Chef Iván del Razo, renowned for his passion for traditional Tlaxcalan cuisine, delivered a fascinating talk on the relationship between food, agriculture, and nature in Mexico, emphasizing the importance of preserving culinary traditions and promoting sustainable food practices. Del Razo began his presentation by highlighting the importance of preserving and valuing ancestral knowledge in cuisine. He emphasized that "without tradition, there is no innovation," underscoring how traditional culinary practices are fundamental to the development of modern gastronomy. The chef extensively discussed the significance of local producers and traditional cooks in preserving gastronomic culture. He described how closely he works with these stakeholders to understand natural production cycles and how this informs his approach in the restaurant. A particularly interesting aspect of his talk was the discussion on the use of insects in Mexican gastronomy. Del Razo explained how he promotes insect consumption not only as a cultural practice but also as a sustainable protein source. He detailed how he organizes blind tastings to overcome psychological barriers associated with insect consumption. The chef also addressed the importance of seasonality in cuisine. He explained how he adjusts his menu according to seasons and the availability of local ingredients, thereby promoting sustainable agricultural practices and reducing the carbon footprint of his kitchen. Del Razo shared his experience in promoting Tlaxcalan gastronomy internationally, including his work at Noma restaurant in Copenhagen. He highlighted how these experiences allowed him to further appreciate the richness of traditional Mexican cuisine and its potential to inspire sustainable culinary practices worldwide. The chef concluded his presentation by reflecting on how gastronomy can be a vehicle for sustainability and cultural preservation. He emphasized the importance of educating diners about the origins of their food and the sustainable practices behind each dish. This talk not only brilliantly showcased the richness of Mexican gastronomy but also demonstrated how traditional culinary practices can inform modern approaches to sustainable eating. Del Razo's presentation reinforced the webinar's central idea: that ancestral knowledge, in this case in cuisine, can offer valuable solutions to the sustainability challenges we face today.