Buzzing About Bees and Sustainability

Chef Richard Sandoval’s fascination with bees and their critical role in food sustainability began years ago, rooted in a deep respect for nature's intricate balance.

“As a chef, I've always been passionate about sourcing the best ingredients, and it became evident to me that bees are not just producers of honey but indispensable pollinators for countless crops we rely on for food,” the leader of in contemporary Latin cuisine with 60+ restaurant locations worldwide told Modern Restaurant Management (MRM) magazine. “One in three bites of food depends on pollinators.”

The cultural sustainability of Mexican cuisine in particular is susceptible to bee decline as indigenous ingredients like tomatoes, vanilla, squash, cacao, chiles, and avocados all require pollinators to thrive.

Sandoval’s fascination led to his latest philanthropic and sustainability-focused initiative: the launch of the third iteration of his Viva Abejas  ("Long Live Bees") campaign, which focuses on the significance of bees in the food cycle – and teaching children about it.