Greatra Mayana

Career & Employment Opportunities


Good morning. I’ll start with symbolisms. I think we saw this apple in the
hand of a very dear person. And closed up the second
day of discussions. We always see this in the hands
of a teacher as a tender gesture. I’ll invite us all to think
tenderly about education here. That’s my idea. To start, on my side, Ariane
Fachinetto, is that it? A 17-year old student who
integrates the High School movement since 2014 in São
Paulo poor neighborhoods. Bela, a lot of people know her already. From TV, from her activism,
and from her coherence. She has a Nutrition degree
from Hunter College, seeks to highlight the
importance of healthy and conscious eating
through several projects. Through TV shoes, YouTube channel, books, etc etc etc. She’s graduated in Master Class of
Healthy Cooking from The New School and is taking her Specialization
in Holistic Nutrition. Vida Mais Bela, Bela Cozinha on GNT, has A YouTube channel, Canal da Bela, she has educational
projects on private and public schools, Bela
does a bunch of things. Juarez, he also has a long curriculum. Master in Nutrition, he’s a partner at Calil Food
Consultancy and Advising Inc., professor in the Sanitary Surveillance and
Food Quality in Estacio de Sa University. All of this, right? But most importantly, I
think the connection he has with FAO. He has been…
he’s a consultant there. and teaches at the University…
at the Superior… …Educational Institute of Brasilia. Which I think is the closest
connection, we’ll talk to him a lot. And Thiago, community leader in São Paulo poor neighborhoods. At 15 he was part of the first group
of social entrepeneurs of Artemise. He participated in the NGO Projeto Arrastao
and in the ComGas apprentice program. At 20, he worked with the Popular Union
of Women of Campo Limpo and outskirts, where he participated in the
creation of the community bank Uniao Sampaio, which microfinances
the region inhabitants. Popular Agency Solano Trindade,
maybe a lot of you have heard about since 2012, it’s his
business, it’s his idea. Focused on articulating local production
wiht a net of colaborative professionals. Everybody here is therefore active in their different fields. And they’re not omissive
in any of their fields. To talk about this event,
and I’ve been asked to mention the importance
of this theme, I think we have been through this
theme since the first edition. We have been talking about education
all along, no exceptions. Being this theme highlighted
in the title of the subject, or not. If it’s relevant to talk about
that, I think we must maybe ponder what it means to educate. To educate means to feed, first off. To educate means to support,
which means to sow the future. And I turn to Coccia to open this
discussion and I’ll next pass to Bela, so we can point out greater things. Coccia is an Italian
philosopher, Emanuele Coccia, and he compares plants and the
connections we establish between us. If we think from the point of view of a
plant, the root is the deepest thing. The role of an educator
should be the one of a root. To go deep and look for
nurture, look for ways out, to look for questionings,
to look for restlessness. And we’re looking for
some seeds here as well. Bela, I would like you
to comment, to start, what the role of food
education is, or what our role in the context
of food education is in all spheres: public, private,… of communication, you’re
at them all, aren’t you? Yeah, it’s a lot. Good morning, it’s a great pleasure to be
here, thanks for inviting me. One more time at FRUTO. And I think it’s very important to talk about this holistic relation
of food and the importance of having it in all of these
spheres you mentioned. We talk a lot nowadays
about dietary re-education but why don’t we start by educationg
our children so they don’t need to re-educate themselves as adults, so in the socio-cultural area, I think
we must change our perception of what food is and what it’s not. I think wasting food is bad manners of ours related to food, so we… When we talk about food education,
food waste is included. We waste one third of
the food produced, and one third of this one
third is wasted at home, so when we look at the
food in a different way, when we understand that
watermelon peel can be food, when we understand that papaya
seeds, when taken to the oven, at 60º C for 40 minutes and
then put it in a pepper-pot, it can replace black pepper, you know?
They’re simple things which we have lost the habit, due to this industrialization and standardization
of food consumption. So I think the way we see food must change, and also the way we see, now talking
about dietary re-education for infants, the way we see what child food is. If I ask you to think about some food for a kid’s party, some fried
thing will always be brought up, or something very sweet, we… There’s
a sentence I love to say that is: And adult who doesn’t eat
sugar is taking care of his health, if a child
does that, poor thing. And we could actually review this concept and understand that a kid’s
food can be about vegetables, greenery, fruit, cereal, beans, anyway. Real food, right? We must
change this concept. And talking a little about the school
issue, I think it’s very… a child is very open, very flexible
to learn new things. So when we… I think it’s still a
little absurd that we can’t see cooking or gastronomy as sciences
that should be taught at school, because we have, for example,
several kinds of art at school, There’s theater, music, dance, visual arts, but what I consider to be
the fundamental art of life which is cooking, is not at school. And when we teach kids that,
when we teach them to plant, and to eat, and to cook, that turns into, when they’re
growing up and as adults that becomes a second nature,
they’re not gonna think, they won’t be afraid of the stove,
of the knife of the hot water, they’re not gonna get
frightened or fearful of cooking or planting a tree, right? Nowadays, most youngster, I
even mentioned last year, that I was included in this group of people
who left home not knowing how to cook. I find this very sad, many youngsters
are nowadays totally dependent on food industry. They leave home and they don’t know how
to make rice, beans, or fry an egg. And that’s a shame, because they
end up as hostages of the industry. What’s the problem? The issue is not to… The important thing is to be able
to pervade everything around us. To have the conscience and discernment
to understand, “I can eat that,” “I should eat more of this, less of that.” But the issue is that these
youngsters are totally dependent. They get to that age having to buy
frozen lasagna, ask for pizza, having to, anyway, not
knowing how to use this… this cooking wisdom in their lives,
so I think it’s very important to have that at school so they can be more independent adults, and
also empathy is created as well as compassion to nature,
the producer and the ingredient. A child who learns how to
plant, recognizes plants, who goes down the streets and recognizs
a papaya tree, a mango tree, or a group of dandelions, gets
more independent, and creates empathy in a way that’s going to be much
more difficult for her to mistreat the environment, mistreat nature.
It’ll be much more difficult, recognizing it’s a mango
tree, to put down a tree. Put down a mango tree, so I
think it’s very important the empathy that a dietary
education might generate inside a child. Our mission here is to
tell the importance of education for production
and consumption of food. I mean, you’ve already said a lot
about it on your initial speech, and we’ll have the opportunity now
to listen to Juarez, Thiago, Ariane, saying – and you – telling
what you’ve already been doing, in terms of projects, so that is positive, and not only good intentions. We
have to get things done, right? I think I’ll start with Juarez, the
order was not very clear to me, but I understand we can then pass it ti
Ariane, Thiago and finally Bela, and then go back to discussions and talk
again about concerns as a next step. Also, considerations. – Juarez, please.
