preparation. In this way, the story is recorded as a literary work, along with the recipe.15 III. THE GENERAL LAW ON ADEQUATE AND SUSTAINABLE FOOD The General Law on Adequate and Sustainable Food was published in the Official Gazette of the Federation on April 17, 2024, and its objectives include establishing the principles and foundations for the promotion, protection, respect, and guarantee of the effective exercise of the right to adequate food and the human rights with which it is interdependent. Article 2 of the Law defines two concepts relevant to the context of law and gastronomy: Adequate Food and the Regional Food Basket. Adequate Food consists of the consumption of nutritious, sufficient, and high-quality foods that satisfy a person’s physiological needs at each stage of their life cycle; that are appropriate to their cultural context and enable their comprehensive development, optimal nutrition, and a dignified life. The Regional Food Basket, on the other hand, consists of the group of everyday foods that are culturally appropriate, seasonal, or occasional in a given region. The Right to Adequate Food, pursuant to Article 3 of the law, implies that all persons, individually or collectively, have the right to adequate food at all times and to have access to food for daily consumption, as well as physical and economic access to safe food of sufficient nutritional quality to meet their physiological needs at all stages of their life cycle, enabling their full development and a dignified life, in accordance with their cultural context and specific needs, without jeopardizing the satisfaction of other basic needs and without hindering the enjoyment of other human rights. The Right to Adequate Food also includes the cultural relevance of food. This means that food should consider the non-nutritional values associated with food and food consumption, as well as the well-founded concerns of consumers about the nature of the food available. Biocultural richness must also be preserved, emphasizing gastronomic diversity and agrobiodiversity, as well as the link between food and culture. When creating the regulatory food basket, the health authorities of the federal entities will determine the regional regulatory baskets. These should include 15 Agradezco a Eduardo Cervera Aguirre por sus atinadas observaciones respecto de la gastronomía y la propiedad intelectual en México. 723 GASTRONOMIC LAW IN MEXICO: PROTECTION OF TRADITION AND CULINARY CULTURE
RkJQdWJsaXNoZXIy MTE4NzM5Nw==