gastronomy, which translate into the following actions:

1. Our menus are prepared on an important basis (80%) ingredients within the term “plant-based”. Meat consumption is minimal.
2. To have fresh product we stock our small orchard (whenever possible) and the product available in the nearest market.
3. We do not use plastics and gladly obey the legislation in force in the country that prohibits the use of plastic bags.
4. Following the trash cooking philosophy,we want to continue offering you simple dishes, away from luxury, but nutritious and creative. Made with a leisurely, conscious pace, rating every last trace of product that can give flavor, texture and nutritional value to the food we offer you.

So, we welcome you to our table and wish you to enjoy, on your next trip to ADCAM Mara Vision Camp, the pleasures and delicacies of our sustainable gastronomy.

Thank you for helping us continue to respect the wonderful natural environment we are in!

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