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P R C C

Cooks

The kitchen table is where people from different backgrounds meet, exchange, design, cook, eat and imagine a future of food together. In this section you will find profiles of people who have joined this kitchen table as well as tools, videos, reports, podcasts, videos or recipes that they have developed in collaboration with others. This Archive/Table is composed of four different (main) groups that interact and intersect: chefs, producers, scientists and creatives. Click on any of the sides of the table to read more about what's been cooking.

19.11.2020

Profile

Juan Carlos Villegas Cuevas

Etnofood Oaxaca

Juan Carlos Villegas Cuevas has more than a decade of experience in community work developing social projects, he specializes in environmental issues, has three degrees that support his experience; political science, sociology and cultural management and sustainable development. He is and has been a volunteer in programs such as slow food, sife, enactus, semarnat, network of Latin American school gardens and speaker in local, regional or national forums, as well as having recognition in the environment area and the State Award in Environment together with his Permaculture team University.

His experience has led him to work with researchers on issues of food, care of the environment and in programs that strengthen community work and the development of projects for the benefit of the environment, in recent years he has held forums for young people on environmental issues environment and dissemination of sustainable development goals as well as publications on the importance of urban gardens in the world. He currently coordinates the Etnofood project, a Foodlab to practice and learn from the construction of food, together with local youth to provide self-employment and a member of SFYN Academy a global platform of food action for symbolic changes. His favorite phrase is from Jean Luck Godart “It does not matter where you take it but where you take it”

In the Colaboratory Kitchen project, we are working on developing some short videos to invite people to cook locally, to recover recipes and mobilize local products.

The kitchen is a social place, a common place to gather and connect. It is a place to share not only food, but stories, ideas, aspirations and initiatives. Colaboratory Kitchen is an ongoing mobile and on-site project that brings farmers, scientists, creatives and cooks together around the kitchen table to connect, exchange knowledge and prototype new trans-disciplinary solutions to farming; a test ground for ideas that conciliate land restoration, conservation, food production and better livelihood in farming communities. A response to the lack of connection between disciplines that are key for new alternatives towards more sustainable and just futures.

The questions at stake are: How do we bridge scientific and local knowledge? What kind of interdisciplinary projects can we create towards a better livelihood and ecological resilience of farmer communities? How can we conserve the environment and its biodiversity in balance with sustainable food production and pair local consumption to global demand?

We create a space for a trans-disciplinary community to grow and take action, by sharing and cooking futures together.

The project was initiated in 2016 as a collaboration between Cascoland and the Forefront Project (WUR, UNAM), a joint effort to design spaces and tools of communication and action towards strengthening socio-ecological bonds, south of the Lacandona Jungle, Chiapas, México. Now a days the scheme is being developed in three rural locations in Mexico: Santo Domingo Tomaltepex, Oaxaca, Xochimilco, Mexico City and Loma Bonita, Chiapas, as a collaboration with UNAM, local organizations and a range of collaborations from professionals in different disciplines.