Usina da Paz Jurunas/Condor promotes debates on gastronomy and entrepreneurship, focusing on COP 30
The program brought together women served by UsiPaz and aimed to expand the community's horizons with a focus on income generation and discuss how regional cuisine can become a tool for economic and sustainable development.
Usina da Paz Jurunas/Condor, in Belém, started a series of programs with discussion circles on gastronomy and entrepreneurship with an emphasis on sustainability and opportunities that will be generated from COP 30, a global event that will take place in the capital of Pará in 2025.
The program, which began on Thursday (20), brought together students from the gastronomy course at Usina, as well as guests with experience in the gastronomic and business fields. The exchange of experiences aims to expand the community's horizons with a focus on income generation and discuss how regional cuisine can become a tool for economic and sustainable development.
The instructor of the gastronomy course at UsiPaz Jurunas/Condor, Narinha Tabosa, explains that the event aims to bring the community together and showcase success stories of entrepreneurial women who, despite difficulties, managed to start businesses within the Amazon kitchen.
"We are bringing guests with success stories to give our students a boost so they can look up to these people and also see an opportunity in COP 30 to engage in some business with the talent they possess."
Businesswoman Elaine Lima was one of the guests at the chat. Owner of the company Amazônia Space, a food industry located in Igarapé-Miri that seeks to celebrate the culture and gastronomy of the Amazon through the use of regional ingredients for the production of flavored farofas and other products, she shared her experience and knowledge with the students and highlighted the importance of the structure provided by Usinas da Paz.
"We are participating in this event so that, with experience, we can show that it is possible to start a business. It is very important to take advantage of the opportunities that Usinas da Paz offer to grow as professionals. We are known worldwide for our gastronomy, so it is important for each professional to prepare and seek to innovate to take advantage of this moment of COP 30, which will be wonderful for these women to showcase and explore their potentials."
Rosemary Bueno, a student of the gastronomy course at Usina da Paz, approved of the knowledge gained during the event. "This discussion circle was a way to greatly open my mind to entrepreneurship, especially regarding COP 30. I have been making cakes, which I learned here at Usina da Paz, so this will be my way of starting a business for now. And we saw here that it is never too late to start, so we can work and develop ourselves as professionals," said Rosemary.
Programs - The complete gastronomy and entrepreneurship programs available at Usinas da Paz can be consulted in person at each unit or through the official Instagram @usinasdapaz.
Collaboration: Allana Graziella (Nucom Seac)
