Gastronomy and sustainability unite in communities of the Trombetas State Forest
On Sustainable Gastronomy Day, Ideflor-Bio highlights the Inventory conducted in the Calha Norte region on ways to produce, prepare, and consume food while respecting the cycles of nature and local culture
Gastronomy and sustainability can complement each other. Sustainable Gastronomy is a concept that encompasses a series of techniques used to give cuisine more environmental responsibility. To celebrate this union between two essential segments of society, Environmental Gastronomy Day is celebrated this Wednesday (18).
The Biodiversity Management Directorate (DGBio) of the Institute of Forest Development and Biodiversity of the State of Pará (Ideflor-Bio) highlights on this date the work of the Inventory of Gastronomy and Sociobiodiversity of Calha Norte, conducted in the Trombetas State Forest (Flota), in the Lower Amazon Integration Region. The project aims to expand knowledge about the gastronomy of the peoples and traditional communities in this area of Pará.
According to DGBio technician Claudia Kahwage, the food developed by these groups is part of environmental gastronomy, as it uses ancient planting and management techniques. "These peoples produce their own food using techniques that do not harm the environment, both for planting and harvesting these foods, which are part of agrobiodiversity, which is another agenda we work on within Sociobiodiversity, as well as in the dishes developed by them," she highlighted.
Mapping - Claudia Kahwage also emphasized that the activity has a continuous development, with surveys on what is produced and consumed in these communities, through sociobiodiversity, formed by the management products made by these communities, and also via agrobiodiversity.
"Our project started in April, and we are always conducting surveys to find out what raw materials are used in local gastronomy, to learn more about the processes of how these dishes are made," added the technician from the Institute.
Traditional Wisdom - The president of Ideflor-Bio, Nilson Pinto, stated that sustainable gastronomy is a living expression of the wisdom of traditional peoples and the harmonious relationship they maintain with the forest.
"At Ideflor-Bio, we value this knowledge through the Inventory of Gastronomy and Sociobiodiversity of Flota Trombetas, which reveals how it is possible to produce, prepare, and consume food responsibly, respecting the cycles of nature and strengthening local culture. Celebrating Sustainable Gastronomy Day is recognizing that preservation is also an act that goes through the plate," emphasized the manager.
Text: Sinval Farias, with supervision by Vinícius Leal - Ascom/Ideflor-Bio
