SOBREMESA

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Sobremesa

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Aknowledgements Diana García Cejudo, Rodrigo Pantoja Calderón, Viviana Margarita Barquero Díaz Barriga, Pedro Mendoza Hernández, Andrea María Parga Vazquez

Authors Valentina Bottle, Abril Espinoza, Natalia Vega

INDEX

SOBREMESA

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THE MISSING CARE

TERRITORIAL READINGS 05

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EATING AS CARING

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SHARED RITUAL, SOBREMESA

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ECOSYSTEMIC SYSTEMS

CONSTRUCTION AND FACILITIES

INDEX

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First Course: SOBREMESA

Sobremesa Sobremesa is the moment after a shared meal when people choose to stay at the table. More than a pause, it is a cultural ritual deeply rooted in Latin America, where presence, conversation, shared silence, and mutual care take place. In countries like Mexico, Colombia, and Argentina, sobremesa is not scheduled, it happens naturally, because the time spent together is just as important as the meal itself.

This everyday space becomes an act of care. It’s where parents talk with their children, elders pass down stories, and guests are welcomed not only with food, but with time. These simple, repeated gestures create continuity across generations and strengthen the invisible threads that hold communities together.

This project adopts sobremesa as both a starting point and a design tool. More than a tradition, it offers a way to rethink our relationship with food, space, and urban life. The expression “putting things on the table” also calls for honesty, care, and openness. The table becomes a symbolic space for clarity and collective reconstruction.

In a world shaped by speed and disconnection, choosing to remain at the table is a form of resistance. Sobremesa proposes a different rhythm: one that values dialogue over urgency, presence over productivity, and human connection over routine. Here, food becomes more than physical, it becomes cultural, relational, and ecological.

By placing sobremesa at the center, we imagine a city that not only but also listens, cares, and connects. A generous city, where design includes shared time and the act of simply being together.

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First Course: SOBREMESA

First Course

The

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care Henry Hargreaves, Power Hungry, 2015. A contrast between the opulence of the Syrian regime and the hunger of the people during the war.

First Course

THE BROKEN SYSTEM The global food system is deeply unbalanced, producing both abundance and exclusion. While millions face hunger, others suffer from obesity, and a third of all food is wasted. This is not a supply issue, but a crisis of equity, access, and care.

Modern food environments are shaped by distance and fragmentation, treating food as a commodity. Production is far removed from consumption, favoring speed and profit over nourishment, ecology, and community. The environmental impact is vast: agriculture consumes 70% of freshwater, occupies half the habitable land, and generates over a quarter of global emissions. Monocultures degrade soil, chemicals pollute water, and ecosystems are erased. These systems are not just extractive, they are linear, breaking life-sustaining cycles.

In cities, these failures translate into urban inequality. Access to nutritious food depends on geography, class, and income. Some neighborhoods are food deserts; others are saturated with ultraprocessed foods. These patterns limit choice, harm health, and deepen inequality.

Health outcomes mirror this imbalance. Rising rates of obesity, diabetes, and chronic illness are closely tied to processed food consumption, especially where alternatives are scarce.

Meanwhile, food labor remains largely invisible. Workers in production, distribution, and service are underpaid and often unsafe. Small producers are displaced by industrial models, and cultural food knowledge is being lost.

The system is productive, but unsustainable and vulnerable to climate shocks, economic crises, and social unrest. It disconnects people from food, land, and meaning.

The Foodscapes framework calls for a shift, from systems of extraction to systems of care. It envisions food environments rooted in ecology, culture, and shared responsibility.

This is where Sobremesa emerges, not as nostalgia, but as a method of repair. It transforms the table into a space for reconnection, turning everyday life into a site of care, attention, and transformation.

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First Course: THE MISSING CARE

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First Course: THE MISSING CARE

First Course

EATING AS

Photographs by Lois Bielefeld, Weeknight Dinners series, 2013. Intimate portraits of American families during their everyday dinners.

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caring First Course:

DISRUPT THE NORMS: QUEST FOOD AND CITIES First Course: EATING AS CARING

Living the manifi

We challenge and dismantle the soci surroundings and food consumption economic systems that normalize ine where profit is prioritized over people a shift towards values that center ju prosperity.

Sobremesa is more than a project, it’s a living embodiment of shared values and the Food Manifesto, calling for cities designed not just for function, but for life.

In Sobremesa: 1. CITIES REGENERATE: through shade, soil, and shared meals, the built environment becomes a space of healing for people and ecosystems.

2. FOOD IS A RIGHT: fresh, local, and culturally rooted food is essential to dignity and well-being.

3. WATER IS SACRED: collected, filtered, and returned with care, it is honored as life, not commodity.

4. WASTE BECOMES VALUE: organic matter is composted, surplus is reimagined, and cities give back what they take.

Sobremesa gives form to these principles through space, time, and care, inviting us to eat with intention, design with meaning, and imagine cities as places that nourish life in all its forms.

“Sobremesa is what happens when a city nourishes life, not just through food, but through culture, ecology, and connection.”

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1

TION WHO CONSTROLS OUR

R L

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fiesto

We challenge and dismantle the social structures that dictate ou surroundings and food consumption habits. We refuse to accept t economic systems that normalize inequality and unsustainable pr where profit is prioritized over people and the environment. We de a shift towards values that center justice, sustainability, and colle prosperity.

ial structures that dictate our DISRUPT THE NORMS: WHO CONSTROLS OUR REVOLUTIONIZE habits.

WeQUESTION refuse to accept the FOOD: EDUCATE, INNOVATE, FOOD AND CITIES LIBERATE equality and unsustainable practices, e and the environment. We demand ustice, sustainability, and collective We challenge and dismantle the social structures that dictate our surroundings and food consumption habits. We refuse to accept the economic systems that normalize inequality and unsustainable practices, where profit is prioritized over people and the environment. We demand a shift towards values that center justice, sustainability, and collective prosperity.

SRUPT THE NORMS: QUESTION WHO CONSTROLS OUR OOD AND CITIES

challenge and dismantle the social structures that dictate our roundings and food consumption habits. We refuse to accept the onomic systems that normalize inequality and unsustainable practices, ere profit is prioritized over people and the environment. We demand hift towards values that center justice, sustainability, and collective osperity.

W b a A is in is

We demand the evolution and technologization of food systems based on the informed valorization of food. Education must drive a cultural shift toward responsible production and consumption.

Awareness must be raised about where food comes from, how it is processed, and the people behind its production. Transparency in every step of the food journey is essential, ensuring this knowledge is accessible to everyone.

REVOLUTIONIZE FOOD: EDUCATE, INNOVATE, LIBERATE

We demand the evolution and technologization of food systems based on the informed valorization of food. Education must drive a cultural shift toward responsible production and consumption.

Awareness must be raised about where food comes from, how it is processed, and the people behind its production. Transparency CITIES DESIGN LIFE, NOT EXPLOIT in everyTHAT step ofHEAL: the food journey isFOR essential, ensuring this knowle accessible to as everyone.

Weisreclaim cities spaces of healing, nourishment, and coexiste where urban design prioritizes both human and non-human life. Ci must regenerate rather than extract, in all scales, from individual the collectives as communities in the urban landscape.

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CITIES THAT HEAL: DESIGN FOR LIFE, NOT EXPLOITATION

POWER TO THE PEOPLE: FOOD JUSTICE STARTS WITH US

We reclaim cities as spaces of healing, nourishment, and coexistence, where urban design prioritizes both human and non-human life. Cities must regenerate rather than extract, in all scales, from individuals to the collectives as communities in the urban landscape.

TIES THAT HEAL: DESIGN FOR LIFE, NOT EXPLOITATION

e reclaim cities as spaces of healing, nourishment, and coexistence, ere urban design prioritizes both human and non-human life. Cities ust regenerate rather than extract, in all scales, from individuals to e collectives as communities in the urban landscape.

We insist on public policies that actively combat economic, social, and climate disparities. Producers, consumers, and the public must co-govern food systems to ensure justice and resilience.

