{"id":38658,"date":"2019-07-30T14:14:25","date_gmt":"2019-07-30T19:14:25","guid":{"rendered":"https:\/\/l21.mx\/?p=38658"},"modified":"2021-04-28T12:40:07","modified_gmt":"2021-04-28T17:40:07","slug":"chefs-se-unen-para-ayudar-a-la-reserva-de-sian-kaan","status":"publish","type":"post","link":"https:\/\/l21.mx\/?p=38658","title":{"rendered":"Chefs se unen para ayudar a la reserva de Sian Ka\u2019an"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>Un incendio en Sian Ka\u2019an, Quintana Roo, est\u00e1 acabando con miles de hect\u00e1reas de selva desde hace casi un mes, por eso, varios chefs decidieron hacer algo para concientizar sobre el cuidado al medio ambiente y, en este caso, frenar el consumo de venado.<\/p>\n\n\n\n<p>Hasta ahora son m\u00e1s de 2 mil 500 hect\u00e1reas de selva devastadas por los incendios en la Reserva de la Bi\u00f3sfera de Sian Ka&#8217;an.<\/p>\n\n\n\n<p>Al parecer, el fuego -que no ha sido apagado- se origin\u00f3 por la caza ilegal de venado.&nbsp;<\/p>\n\n\n\n<p>Por eso, el chef\u00a0<em>Juan Pablo Loza,<\/em> director de operaciones culinarias de\u00a0de <a href=\"https:\/\/www.rosewoodhotels.com\/es\/mayakoba-riviera-maya\">Rosewood Mayakoba<\/a>, reuni\u00f3 a 8 chefs de Tulum y la Riviera Maya en una cena cuyo fin principal es\u00a0transmitir un mensaje de concientizaci\u00f3n acerca de frenar el consumo irresponsable de venado.<\/p>\n\n\n\n<p>Los ingresos obtenidos ser\u00e1n donados a la\u00a0<em><a href=\"https:\/\/www.amigosdesiankaan.org\">Asociaci\u00f3n Amigos de Sian Ka&#8217;an<\/a><\/em>\u00a0para apoyar acciones de protecci\u00f3n y recuperaci\u00f3n de la reserva.<\/p>\n\n\n\n<p>Su idea es promover el consumo con conciencia del medio ambiente que favorezca la protecci\u00f3n de nuestros recursos naturales.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Huella de cazadores furtivos<\/h3>\n\n\n\n<p>La causa ligada al incendio que inici\u00f3 el 11 de julio y que ha consumido gran parte de la Reservaubicada en Felipe Carrillo Puerto, es la presencia de cazadores furtivos de Venado Salvaje.<\/p>\n\n\n\n<p>Los cazadores prenden fuego al pasto para facilitarles la vista y cercar alos venados, pero en esta ocasi\u00f3n el fuego se descontrol\u00f3.\u00a0 <\/p>\n\n\n\n<p>En lo que va de 2019, se han registrado nueveincendios en la reserva, todos causados por actividad humana.<\/p>\n\n\n\n<p>Hasta ahora son casi 5 mil hect\u00e1reas afectadas enzonas que dif\u00edcilmente se regeneran con rapidez, como la selva, que puede demorar hasta dos siglos.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img fetchpriority=\"high\" decoding=\"async\" width=\"720\" height=\"577\" src=\"https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/Sian-Kan-2.jpg\" alt=\"\" class=\"wp-image-38660\" srcset=\"https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/Sian-Kan-2.jpg 720w, https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/Sian-Kan-2-300x240.jpg 300w, https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/Sian-Kan-2-100x80.jpg 100w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Cena con causa por Sian Ka&#8217;an<\/h3>\n\n\n\n<p>Loza reuni\u00f3 a ocho chefs de Riviera Maya y Tulum que comparten su misma visi\u00f3n decocinar con un enfoque sustentable.<\/p>\n\n\n\n<p>La idea de la cena es recaudar fondos parala bi\u00f3sfera, pero sobre todo, difundir un mensaje que genereconciencia acerca de erradicar el consumo irresponsable de Venado Salvaje.<\/p>\n\n\n\n<p>Su propuesta es eliminar a este animal de losmen\u00fas de restaurantes y hoteles para no generar una demanda insostenible.<\/p>\n\n\n\n<p>Tambi\u00e9n plantean no comprar carne de caza que no provenga de sitios autorizados y verificados.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u00bfQuieres asistir y apoyar?