
Huevos Roig, avicultura sostenible

John Elkington describes how one restaurant is setting out to balance the ecological books by working with, rather than against, nature
Have you heard the one about the chef who fell in love with a fish? If not, check out Dan Barber’s TED talk. He tells the gripping story of his visits to a fish farm where 30% of the fish-feed was chicken waste, and to a vast wetland aquaculture site in Spain where a key indicator of success is the pinkness of the bellies of the flamingos — and the health of a range of avian predators that consume some 20 percent of the semi-farmed fish. The insight that Barber shares is that the best, tastiest fish comes from systems operated against an ecological balance sheet. Sigue leyendo
Según cifras de la organización ambientalista, aproximadamente la observación de estos animales genera cerca de 25.000 empleos, mediante diversos tours que se realizan, principalmente, en el Parque Nacional Marino Ballena, en el Pacífico sur del país. Sigue leyendo