– Thank you, Erica. It’s an honor to be here,
I thank Alex and Felipe, not only for inviting
the National Fund of Education Development, of
the Education Ministry, so I can talk here at FRUTO, but for
approaching food and nutrition education as a round-table discussion. I think having it as a round-table
discussion is very symbolic so we go further than cross-cutting
issue, which will take place naturally. Regarding my introduction,
it was missed that I’m and Education Ministry consultant,
that’s why I’m here. Felipe and Alex asked
us to talk in the name of the National Program
of School Feeding, which is the Brazilian
program of school meal. And I’m a consultant at the Federal
University of Sao Paulo, UNIFESP, inside the program, so I
am here in this context. I asked the board to use my
5-minute introduction as a video, which presents the program.
I think it’s even a form of collecting
subsides to be able to discuss food and nutrition
education in the school context. So I would like to ask
you to please push play. Thank you. Brazil is a country of
continental dimensions. It’s more than eight and a half
million square kilometers divided into 26 states and
the Federal District. And a population that has gone
over 200 million inhabitants. Great diversity and much responsibility to deliver education to all these people. Hi, how are you doing?
Education is, without a doubt, fundamental
for a country to offer its citizens more opportunities and,
this way, develop along with them. But do you know what is the first
step to improve the performance of the students in this little desk? It’s simple. You only have
to perfect this table here. That’s it. Feeding is the key. A really balanced table,
with healthy food, makes all the difference in school development. And, of course, in forming
more adequate eating habits. How do I know that? Because PNAE shows it.
See how cool it is. PNAE is the National Program of
School Feeding, implemented in 1955. It’s the largest program of
school feeding in the world. And the only one which takes 100% of
the students from public schools. In a country as big as Brazil,
this is a great challenge. It’s more than 50 million
meals served every day. Students from early
childhood education, Elementary School High School, Equivalency,
from every corner of the country. Even in places of most difficult access. Indigenous communities and quilombolas
are also covered by the program. It’s more than 41 million
students covered overall. For that, the program relies on
over 6 thousand nutritionists and 80 thousand school feeding counselors. And the investment in the program
will be of over 4 billion reais. In addition, at least 30%
of this investment must go to the purchasing of food
from family agriculture. It’s fresher, tastier and healthier
food on students’ plate. It’s much healthier. There’s no comparison between a salad made
from there and the on bought at the market. They’re totally different. It’s very rewarding to plant a seed, Do all the handling of it
and reap a great fruit, knowing that someone will
have an excellent product. I’ll treat this guava very
tenderly, because my son will eat it and his friends will as well, right? We reap with the greatest
care and send them. Every day, we have to perfect
ourselves to do things better for our students. The counselor does a lot of things, right?
Among them is to follow up school meal since the bidding
process, delivery, preparation and distribution for students. A well fed child automatically
has a much better learning than the one who doesn’t eat well. When I entered, in 2012, there was
a huge rate of failing students. I really focused on school on their
feeding and, thanks God, this rate has really, really come down. Good, huh? It’s not by
chance that PNAE has gained respect and became
a worldwide reference. And nowadays, through the Brazilian
Agency of Cooperation (ABC), linked to the Ministry of Foreign
Affairs, has cooperation deals in several countries in Latin America,
the Caribbean, Africa and Asia. Our main international partners are
the Excellence Center Against Hunger of the World Food Programme and
FAO, both linked to the UN. Because good things must be
multiplied, mustn’t they? But I’m not the one teaching this class. So, I think that a well fed child
will have a better development, will produce more. As a teacher, for me,
inside the classroom, they produce more. But I think that, besides
hunger, we have to meet other deficiencies they have, of having
the knowledge of the food. Show where the food comes from,
what are the nutritional values, why this food should be eaten. And the project addresses this
issue very much in school units. because the child can visualize from sowing to reap of this food, that
is, they’re related to this food. And the results are well nourished
students, with good school development and healthier food habits. But…
let’s listen to their opinion? I learned that you should not eat things
that are unhealthy for the health. It started to be like that, it wasn’t like
that. We used to eat more fried food, and other things, greasy food, but
we’ve stopped. I eat healthy things. But I like tomato and lettuce better. Lettuce, meat and tomato. After parsley, I also
like chicory and pumpkin. I eat mangoes, bananas, apples and pears. I liked juice much better than water.
Nowadays, I prefer water. It’s important to feed yourself well. With a full stomach, we can get
by until the end of the class. Cherred up, strong, healhty. Because when you eat well,
food gives you energy, and you get smarter, thats why. With good food, I get more disposition, more disposition to learn and
I’ll get smarter. Like this. Before wanting to be a marine
surgeon, I wanted to be a teacher. A doctor. A pediatritian, I guess. A better future, for millions of
students, contributing for development, creating healthier habits and giving
those students more opportunities. That’s PNAE, the National
Program of School Feeding. Get to know more about PNAE at Ministry of Education. Federal Government. Thank you. The way the program has
been organized in Brazil in the past two decades, in which the Ministry of
Education manages the program, through the Fund, and the financial
resources are passed on the cities, to State Seretariats and Federal Schools, so that they can purchase the food
and develop the whole program. So, of corse we make a video
of our best practices, and we know there are cities
that are still on the challenge of implementing the several
aspects of the program. But we love to bring these images
to share a little of what we dream to be universal for everyone. Thank you. Juarez, what’s left to say is how important
it is that plurality is respected and how important it is to sensitize
the government in all spheres for this so worn out word,
which is “education”. And it should be very conjugated,
and not worn out, but reassured. Inside school, we have a lady, an activist one. She’s 17, she’s on my left side. And I think Ariane can
introduce herself right now. Our younger lecturer, is this it? I
would like you to introduce yourself… and tell a little about your walks and
you’re walking far in a while, isn’t it? So she says. My name is Ariane, I’m 17 years old,
and I’ve just left high school, I finished it last year, and I participated in the high school
movement, in the 2015 and 2016 squattings, in the Culture Factories,
the one at Capao Redondo, and the Culture Factory in my neighborhood,
Brasilandia, hail to the North Wing. I… I started to have a relationship with food inside the Capao Redondo squattings. I come from a very poor family, and I never had vegetables and fruit
at home, my mom had to choose between fruit, vegetables and greenery
and rice, beans and meat. So my eating habits were based
on rice, beans, meat and pasta. So I never learned to eat that. And when I went to school… my
school, which not only a public one, but it’s also in a poor neighborhood. That is, if a public school
system is precarious already, My public school system is not only
precarious, but also marginalized. And things don’t get
there, as they get to a public school
downtown, for example. And this school replicated
the pattern I had at home. Rice, beans and meat. Or pasta. So that’s what I ate my whole
childhood and part of my teenaging. When we squatted at the Culture
Factory of Capao Redondo, there was a nutritionist who
went down there to help us, and talk a little and come up with
healthier things for us to eat, because with all the rush of having to
clean this 7-floor building, we have to think of an activity for
tomorrow, because an apprentice will come over,
and there’s no activity. We always ended up eating
instant noodles, or macarroni and sausage,
which was every day, And Mari showed up. And she started to create
things, and I was like “Mari, I eat nothing
you’re making, nothing!” And it was the first time
I had an individual look. It was the first time I was
looked at as a person. Ther’s no such thing at school! And she started creating things that I could eat. I discovered I have a serious
issue with food texture. So she mixed all up, made me some soup… “I don’t eat sweet potatoes” “I’ll make a
sweet potato cake and you’ll enjoy it.” And I enjoyed it, it was amazing! And with that, I started to
rethink things with myself, and inside my house, inside me… And getting back to a
point Erica mentioned, which is doing things effectively,
so that isn’t theoretical only. I feel that, changing my eating habits
myself is already effective to the max, it’s a revolution within myself
and within my community. Because that doesn’t happen, and
when I change my habits, my mom my mom, my sister and my
dad rethink their habits. This spreads, and reaches
propportions we have no dimension of, how these things get to people. Because
lots of things don’t get here! Especially related to food, which is
something we talk about so little. And it’s something so distant.
