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The Sustainable Culinary project is a course whose main objective is to modify the relationship between human beings and the food cycle from the planning of purchases, consumption and preparation to the best use of food. Cooks specialized in sustainable cooking teach 03 different workshops with a total duration of 04 hours. At the end of the project, participants will be able to generate a sustainable income program for their community using acquired knowledge.
*The project can be replicated 100% online, using a platform.
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Explanation of the measures of the levels of severity of food insecurity on a scale of experience of food insecurity (FIES) of SDGs 02.
Adequate access to food in both quantity and quality.
People with moderate food insecurity face uncertainty about their ability to obtain food and are forced to compromise the quality and / or quantity of food they consume.
People with severe food insecurity usually do not have access to food and, in the worst case, spend days without eating
Explanation of the habits of the food insecurity experience (FIES) of SDG 02 and also generation of local income.
The selection of recipes will be made in advance in conjunction with the client, and may be based on holidays, fitness, vegetarian, macrobiotics, among others. Participants will have access to a portal with a variety of recipes available that can be prepared with the use of food.