POWER TO THE PEOPLE: FOOD JUSTICE STARTS WI US

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We insist on public policies that actively combat economic, social and climate disparities. Producers, consumers, and the public mus co-govern food systems to ensure justice and resilience.

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FROM

First Course: EATING AS CARING

foodscapes TO

sobremesa The food system we have inherited is fragmented. It separates what we eat from where it comes from. It reduces food to product and community to market. The result is a culture of disconnection, ecological, social, and emotional.

The Foodscapes report calls for a transformation. Not just of technology or logistics, but of values. It asks us to reweave the ties between food, people, and place. This is a cultural task. And it begins at the table.

Sobremesa offers a living model for regeneration. It is a ritual made spatial. A cycle made visible. In the act of staying at the table after the meal, of talking, reflecting, and being together, it proposes a new way to design life.

In Sobremesa: Food becomes more than fuel. It is grown, prepared, and shared with intention.

The table becomes more than furniture. It is a site of memory, governance, and care.

The city becomes more than infrastructure. It is a living system with compost loops, edible gardens, pollinator corridors, and collective kitchens.

Sobremesa reframes urban space as a field of presence and reciprocity. It transforms food environments into systems that nourish soil, people, and culture. In this way, regeneration is not an abstract goal. It is a practice, repeated each day.

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First Course: EATING AS CARING

First Course: EATING AS CARING

THE

living

From this perspective, food is not just a product. It is the foundation of relationships. It brings people into conversation, connects them to place, and creates the conditions for health, community, and reflection. It is ecological, cultural, political, emotional, and spiritual.

In Sobremesa, food becomes a medium for healing and belonging.

Around the table, time slows. Silence is welcome. Nourishment becomes care. The act of staying becomes an act of connection.

The project is structured around four guiding themes: Food as catalyst Food initiates care, memory, and presence. It activates space and relationship.

People as participants Residents grow, cook, and share. Health begins with agency.

Rituals as cultural practice Everyday gestures carry memory and reinforce community.

Environment as infrastructure Soil, water, and light are living systems to be integrated and restored.

This framework shifts the focus from output to rhythm, from consumption to presence. It asks:

What if a city were organized like a table?

Where nourishment, conversation, and spiritual attention shape how we live?

Sobremesa proposes that health begins in connection. That cities can bespaces of care, where food links body, culture, and place.

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SYSTEM

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First Course: EATING AS CARING

First Course: EATING AS CARING

Nexus The Sobremesa project is conceived as a circular and interconnected system, where each element supports and nourishes the others. The surrounding neighborhood community is not only a user of the community dining space and park, designed for rest, gathering, and reflection, but also an active participant through composting their household organic waste.

At the heart of the project, the communal kitchen prepares meals using produce grown in on-site greenhouses and aquaponics systems, which are irrigated through treated greywater. Native plants are integrated throughout the site, enhancing biodiversity and reinforcing local identity. Solar panels installed on rooftops provide renewable energy to support kitchen operations and food production.

This closed-loop system demonstrates how food, energy, water, and community can function in harmony, creating a resilient and regenerative urban landscape where care, presence, and ecological awareness are central.

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First Course: EATING AS CARING

care

WHERE

TAKES

Sobremesa becomes a spatial practice for rethinking how we live together. It extends from the table into a constellation of spaces: greenhouses, kitchens, harvest halls, compost zones, and resting areas.

These are designed not only for function, but for presence, care, and participation. They are not isolated parts. They form a continuous structure of ritual and exchange.

The program invites people to stay rather than pass through.

It values slowness instead of speed, conversation instead of consumption. A kitchen is not just a utility space. It is a place of shared labor, memory, and exchange. A compost area is not about waste. It is a ritual of return. A table is not just a surface. It is a civic space where relationships take form.

These places support rituals both ordinary and essential: preparing food together, pausing after a meal, exchanging stories, welcoming silence. Sobremesa turns these gestures into the architecture of daily life. It treats exchange not just as a transaction, but as a way of being with others. Time, attention, and care are the true materials.

Residents become participants in a shared rhythm. They prepare, clean, rest, plant, and speak. These are not background tasks.

They are what give the program meaning. They activate the spaces and keep them alive.

Sobremesa offers a cultural structure for urban life, where rituals shape space, care becomes visible, and staying becomes a quiet act of transformation. It asks what kind of city we might build if we begin not with movement, but with the choice to remain.

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“DE VUELTA A LA TIERRA”

“DE LA TIERRA A LA MESA”

Return & regeneration

Production & arrival

e “SABORES Y ENCUENTROS” Sharing & transformation

First Course: EATING AS CARING

First Course: EATING AS CARING

Strategies for a livi STRATEGY 3: REGENERATIVE FOOD PRACTICES THROUGH TECHNOLOGY AND TRADITION Bridges ancestral knowledge with ecological technologies to enable resilient food systems.

Key actions: aquaponics, underground greenhouses, community kitchens.

Ecosystem services: local food provision, carbon reduction, cultural knowledge transmission.

STRATEGY 4: INCLUSIVE, ACCESSIBLE, AND PARTICIPATORY FOOD SPACES Designs public spaces for gathering, cooking, and eating together, especially in underserved areas.

Key actions: shaded plazas, edible paths, community-led programming.

Ecosystem services: social cohesion, mental well-being, food accessibility.

STRATEGY 8: GREYWATER AND RAINWATER SYSTEMS FOR URBAN SELF-SUFFICIENCY Implements closed-loop water systems for food production and public education.

Key actions: gravel and carbon filters, rainwater harvesting, wetland integration.

Ecosystem services: water purification, irrigation, ecological water cycles.

STRATEGY 12: TERRAIN AND VEGETATION AS CLIMATE INFRASTRUCTURE Transforms land into passive climate infrastructure to support soil and water health.

Key actions: earth shaping, vegetated corridors, soil regeneration beds.

Ecosystem services: erosion control, microclimate regulation, drought resilience.

STRATEGY 14: CULTURAL AND EDUCATIONAL INFRASTRUCTURE Uses food education as a tool for long-term change through everyday spaces and institutional partnerships.

Key actions: composting and cooking workshops, intergenerational learning, collaborations with schools.

Ecosystem services: environmental literacy, cultural continuity, practical sustainability tools.

These strategies outline a vision of the city where food becomes a vehicle for care, learning, and regeneration. By weaving together tradition and technology, green infrastructure and collective action, they foster resilient food systems that nourish not only bodies, but also communities and ecosystems. Soil becomes living infrastructure, water a sacred cycle, and public space a stage for learning and connection. In this way, an urban culture emerges, one that restores rather than extracts, and reconnects rather than fragments.

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ing city

First Course: EATING AS CARING

OTHER TABLES, SAME

First Course: EATING AS CARING

hunger

BOLIVIA: WALIPINI UNDERGROUND GREENHOUSES Located in El Alto and the Andean Highlands, these underground greenhouses provide natural thermal insulation with minimal energy use. They revive indigenous agricultural knowledge and enable year-round food production in cold climates. This lowtech, culturally adapted solution meets local food needs without relying on fragile supply chains.

CHINA: URBAN AQUAPONICS SYSTEMS Found in cities like Guangzhou, Beijing, and Shanghai, these systems produce fish and vegetables efficiently, reducing water usage by up to 90%. Designed for rooftops and vertical spaces, they demonstrate how circular food systems can be embedded within dense urban areas, aligning with Sobremesa’s integration of food, water, and energy.

VIETNAM: COMMUNITY FISH FARMS (VAC SYSTEM) In the Mekong Delta, especially around Can Tho, these community-managed farms operate through a zero-waste ecological cycle. They improve local food security and boost household income, embodying regenerative, community-led practices rooted in care, shared responsibility, and ecological intelligence.

BRAZIL: REFETTORIO GASTROMOTIVA, RIO DE JANEIRO Located in Rio’s Lapa neighborhood, this space transforms surplus food into gourmet meals, offering culinary training and promoting social inclusion. It creates a dignified environment for communal eating, where nourishment meets hospitality— resonating deeply with Sobremesa’s emphasis on ritual, care, and urban solidarity.