When we see a recipe on TV, this recipe is not
accessible to us, you know? So, it’s something we start
to get the dimension of, we start to see it’s easy,
it’s not hard or expensive. And it was a struggle in the schools, we
started to be aware of those things, we started to think of taking care of each
other inside the squatting itself. And when classes went back
to normal, we brought up these demands we had
conquered in the squats. I remember that, in 2016, it was the period of “dry meal”. It was only crackers and… crackers. So, at my school there was a spreadsheet, and there was the food program
of the day, which was made by a nutritionist, man
or woman, I don’t know. And there was something for every day,
with their caloric and energetic values. At one point, I asked, “Lady why is written down rice, beans, fish and
salad for today and I’m eating crackers?” And the she said “I can only
prepare what I’m sent.” Ok, so I went back to
my room and after 5 minutes I was called at
the principal’s office. And the principal looked at
me and said, “why are you…?” What’d she say? “…questioning? Why are you
questioning school meals?” I said, “I’d just like
to understand why are we eating a different thing
from what’s written there.” And then she spread papers
all over her desk, saying that it wasn’t the school’s fault,
and I shouldn’t be questioning these things inside the school, because
that could cause a revolution. I was like, “Wow, so that’s what I want.” And you keep on making revolution, right? Definitely. And with all this, I
discovered how food tells a story. How we can tell stories
through dishes, through food, how I remember my grandma,
how I remember the squatting. And how I can share my
memory with other people. Since this episode, I started
eating a lot of things, and I started to prepare for
my family, and for my friends. And everything I prepared, I
remembered, that Mari taught me remembered the pumpkin soup
Veri passed me the recipe, I started to remember and to create, too. I started to create things,
and each food I ate, I eat is related to a person,
a story, an ambient. And when we share this, were
telling a story, we’re recalling. Something we don’t do, and don’t
know, and don’t pay attention. I loved it. To tallk about memories,
and what we remember is to remember the lecture
of our first day, I think you have spoiler from
the first day, just a thought. Thuatom! I’ll transpose, because we talk
of creativity in another way, of means of resistance, and means
of resistance in another way Everyone’s talking about creative economy,
but what happens in Solano Trindade is much more creative than economy. Please, Thiago, tell us a little
about the project, the agency, the currency you came up with,
it’s some crazy bitcoin. Anyway, talk about your projects
and what you’ve been up to as well, in another ‘hood. Good morning. Yo, man do are we out of “fruto”?
Good morining. Yeah, shit, that’s the way we fuckin’ like,
we come from far away, Capao Redondo. Good morning! Crazy thing! Say, I’ll introduce myself with
some poetry by Solano Trindade This video was recorded by Ney
Matogrosso, this song, in 1970, At a very difficult momment of our country. And it goes more or less like this, ♪ Dirty train from Leopoldina ♪
♪ traveling, traveling ♪ ♪ it sounds like it’s saying ♪
♪ people are hungry ♪ ♪ people are hungry ♪
♪ people are hungry ♪ ♪ people are hungry ♪ ♪ Dirty train from Leopoldina ♪
♪ traveling, traveling ♪ ♪ it sounds like it’s saying ♪
♪ people are hungry ♪ ♪ people are hungry ♪
♪ people are hungry ♪ ♪ Choo! ♪ ♪ Caxias Station ♪
♪ saying again ♪ ♪ traveling again ♪
♪ people are hungry ♪ ♪ people are hungry ♪ ♪ Caxias Station ♪
♪ saying again ♪ ♪ traveling again ♪
♪ people are hungry ♪ ♪ people are hungry ♪ ♪ Caxias Station ♪
♪ saying again ♪ ♪ travelin again ♪
♪ people are hungry ♪ ♪ people are hungry ♪ ♪ Caxias Station ♪
♪ traveling again ♪ ♪ saying again ♪
♪ people are hungry ♪ ♪ people are hungry ♪ ♪ Vigário Geral ♪
♪ Lucas ♪ ♪ Cordovil ♪
♪ Bras de Pinha ♪ ♪ Penha Circular ♪
♪ Penha Station ♪ ♪ Olaria ♪
♪ Ramos ♪ ♪ Bom Sucesso ♪
♪ Carlos Chagas ♪ ♪ Maua ♪
♪ dirty train from Leopoldina ♪ ♪ traveling traveling ♪
♪ it sounds like it’s saying ♪ ♪ people are hungry ♪
♪ people are hungry ♪ ♪ So many sad faces ♪
♪ willing to get ♪ ♪ to some destination ♪
♪ somewhere ♪ ♪ Dirty train from Leopoldina ♪
♪ traveling traveling ♪ ♪ it sounds like it’s saying ♪
♪ people are hungry ♪ ♪ people are hungry ♪
♪ people are hungry ♪ ♪ Only at the stations ♪
♪ when it stops ♪ ♪ slowly starts to say ♪
♪ if people are hungry ♪ ♪ feed them ♪
♪ if people are hungry ♪ ♪ feed them ♪
♪ if people are hungry ♪ ♪ feed them ♪
♪ if people are hungry ♪ ♪ feed them ♪ ♪ But the air brake ♪
♪ all authority ♪ ♪ shuts the train up ♪
♪ Pssssss ♪ Solano Trindade This is Solano Trindade that says – he was
persecuted after this poem, in the seventies. And… First thing, before we knew
where we wanted to get, we looked up where we’d come from. And we came from this movement, my
mom participated in mother clubs and this is the movement
against the Holy Communion from the basic ecclesial
community, from mother clubs. Right? This was a movement which gave birth to everything
we call food safety. The mothers from poor neighborhoods,
along with other mothers united and went to the central square. To fight against the Holy Communion. Because the value of life was too
expensive, food was too expensive. These are pictures we researched inside the Popular Union of
Women, in Jardim Maria Sampaio, in Campo Limpo. And we’re very proud of being a part of this ancestry,