<\/h3>\n\n\n\n<p>La cena \u201cChefs Amigos de Sian Ka\u2019an\u201d ser\u00e1 en el recientemente inaugurado club de playa\u00a0<em>Aqu\u00ed Me Quedo<\/em>, en Rosewood Mayakoba, el martes 6 de agosto.<\/p>\n\n\n\n<p>Los chefs participantes son:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Xavier P\u00e9rez Stone, de <a href=\"http:\/\/Axiote\">Axiote<\/a><\/li><li>Pedro Abascal, de Primo<\/li><li>\u00a0Jorge Ildefonso, de P\u00eda, Cocina Libre<\/li><li>Orlando Trejo, del <a href=\"https:\/\/www.hotelxcaret.com\/es\/all-fun-inclusive\/\">Hotel Xcaret<\/a><\/li><li>C\u00e9sar Casta\u00f1eda, de <a href=\"http:\/\/N\u00dc Tulum\">N\u00dc Tulum<\/a><\/li><li>Karla Enciso, de El Pueblito at Mayakoba<\/li><li>Froy Ramos y Alejandro Madrigal de Rosewood Mayakoba<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"800\" height=\"641\" src=\"https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/chefs-cena.jpg\" alt=\"\" class=\"wp-image-38661\" srcset=\"https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/chefs-cena.jpg 800w, https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/chefs-cena-300x240.jpg 300w, https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/chefs-cena-768x615.jpg 768w, https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/chefs-cena-750x600.jpg 750w, https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/chefs-cena-100x80.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p>Cada chef preparar\u00e1 una creaci\u00f3n original e inspirada en la regi\u00f3n con ingredientes locales obtenidos de proveedores que mantienen pr\u00e1cticas sustentables.<\/p>\n\n\n\n<p>As\u00ed, habr\u00e1  mariscos, carnes rojasy propuestas vegetarianas.<\/p>\n\n\n\n<p>Lo servir\u00e1n en estaciones de comida en un entorno de solidaridad y mucho amor aM\u00e9xico y a sus recursos naturales. <\/p>\n\n\n\n<p>Varios proveedores se sumaron donando diversos insumospara la cena, desde&nbsp;vinos y cerveza hasta alimentos o la m\u00fasica.<\/p>\n\n\n\n<p>Todos, en un af\u00e1n de unir voluntades y fortalecer el mensaje de protecci\u00f3n a la Reserva de la Bi\u00f3sfera de Sian Ka\u2019an.<\/p>\n\n\n\n<p>Juan Pablo Loza expres\u00f3 la urgente necesidad de unir esfuerzos por Sian Ka\u2019an y la naturaleza en general<em>.\u00a0<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"640\" height=\"513\" src=\"https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/juan-pablo-loza-chef.jpg\" alt=\"\" class=\"wp-image-38662\" srcset=\"https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/juan-pablo-loza-chef.jpg 640w, https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/juan-pablo-loza-chef-300x240.jpg 300w, https:\/\/l21.mx\/wp-content\/uploads\/2019\/07\/juan-pablo-loza-chef-100x80.jpg 100w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p>Dijo que falta informaci\u00f3n referente a lo que est\u00e1 bien o mal en cuanto al consumo de algunosproductos.\u00a0<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-style-large is-layout-flow wp-block-quote-is-layout-flow\"><p><em>\u201cPor esto los chefs debemos unirnos para sensibilizar a la sociedad y a los consumidores acerca de la cadena de valor de los alimentos para mejorar las pr\u00e1cticas en torno alos insumos provenientes de la selva y de la vida silvestre.<\/em><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Un incendio en Sian Ka\u2019an, Quintana Roo, est\u00e1 acabando con miles de hect\u00e1reas de selva desde&hellip;<\/p>\n","protected":false},"author":100,"featured_media":38662,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","_mbp_gutenberg_autopost":false,"footnotes":""},"categories":[23],"tags":[507,315,509],"class_list":["post-38658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-incendio","tag-mayakoba","tag-rosewood"],"acf":[],"yoast_head":"<!-- This site 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