The chef talks with Adela Ucar in a new installment of “Cocinando un futuro mejor” (Cooking a Better Future), Ulysses’ series that connects gastronomy and marine sustainability.

Every recipe begins long before it reaches the kitchen. Behind every product there is an origin, a story, and an environment that condition what ends up on the plate. This idea guides the new chapter of “Cocinando un futuro mejor,” in which Diego Guerrero shares his vision on the relationship between gastronomy and the sea.

In his conversation with Adela Ucar, the chef addresses culinary creativity from the curiosity about ingredients and their provenance. A journey that invites us to look beyond the final result and discover the link between food and the ecosystems they depend on.

Marine sustainability takes center stage in the encounter, exploring how cuisine can bring society closer to understanding the sea. Knowing its products and comprehending their origin offers an opportunity to reflect on the importance of protecting it.

With this new installment, Ulysses continues to share perspectives that connect gastronomy with the care of the marine environment and bring this relationship closer to the public through the voices of its protagonists.