this ancestry of social movements that are very present in the South
Wing, also in the East Wing, in the North Wing… And this is Capao Redondo, in 1950, 1970, And for us, this is the genesis
of solidarity economy. Nowadays, everybody comes up with
some name to be able to raise funds. Creative economy, Fintech, co-working, creative economy, but this
is ti, solidarity economy, each slum standing still
is a solidarity economy. Every slab is solidarity economy. If my mom paid everyone that
built the slab of my house we wouldn’t be able to do
it, but her pork and beans… It drove everyone nuts, we built the
slab and our house is still standing! This is solidarity economy! And this creates a sense of belonging! We opened up every street, there’s a place
named The Bottom Village in the ‘hood. The Bottom Village, in the lyrics
of Racionais, of Mano Brown, The Bottom Village. But it’s
registered as Parque Vera Cruz. If you ask for Parque Vera Cruz, everyone
will know you’re not from there. So we name the thing! This is the sense of
belonging because we built the basic sanitation,
not the government! We were the ones who
made up the streets, we got there when there
was only wooden tents. In the stone quarry. This is my mom, Tia Nice,
from cozinha da Tia Nice. And she’s our influencer,
influencers are a thing, right? My mom is an influencer,
and my grandma, 94 years old, a cactus in front
of Pirajussara Creek. She passed away last year, at 94 years old. We lived our lives in the ‘hood, we’d
drop by her, to drink some water. This is my mom, she turned into a poster. She turned into a poster for
our party, PERCURSO Festival – Peripherics and Culture on
a Resource of Solidarity. They’re the influencers, they
influenced a whole process. And I’m an also an heir. I’m gonna inherit a number of
social technologies from them. Which are being developed
since the sixties. And this is the heredity of the struggle. Which is connected to
the sense of belonging. There’s my wife, Fernanda,
and my daughter, Maria Flor. You can go “awn”, come on. She was born in Casa Angela. The house of natural birth. My daughter was born in my neighborhood. I cut my daughter’s
umbilical cord, I think I haven’t even recovered
from the delivery yet. It feels like I got slapped on
my ear and it goes “Peeeeeee”. And the process was very… what we do… is what we believe in. And we believe in natural birth. Whoever doesn’t know Casa
Angela, has to know it and has to contribute
to a wonderful work, because we got our baby
on the public system. A big hand for the public system! That stands resistant. And if it weren’t for
it, we wouldn’t have… We wouldn’t have conditions to bring
our daughter naturally, as we did. And on the corner, but not least,
my dog, named Martin Luther King. And his sister is Malala. You got good names, huh, Thiago? There are several dogs names in the ‘hood. And we got there, because we got… See, they said we was poor because
we had no money, we created our own. Yeah, I’ll let you see our currency, our money. Seventy percent, seventy
percent, seventy percent… Listen well! Eighty from 70% of the loans
from Uniao Sampaio Bank is to buy food. Imagine, you live in the
richest city of Latin America, and people of the
South Wing of Sao Paulo get loans to buy food. To buy rice and beans. We acted in the souce, and
started to articulate producers in the South Wing of Sao Paulo and when the guy over there thought
of making the Farinata, we went down and came with
organic food sold in the ‘hood. Organicamente Grocery Store.
Nowadays, my daughter can have organic food
on a poor neighborhood. And not only my daughter. But all the kids of
everybody from the ‘hood. Nowadays, we sell a head a
lettuce for $3 over there. And I’ll tell you, it’s not easy. Take a look at the pumpkin, the size
of Fidel. Fidel Marte is his name. This Rafael, Ruana, And that’s my mom, who
turned into a logo, you see. Cozinha da Tia Nice. And all of our work is integrated
to that, income generation, to fight against food wastelands,
because differently from Pinheiros, differently from Oscar Freire, you have to take long walks to
find food in natura in the slums. It’s really different from
this region we are in. You can find all sort
of things really near. Pinheiros City Market… It’s not like that over there, bro. When there’s a grocery store, it
goes out of business in 5 months. And Campo Limpo from the 70s is really
different from Campo Limpo of today. Because nowadays we have people starving and people who are obese. There are more than 10 fast food
restaurants in Campo Limpo. In the mall, behind the mall,
in front of the mall… It’s more than 10 fast food
restaurants in Campo Limpo. The ones who didn’t have food in
the past, have the dough nowadays. And go to those places. And what we’re doing in the ‘hood
is to create a consumption culture. Nobody wants to help create
a consumption culture, just wanna get there
when things are ready. That’s what happens to social entrepeneurs. Social entrepeneurs have a cut of social
class, race and gender when they endeavor. Endeavoring in Capao Redondo is really
different from endeavoring in Impact Hub, endeavoring in the civic center.
Things are crazy. And to keep these
enterprises on their feet, it’s our money. We take it from our pockets
to make this happen. “Cheaper organics on poor neighborhoods
and via text messaging”, we even deliver. See.
TAKING REAL FOOD TO FOOD WASTELANDS Thiago, I think it’s important
to point out, and also to – boost time, I know you’re all cheered up.
– No, it’s over. Just to mention: This is my mother. In the PERCURSO Festival. Making… an ora pro nobis and chicken snack. And… – Bel.