GEORGIA, USA: SOLAR POLLINATOR GARDENS On the urban edges of Atlanta, these gardens support biodiversity and renewable energy simultaneously. They enhance pollinator populations and local agriculture, turning infrastructure into living landscapes. This reflects Sobremesa’s holistic vision of cities where energy, land, food, and ecology are interconnected.

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An aquaponics facility is a micro-eco (tanks, channels, pumps) and biology are interwoven and mutually support means balancing environmental para multi-species productivity in compact installations.

What’s farmed?

Fish: tilapia, carp—chosen for robustness in r Plants: leafy greens (lettuce, herbs) that thrive

Results & Optimization Water quality optimized: proper oxygenation Synergy achieved: healthy plants and healthy

Success factors Tight environmental control (water quality, flo Appropriate species mix: tilapia/carp + quick System monitoring around HLR, nutrient c

Risks Requires continuous energy for pumps, oxyge Technical management needed to balance fishtoxicity Setup and maintenance costs can be high, esp RAS

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Refettorio Gastromotiva proves that social architecture can elevate everyday life.

By combining aesthetics, sustainability,and human dignity, the space becomes more than a dining room, it becomes a tool for healing, empowerment, and systemic change.

osystem where architecture y (fish, plants, bacteria) tive.Designing such systems ameters and ensuring t, climate-resilient

recirculating systems e in nutrient-rich water

and nutrient balance y fish together

ow rate, dissolved oxygen) k-growing greens cycles, growth rates

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First Course: EATING AS CARING

Second Course

TERRITORIAL READINGS

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Second Course

Second Course: Territorial Readings

Distrito Qro Sobremesa is rooted in Distrito Querétaro, within the San Pablo neighborhood, a territory shaped by the convergence of two distinct urban typologies.

To the north and east, Avenida San Pablo and Bernardo Quintana form a metropolitan corridor defined by high visibility, mobility, and commercial intensity. In contrast, to the south and west, neighborhood streets such as Rubén Flores and De la Loma reflect a more traditional and communal structure, where daily life unfolds at a slower pace and is shaped by longstanding social networks.

This coexistence of scales presents a spatial and social opportunity. Distrito Querétaro becomes the context for a project that mediates between infrastructures of movement and infrastructures of care. Along De la Loma Avenue, where these two realities meet, Sobremesa is positioned as a transitional system, one that uses food, space, and ritual to create connection between urban and neighborhood scales.

The semi-arid climate, community memory, and institutional presence in this area reinforce its regenerative potential. Rather than inserting a new logic, Sobremesa draws from the latent possibilities of Distrito Querétaro, where diversity, proximity, and shared needs can form the foundation for an urban foodscape that nourishes both ecology and everyday life.

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Second Course: Territorial Readings

BEFORE THE SITE During the site exploration phase for Sobremesa, we considered several options, focusing primarily on industrial areas. These zones stood out due to the high density of workers, whom we identified as key users capable of activating the project on a daily basis. We aimed for locations with strong connectivity to major and secondary roads, ensuring accessibility for both pedestrians and public transportation.

The first site we selected was the former Gerber plant—an extensive plot that offered ample space to implement our program. Its location was ideal, directly connected to Epigmenio González Avenue and close to the Tecnológico de Monterrey campus, making it a potential meeting point for both students and workers. We even considered Gerber itself as a possible stakeholder in the project. However, the plot presented major challenges: it was completely enclosed, unused, and lacked permeability, which limited the possibility of integrating it into the urban fabric.

The second option was located near Pilgrim’s, another foodrelated company whose core business aligned naturally with the soul of the Sobremesa concept. We were drawn to the idea of collaborating with a food industry actor to foster exchanges between industry and community. However, the available lot was far too large and could not be subdivided effectively, which made phased intervention unfeasible and ultimately ruled it out as a viable choice.

Our third exploration involved a group of industrial warehouses.

What caught our attention was a spontaneous phenomenon: workers from the area regularly gathered to eat at nearby food stalls, generating a sense of collective appropriation of public space. This informal food culture resonated deeply with Sobremesa’s emphasis on daily rituals and shared nourishment.

Nevertheless, the site lacked basic infrastructure, accessibility, and safety conditions needed for a long-term community project, leading us to discard it as well.

This process of exploration and evaluation helped us better understand the synergies between food, industry, and community.

It was essential in shaping the core values of Sobremesa and ultimately led us to our final location: two interconnected plots with distinct scales—one urban and one neighborhood-based, offering a unique opportunity to weave new forms of social connection.

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Second Course: Territorial Readings

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Second Course: Territorial Readings

Second Course: Territorial Readings

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Second Course: Territorial Readings

Second Course: Territorial Readings

Location Sobremesa is located on two plots of land in the San Pablo neighbourhood in Querétaro, each with distinct characteristics and identities marked mainly by their relationship with the urban environment.

The first site, of approximately 4000 m2, is strategically connected to Bernardo Quintana, with frontages towards San Pablo and De la Loma Avenues, which gives it a more metropolitan and highly visible vocation.

The second property, of 3000 m2, is mainly linked to Rubén Flores and De la Loma streets, and is inserted in a more traditional and communal neighbourhood fabric. Both plots are connected by De la Loma Avenue, which offers a unique opportunity to articulate a transitional project between the urban and neighbourhood scale, strengthening the concepts of proximity, and social cohesion.

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Second Course: Territorial Readings

Second Course: Territorial Readings

Topography The site’s topography features some contour lines in the surrounding area; however, the specific area designated for the project is mostly flat, which facilitates placement and construction with minimal land modification.

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Second Course: Territorial Readings

Second Course: Territorial Readings

SITE

conditions

Both plots reveal specific conditions that highlight their transformative potential within the urban fabric.

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The plot facing Bernardo Quintana once housed a bowling alley, now abandoned for several years. The structure is in poor condition and currently stands as a visible and deteriorated urban void, disconnected from its context. Despite this, the space remains part of the neighborhood’s daily life: a dirt path, traced by the footsteps of local residents, cuts through the site, linking nearby homes to a bus stop directly across the street. This stop is one of the few public transport access points in the area, giving the site everyday relevance despite its current state of neglect.

The surrounding street infrastructure also lacks basic pedestrian amenities. The sidewalk along Bernardo Quintana is broken and uncomfortable to walk on, offering no shade or urban furniture.

The absence of pedestrian crossings further limits safe access to the site, especially for elderly people or those with limited mobility.

The second plot, accessed via Rubén Flores, is located in a more traditional neighborhood setting. It is currently an empty lot enclosed by galvanized mesh fencing, with little vegetation beyond two existing trees. Although surrounded by homes and small workshops, including a neighboring auto repair shop, this space remains unused by the community. Its condition as an urban void presents an opportunity to restore social, ecological, and communal value to the area.

Though disconnected today, both sites have the potential to form a connected system of public spaces, linking metropolitan and neighborhood scales through design, food, and human connection.

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Second Course: Territorial Readings

conditions

Both plots reveal specific conditions that highlight their transformative potential within the urban fabric.

The plot facing Bernardo Quintana once housed a bowling alley, now abandoned for several years. The structure is in poor condition and currently stands as a visible and deteriorated urban void, disconnected from its context. Despite this, the space remains part of the neighborhood’s daily life: a dirt path, traced by the footsteps of local residents, cuts through the site, linking nearby homes to a bus stop directly across the street. This stop is one of the few public transport access points in the area, giving the site everyday relevance despite its current state of neglect.

The surrounding street infrastructure also lacks basic pedestrian amenities. The sidewalk along Bernardo Quintana is broken and uncomfortable to walk on, offering no shade or urban furniture.

The absence of pedestrian crossings further limits safe access to the site, especially for elderly people or those with limited mobility.

The second plot, accessed via Rubén Flores, is located in a more traditional neighborhood setting. It is currently an empty lot enclosed by galvanized mesh fencing, with little vegetation beyond two existing trees. Although surrounded by homes and small workshops, including a neighboring auto repair shop, this space remains unused by the community. Its condition as an urban void presents an opportunity to restore social, ecological, and communal value to the area.

