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 food and... 

What is the history of the food we eat?

What is food ethics?

Why do artists represent food?

Why is gastronomy an art?

Because in Buddhism you don't eat meat, what does food have to do with self-knowledge?

How to educate through food?

What is the relationship between what we have on our plate and democracy?


What we eat changes the world.

food as a tool

debate and meeting where food appears as a means to point out contemporary issues of relevance

city as stage

meeting as a strategy

Presentation followed by a chat with the entire audience on relevant contemporary topics, with a focus on food and the power it has over society, individuals and the relationship with the planet.

Each meeting, a different place. Occupy spaces in the city that are open to each theme and embrace discussion.


COFI BREIQUE is an invitation to reflection, conversation, knowledge and encounter. A coffee break with connection and lots of exchange.

Once a month we will bring a theme to the wheel, somewhere in the city. 

Inspiring presentations and light chat about the transforming power of food, around a coffee, a cookie, exchanges and meetings. 

Shall we talk about food?

V: Comida e o Feminino

COFI BREIQUE V : Food and the Feminine

02.07.2017   .   RED BULL STATION   .    15h30


:::::: Our coffee will arrive in São Paulo! COFI BREIQUE V will be about Food and Feminine and will take place on the slab of Red Bull Station, in Praça da Bandeira! 

The debate on food and the feminine is urgent and profound. The industry that separates us from the nutrition of the world is the same industry that separates us from this power to be viscerally and ancestrally nourishers of the world. The power to nurture is antagonistic to the submission of women's place in society, and is from an attitude of deep reconnection with female energy and science. The woman who invents beer is no longer seen as a consumer. Fast food and ultra processing make use of a distorted feminist narrative to fill shelves and intoxicate our relationships, respect and honor for the entire planet and food sovereignty. 

To speak of Food and the Feminine is to delve into the feminine force at its origin, to rescue a power that we never cease to have, and which is part of an attitude that nourishes the world and of understanding itself as cyclical. This feminine gaze is plural, fundamental. With what we eat we change the world. How we eat we change the world. 

The food is female. 

See you there? check out the wonderful women who will be with us! Loose conversation circle, eye to eye, as everything that is profound should be... :::::::::

:::::: Free event. programming details all do Red Bull Amaphiko Festival

/// Ale Tavares
Collective Fala Guerreira

/// Cícera Alves 
black beans / Di Cumê

/// Sil Martins
Fala Guerreira / Curumins da Ademar

/// Letícia Menger
women on food

/// Mayra Abbondanza
Mayra - infant feeding

/// Andreza Jesus
Cendira Atelier

Cofi Breique V takes place in total partnership with a Red Bull Amaphiko, within the wonderful programming do Red Bull Amaphiko Festival! check out the festival's agenda, it's going to be amazing and we're super happy to be able to be together with this transformation network!!! :)))

Ale Tavares

Fala Guerreira, Amor Cura: Nucleus of Black Women and Periphery Continua Bleeding.


She lives in the south of São Paulo, half country, half Bahia. Restless, collectivist, curious, feminist and hopeful. Above all women, black and peripheral. “Food is in everything a process is part of a doing. It makes up the alchemy of women, our science, it's part of our ancestry.

Cícera Alves

She learned a cozinhar since she was a little girl with her grandmother who was a much sought-after cook at all parties and wakes in the Sertão do Ceará. She always accompanied and helped in the preparations. He also learned with his mother, and other women from the various cuisines of Bahia and Belém do Pará that he had the opportunity to meet. Full of magic. Born in the Sertão do Cariri, this creature of the Goddesses prepares the most precious Di Cumê of the darkest nights at Aparelha Luzia.

Sil Martins

Graphic designer by profession and cook at heart, she is part of Coletiva Fala Guerreira, of the Children's Block of Carnival Curumins da Ademar and I'm starting to play at being a real ride. He grew up from a large family from Minas Gerais assisting and helping my mother to make delicious miracles with the little she had to eat. With her he learned that food is a conduit of affection and is a way of showing love and care as well. Peripheral black woman and feminist, Segui dedicating herself to collective actions that stimulate our peripheral identity through art and knowledge.

Letícia Menger

Letícia is always feeding on novelties and building networks for transformative food.

Founder at the company Women On Food maps and connects amazing women who disrupt the food system. He was food activist in the company EATpreneur and worked at the company TEDx and in Food Revolution Community.


Studied Master Food Innovation at Unimore and na Università degli Studi di Modena and Reggio Emilia


Studied Green Entrepreneurship in Action no Schumacher College.