– Bel Coelho. She went there to cook with
us, very few chefs give away half of their time to
get there in the ‘hood. One lunch made by Bel Coelho at
home, we could pay a $5000 rent. This is nice, it’s important to say. Take a look. Even Luti, from
Carlos Pizza went there, bro. Edson. And this picture is my mom being
hugged by someone, it happens every day. And I’ll wrap up with this
picture of my mom being hugged, because in 2011 my brother
took 11 shots from the military police, and
you what he was doing? A bank job. He was going to rob. And the police shot him 11 times. And my mom is being hugged,
she has gained more children. And when I saw my mom crying by my
brother’s coffin, I said, “Mom.” “You’ll only cry of happiness.” Right? I’ll stop here, we come
back in a while and go boom. The purpose of every dialogue is
to be invited, or invite ourselves to leave a common place, which is our own. The other one is not common
place, but uncertainty. And I think it’s important to
get in touch with two realities that are apparently so contrary to
the realities we see on TV, right? On the other hand, I see a
lot of chefs roll up their sleeves, you mentioned Bel,
we saw other examples. There’s another one on my left side, for
you, right, for who’s watching at home… It’s important to be in touch with
this diversity, so diverse people. Ariane said that, Juarez,
in a way, Thiago has just mentioned the importance
of the hug of hospitality. I would like Bela to talk about
what she’s been doing at shools and, anyway, what’s been changing as well. Yeah, I think it’s important, I’ll
talk a little about this strcutural issue of bad eating, right? How social inequality has so much impact in the eating habits of each
individual in our society. Because I truly believe… I always
refer to eating as a political act, that eating is a transformation tool, that we can change the world
around us through our choices regarding our food, but when
we say that, it’s important to understand that not everybody
gets to choose what to eat. Right? We have examples here,
Ariane wasn’t able to choose, there were only three options,
rice, beans and meat. So, it’s important, I struggle a lot
so we can have opportunity of choice get to everybody in Brazil. So I think that one of the
most important things we must do as an elite, and I say that about myself, I think we must understand
our social responsibility regarding diversity,
regarding social inequality, regarding bad structural eating. I, as a privileged person,
who had a childhood that was very different from
Ariane’s, different from Thiago’s, due to a social structure issue, I feel responsible for
consuming, for example, organic food, or healthier
food, to make that along time, be acessible to everyone, so I think that, as an elite, I think it’s very important that we
recognize our social responsibility in it. We cannot… I always
listen to people go like… “Is eating healthy expensive?” The answer is ambiguous. I think it’s yes and no. It depends on where you are, it depends on the community where you
live, it also depends on your activism, because if it weren’t for Thiago,
maybe her daugher wouldn’t have… because of this social
structure, she wouldn’t have acess to organic food, through
your activism, through your will, managd to make it possible in her life, so I think it’s very important
that everyone that is privileged assume their social responsibiliy
and buy healthy food and instigate local economy, buy agro-ecological food, and of course
there is the role of the public power, which is very strong,
very big, which should be helping much more. PNAE is a nice example is this sense that at least 30%
of the school meal must come from family, agroecological
producers and so on, but the incentive must grow bigger, we need a lot of public policies more than
there are today, but I think that, as an individual,
it’s something I miss a lot, regardining Brazilian
high and middle classes, we dodge our social
responsibility too much. So it’s very important that we
understand our role as privileged ones. Our… not a relo, but our
place as privileged ones in society. And that’s what I
say, diversity is everywhere. that’s what I say. People
need to understand that, the same way a
white, privileged man hire a black man for his company, or a transgender, we need to understand our privilege regarding food as well. So… I think this is a way of fighting this social, eating
inequality which has been haunting our society for a long time, Brazil a short time ago, has returned to
the hunger map, after some years having left, we’re… anyway… going downhill, but I’m happy that people like everyone present here have done as they’ve done, used their role in society to make healthy food get to everyone, so I think that… and of course, everybody must do what they can, what is possible. I, for example, work in communcation, so as you said, and I try to sue this space I have to talk about subjects
that go way beyond food. Maybe people don’t get that
they’re integrated to food. So I try to diversify the way people eat, the way of consumption, make them understand that there’s
much more food around than anyway, carrots, zucchini,
rice, beans and meat. I think we must vary our eating
habits, Brazil is a country… …the richest country in
biodiversity, and we go to the market and it’s one of the
poorest in biodiversity ever. Depending on the market, if
you go to Pinheiros market, at the ATA stand, that’s an exception. But… they’re markets… You go to,
I don’t know, Ceagesp, it’s all the same, always the same, so
we need to vary our eating habits, have it… because that’s
also a way for us to make it cheaper. And, of course, avoid
wasting, look at the food in a different way, like
I said before, right? I ‘ve talked about that a
lot in my show, what I call new food known by everyone. It’s for example, the melon
peel, the watermelon peel, papaya seeds, jackfruit seeds, everyone knows them, but maybe
they don’t know they eat them. So, someone who maybe has
a more restricted access, a more restricted financial
access to food, might use it in a more economic manner. Instead of… you go to the fair and buy
one mellon, let’s say you pay $5 for it. If you throw the peel away, thirty percent of the peel…
fifty percent of it is peel… fifty percent of
the melon is the peel. So you’re throwing $2.50 away. So, for a person who lives
on a very tight budget, this makes a difference.
So I think that’s it, I think we cannot evade
from our responsibilty as an individual from a
privileged social class, of recognizing this place and buying responsible, sustainable, organic food. Turn the consumption act
into a political act At the same time, education. I think that
education at schools, education at home, anti-waste education also helps balance eating habits for the population. I think it’s important to point out now how
important the role of the public power is economically speaking, in transformations
of our decisions, of our pwoer of choice. What can we do, Juarez? And
what have we done so far? In the end of last year, for
example, there was an online version of the program, that was released. How is that doing? And what
have we done, regarding network, to have the
public power help us? So many beautiful speeches,
so much food for thought. This wealthiness of Brazil, which
contasts with the deficiencies of Brazil, compels us to think about that a lot. Bela was talking about
education and re-education and I remember I was discussing
with teachers one day, and we were talking about the relation
between food and nutrition education, and education itself, and between food culture and gastronomy. And we started to discuss what culture is. And we finally said that
culture is everything. And I found it nice, because we
were talking about curriculum, school curriculum, and someone
said “curriculum is everything”. “Everything that goes on
inside school is curriculum.” I find it nice we have “everything”
both in the curriculum and education. And we look at food culture, we think this culture is dynamic, and that gastronomy is deeply
connected to transformation. Food transformation, social transformation, raw and cooked, anyway. And education is transformation. We have another video of a project of ours, in which there’s a teacher from Bahia who
talks about educational school vision, as she sees transformation in the student,
she says how satisified she is because if there is no transformation, there is no
educational work effectively developed. When I look at school feeding, we
have a program that started in ’55, but we started distributing
food in the 30s. And it was surplus food from the US. It was powdered milk getting
down here for distribution. And for distribution in
cities with a famine problem. So school feeding was seen as charity, and to fight undernourishment. And little by little we evolve from that. From the 90s on, the program is
decntralized to the municipalities. And only in 2009, with the
program at 54 years of existence we get to have a school feeding law. And one of the important
landmarks of this law, besides, for example, the minimum
purchase from family agriculture, is to establish food and
nutrition education, as such an important
axis of school feeding, as supply is. So we leveled both things. And this is very recent. That’s why the results we’re
getting are still recent. For a country as big as ours, when we talk
about around 160 thousand public schools, about nearly two million
public school teachers, we really need a movement like this and others to be
able to make an impact in this reality. Because it’s a very big, diverse reality. And so I wanted to bring
the things we have done. First off, in the field
of supply, we cannot underestimate the role
of supply in education. For us to offer healthy food, and that’s
what Ariane said, it’s hard to think about how I should eat, how to eat
better, when my reference of supply is an extremely limited reference. When my access, as Bela
said, is very limited. Betinho used to say that
hungry people are in a rush. So this is significant. We have one the materials
available ono the Internet, that you can access. It’s the result of
a contest of good purchase practices of family agriculture. And I think this is a crucial point for us
to think of food and nutrition education. We must understand that buying from
family agriculture makes a gigantic difference for
school eating, for the State, when State says, “I don’t
want to buy the cheapest one, which is what we do
in every bidding process.” “I understand that it’s my
responsibility, as State, to promote social and
local development, starting from where I buy
and who I buy from.” And that means I must bring the
farm worker close to school, or the other way around. We have cities that, instead of
buying from the City Hall itself, wires the resource, or part of it, to the
school and the school buys it itself. And then we get to purchase
even more locally. Because our dream was to
have every school supplied by the farm workers who
live around those schools. So we must go towards this.
