{"id":104331,"date":"2026-05-04T06:40:16","date_gmt":"2026-05-04T12:40:16","guid":{"rendered":"https:\/\/theinformant.com\/?p=104331"},"modified":"2026-05-04T06:40:24","modified_gmt":"2026-05-04T12:40:24","slug":"uaemex-fomenta-alimentacion-consciente-con-programa-cocina-mas-con-vegetales","status":"publish","type":"post","link":"https:\/\/theinformant.com\/?p=104331","title":{"rendered":"UAEM\u00e9x fomenta alimentaci\u00f3n consciente con programa \u201cCocina m\u00e1s con Vegetales\u201d"},"content":{"rendered":"\n<figure class=\"wp-block-pullquote\"><blockquote><p>La Facultad de Turismo y Gastronom\u00eda impulsa iniciativas que integran sustentabilidad, salud y educaci\u00f3n.<\/p><\/blockquote><\/figure>\n\n\n\n<p class=\"has-drop-cap wp-block-paragraph\">En el marco del programa \u201cAbril, Mes de la Lectura\u201d, la Universidad Aut\u00f3noma del Estado de M\u00e9xico (UAEM\u00e9x), a trav\u00e9s de la Facultad de Turismo y Gastronom\u00eda, present\u00f3 el libro Cocina m\u00e1s con Vegetales, con el objetivo de promover una alimentaci\u00f3n saludable, consciente y sustentable.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La obra, escrita por las especialistas en cocina regenerativa y agroecolog\u00eda Sonia Ortiz Salinas y Celia Mar\u00edn Chiunti, re\u00fane m\u00e1s de una d\u00e9cada de trabajo que articula la producci\u00f3n agroecol\u00f3gica con la pr\u00e1ctica culinaria.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Durante el encuentro con la comunidad universitaria, Sonia Ortiz, cocinera cient\u00edfica, explic\u00f3 que el libro refleja los 10 a\u00f1os de transformaci\u00f3n de un suelo inerte a un campo vivo, proceso desarrollado en La Aldea Av\u00e1ndaro, concebida como un laboratorio vivo donde convergen el cultivo sustentable y la cocina. Destac\u00f3 que la publicaci\u00f3n responde a un vac\u00edo en la formaci\u00f3n gastron\u00f3mica.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Por su parte, la periodista gastron\u00f3mica Celia Mar\u00edn se\u00f1al\u00f3 que la obra busca acercar a estudiantes y p\u00fablico en general a conceptos como el origen de los ingredientes, la regeneraci\u00f3n del suelo y la econom\u00eda circular, mediante un lenguaje accesible y pr\u00e1ctico.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ambas autoras coincidieron en que uno de los principales retos ha sido cuestionar paradigmas arraigados en torno a la higiene y la alimentaci\u00f3n. Advirtieron, adem\u00e1s, que la mala alimentaci\u00f3n incide directamente en diversas enfermedades contempor\u00e1neas, por lo que consideraron urgente reaprender a alimentarnos, especialmente entre las nuevas generaciones. Subrayaron el papel estrat\u00e9gico de las instituciones de educaci\u00f3n superior.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Destacaron la importancia de fortalecer la vinculaci\u00f3n entre la academia y proyectos comunitarios como La Aldea Av\u00e1ndaro, espacio que funciona como centro de investigaci\u00f3n, capacitaci\u00f3n y aprendizaje en torno a la cocina sustentable y la agroecolog\u00eda.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Finalmente, invitaron a la comunidad universitaria a participar en visitas, cursos y estancias acad\u00e9micas que permitan vivir de manera directa estas experiencias y fortalecer una cultura alimentaria m\u00e1s consciente y sustentable.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Facultad de Turismo y Gastronom\u00eda impulsa iniciativas que integran sustentabilidad, salud y educaci\u00f3n. En el marco del programa \u201cAbril, Mes de la Lectura\u201d, la Universidad Aut\u00f3noma del Estado de M\u00e9xico (UAEM\u00e9x), a trav\u00e9s de la Facultad de Turismo y Gastronom\u00eda, present\u00f3 el libro Cocina m\u00e1s con Vegetales, con el objetivo de promover una alimentaci\u00f3n [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":104334,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,36],"tags":[],"class_list":["post-104331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-destacado","category-edomex"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>UAEM\u00e9x fomenta alimentaci\u00f3n consciente con programa \u201cCocina m\u00e1s con Vegetales\u201d - The Informant<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theinformant.com\/?p=104331\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"UAEM\u00e9x fomenta alimentaci\u00f3n consciente con programa \u201cCocina m\u00e1s con Vegetales\u201d - The Informant\" \/>\n<meta property=\"og:description\" content=\"La Facultad de Turismo y Gastronom\u00eda impulsa iniciativas que integran sustentabilidad, salud y educaci\u00f3n. En el marco del programa \u201cAbril, Mes de la Lectura\u201d, la Universidad Aut\u00f3noma del Estado de M\u00e9xico (UAEM\u00e9x), a trav\u00e9s de la Facultad de Turismo y Gastronom\u00eda, present\u00f3 el libro Cocina m\u00e1s con Vegetales, con el objetivo de promover una alimentaci\u00f3n [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theinformant.com\/?p=104331\" \/>\n<meta property=\"og:site_name\" content=\"The Informant\" \/>\n<meta property=\"article:published_time\" content=\"2026-05-04T12:40:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-04T12:40:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theinformant.com\/wp-content\/uploads\/2026\/05\/10uaemex.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1140\" \/>\n\t<meta property=\"og:image:height\" content=\"563\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Redacci\u00f3n Impresa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Redacci\u00f3n Impresa\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/theinformant.com\\\/?p=104331#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/theinformant.com\\\/?p=104331\"},\"author\":{\"name\":\"Redacci\u00f3n Impresa\",\"@id\":\"https:\\\/\\\/theinformant.com\\\/#\\\/schema\\\/person\\\/bb50bec2f455fa8e05058a9f56bcea09\"},\"headline\":\"UAEM\u00e9x fomenta alimentaci\u00f3n consciente con programa \u201cCocina m\u00e1s con Vegetales\u201d\",\"datePublished\":\"2026-05-04T12:40:16+00:00\",\"dateModified\":\"2026-05-04T12:40:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/theinformant.com\\\/?p=104331\"},\"wordCount\":377,\"publisher\":{\"@id\":\"https:\\\/\\\/theinformant.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/theinformant.com\\\/?p=104331#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/theinformant.com\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/10uaemex.jpg\",\"articleSection\":[\"Destacado\",\"Edomex\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/theinformant.com\\\/?p=104331\",\"url\":\"https:\\\/\\\/theinformant.com\\\/?p=104331\",\"name\":\"UAEM\u00e9x fomenta alimentaci\u00f3n consciente con programa \u201cCocina m\u00e1s con Vegetales\u201d - 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