Though disconnected today, both sites have the potential to form a connected system of public spaces, linking metropolitan and neighborhood scales through design, food, and human connection.

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San Pablo, a neighborhood within the Querétaro District, is a densely populated area facing challenges related to access to healthy food. The territorial analysis shown on the map highlights a high residential concentration, a complex network of roads such as Bernardo Quintana and De la Loma, and proximity to commercial, educational, and supply nodes, among which Chedraui stands out as a key actor.

However, despite this existing infrastructure, the environment does not guarantee dignified nutrition for all its residents.

Querétaro faces high levels of food insecurity, with sectors of the population, particularly children, experiencing malnutrition, along with severe risks stemming from water stress and the decline of local food production.

The strategic location of the site allows for the articulation of both neighborhood and metropolitan scales, leveraging its connectivity and visibility to foster new social dynamics centered around food.

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Second Course: Territorial Readings

Third Course

SHARED RITUAL

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Sobremesa Third Course

Third Course: Sobremesa, shared ritual

Management The general program is structured as a circular process that unfolds in four interconnected phases. It begins with PHASE 1: Production, where food is cultivated through underground greenhouses and aquaponic systems.

PHASE 2: Preparation transforms this harvest into meals within community kitchens, engaging local actors in the process.

PHASE 3: Consumption, food is shared in collective dining spaces that promote rest, conversation, and a culture of slow food.

PHASE 4: Composting closes the loop by processing organic waste from the meals into nutrient-rich compost, which feeds back into the soil and sustains the next cycle of cultivation.

This closed-loop system embodies a regenerative and selfsustaining model that connects food, space, and community.

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1. PRODUCTION

4. WASTE / COMPOST

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Third Course: Sobremesa, shared ritual

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P R O D U C T I O N & A R R I VA L

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R E V I TA L I Z I N G PA R K

1 0 . G R E Y W AT E R T R E AT M E N T P L A N T S

3.

UNDERGROUND GREENHOUSES

8.

RESTING AREAS

11. FERTILIZING AQUAPONICS

4.

COMMUNAL KITCHENS

5.

S PA C E S O F T R A N S I T I O N

COMPOST ZONE

1 2 . R E V I TA L I Z I N G V E G E TAT I O N

Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

5

3

9

7

12 8

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4

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1

“ D E L A T I E R R A A L A M E SA” P R O D U C T I O N & A R R I VA L 1.

F I S H FA R M S

2.

AQUAPONICS

3.

UNDERGROUND GREENHOUSES

4.

COMMUNAL KITCHENS

5.

S PA C E S O F T R A N S I T I O N

“SABORES Y ENCUENTROS” S H A R I N G & T R A N S F O R M AT I O N 6.

HARVEST HALL

7.

R E V I TA L I Z I N G PA R K

8.

RESTING AREAS

“ D E V U E LTA A L A T I E R R A ” R E T U R N & R E G E N E R AT I O N 9.

COMPOST ZONE

1 0 . G R E Y W AT E R T R E AT M E N T P L A N T S 11. FERTILIZING AQUAPONICS 1 2 . R E V I TA L I Z I N G V E G E TAT I O N

Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

Greenhouses

AND FOOD PRODUCTIO

As part of our initiative, we have established a network of productive and educational greenhouse facilities. This network includes four underground greenhouses measuring 15 × 7 meters, an additional four measuring 6 × 7 meters, and three aboveground glass greenhouses of 6 × 7 meters, strategically designed to capture public attention and foster community engagement.

The project originated from a fundamental and pressing question: What happens when the soil is no longer fertile? In response, we explored the potential for repurposing former industrial sites as spaces for food production and community-based learning, an approach that could serve as a model for future developments in new areas of Distrito Querétaro.

The underground greenhouses, partially embedded in the ground and topped with polycarbonate roofs, are equipped with permeable floors. In these zones, contaminated soil was carefully removed and preserved for future remediation through phytoremediation, a sustainable technique that employs specific plants to absorb, contain, or neutralize pollutants in the soil.

The above-ground greenhouses, constructed from glass and also featuring permeable flooring, provide a transparent, interactive environment that invites public observation and participation.

A surrounding buffer of pollinator-friendly vegetation enhances biodiversity while creating a welcoming interface between the greenhouses and the surrounding community.

These greenhouses are part of the beginning of Sobremesa, a space where participants engage in food cultivation, explore the life cycle of plants, and develop a deeper appreciation for agricultural processes. It serves as a platform for collective learning, reflection, and the reimagining of our relationship with land, food, and community.

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Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

Typologies of grow

2.8 m

3.8 m

2.8 m

7.0 m

15.0 m

TIPOLOGY A

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Tipology A

TIPOLOGY B

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wth

B

3.8 m

3.8 m 2.8 m

7.0 m

6.0 m

7.0 m

6.0 m

Tipology B

TIPOLOGY C

Third Course: Sobremesa, shared ritual

Tipology C

Third Course: Sobremesa, shared ritual

Zuc

Zucchini is a light vegetable rich in water, fiber heart health, and is low in calo

Greenhouses Menu

FOOD PRODUCTION

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Cucu

Cucumber is a hydrating vegetable high in wat reduces inflammation, an

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cchini

Raspberries

r, and antioxidants. It aids digestion, supports ories, ideal for balanced diets.

Raspberries are rich in antioxidants, fiber, and vitamin C. They support immune health, improve digestion, and help reduce inflammation.

-10 plants per crop -1.8–3.6 kg of production per month -Max. production: (june-september) -10.8 kg per year

-8 plants per crop -16–24 kg of production per month -Max. production: (may-august) -80 kg per year

umber

Baby Carrot

ter and low in calories. It helps with digestion, nd supports skin health.

Baby carrots are a good source of beta-carotene, fiber, and vitamin A. They support eye health, boost immunity, and promote healthy skin.

-1000 plants per crop -30–50 kg every 2 months -Max. production: (february-april, august-october) -80 kg per year

-12-14 plants per crop -24-48 kg of production per month -Max. production: (april-agust) -180 kg per year

Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

Onion

Tom

Onions are rich in antioxidants and vitamin C. They help strengthen the immune system, reduce inflammation, and support heart health.

Tomatoes are rich in antioxidants, especially l reduce the risk of certain cancers. They a

-300–350 plants per crop -32–48 kg of production every 4 months -Max. production: (december-february) -80 kg per year

Radish

Ga

Radishes are low in calories and high in vitamin C. They support digestion, boost the immune system, and help detoxify the body.

-700 plants per crop -28-42 kg of production per month -Max. production: (april-august) -175 kg per year

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Garlic is a bulb known for its strong flavor a system, reduces inflammation

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matoes

Peas

lycopene, which supports heart health and may also provide vitamins C, K, and potassium.

Peas are small green legumes rich in fiber, protein, and vitamins. They support digestion, help maintain blood sugar levels, and promote heart health.

12-14 plants per crop -36–60 kg of production per month -Max. production: (june-september) -192 kg per year

arlic

-150 plants per crop -15–22 kg of production per month -Max. production: (ocotober-december) -55.5 kg per year

Baby Broccoli

nd health benefits. It helps boost the immune , and may lower blood pressure.

Baby broccoli is a young, tender vegetable rich in vitamins A, C, and K. It supports immune health, bone strength, and has antioxidants that protect against cell damage.

-50 plants per crop -5–10 kg of production every 2 months -Max. production: (january-march, august-september) -15 kg per year

-320 plants per crop -19–26 kg kg of production every 5 months -Max. production: (november-january) -22.5 kg per yearr

Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

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Third Course: Sobremesa, shared ritual

5

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12 8

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11 2

4

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1

“ D E L A T I E R R A A L A M E SA” P R O D U C T I O N & A R R I VA L 1.

F I S H FA R M S

2.

AQUAPONICS

3.

UNDERGROUND GREENHOUSES

4.

COMMUNAL KITCHENS

5.

S PA C E S O F T R A N S I T I O N

“SABORES Y ENCUENTROS” S H A R I N G & T R A N S F O R M AT I O N 6.

HARVEST HALL

7.

R E V I TA L I Z I N G PA R K

8.