This of course involves transformation
of the State, but also involves transformation
of the farm worker. When we talk about purchaising
from family agriculture, when the law came out in 2009, we traveled
around Brazil organizing meetings of the family farm worker
with the City Hall. So we did it on metrpolitan
regions, or not. I went to Carinhanha, in Western
Bahia, 18 hours away from the capital, and we gathered 600 farm workers
in an auditorium for two days. With the mayors of the region, so that they got organized,
because we have municipalities, monocultural regions, within family agriculture itself, with
the impact of the system, of course. So, the town which produced only papayas,
and reaped green papayas to send to Ceasa, we managed to have the school
feeding organ not only bought, but also demanded a diversified
production from the farm worker. That he got back to his roots. That the got back to the
production of what made sense and meaning to that community. In order to supply the school. So it’s nice that we think of that. We have theoretical documents about food and nutrition education. This is an inter-ministry document,
published in 2012, discussing what is food and nutrition education, This is a more recent book made
alongside University of Ceara, telling about practice, but also bringing theory for food and nutrition education. We understand that food and nutrition
education is a practical field, but is also a field of knowledge, and we
need to produce and perfect its theories. So we understand how we can do this better. Juarez, these materials are
really nice, but I think even nicer than knowing of
them is to have acess to them. How do we have acess to this material?
To the manual, for example? Because then we get down to practice. And have access to that. And I’ll
take this moment, I don’t mean to interrupt, but I’ll ask a
question intended for everybody. you mentioned the role of the farm
worker, which needs to be reassured. We’ve discussed the role of the teacher,
of society, which is very important, of the communicators, Bela
brought it, in the sequence. How do we change that effectively? Because you, at the start, reminded us
that not every town has access to quality food, right? How to educate people effectively? And I would like you all to contribute,
telling me what you think about the roles of the school chefs, of the teacher, and – blame it on me – of the communicator? Because a lot of things we discuss
is not told by the press. Be my guests, I think I’ll
let Juarez go on, but I’d like the contribution
of everybody now. Because there are several roles and make yourself at home. Can I close up and answer your question? I’m impressed by our syncrony,
I was mentioning school chefs We had arranged it, isn’t it? All planned. Many cities promote recipe
contests with school chefs. And it seems like simple, but
it has a fundamental role. Because it values the school
chef, who is sometimes not acknowledged by the
school as an educator, it values cooking practice
as an emancipatory practice of the individual. And it allows this articulation
of different knowledges when we trigger that. We saw here the relationship
of chefs with the community, and this is very nice.
We had it for two years, a national recipe contest
of school chefs, which generated publishings, all of this
material is available at the FNDE website, that website at the end of the video. If you google PNAE, you’ll get there. And yesterday and the day before I
was here digging for endorsements. Asking for endorsements,
inviting Alex, actually forwarding an invitation
from ou coordination to Alex and to Bela, to participate
in the work we’ve been doing. We’ve promoted school chefs contests,
and last year we made a pilot of a reality show starring
the final contestants. And it’s nice to realize
that, and this is a space where we have a
potential of participation by chefs, restaurant owners, cooks, gastronoomy students, gastronomy schools, so that we can qualify. One of the setbacks when purchasing
from family agriculturists it’s when, for example, a nutritionist buys cassava
and there’s this school chef who has never made
cassava in her life! Because she entered a public contest which did not demand cooking
abilities from her. And this is food for thought. And we have a food and
nutrition education journey, which is more systematic,
although we acknowlege and value and stimulate
the autonomy of school. And respecting the autonomy of the teacher, we have used axes to discuss, so
every year we release a journey with thematic axes. So, local food, food introduction, which
importance Bela was talking about, it was a thematic axis last year. Participation of family
in school and feeding. It was a thematic axis last year. I’ll invite the families to
participate in the discussion. Because the public power is
important, but we have other spheres to bring up, so I invite
Thiago, Ariane and Bela to express their
views on these roles. You started with a hug,
lets see what’s next. So, I believe that at this moment
that our country is going through, we must strengthen a safety net for
the ones who are actually acting in the eye of the hurricane. We must strengthen ourselves, I think we
must take the bus, get to Brasilandia, get to Capao Redondo, leave
behind social laziness. Regina Case talks a lot about it. And connect to the things that are
happening, we must strengthen a safety net for the ones acting
in the eye of the hurricane. Nowadays, we’re the ones
who fund our own actions. By selling cassava gnocchi, by selling veggie pork and beans, you see? And it’s such
a rush, so much work! You see? We must… many times
we get money from our pockets to invest in the enterprise. So we need, at this moment the
country is going through, in which a lot of secretariats
have been extinguished, several ministries have been extinguished, we now need individual support,
coonnected to the collective one. A lot of what Bela said, we must strengthen, get to the slums, get to enterprises, like Mare, there is
Favela Organica, several enterprises. We just have to leave this laziness behind, research, take the bus, more
Capao Redondo on your GPS. More Brasilandia on your
GPS, that’s my campaign. And be able to connect to wonderful
people who are doing it, I go to Arrastao Project
very often, I schedule lunch at 11:00, because I
have a one-hour meeting and have lunch over there,
because their food is great! And the school chef’s kids
study at Projeto Arrastao, and this is nice, because they’re cooking
for their kids, so this relationship is what we lived, I myself I only went
to school so I could eat, not to study. I wouold go there to eat and looked at
the street outside, eager to leave. So, the only affection we have inside our educational via crucis. Because I’m not talking
about fancy schools. Things are crazy! We do time, like in jail. We talk like that, like we’re in joint.