Mayra Abbondanza

She is a food engineer and cook, as well as the mother of four children: Pedro (11), Julia (9), Francisco (5) and Felipe (3).
Mayra is the author of the book “What can I do for my son to eat well?” and participated in the reality show “Meu filho não come”, from the program Bem Estar, on TV Globo.
Mayra was one of the founders of Dedo de Moça.
She is also the creator of the educational games “Desafio do Prato” and “What we have for today” and the Lanchinho Legal app, which encourages children's food education and facilitates the families' food routine.

Andreza Jesus

Ateliê Cendira, which is a space shared by women who seek ancestry and autonomy and who together develop sewing and healthy eating jobs. I am a teacher in training, cultural producer, joker and singer, plastic artist, cook, gardener, permaculturist and apprentice healer. Vegetarian and vegan cuisine has been coloring the tables, the palates, bringing awareness and respect for everything that lives, filling life with health without cruelty. "May your food be your medicine and may your medicine be your food" Hippocrates.

IV: comida e infância

COFI BREIQUE IV : food and childhood

2017.05.20   .   SPACE CREATE   .    10h00


May is mother's month, autumn that arrives with that desire to stay close. The fourth Cofi Breique of Comida do Amanhã will be about Food and Childhood and we are super happy!

::::::::Breaking myths about food introduction and breastfeeding can you? Yes you can! Michelle is a nutritionist specializing in child nutrition and food introduction and will tell us everything!

::::::::Talking about food in schools and how to make the kitchen an educational space, can you? Yes you can! Karen and Juliana will tell us a little about the practice of being in charge of the kitchen at the Cria space ♥

::::::::But what about public policies? The producer's place in this story? Where does our children's food come from? May also? Sure! Margarete is our super know-it-all about the national school feeding program, introducing organic products into schools, and small producer food! 

:::: real food childhood food, affection, right and education for food. From origin, to empowerment, changing the world, 3 times a day. 
Let's go together?

Saturday, May 20th at 10:00 am at Espaço Cria :) 

:::::::: and can you bring a child??? YES YOU CAN! :)

This activity is a partnership of Espaço Cria and the Comida do Amanhã project.

:::: All Cofi Breique meetings are free of charge and exist thanks to the collective desire. Make your conscious contribution to the day so that we can keep meeting, talking, changing the world through food. ♥

Curto Cafe is a partner in the project. So we can offer a special, local, fair coffee. :)

Michelle Bento

Nutritionist graduated from UFRJ, with specializations in sports nutrition and functional nutrition. After living the experience of breastfeeding and food introduction through Baby-led weaning (BLW), she became enchanted with the maternal-infant universe and specialized in this group through courses. He assists pregnant women, babies and adults in a private practice, provides home consultation for complementary feeding, guiding the preparation, storage and supply of food in the traditional, BLW or participatory food introduction and acts as a speaker in the area. She is trained in breastfeeding care and acts as a facilitator of the breastfeeding process. Has experience with school feeding.

Margarete Teixeira

General Manager of UNACOOP, he began his journey in defense of family farming in the state of Rio de Janeiro, in the municipality of Paracambi, producing bananas.  The difficulty   in selling his production , who realized the need to organize farmers to guarantee the economic stability of the families that supplied the cities with food.

It was engaged in the struggle for recognition of family farmers that began its work at the state level, articulating the means to consolidate the effective participation of producers in public policies, councils and congresses.


It is headquartered in CEASA's Pavilion 30 and will always welcome interested parties for a warm coffee and a good conversation.

Karen Kauffmann and Juliana Brasil

Cooks, educators and inspirers of Espaço Cria.

They understand food as a form of health promotion, and their role at school as educators, through the relationship they inspire to create with food.

III: comida,redes,inovação

COFI BREIQUE III : Food. networks. Innovation

05.04.2017   .   OI FUTURO FLAMENGO   .    18h15


In the third Cofi Breique of Comida do Amanhã, the theme is Comida, Redes, Inovação. 

How can networks allow a new relationship with food? How can food be an engine for innovation and consolidation of new relationship paradigms? 

:::: Carolina Sá (Slowfood and Basmati Natural), Eduardo Boorhem (Clube Orgânico) and Denise Gonçalves (Rede Ecológica) will bring experiences and provoke reflections on the relationship between food, the way we interact in a network and the use of technology in favor of reconnection - between us, with food. 

This activity is a partnership of the Educational Program of the Oi Futuro Telecommunications Museum and the Food of Tomorrow project.

That way... loose conversation, exchange and encounter. This is how we change the world. 

