No dish represents Mexico more than tacos. You can find all kinds of tacos everywhere. But, did you know that, while millions are eaten daily, this delicious food uses millions of single-use plastic bags? These bags then turn into waste that can end up in the sea.

Taquerías are the heart of Mexico flavor, but they can also be agents of ecological change. That’s the idea behind the “Go Easy on Your Taco Footprint” project, led by Alejandra Rodríguez Méndez, a Marine Science student at the Autonomous University of Baja California (UABC), and civil organizations like Pronatura Noroeste and CANIRAC to reduce single-use plastic consumption in fast-food spots in this coastal city.

“The project documented the main causes for the use of bags and trays, standing out the customers perception of hygiene and the high demand during peak hours,” said Lizz González Moreno, Conservation Education Coordinator at Pronatura Noroeste, noting that at PRONATURA, we are joining this initiative because we recognize that it is a challenge that invites us to work collaboratively.

“The results were presented to business representatives at a dialogue forum where strategies to raise awareness about the effects of plastics and promote sustainability in businesses were proposed.”

What is the impact of this campaign?

Here, we share part of the project results: According to the numbers compiled during the diagnosis, it is estimated that more than 2.2 million plastic bags are used each month in Taquerías, specifically in Ensenada, Baja California. To this number, you can add cutlery, plates, and disposable packaging that, after a few minutes of use, remain in the environment for decades.

After this diagnosis, the work team held a workshop and a forum to high school students. From these activities, an action plan was introduced with certain strategies, such as:

The use of compostable materials instead of plastic packaging, the use of cardboard produced by local companies, and the incorporation of eco-labels to identify those businesses committed to waste reduction, allowing consumers to distinguish the environmentally responsible culinary options.

In addition, the project includes waste audits with comparative measurements before and after the implementation of a pilot phase, as well as pilot tests in selected taquerías. It is not just about changing materials, but also about evaluating their environmental and economic impact.

According to Lizz González Moreno, Conservation Education Coordinator at Pronatura Noroeste, the main proposal is to change materials, but in addition to this, taquerías could also encourage clients to bring their own utensils by offering discounts to those who do so.

This July 3, on the International Plastic Bag Free Day, we recognize the efforts of UABC’s academic community and all those working toward the same goal: reducing the use of plastic and protecting our ecosystems.

“Go Easy on Your Taco Footprint” does not seek to impose changes, but rather to build them through dialogue. Through forums, workshops, and signage in businesses. The project raises a necessary question in the consumer’s mind: Can we make tacos sustainable too?

Translated by: Sidney Cuamea & Hannah Peralta
Reviewed and edited by: Airam Norzagaray