“I did time at Kennedy”. Same slang. Because schools are prisons nowadays. Gigantic walls. You see a picture of a school,
there’s no invitation to… It’s not like those
schools which have fancy chefs, cooking… Things
are crazy in the ‘hood. So we must get connected to projects like this, which are
taking quality food to people, we must strengthen this safety net, with people of Umbanda, the Guaranis…
I was so happy Jera was here yesterday,
she’s a real partner. Ya know? We always strengthen ourselves
by adding a Guarani choir in our acts. Paying them $4000. Because the
government demarcate the land, but they don’t give you wires
to connect to electricity. They don’t give you gates
to close up the village. Why must the village be closed up?
If you go the Yawalapiti village, there are
bullet marks over there. So we need to get connected to the people
of Umbanda, from poor neighborhoods, and people from poor neighborhoods. Because when I have a
youngster generating income, working, eating well, it’s one less who comes here to
the West Wing take you out of your peace. to rob your purse, to rob your car. From now on, we must think
in a holistic manner. Get away from the holistic book, and think: “the problem of the youngster
from Capao Redondo is my problem, too.” “The problem of the youngster from
Brasilandia is my problem, too.” And we’re there. Operating, bringing young kids to our side,
because over there there’s only crime and it’s hard to compete
with crime for them. Over there, there are no Cultural UNIBS, there is no SESC Pinheiros. These days, SESC Campo Limpo
got there, which is a partner. Right? So, we must get connected to that. Let’s stop here. We can talk
in a while, let’s be dynamic. I think that Ariane also felt, regarding the time she was squatting, this other reality of poor neighborhoods
makes sense in another way, and the question I make you to tie
with what has been postulated Do you watch Bela? And we’re
leading to an end of discussion, an trying to close it up. What you watch on TV, does it correspond to the reality you live, does TV educate you to eat better or did the school chef and
nutritionist, who was at school in an adverse
situation, educate you more than TV itself? Absolutely. Positively. We turn on the TV, and there are fast food commercials and and in the morning, the cooking show
shows a difficult recipe, you know? It’s not… they’re completely
different extremes and lines that are not complementary. They confuse us! They tell us to do something,
but show us we’re wrong! So it’s way complicated. And I would like to get back to
when we talked about school meals, because I have a story that I
think it involves lots of things. For one year of my life, I took a night course. At Helio Zé Berlino, which is the
school I studied my whole life. School meals, at night, is
served 15 minutes before students’ entrance. And there was no meal during the break. And this is very unsttling, because I, for
example, studied at night because I worked. I worked late and got
there for second class. I spent the whole time at
school eating nothing. Eating nothing. This was all to send the school chef away
earlier to cut expenses. And they didn’t think of the
students who had just left work, didn’t think of the
students who go to school because there is the place they eat. And this is a very high demand. And, then, at every school, there is the cafeteria that profits from snacks. And it’s status, in the school, not to eat the school meal. Status is, at school, eating at the
cafeteria, buying this sandwich, Some juice. And this i very crazy, because we mess with a hierarchy, in which everybody is fucked
up inside a fucked up place, you know? So, we’re incentivating ourselves, in addition to competing
inside the classroom, we do it outside of it, we compete with the food, with places and this is very crazy, because this happens not only at school, I say that I beat the index of school
evasion, because I just left high school, and I’ll enter a public
University, Lord willing I’ll be the first one in my family to
go to a public University. And how am I gonna deal with it?
Because at public University, at least the one I’m going to,
there’s no meal plan, you know? You eat their food, which is
much more expensive than a sandwich, and I’ll have to deal
with that again, you know? This is not planned,
it’s not planned for me, it’s not planned for the ones by my side. This is way complicated and,
getting back, I digressed, I was going to tell the story
of when I studied at night. The night school chef asked for, everybody had eaten, she asked to take food away. From the leftovers because,
getting back to wasting, there’s a lot of waste on
public schools, we see whole pots being thrown away,
and this food could feed a great amount of the
neighborhood’s population. And this school chef, who asked
to take some food away was fired. There is no listening,
ther is no touchiness, and there is no optimization of what is produced and
made inside the schools. The school is not for the neighborhood. On the contrary, that wouldn’t happen. On the contrary, not only
people of the school would eat, because there is a lot of
leftovers in public schools. There’s a lot of leftovers in schools. And this food is not
optimized, it is wasted. I think Bela could complement, and
then we head for the final discussion. It’s complicated, because
education is a rich theme. And we understand, or should understand… I have students, maybe
some of them are watching me, some of them are
around, I don’t know. But gastronomy is a
multidisciplinary place. Sometimes it’s inter, sometimes it’s trans. But it’s multidisciplnary. We shouldn’t
see gastronomy as a gourmet school. Like a great chef making food. It’s more interesting to understand that
chard makes more sense for a great chef and restriction makes more sense to
creativity than wonderful menus. Andoni mentioned it in his speech. Bela
mentions it here. We’re talking about it. How does gastronomy teach so many
people to educate people to eat right? A question for everyone, I think Bela could express her thought
and then each one of you speak so we can brinig this
effective contribution. Why educate towards food? I think I get back to my first point that gastronomy is a
holistic science, I think what Ariane said, there’s a lack of dialogue between all of these… especially
in the public sector, how do you throw away a pot of rice,
with starving people right beside you? So there’s a lack of
dialogue, of communication, there’s a lack of… I think we live in a very
bureaucratic country, but we need trespass this obstacle, this cannot
be used as an excuse to go like, “I can’t, because Sanitary
Surveillance will get here…” We must change a lot of things in there. So, I think gastronomy is a great tool I try to use, as I said before, the
space in my show to make people understand the power of
transformation of food in our lives. I think food generates empathy.
