Fundación Universitaria María Cano hosted an initiative connecting new masculinities with sustainable food practices through the preparation of recipes using products sourced from sustainable markets. The activity was supported by faculty member Adriana Cuasapud and featured the participation of the Food and Agriculture Organization of the United Nations (FAO), creating an opportunity for learning, reflection, and knowledge exchange.

The event took place at the Food Laboratory of the Nutrition and Dietetics Program at the university’s Popayán campus as part of the Gastronomic Congress, which brings together cooks and culinary professionals from regional and national settings to share knowledge, experiences, and cooking practices. Within this context, food preparation became an opportunity to explore the connections between everyday habits, gender roles, and sustainability.

For María Cano University, opening its academic facilities to organizations and stakeholders working in the food sector helps strengthen education through hands-on experiences and encourages dialogue between academia and other sectors of society. Initiatives like this also introduce the university community to approaches that connect food with broader social, cultural, and environmental issues.

The event highlighted the value of local products, the richness of gastronomic culture, and the importance of promoting sustainable food practices. Through these collaborative experiences, Fundación Universitaria María Cano underscores the role of academic spaces in sharing knowledge, recognizing culinary traditions, and encouraging reflection on new ways of relating to food and society.

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