Dinamización de la innovación social comunitaria a través de la gastronomía local en escalerilla zapata, municipio de Acatepec, Guerrero.

Abstract

Economies are an engine that stimulates consumption between sectors. The experiences and practices in indigenous communities through innovation can be an adventure that has demonstrated flexibility and resilience to provide a response and a starting point for future cooperative members. The objective of this research was to use gastronomy as a strategy for collective social innovation in the families of an agricultural cooperative society through the use of popular cuisine as a social and learning vehicle for the optimal use of agricultural products through processes and knowledge. focused on cooperativism, associativity, cultural and traditional values, leadership, participation and community roots. The methodology of associative capabilities was used, an evaluation that defines the success or failure of a social enterprise. Escalerilla Zapata is a prototype community of a social solidarity economy model in the territory of the State of Guerrero in Mexico. In this town, the council of wise men defined by usages and customs formed the management model and the highest body of higher administration. The assembly of a regional cooperative society that includes diverse towns and communities. Numa Gamaa Ski Yue'Phaa Agricultural Cooperative Society has a form of business organization based on the attitude of contribution so that people live in harmony. As part of human and social nature, food is the axis of the cooperative's development and business model. Its sustainability is food self-sufficiency which guarantees its profitability, scalability and repeatability. Food security focused on sufficient availability and establishment of food led the cooperative to innovate and introduce plants grown in permaculture gardens to have greater access and diversification with a project financed by ibercocinas, an Ibero-American fund of kitchens for sustainable development with vision of the 2030 agenda. Access to ingredients to make food in the community was identified. A nutritional reminder provided the opportunity to know eating habits and patterns as a basis for making innovations in popular cuisine.