Carol Sá

Of mining origin, cook by nature, curious, traveler and lover of life. It was biology and Ayurveda medicine that led her to make a professional choice and opt for gastronomy. From the seed, planting, through cultivation to the plate, we are concerned with the most complete experience that a food can provide. Believe that food can be the link of reconnection with the natural cycle of life, of each one with their own essence and the original vital essence of this earth.

Edward Boorhem

Eduardo Boorhem is from Rio de Janeiro, a publicist, father of Chico and co-founder of Clube Orgânico, a platform that connects consumers, producers and sellers of organic food through a new consumption relationship: fairer and more sustainable for all. TEDx Speaker and enthusiast of the real food movement, Eduardo believes that together we can change the way we relate to food. 

Talita Miranda

Museologist, she has participated in the Rede Ecológica group since 2010, being currently responsible for the logistics and monitoring of two producers, Sítio Quaresmeiras and Topanotti Alimentos. 

The Ecological Network is a social movement that for 16 years has been promoting ethical, solidary and ecological consumption. It is made up of consumer groups that make collective purchases directly from small agroecological/organic producers, which makes it possible to purchase these products at affordable prices and, at the same time, supports the initiatives of these producers.

II: comida e empreendedorismo


08.03.2017   .   RIO CREATIVO   .    18h15


:::: Sérgio Kienteca (short coffee), Bruno Negrão (commune) and Sérgio Bloch (street food) will share their stories and visions about the power of food to create new businesses and bring a closer look at entrepreneurship and new paradigms. Creative economy, fair trade, collaborative projects, will be some topics that will emerge in this conversation! 

All without powerpoints, slides, lectures. Breaking down the walls between those who speak and listen, sharing knowledge, doubts, reflections. Around a cafe.

Sérgio Kienteca

Co-founder of Curto Café, in Rio de Janeiro, where he is still today: a coffee shop where they work to always offer quality and fresh coffees, concerned with everyone's relationship those involved in this chain, producers, roasters, final consumers and those who work in the coffee, making specialty coffee a drink accessible to the greatest possible number of people and establishing a balance where producers receive honest values for their work .

Bruno Negrao

Founding partner of the Commune and the Local Board. He is one of the captains of the Commune Kitchen. A cook with his hands full in constant research on food production and consumption processes. The Commune opened its doors in 2011. It is the transformation of the dream of a group of cooks in a fair business model, which brings food from origin to the table in transparent production processes.

Sérgio Bloch

Sérgio Bloch is a filmmaker and cultural producer. In 2010 he created the Gastronomia de Rua project, which generated two books - Guias Carioca da Gastronomia de Rua - a website (, and an app. Between 2014 and 2016, he held two events with the project's Ambulantes Chefs, and finished the TV series Na Boca do Povo, addressing street food in several states, which was shown on TV Brasil (


2017.01.25   .   Casa Naara   .    18h15


:::: Teresa Corção and Juliana Tangari are our guests, inspiring people who think and act on the topic of food for democratic food.


Casa Naara, a new space in the heart of Rio, welcomes the conversation with open arms, with that smell of fresh coffee, the word that rolls freely, that meets. Vamos Juntos?

Teresa Corção

With a vast career in the universe of Brazilian gastronomy is one of the main references in the work in favor of the appreciation of local Brazilian gastronomy. Owner and executive chef of O Navegador, she is a member of the Slow Food movement. He has developed several training and awareness projects about Brazilian gastronomy and culture, such as the Cassava Project that resulted in the foundation of the Maniva Institute, a pioneer NGO in working gastronomy as an instrument of social transformation and the formation of the Ecochefs group.

He received several awards for his performance in social responsibility projects in gastronomy.

She is Director of Social and Environmental Responsibility at SindRio and Ambassador of Brazilian Cuisine at SENAC – RJ.

It transformed the menu of the Restaurant "O Navegador" in the pilot project of the Agricultural Partner, a methodology of direct purchase from family farming, a program that will be replicated in other restaurants in the city of Rio.

Juliana Tangari

Lawyer, with specializations at LSE, Harvard and FGV, she took courses in public policy analysis (BerkeleyX),  evaluation of social programs (MITx) and agricultural policy (IDBx ). After working as a lawyer, she was an independent legal consultant to combine the practice of law with studies in public policies and social action. In 2014, it joined the Ecological Network, a social movement to promote ethical and solidary consumption, support agroecology and family farming. She has been a member since September 2014 of the Food and Nutrition Security Council of the Municipality of Rio de Janeiro – Consea-Rio, representing the Ecological Network, having been elected president for the 2016/2017 term.

I: comida e democracia
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