RESTING AREAS

“ D E V U E LTA A L A T I E R R A ” R E T U R N & R E G E N E R AT I O N 9.

COMPOST ZONE

1 0 . G R E Y W AT E R T R E AT M E N T P L A N T S 11. FERTILIZING AQUAPONICS 1 2 . R E V I TA L I Z I N G V E G E TAT I O N

Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

Hydroponic

AND FOOD PRODUCTIO

As part of Sobremesa’s productive and educational infrastructure, the Fish Farm Aquaponics section includes ten fully operational stations, each integrating a fish tank (located at the base) with eight grow beds above. These beds measure 1.22 × 2.44 meters each, giving each station a footprint of 9.76 × 2.44 meters, not including the structural frame. The system operates in a closed loop, where fish waste fertilizes the plants, and the plants help filter the water, creating a balanced, symbiotic environment.

Two complementary aquaponic techniques are used: the raft system, where plants float directly on water, and the media bed system, where plants grow in gravel or clay that also filters the water. These dual methods allow for a wide range of crops, including leafy greens, fruits, vegetables, and herbs, while tilapia, a hardy, fast growing fish, provides a consistent source of protein.

The system’s recirculation model ensures high water efficiency and minimal environmental waste, making it a smart alternative in urban settings where space and resources are limited.

All ten stations are housed indoors within two adjacent modules of Sobremesa’s sawtooth-roof structure, designed to maximize natural daylight through translucent polycarbonate roofing. The controlled environment ensures optimal temperature, hygiene, and safety conditions for both plants and fish. Six stations are grouped in one enclosed space, while the other four are installed in a separate but nearby enclosed structure. Despite being indoors, these spaces are open to the public during daytime working hours, inviting visitors, students, and local residents to engage directly with the food systems that support them.

Beyond production, Fish Farm Aquaponics is an educational hub. It is managed collaboratively by both San Pablo community members and culinary students, creating a living classroom that bridges academic learning and local knowledge. This shared stewardship encourages collective responsibility and fosters deeper awareness of how food is grown, prepared, and consumed.

Rooted in Sobremesa’s mission, this aquaponic zone helps reconnect people with their food, offering a practical and inspiring alternative to industrialized food systems. By making the process visible, interactive, and community led, Fish Farm Aquaponics strengthens public health, promotes sustainability, and contributes to the regeneration of urban life through food, culture, and collective care.

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Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

K

Leafy green rich in vitamins A, C, and K; s

Hydroponics Menu

FOOD PRODUCTION

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Spin

Iron-rich leafy green; boosts en

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ale

Lettuce

supports immune system and bone health.

Light, hydrating vegetable; helps digestion and provides fiber.

-1000 plants per crop -2.4-3.6 kg of production per month -Max. production: (march-may, september-november) -28.8-43.2 kg per year

-1000 plants per crop -1–2 kg of production per month -Max. production: (march-may, september-november) -12-24 kg per yea

Cilantro

nach

nergy and supports blood health.

Herb with antioxidants; aids detoxification and digestion.

-800 plants per crop -1.5-3 kg of production per month -Max. production: (march-may, september-november) -18-36 kg per year

-1250 plants per crop -0.75-1.5 kg of production per month -Max. production: (march-may, september-november) -9-18 kg per year

Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

Oregano

Ch

Flavorful herb; supports immunity with antibacterial properties.

Colorful leafy green; helps regulate b

-500 plants per crop -1.2–1.8 kg of production per month -Max. production: (may-august) -14.4-21.6 kg per year

Strawberries Antioxidant-rich fruit; improves skin and heart health.

-600 plants per crop -1.2–2.4 kg of production per month -Max. production: (april-july) -14.4-28.8 kg per year

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Cham

Soothing flower; aids sleep

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hard

Pepper

blood sugar and supports heart health.

High in vitamin C; boosts immunity and metabolism.

-1000 plants per crop -2.4-3.6 kg of production per month -Max. production: (march-may, september-november)) -28.8-43.2 kg per year

-400 plants per crop -1-2 kg of production per month -Max. production: (may-september) -12-24 kg per year

momile

Mint

p and reduces inflammation.

Refreshing herb; improves digestion and relieves nausea.

-500 plants per crop -1.2–2.4 kg of production per month -Max. production: (may-august) -14.4-28.8 kg per year

-500 plants per crop -1-2 kg of production per month -Max. production: (may-august) -12-14 kg per yea

Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

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Third Course: Sobremesa, shared ritual

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1

“ D E L A T I E R R A A L A M E SA” P R O D U C T I O N & A R R I VA L 1.

F I S H FA R M S

2.

AQUAPONICS

3.

UNDERGROUND GREENHOUSES

4.

COMMUNAL KITCHENS

5.

S PA C E S O F T R A N S I T I O N

“SABORES Y ENCUENTROS” S H A R I N G & T R A N S F O R M AT I O N 6.

HARVEST HALL

7.

R E V I TA L I Z I N G PA R K

8.

RESTING AREAS

“ D E V U E LTA A L A T I E R R A ” R E T U R N & R E G E N E R AT I O N 9.

COMPOST ZONE

1 0 . G R E Y W AT E R T R E AT M E N T P L A N T S 11. FERTILIZING AQUAPONICS 1 2 . R E V I TA L I Z I N G V E G E TAT I O N

Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

Kitchens The actors are divided into four main categories: 1. PRODUCTION ACTORS: Represented by the Chedraui supermarket located near the project site, which will donate food that is close to its expiration date.

This will help prevent waste and enrich the meals served at the community kitchen.

2. PREPARATION ACTORS: These include the universities UAQ, Tecnológico de Monterrey, and Unitec, through an agreement that will allow students from Gastronomy (UAQ and Unitec) and Food Engineering (Tec de Monterrey) to participate in food preparation as part of their professional internships or social service. This collaboration provides technical knowledge and strengthens their academic training.

3. FINANCIAL ACTORS: The Secretariat of Agrarian, Territorial, and Urban Development (SEDATU) is considered a key actor, as it can provide funding and institutional support for the infrastructure of the kitchen, parks, composting system, and community training. This aligns with sustainable development and urban regeneration policies.

4. WASTE ACTORS: The local residents, who will be able to bring their organic waste to the project’s composting area, contributing to the reduction of household waste and the production of natural fertilizer for green areas.

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WEEKLY MENU

In these community kitchens, 150 Buen Comer meals are prepared daily using a combination of locally grown products (from garden systems, greenhouses, and aquaponics), food donated by supermarkets like Chedraui, and nutritional supplements as available.

The menu is organized in a weekly rotation that repeats over the four weeks of the month. However, this menu is flexible and adaptable, as each week is adjusted based on the foods available from harvest, recovery, or donation.

Recovered items (from Chedraui): Bread, rice, beans, lentils, tortillas, ripe fruits, vegetables, cold cuts nearing expiration, dairy products, canned goods, oils, etc.

Rotating Weekly Menu with Portions (150 meals/day) Each plate contains, on average: 112.5 g of protein 175 g of vegetables 200 g of carbohydrates.

