During this month as part of the sustainability program, the first course of GEPs (Good Environmental Practices) for most employees of Tadd Chapman Restaurants was given. The course objective was to share the importance of saving energetics (electricity, gas, fuel) including vital issues such as water and proper waste management. On the business side it is important to always seek to minimize operating costs, however, now that we have adopted sustainability practices we see the enormous importance of also considering our impact on socio-cultural and environmental issues as the consequences of climate change are becoming more evident. As mentioned before, permaculture covers many topics and more than a specific methodology, it also has to do with how we think things. That’s why the course on GEPs is so important as it provides specific tasks on how permaculture is applied directly in our work. Special emphasis was placed on the subject of waste because without having a real and responsible waste management culture, it is impossible to understand “closed-loop” thinking where there is no longer waste, but rather each residue has a use and is a raw material for something else.
At the Sanchez Organic farm we are preparing excitedly for the planting season that starts in September. Right now we are focusing on fertilization of our soils while we continue with our daily production of organic compost taking advantage of all waste generated every day in our restaurants. Gradually we are shaping what will be our garden beds, the only of its kind in Los Cabos. So stay tuned because soon we will share all our methodology with the public.
Similarly, preparing for the upcoming Mango Festival this June 25, 2016, we are locating the best mangoes in the farm to always offer the best product to our public. Many of our mango trees in the farm are mature trees between 30 to 40 years old. Agriculture has always been an essential part of the development of San Jose. Since the founding of the town, mainly sugar cane and the abundance of water were the main attractions of all the great navigators who sought reload of resources. Many do not know it but San Jose was an important stop when the Nao of China existed. Thanks to this ancient culture of agriculture, was that our farm to date offers excellent quality ripe mangoes. We have three varieties: Heidi, Kent (petacón) and Keitt. These three types of mangoes are characterized by excellent taste. Some of the main qualities of the mangoes are:
– Rich in sugars, fiber, vitamin C, beta carotene and highly antioxidant.
– Like papaya, pineapple and kiwi fruit, mango is excellent for digestion
– Purifies the body and increases muscle mass
– It contains the amino acid tryptophan which helps relax and soothe the nerves
– Makes us feel happy due to have high levels of serotonin
– High in iron, potassium and calcium which maintain healthy blood and bones.
Summer is approaching fast and at Sanchez Orgánico we are ready to prepare our first full production of produce that will be ready in late fall, early winter. We have also prepared more training on topics of applied permaculture which will be giving more and more tools for our team and to the community to undertake a more sustainable life… in the end, it’s more fun! And if we needed any excuse to eat and celebrate mangoes, we will be harvesting delicious organic mangoes of the highest quality in the following months.