Food from the Serra to Fortaleza

Family farmers of cities in the region are supplying menus of the capital’s restaurants.

Posted in : 09/04/2015 12h12 In:

Ten restaurants of Fortaleza included an innovative ingredient on their menus that will make a difference in the daily lives of many people: the direct acquisition of fruits, vegetables and produce grown by family farmers of Maciço de Baturité, located 100 km from the capital. The first step in this direction was encouraged by Sebrae Ceará at the Business Roundtable that took place during the meeting of More Sustainable Gastronomy, when producers and entrepreneurs shared the same table to try the Serra products such as juices and jellies from the city of Barreira and Shadow Coffee produced in Baturité . While the Round was going, chefs of the restaurants La Raclete, Garfo, Compasso Gourmet, among other members of the movement More Sustainable Gastronomy went to the kitchen among grains, leafs and sauces to mount new dishes with ingredients grown in the Maciço.

Rodada de Negócios, durante o Encontro de Gastronomia Mais Sustentável

Business Round, during the meeting of More Sustainable Gastronomy

On command, the founder of Celeiro Restaurant, in Rio de Janeiro, Lucia Herz that has been working for 32 years in partnership with local organic farmers, bringing healthy combinations and taste to the most wanted salad menu of Rio. In common, awareness of sustainable practices in preparation with full use of the food and be wary of wasting energy, water and waste disposal and encouraging the permanence of family farmers in rural areas.

Link
This connection between two segments of the economy – family agriculture and the food network – is the result of the Sustainable Agriculture Program, also started in 2013 by Sebrae Ceará, through the Regional Office in Baturité, associated with the movement More Sustainable Gastronomy.

The initiative is the re-application of social technology, agro-ecological production and access of the Family Farmer to organic agriculture and agro-industrialization.

The program encourages the production of products with cultural identity, ecological, promoters of human development and family farmers stay in rural areas whose example the line of special coffee from Maciço de Baturité with Éjóia, Gold and Monastery brands.

Caring for planting, management, storage of food and garbage disposal accompany the whole process: from land preparation to the product going to the consumer, is what claim coffee farmers and program members, Gerardo Farias and João Caracas.

According to the  Sebrae office articulator in Baturité, Fabiana Gizele, the program is focused on ensuring the maintenance of the green belts, water quality, diversity in production and easy consumer access to agricultural products.

She said that the organization also applies to business education technologies for standardization of products, packaging and labeling.

Sustainable Gastronomy
The concept is a movement where entrepreneurs seek to ensure the recovery and conservation of natural resources and the promotion of sustainable production of food, which promotes an improvement of the quality of life in harmony and environmental balance. In a partnership with the Sebrae office in Fortaleza, the capital’s restaurants are opening its doors to apply this concept and implement energy efficiency measures, food reuse, carbon emission reduction and compensation and mostly try new recipes with more balanced compositions and ingredients purchased directly from family farmers.

Benefits
“In sustainable gastronomy everyone wins health and quality of life”, says Ivo Negreiros, owner of the restaurant La Raclette and movement supporter.

For the Sebrae Ceará consultant, Mirtes Martins, beyond the benefit to the consumer, sustainable gastronomy is also bringing gains for the establishment itself.

“Today there is a large portion of the population interested in having a healthy lifestyle and it is already possible to realize this by increasing the clientele of the restaurants that are embracing the sustainable gastronomy. They are also being benefited from the reduction of costs through combat the waste of ingredients such as water and energy and also the reuse of food with the creation of new recipes”, argues the expert.

Note: This story was originally published in section Tur do Diário do Nordeste.

 

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