This chef has been planting native food species amongst indigenous plants to create what he calls an 'edible forest.' The result is a biodiverse environment where there was once barren land - now hopes to cultivate the biggest edible forest on the planet.
For nine years, Pacheco has been growing and serving sustainable food at Bocavaldivia, his restaurant and creative permaculture project in Puerto Cayo, on the coast of Ecuador.Here, he has been planting native food species amongst the indigenous plants to create what he calls an"edible forest." The result is a lush and biodiverse environment where there was once barren land. He now hopes to cultivate the biggest edible forest on the planet.
CNN: Why is it important to draw on indigenous practices to improve sustainability in food production and what can we learn from ancestral traditions in food?Rodrigo Pacheco: I learned in the Amazon that they use the papaya straw. The papaya branch is totally empty inside, so they use a huge straw to drink the chicha [a fermented yuca drink].
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