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Monday Tuesday

Protein: Baked tilapia with garlic and oregano ........................................ 112.5 g Carbohydrates: Rice with carrots and peas .............................................. 200 g Vegetables: Lettuce salad (70 g), kale (50 g), cucumber (55 g) Total: ...............................................................................................................175 g Drink: Mint water (no added sugar)

Protein: Lentil meatballs with chard ................................................... 112.5 g (≈ 3 small meatballs) Carbohydrate: Pasta with tomato and bell pepper ............................. 200 g Vegetables: Spinach (90 g), cilantro (25 g), bell pepper (60 g) Total ............................................................................................................ 175 g Drink: Ripe fruit water (strawberry, banana, or whatever you've salvaged)

Wednesday Protein: Tilapia in tomato and onion sauce ........................................ 112.5 g Carbohydrate: Cooked beans ................................................................. 200 g Vegetables: Swiss chard (90 g), tomato (60 g), onion (25 g) Total.............................................................................................................175 g Fruit: Strawberries or banana compote (restored)

Thursday

Friday

Protein: Scrambled eggs with kale and garlic........................................ 112.5 g (Approx. 2 eggs if available) Carbohydrate: White rice or tortillas......................................................200 g Vegetables: Kale (75 g), grated carrot (50 g), cucumber (50 g) Total................................................................................................................175 g Drink: Chamomile water

Protein: Tilapia wrapped in spices and vegetables ........................................112.5 g Carbohydrate: Mashed potatoes, bread, or rice ..............................................200 g Vegetables: Pepper (70 g), radish (50 g), lettuce (55 g) Total.........................................................................................................................175 g Dessert: Sweet bread or stewed fruit

Saturday Protein: Chickpea salad with vegetables.........................................................112.5 g (≈ 2/3 cup cooked) Carbohydrate: Whole wheat bread or brown rice........................................200 g Vegetables: Tomato (60 g), cucumber (60 g), cilantro/spinach (55 g) Total.......................................................................................................................175 g Drink: Fresh water (fruit or herbal)

Sunday Protein: Tilapia and Swiss chard croquettes ........................................112.5 g (2 medium) Carbohydrate: Garlic rice or pasta .........................................................200 g Vegetables: Swiss chard (60 g), carrots (60 g), lettuce (55 g) Total............................................................................................................. 175 g Dessert: Baked plantain with cinnamon (if available)

Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

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Third Course: Sobremesa, shared ritual

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1

“ D E L A T I E R R A A L A M ESA” P R O D U C T I O N & A R R I VA L 1.

F I S H FA R M S

2.

AQUAPONICS

3.

UNDERGROUND GREENHOUSES

4.

COMMUNAL KITCHENS

5.

S PA C E S O F T R A N S I T I O N

“SABORES Y ENCUENTROS” S H A R I N G & T R A N S F O R M AT I O N 6.

HARVEST HALL

7.

R E V I TA L I Z I N G PA R K

8.

RESTING AREAS

“ D E V U E LTA A L A T I E R R A ” R E T U R N & R E G E N E R AT I O N 9.

COMPOST ZONE

1 0 . G R E Y W AT E R T R E AT M E N T P L A N T S 11. FERTILIZING AQUAPONICS 1 2 . R E V I TA L I Z I N G V E G E TAT I O N

Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

Dining

ZONE

The actors are divided into four main categories: 1. PRODUCTION ACTORS: Represented by the Chedraui supermarket located near the project site, which will donate food that is close to its expiration date.

This will help prevent waste and enrich the meals served at the community kitchen.

2. PREPARATION ACTORS: These include the universities UAQ, Tecnológico de Monterrey, and Unitec, through an agreement that will allow students from Gastronomy (UAQ and Unitec) and Food Engineering (Tec de Monterrey) to participate in food preparation as part of their professional internships or social service. This collaboration provides technical knowledge and strengthens their academic training.

3. FINANCIAL ACTORS: The Secretariat of Agrarian, Territorial, and Urban Development (SEDATU) is considered a key actor, as it can provide funding and institutional support for the infrastructure of the kitchen, parks, composting system, and community training. This aligns with sustainable development and urban regeneration policies.

4. WASTE ACTORS: The local residents, who will be able to bring their organic waste to the project’s composting area, contributing to the reduction of household waste and the production of natural fertilizer for green areas.

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Third Course: Sobremesa, shared ritual

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Third Course: Sobremesa, shared ritual

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“ D E L A T I E R R A A L A M E SA” P R O D U C T I O N & A R R I VA L 1.

F I S H FA R M S

2.

AQUAPONICS

3.

UNDERGROUND GREENHOUSES

4.

COMMUNAL KITCHENS

5.

S PA C E S O F T R A N S I T I O N

“SABORES Y ENCUENTROS” S H A R I N G & T R A N S F O R M AT I O N 6.

HARVEST HALL

7.

R E V I TA L I Z I N G PA R K

8.

RESTING AREAS

“ D E V U E LTA A L A T I E R R A ” R E T U R N & R E G E N E R AT I O N 9.

COMPOST ZONE

1 0 . G R E Y W AT E R T R E AT M E N T P L A N T S 11. FERTILIZING AQUAPONICS 1 2 . R E V I TA L I Z I N G V E G E TAT I O N

Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

Transition

SPACES

As part of Sobremesa, we intervened in the streets of La Loma and Rubén Flores, transforming them into key points of transition and connection within the project. Through site analysis, we observed that these streets experience high pedestrian traffic, serving as crucial pathways that connect nearby homes with the local bus stop and the main avenue, Bernardo Quintana Avenue.

Recognizing the significance of these daily movements, we aimed to improve both the quality and safety of the pedestrian experience. Inspired by the “Calle 30” model, we implemented permeable paving and reduced vehicular traffic to a single one-way lane. This intervention allowed for wider sidewalks, encouraging walking and alternative forms of transportation, such as cycling.

To enhance the comfort and ecological value of the space, we introduced shade trees and pollinator-friendly planter beds, which serve as both a buffer between pedestrians and vehicles and a contribution to urban biodiversity. These transformed streets are not only corridors of movement, they are also an invitation to pause, to gather, and to engage in the spirit of Sobremesa.

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Third Course: Sobremesa, shared ritual

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Third Course: Sobremesa, shared ritual

Bus

STATION

As part of its mission to improve everyday urban experiences, Sobremesa has transformed a key local bus stop, a vital connection between San Pablo and the rest of Querétaro.

Previously lacking shade or seating, this heavily used stop has been redesigned and integrated into the project site, with part of the land used specifically to support public transit and dignity in daily routines.

The 14.5 × 5.5 meter station includes a pollinator roof that creates shade and a cooler microclimate, supported by native vegetation. Benches and communal tables offer comfort while encouraging informal gathering. The structure maintains open visibility toward San Pablo Avenue, allowing users to easily spot approaching buses.

Rather than being just a waiting area, the stop acts as a welcoming threshold into Sobremesa. The layout invites passersby to enter the site, stay for a moment, and connect with the project’s gardens, production, kitchens, and public spaces.

It turns a daily commute into a possible encounter with food, nature, and community.

This intervention reflects Sobremesa’s belief that spaces of transition deserve care and intention. By embedding ecology, comfort, and access into infrastructure, the bus stop becomes part of a larger network of urban regeneration and public well being.

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Third Course: Sobremesa, shared ritual

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Third Course: Sobremesa, shared ritual

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Third Course: Sobremesa, shared ritual

Third Course: Sobremesa, shared ritual

Rest

SPACES

Dispersed throughout the Sobremesa site, the Resting Areas provide spaces for pause, reflection, and reconnection. These zones are designed to invite people to slow down, offering simple but meaningful moments of stillness within the rhythm of the urban day.

Each area features a combination of benches, ground covers, sloped earth (taluds), and shade trees, allowing users to sit, lie down, or simply rest among the gardens. Whether used for a quick break or extended contemplation, these spaces recognize rest not as a luxury, but as a necessary and dignified part of daily life.

Surrounded by local vegetation,wetlands, pollinator-friendly plants, and native trees, the Resting Areas also contribute to biodiversity, microclimate regulation, and acoustic comfort.

These elements create cooler, quieter environments that buffer the hustle of the city and enhance the sensory experience of being outdoors.

In the spirit of the sobremesa, the cultural practice of lingering together after a meal, these areas embody the project’s invitation to reclaim time and space for conversation, observation, and presence. They are not only functional amenities but also extensions of the project’s ethos of coexistence, care, and attention.

As transitional nodes within the site, the Resting Areas support both circulation and contemplation, bridging the productive, educational, and communal parts of the project. They quietly affirm Sobremesa’s mission to revalue the everyday, reminding visitors that rest and connection are essential to both human and ecological health.

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Third Course: Sobremesa, shared ritual

Vegetation Our Sobremesa program concludes not with closure, but with continuity, a return to the land through vegetation. After the meal is shared and the conversation lingers, we ask: What do we give back? Planting is our answer. It is the final gesture in a cycle of care, just like tidying the kitchen after cooking or composting what remains after eating. It is part of the ritual.