Yesterday, for example, I was talking to a big audience
about the indigenous cause, which I got really close for the past few years. The first time I went to an indigenous
community, I was accompanied by Alex. I thank him very much for the invitation, because it was very important
for my job, so I think that today one of the most important
things is to create empathy, we’ve been through a
very polarized situation, society is too polarized, I think
one of the most important things is emapthy, and I was
talking exactly about that. Think, the next time you’re having roasted
corn – Jera has incredible corn, she collects kernels, and you look at that corn of all sorts of colors
and you go “wow, why do we have yellow corn
only at the market?” Anyway. Next time you have corn,
or have a bowl of acai, next time you make gluteen
free tapioca for breakfast, think that if it weren’t for traditional
peoples, indigenous communities, riverside communities,
quilomobolas, think that you wouldn’t be
having that tasty food, because they’re traditional
knowledge, traditional technology, that have been spread
out along the years and and we forget about that, so if you don’t have… don’t fell
connected to the indegenous cause, just think about it, remember, the
next time you have acai that if it weren’t for them, you
wouldn’t be tasting that. So I think gastronomy involves all of this. Everything – we… everybody eats. And does it three times a day at least, so I think it’s a very
powerful transformation tool. Because if you have people
have conscience everytime they eat, choose food, buy food, they think about their
social responsibility, their environmental responsibility regarding that food, regarding that choice, we would be changing the world like this. Very, very fast. If they thought “Man,” I can lower my meat consumption
because, on my diet, meat is too present. And I can’t
speak for everybody, maybe Ariane has a meat deficiency,
maybe another person eats much more meat, so I think it’s
important that the person is conscious of what she’s eating, the
amount she’s eating, of how she’s eating that food, all of this is part of eating education, of gastronomy, and how
this can really change the life of many people, I think I’d
like to close it up by emphasizing this, we cannot evade from our responsibility, we must indeed understand the
impact of our food choices, so every time we buy food, we eat something, let’s ask ourselves: Where does it come from? How is it made? Who made it? Does it have poison or not? Did it poison the land or not? Did it deforest or not? Did it kill the natives or not? We have to ask ourselves those questions, so that ourr choices have a
positive reflection in the world. So, I think this is the role of gastronomy. “I think.” Juarez and Thiago, I think that… I’d like Juarez to complement it.
Thiago, can you close it up? Because you’re the one to close it up. I’m sure you’re the man who’ll close it up. – The voice of the people.
– Yes. I’ll allow myself at this
moment, excuse myself, to combine gastronomy thoughts
with horticular thoughts. Because I think they’re two
things that can and should be linked and have tremendous
potential inside school. When Thiago talks about
the unattractive school, Ariane also talks about it a little. And we know that, for
many of us, school is a space of love, for others
it’s not a space of love. Foucault, “Discipline And Punish”. It’s important that we
realize that gastronomy not only has the potential
of instrumentalize and conduct and sensitize for
food and nutrition education, but they also have the potential to
sensitize, dinamize the school curriculum. When we have a lot of
studies about that, the potential of cooking practice,
of cooking workshop for teaching Portuguese,
Math, Science, Geography. And horticular science
allows the same work. And it’s nice to realize that! I’m cheating so I don’t get lost. And it’s nice to realize this
potential, that this relationship is supposed to grow as a spiral. Things helping each other, and that way, this can bring results. And another thing I’d
like to draw attention to is that every municipality has
its school feeding council. And this is another space
we can and must influence. Trying to participate in the
school feeding councils and reporting these irregularities. These things we don’t conform to. Even those ones which are
legally based, as Bela says. And we must provoke, because
legislation must mature as well. And it can be reported. It can be
reported at the Federal Public Ministry, the National Public Ministry. It can be reported at the
School Feeding Council, it can be reported to the FNDE Ombudsman. And, in such a big country,it’s difficult
to monitor the Ministry of Education. As well as everything as it should be done. And we prioritize reports. So practice this social participation as much as you can answer
to Thiago’ affront, insert Capao Redondo in
GPS, do it and get closer. I forgot my last point. I think that’s it. I think that was it. Particpate, then. Thank you, I’m hugely grateful. We are then invited to
participate, is this it? Claim and participate, listen well. I remembered the last point. Seize it and expose. Expose the good practices. We must report inadequate,
incorrect, illegal practices and we must expose positive practices
and fill up our social network with positive practices that might inspire other people. That was it. Thank you. Let’s go, Thiago. So, I see that food, gastronomy,
as it is named, but food, cuisine is healing. I see a lot of that in my mother’s life, the wound society has opened in my
mother’s heart will never heal. But food, gastronomy, all of our meetings, are a healing process for my
mom, and food is healing, when you… I remember that at Batata
Square, down here, before turning into a hipster square, before that, there were many healing,
medicinal herb business down there. You walked there, a wonderful smell. The smell isn’t at the square anymore. I talked to the old ladies, they went
like, “Oh, that’s what you have.” “That’s what you’ll take” Its a very crazy
process, I see a connection to healing. Food is healing. The healing of conversation,
the healing of our Brazil, at this moment, may we sit
at the table and talk. About likes and dislikes, no offenses. And move on. Things are so crazy, and so healing that In May, we’re make my
mother’s dream come true, and we’re gonna inaugurate our
communit restaurant in Capao Redondo. So, I wanna say, there’s gonna
be slums ini Prazeres da Mesa. There’s gonna be slums in the
gastronomic guide of São Paulo. And we’re gonna put the poor
neighborhoods in the gastronomic guide, because when you take the
gastronomic guide of Sao Paulo, there is only this side of the bridge. You don’t have Edson Leite. You don’t have Tia Nice on the radar of São Paulo gastronomy, it
seems that is only here. And we must expose the things
that are happening over there and in May, I invite everybody,
I have the invitations, because it’s a beneficent
dinner, of course. Because things are crazy, we see
enterprises everywhere, and let’s do it. And when I see my short
walk, I’m 30 years old. I get a lot inspired by a
Sergio Vaz quote, he says, he’s the founder of Coperifa. “Don’t mistake struggle for fight”. “Fighting has a moment to be over.
But struggling is for life.” That’s why we’re here, that’s
why all of you are here. Thank you for the invitation so that we
can do this social movement exercise. We always come down here a lot. We need you down there more often. Okay? We’re all in this together. This are crazy! We’ve built a net of dialogues
here, our mission is not over, we’re gonna gather to talk a little more, let’s hand it over to
Alex, Felipe, FRUTO, at least 5 things we must think
regarding education and gastronomy. If I was able to mediate here
in a way I left you uneasy, my job is done. I thank all of you. I learned from all of you. And I’m also here for you. Thank you all the expectators. And for the next dialogue, we’re gonna talk about waste, which is a subject that interests
me even more than educating, because it comes first. If we learn what to eat, how
to eat, and not to waste, it might indeed change the world. That’s the discussion in vogue. Thank you.

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