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Zero Waste Progress in Tulum Mexico

“If you don’t like something, change it. If you can’t change it, change your attitude, don’t complain.” Maya Angelou. Driven by the need for change, two optimistic chefs in Tulum start taking action towards zero waste.

Chichen Itza

We have been charmed by hidden jungle gems here in Tulum, Mexico. The twinkling lights of the jungle bars and restaurants, the emerald green Cenotes, the ancient Mayan temples. After all the road trips, we have enjoyed being settled in one place for a few weeks, and have totally fallen for the effortless style and laid back vibe of this town and its people. With good food, yoga, and meditation on every corner, it's an eco traveler's dream. However, deeper inquiry unveiled a serious waste issue, which has been disheartening to discover.

The municipality of Tulum collects between 140 to 190 tons of waste a day, depending on the season. With only 5 trucks with an 8-ton capacity running day and night 365 days a year. The current infrastructure is not able to sustain the pressure. Garbage is taken to an open-air dump, in a 20 Hectare parcel of the jungle with no control over contamination and environmental impact. Hearing this was such a blow. For this is such a beautiful place. I was left feeling frustrated and bemused.

Open air dump in the Jungle

It was on our first day in Tulum, that I noticed Farm to Table restaurant on the main strip, spine tingles lead me to enquire further.

I arranged a time to chat over a coffee, Interested to learn more about the concept and the practicalities of running such a restaurant. I was also keen to find out some actionable steps for us travellers, trying to reduce our waste during our stay.

I was grateful to Mauricio and his colleague Anna-May, for sharing their story so far. Which is one of passion, determination and grit, along with a sprinkle of good fortune, that seems to come, when intentions are honest, and positive steps towards a greater good are taken. The project was born out of frustration with the way things are. “Everyone knows the problems but no one was doing anything about them” Mauricio informed me. They wanted to provide solutions to the current problems caused by our society and the way we live. The restaurant seemed well established, and certainly had a buzz about the place, although I learn that it has only been open for four months.

Farm to Table Food (Picture sourced from farm to table)

They first came up with the concept of Wóolis in 2016 (Wóolis is Mayan for circle). Wóolis is an organic waste collection service, for restaurants hotels and businesses in and around Tulum. Kitchen waste is turned into compost at their farm, which feeds their animals and nourishes their vegetable and herb garden. They provide training also, so that the waste is handled correctly.

Wóolis has since evolved to become a Co-operative, supporting other local farms and producers in the area. They also offer a local veg box service. Which gave me my simple, actionable step to reduce our waste, during our stay.

Veg Box Scheme

Mauricio and his partner Juan Pablo, are both chefs by trade, with a mission to do more than just cook. Around the time when they first met, Juan Pablo had just taken over the mantle of founding the Slow Food movement in Tulum, which led them both to start investigations on what is available in the Yucatan peninsula in terms of fresh, local and clean produce. They ran a supper club from the farm initially. This inadvertently turned out to be the foundation of their present and future projects, such as the restaurant, which was not in the plan, but born as an act of rebellion, to prove that the future of good food, through sustainable agriculture, is not only the right thing to do, but also the tastiest.

Menu

From concept to execution, it is clear that integrity has been at the core of their actions. They prioritise doing things right, no corners have been cut. Their intention is to support their staff and customers each step along the way. This is the kind of business we need at this time. Addressing the root cause, with solution-based enterprise.

So It seems, I stumbled upon just the person I needed to meet. Mauricio and his team are at the forefront of the zero waste movement here in Tulum. There is still a long way to go, but the cogs have begun to turn.

Mauricio explained his approach by giving this example "Throwing away an AA battery has the potential to pollute 10000 litres of water. Doing something good has the potential to create the same effect".

Mauricio and the team have many more plans up their sleeves. I’m excited to follow them, as their story continues to unfold. Learning about such acts of courage and passion, creates ripples that can shake us out of complacency and make us come alive. I wish them the best of luck.

Farm to table's top tips for eco conscious travellers:

  1. Bring a foldable bag with you. This way you can say no to disposable bags when buying souvenirs or doing small groceries.

  2. Buy only significant souvenirs. It’s always nice to bring back a keepsake as a memory or for loved ones back home. But take into consideration if it’s something that will actually be used or appreciated and doesn’t just become new waste in a short time.

  3. Say no to the straw. Or bring your own! We’ve seen travellers bring their own metallic or glass straws Although a lot of restaurants do offer compostable straws and takeaway packaging, reusable is still better than disposable!

  4. Coffee to stay. You’re on a holiday right? No need to get a cup of coffee to go. If you must, bring your own mug from where you’re staying. But the best is probably to enjoy it where it’s being served.

  5. Bring a refillable bottle. Staying hydrated is important. Most accommodations have a station where you can refill your bottle free of charge. And by leaving your accommodation with a full bottle you’ll be less inclined to purchase a bottle on the go.

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