Across the site, vegetation plays an essential role, not as backdrop, but as active participant in this rhythm of giving and receiving. Trees provide shade where people gather, soften the built environment, and offer refuge to birds and insects. Green roofs transform unused space into green abundance, helping cool the spaces where meals are prepared, shared, and remembered.

Native and pollinator-friendly plants support life beyond the plate. They attract bees and butterflies, quiet allies in food production, and bring color, movement, and texture to the landscape. These species require little to thrive, reminding us that care doesn’t always demand excess, but consistency and respect.

Along slopes and edges, deep-rooted vegetation holds the soil in place, helping water to soak in rather than wash away. Here, too, Sobremesa thinks like a kitchen: cleaning up without waste, preserving what’s valuable.

At the heart of this system are constructed wetlands, planted, living filters that clean the greywater we use in daily routines.

Like composting leftovers, this system gives water a second life and renewed purpose. The water we use to wash our hands, clean our tools, rinse our produce, returns to the land slowly, gently, filtered by roots and time.

Through all of this, Sobremesa reminds us that the cycle of food does not end when the plate is cleared. The meal continues in the soil, in the plants, in the water that nourishes the next harvest.

Vegetation is how we say thank you. It is how we begin again.

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Third Course: Sobremesa, shared ritual

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Third Course: Sobremesa, shared ritual

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“ D E L A T I E R R A A L A M ESA” P R O D U C T I O N & A R R I VA L 1.

F I S H FA R M S

2.

AQUAPONICS

3.

UNDERGROUND GREENHOUSES

4.

COMMUNAL KITCHENS

5.

S PA C E S O F T R A N S I T I O N

“SABORES Y ENCUENTROS” S H A R I N G & T R A N S F O R M AT I O N 6.

HARVEST HALL

7.

R E V I TA L I Z I N G PA R K

8.

RESTING AREAS

“ D E V U E LTA A L A T I E R R A ” R E T U R N & R E G E N E R AT I O N 9.

COMPOST ZONE

1 0 . G R E Y W AT E R T R E AT M E N T P L A N T S 11. FERTILIZING AQUAPONICS 1 2 . R E V I TA L I Z I N G V E G E TAT I O N

Third Course: Sobremesa, shared ritual

Second Course: Territorial Readings

ECOSYTEMIC

services

1. TREES FOR CLIMATE AND HABITAT 104 trees planted, each capturing between 10 to 22 kg of CO2 per year, totaling 1,040–2,288 kg CO2/year.

That’s equivalent to charging over 280,000 smartphones annually.

Also provides shade, reduces urban heat, and supports bird and insect life.

Ecosystem Services: Regulating (air purification), Supporting (habitat creation) 2. 645 M2 OF GREEN ROOFS INSTALLED Green roofs cool buildings, absorb rainfall, reduce energy use, and improve biodiversity.

Each square meter can absorb up to 150 liters of water annually, preventing runoff. Ecosystem Services: Regulating (temperature, water), Cultural (aesthetic and recreational value 3. NATIVE AND POLLINATOR PLANTS INTRODUCED Endemic plants were chosen for low water use and pest resistance.

Pollinator species support bees, butterflies, and urban biodiversity — improving crop yield and ecosystem stability.

Ecosystem Services: Provisioning (fruit), Supporting (biodiversity), Regulating (pollination) 4. GREYWATER SYSTEMS INSTALLED Filter and reuse 912,500 to 1,460,000 liters of water annually through carbon and gravel filtration, redirected to wetlands.

Equivalent to over 7,000 bathtubs of water reused each year.

Ecosystem Services: Regulating (filtration), Supporting (wetland health), Provisioning (irrigation) 5. VEGETATION FOR EROSION CONTROL Specialized plants stabilize soil and reduce flooding.

Placed along slopes, these systems reduce erosion and improve water infiltration.

Ecosystem Services: Regulating (runoff management), Supporting (soil health) 6. RAINWATER CAPTURE THROUGH LANDSCAPE AND ARCHITECTURE Sloped roofs and reshaped terrain slow water runoff, recharge groundwater, and prevent erosion.

Supports urban water cycles during seasonal storms.

Ecosystem Services: Regulating (flood prevention), Supporting (aquifer recharge) 7. 741 M2 OF UNDERGROUND GREENHOUSES Built into sculpted terrain, these greenhouses use thermal insulation to enable year-round food production.

Reduces energy use by up to 70 percent compared to conventional structures.

Ecosystem Services: Provisioning (food), Regulating (microclimate), Supporting (soil reuse) 118

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8. 18.4 M2 OF COMPOST PRODUCED Processes 1–3 tons of organic waste annually, reducing landfill use and producing nutrient-rich fertilizer.

That’s equal to the food waste of 30 families per year.

Ecosystem Services: Supporting (nutrient cycling), Provisioning (organic matter), Regulating (waste reduction) 9. AQUAPONICS AND FISH SYSTEMS Closed-loop aquaponics grow fish and plants together, reusing water and nutrients naturally.

Produces local protein while cutting synthetic fertilizer use.

Ecosystem Services: Provisioning (protein), Regulating (water purification), Supporting (closed cycles) 10. URBAN FARMING FOR CARBON CAPTURE Integrated farming systems sequester an estimated 612.3 kg of CO2/year, roughly the same as driving a car from Mexico City to Guatemala and back.

Ecosystem Services: Regulating (climate), Supporting (carbon cycle), Provisioning (local food) 11. 32 SOLAR PANELS INSTALLED Generate 82.5 kWh/day, exceeding site needs by 50 percent.

That’s enough to power nearly 80 LED street lamps for 10 hours a night.

Ecosystem Services: Provisioning (renewable energy), Regulating (carbon reduction), Cultural (education) 12. PUBLIC SPACE FOR WELL-BEING AND CONNECTION Designed to serve 500–800 people daily, public areas support mental health, social bonds, and access to nature.

Ecosystem Services: Cultural (community use), Supporting (social cohesion) 13. COOKING AND EDUCATIONAL PROGRAMS Organized by neighborhood groups and Tecnológico de Monterrey, these programs teach food literacy, environmental awareness, and collective care.

Ecosystem Services: Cultural (learning), Supporting (knowledge transmission), Provisioning (skills).

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Planting palette

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MEZQUITE Medicinal resin, nitrogen fixer, improves soil and rainwater infiltration.

COLORÍN Traditional medicine, soil retention, nitrogen fixer, supports wildlife.

PALO VERDE Soil enrichment with leaf litter, rainwater infiltration, wildlife food source.

ENGORDACABRAS Medicinal, bee-attracting flowers, erosion control, rainwater infiltration.

GORDA CABRA Soil retention, insect food source (especially bruchids).

UÑA DE GATO Nitrogen fixer, soil former, grows in disturbed areas.

TRONADORA Attracts pollinators: bees, butterflies, and moths with its abundant flowers.

TROMPETILLA Medicinal, nectar source for hummingbirds, erosion control.

CEDRILLO ROMERILLO MAHOGANY Aromatic, stabilizes soil, supports and feeds wildlife.

PALO ZORRILLO Medicinal, honey source, attracts pollinators.

HUELE DE NOCHE BOUVARDI Produces aromatic flowers at dusk, attracts pollinators.

AMAPOLA Attracts pollinators (especially butterflies and bees).

VARA PRIETA Boosting soil fertility, ttract native bees, butterflies, and other pollinators.

LIMONCILLO Supports pollinators, nitrogen fixer, contributes to soil regeneration.

TABARDILLO Forage for livestock, medicinal (diuretic).

SANTANILLA Aromatic flowers, honey source, medicinal, supports biodiversity.

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Third Course: Sobremesa, shared ritual

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HUIZACHE Soil retention, water filtration, wildlife refuge, traditional medicine.

CARDÓN Soil and water retention.

GARAMBULLO Soil retention, filtration, refuge and food for fauna.

NOPAL CHAMACUERO Conservation (protected species).

BROOM GRASS Forage, medicinal, soil retention and formation, water filtration.

HARTÓN Food, conservation, similar to other Opuntia.

OPUNTIA PUBESCENS Water retention, wildlife food, soil reclamation.

