Chef Oscar Moreno Ancestral Knowledge, Natural Ingredients, and the Future of Sustainable Dining

Sustainability Associate Hanna De La Vega Sanchez recently sat down with Chef Moreno as part of the Forum’s monthly Spanish-language sustainability series on La Ponderosa Radio in Grand Rapids. (A Spanish language version of this post is available here.)

At the heart of Chef Oscar Moreno’s culinary philosophy is a deep respect for nature, culture, and community. At MeXo, sustainability isn’t a trend: It’s a tradition rooted in ancestral knowledge, natural products, and a commitment to the Earth.

Sustainability Associate Hanna De La Vega Sanchez recently sat down with Chef Moreno as part of the Forum’s monthly Spanish-language sustainability series on La Ponderosa Radio in Grand Rapids. (A Spanish language version of this post is available here.)

Chef Moreno emphasizes the importance of fresh, locally sourced ingredients, reflecting traditional Mexican cuisine’s deep connection to the land. Drawing from indigenous practices, he champions resourcefulness, seasonal cooking, and zero-waste methods, all of which serve as a model for modern food sustainability.

“At MeXo, we use natural products and highlight ancestral knowledge,” says Chef Moreno. “It is important to return to our roots, to traditional agriculture, and to original products. Ancestral food is based on responsible farming and also emphasizes reducing food waste. We do this through the ‘nixtamalización’ of food waste, and we can also ferment it to create other products.”

On the broader impact of sustainable practices, Chef Moreno links climate action and regenerative agriculture to long-term success in the culinary industry. Hanna mentioned that the Inflation Reduction Act plays a crucial role in supporting climate-smart agriculture, efforts that align with MeXo’s mission to uplift both environmental and community health.

Throughout the discussion, both Chef Moreno and Hanna shared actionable steps for chefs and restaurateurs to reduce their environmental footprint: from composting and reducing plastic to fostering relationships with local farmers and embracing ethical sourcing. They also stress the importance of educating diners about sustainable choices and reducing food waste.

Looking ahead, Chef Moreno sees chefs as cultural leaders in shaping a more sustainable food future. Consumers, too, play a role by supporting restaurants that prioritize the planet and by making mindful food decisions.

The conversation concluded with two exciting announcements:

• Chef Oscar Moreno’s new book, OOrigenes, a tribute to heritage, sustainability, and innovative cuisine.
• MiSBF’s partnership with the EPA’s P2 Pollution Prevention Grant Program, which aims to support more minority-owned businesses in moving away from single-use plastics and PFAS, advancing a safer, healthier future for all.

Listen to the segment below in Spanish.