OPUNTIA ROBUSTA Live fences, livestock and wildlife feed, soil retention.

DURAZNILLO Water catchment, nurse and CO₂ fixer, fruit, shade, pollen and nectar.

REINA DE LA NOCHE Ornamental (night flowers), soil retention.

PITAYA Edible fruit, absorbs CO₂, stabilize soils.

MAGUEY FINO Water harvesting, soil rehabilitation, pulque, mead, fodder.

MAGUEY CENIZO Fibers, ornamental plants, reforestation.

AGAVE DESMETTIANA Reduces soil evaporation, erosion control.

MAGUEY PENCÓN Water catchment, soil protection.

AMOLE Natural soap, ornamental, natural filtration in degraded soils.

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Third Course: Sobremesa, shared ritual

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TOLOACHE Retains eroded soil; used in traditional medicine as a muscle relaxant and asthma.

POLYGONUM MEXICANUM Occasionally used as an ornamental plant in gardens.

VERDOLAGA DE AGUA Provides refuge for aquatic fauna and thrives in organically polluted water.

LIRIO Offers shelter for aquatic life and may aid in water bioremediation.

BERRO Grows in highly polluted water and helps purify it.

COLA DE CABALLO Helps stabilize soil and is commonly sold in markets for its medicinal properties, especially for kidney issues.

POLYGONUM PUNCTATUM Retain soil and provides refuge for aquatic fauna.

OPUNTIA ROBUSTA Contributes to wetland biodiversity; vulnerable to extinction.

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Third Course: Territorial Readings B I O C L I M AT I C S T R AT E G I E S GUTTERS R A I N WAT E R D O W N P I P E S WETLANDS GREEN ROOFS A B S O R B I N G V E G E TAT I O N R A I N WAT E R F L O W C R O S S E D V E N T I L AT I O N S U N PAT H S O L A R PA N E L S SOLAR ORIENTED-ROOFS T H E R M I C WA L L S

* R A I N WAT E R F L O W S H O W N I S A C O N C E P T U A L I D E A A N D N O T F I N A L .

I t i s i nte n d e d to h i g h l i g ht key p o i nt s fo r d e c i s i o n - m a k i n g w i t h i n t h e s i te and to guide the preliminary drainage design.

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AQUAPONICS

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UNDERGROUND GREENHOUSES

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COMMUNAL KITCHENS

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“SABORES Y ENCUENTROS” S H A R I N G & T R A N S F O R M AT I O N 6.

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Third Course: Territorial Readings

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FACADE A

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FACADE B

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FACADE C

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FACADE D

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SECTION D-D´

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Users Activities at night

Activities at day

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Sobremesa brings together two plots with distinct yet complementary roles, activated by specific user groups depending on the time of day and week. The northern plot, with a more metropolitan character, hosts productive areas such as greenhouses, aquaponics systems, and communal kitchens.

During the day, it is mainly used by gastronomy and nutrition students from UAQ and Unitec, aquaponics technicians, and neighbors passing through or resting. At night, the flow decreases but remains active with bus commuters, students on evening shifts, and cleaning or security staff. On weekends, the space becomes more dynamic, offering open workshops, public dining events, and higher visitor flow.

In contrast, the southern plot responds to a more local, neighborhood scale. During the day, it is frequented by nearby residents, families, and casual walkers. On weekends, the space transforms into a vibrant community hub, hosting a local market in the parking area and cultural or family-oriented activities.

At night, it sees minimal use, mainly by evening walkers and security personnel. This intentional scheduling keeps both sites active at different times, responding to their unique contexts while fostering social connections through shared time and space.

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Activities at weekend

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10-20 users – Evening walkers – Security

100–150 users – Neighbors – Morning walkers – Families and children

150–200 users

– Local market in pa – Cultural and family – Families and childr

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Activities at weekend

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20–25 users – Students on evening shifts or cleaning duties

240–330 users – Gastronomy students (food preparation)

80–120 users – Open workshops

– Occasional late diners – Bus stop users

– Aquaponics technicians – Resting visitors

– Higher visitor flow – Students volunteering or working events

– Night security guards

– Neighbors

– Active dining area

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“ D E L A T I E R R A A L A M E SA” P R O D U C T I O N & A R R I VA L 1.

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COMMUNAL KITCHENS

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Third Course: Sobremesa, shared ritual

ACTORS

The actors are divided into four main categories: 1. PRODUCTION ACTORS: Represented by the Chedraui supermarket located near the project site, which will donate food that is close to its expiration date.

This will help prevent waste and enrich the meals served at the community kitchen.

2. PREPARATION ACTORS: These include the universities UAQ, Tecnológico de Monterrey, and Unitec, through an agreement that will allow students from Gastronomy (UAQ and Unitec) and Food Engineering (Tec de Monterrey) to participate in food preparation as part of their professional internships or social service. This collaboration provides technical knowledge and strengthens their academic training.

3. FINANCIAL ACTORS: The Secretariat of Agrarian, Territorial, and Urban Development (SEDATU) is considered a key actor, as it can provide funding and institutional support for the infrastructure of the kitchen, parks, composting system, and community training. This aligns with sustainable development and urban regeneration policies.

4. WASTE ACTORS: The local residents, who will be able to bring their organic waste to the project’s composting area, contributing to the reduction of household waste and the production of natural fertilizer for green areas.

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Fourth course

CONSTRUCTION AND FACILITIES

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Fourth course: Construction and Facilities

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Fourth course: Construction and Facilities

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E L E C T R I C A L I N S TA L L AT I O N SERVICE ENTRANCE M

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TRANSFORMER CEILING LIGHT FIXTURE FLOOR LIGHT FIXTURE WA L L L I G H T F I X T U R E ELECTRICAL OUTLET LIGHT SWITCH PUBLIC AREA LIGHTING

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“ D E L A T I E R R A A L A M ES A” P R O D U C T I O N & A R R I VA L 1.

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UNDERGROUND GREENHOUSES

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COMMUNAL KITCHENS

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“SABORES Y ENCUENTROS” S H A R I N G & T R A N S F O R M AT I O N 6.

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“ D E V U E LTA A L A T I E R R A ” R E T U R N & R E G E N E R AT I O N 9.

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“ D E L A T I E R R A A L A M ES A” P R O D U C T I O N & A R R I VA L 1.

F I S H FA R M S

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AQUAPONICS

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UNDERGROUND GREENHOUSES

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COMMUNAL KITCHENS

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“SABORES Y ENCUENTROS” S H A R I N G & T R A N S F O R M AT I O N 6.

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“ D E V U E LTA A L A T I E R R A ” R E T U R N & R E G E N E R AT I O N 9.

COMPOST ZONE

1 0 . G R E Y WAT E R T R E AT M E N T P L A N T S 11. FERTILIZING AQUAPONICS 1 2 . R E V I TA L I Z I N G V E G E TAT I O N

R A I N WAT E R D R A I N A G E S Y S T E M GUTTERS R A I N WAT E R D O W N P I P E S WETLANDS GREEN ROOFS A B S O R B I N G V E G E TAT I O N R A I N WAT E R F L O W

* R A I N WAT E R F L O W S H O W N I S A C O N C E P T U A L I D E A A N D N O T F I N A L .

I t i s i nte n d e d to h i g h l i g ht key p o i nt s fo r d e c i s i o n - m a k i n g w i t h i n t h e s i te and to guide the preliminary drainage design.

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3.

UNDERGROUND GREENHOUSES

4.

COMMUNAL KITCHENS

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S PA C E S O F T R A N S I T I O N

“SABORES Y ENCUENTROS” S H A R I N G & T R A N S F O R M AT I O N 6.

HARVEST HALL

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R E V I TA L I Z I N G PA R K

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RESTING AREAS

“ D E V U E LTA A L A T I E R R A ” R E T U R N & R E G E N E R AT I O N 9.

COMPOST ZONE

1 0 . G R E Y WAT E R T R E AT M E N T P L A N T S 11. FERTILIZING AQUAPONICS 1 2 . R E V I TA L I Z I N G V E G E TAT I O N

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