the
planetary
diet
Biodiversity, Food Sovereignty and Sustainability
02.07.19 | 14h . 21h30 | Firjan House
Food is revolutionary.
The loss of biodiversity, the increase in childhood obesity and the intensive production of animal protein put Brazil in the middle of a necessary, urgent and fact-based global discussion. We live in a moment of immense challenges and infinite possibilities - food in the center of the greatest pandemics and a powerful instrument to bring the most revolutionary solutions.
2 publications
3 panels
17 speakers
Starting with the national launch of the report "Food, Planet, Health", of the EAT-Lancet commission, we challenge the greatest national experts, chefs, university, social movements to open the thought on the question:
What are the challenges, opportunities and possibilities for a Planetary Diet, which respects the limits of the planet and promotes human health in Brazil?
two
From big issues to local solutions
ROUNDTABLE DEBATE
Local solutions for changing paradigms
for a Planetary Diet
LAUNCH OF THE PUBLICATION
This is not (just) a Cookbook - IT IS A WAY TO CHANGE THE WORLD
1
From Global to National: a Brazilian planetary diet?
2:00 pm to 4:15 pm
Opening / welcome
José Graziano | General Director - FAO
Mónica Guerra Rocha | Executive Director - Comida do Amanhã
Iuri Campos | Casa Firjan
Food, Planet, Health.
Independent release of the Portuguese version of the EAT-Lancet
commission report.
2:30 pm. 14h45
Healthy diets and sustainable production are now side by side, based on science. The EAT-Lancet committee report brings to the fore deeper debates about food systems. If the challenges are great, in the case of Brazil, which has one of the greatest biodiversities in the world, together with a high rate of inequality and a high increase in food-related diseases, the report and its results make it urgent to look and act for a change political, social and epistemological on how food is being addressed in recent decades.
We will launch the Portuguese version of the report, and discuss the reality of healthy diets and sustainable food systems in the Brazilian context.
The launch will be carried out together with a representative of the EAT-Lancet commission (to be defined).
Healthy and sustainable diets:
a national opportunity
and a challenge
14:45. 16h15
Moderation:
Juliana Tângari • Instituto Comida do Amanhã. Former President of the Municipal Council for Food and Nutrition Security of Rio de Janeiro
Sustainable fishing in Brazil
Guilherme Dutra • Conservation International Brazil
The owners of power
Maureen Santos • Heinrich Boll Foundation, Brazil
Loss of Biodiversity in Brazil
Mariela Uzêda • EMBRAPA
Sustainable Agriculture in Brazil: Agroecology and Food Sovereignty
Beto Palmeira • MPA (Small Farmers Movement)
Food Guide for the Brazilian Population and the Planetary Diet
Patricia Jaime •. School of Public Health / University of São Paulo (USP) •
Redefining the role of the chef in a world of unionism.
Francine Xavier • Comida do Amanhã e Cambucá
two
From Big Questions
to Local Solutions
16h45 .18h30
what is being transformed?
conversation wheel
Moderation:
Mónica Guerra Rocha • Instituto Comida do Amanhã.
Courage, resistance and food culture: Taste activism and the Taste of activism in union times.
Tainá Marajoara • Iacitata
Healthy, Sustainable and Empowering Food in peripheral urban areas.
Mariana Aleixo • Tide of Flavors
There is no waste in food • Comprehensive use of food.
Regina Tchelly • Organic Favela
Healthy and Sustainable Diets in Brazilian Schools: How far are we?
Alessandra Pereira • School of Nutrition / Federal University of the State of Rio de Janeiro (UNIRIO)
Urban Agriculture, agroecology and agroforestry: biodiversity is possible.
Tomás Delleuse • CARPE projects
The role of consumer networks in advocating for local and sustainable food systems.
Miriam Langenbach • Ecological Network
closing remarks
Rafael Zavala | National Director - FAO - BR
Mónica Guerra Rocha | Executive Director - Food of Tomorrow
This is not (only) a cookbook.
Publication launch
4:45 pm. 17h00
If food is revolutionary, change exists in the kitchen. This is not (just) a cookbook proposes to bring 12 articles from national experts to the kitchen on the national context of food systems and diets, while bringing 34 recipes from different territories to specialized reading, bringing communities together urban, indigenous, caiçaras and quilombolas communities, with chefs such as Bela Gil, Bel Coelho, Teresa Corção, Roberta Ciasca, Francine Xavier, Gabriela Kapim, Ronaldo Canha, Ciça Roxo (among others).
A book that is not (only) about recipes, but a provocation and a reflection on how to understand a Planetary Diet that is attentive to the local context, traditions, health and the planet, starting from a Brazilian perspective, its challenges and practices.
Organization and Idealization:
Partners:
3
19h00 . 9:30 pm
What we eat changes the world.
In addition to directly impacting the planet, food plays a crucial role in
culture of each person and can be a revolutionary social experience.
What can be transformed?
What is happening that we are not seeing yet?
How is each of us a protagonist in this revolutionary experience?
What is the role of the private sector in this movement?
What do we have to learn by talking to the South?
An intersectoral, disruptive, collaborative debate.
Moderator: Iuri Campos . Special Projects at Casa Firjan
Food, childhood and reconnection
Gabriela Kapim - nutritionist and presenter
How can we look at our relationship with the planet through food
Mónica Guerra - Instituto Comida do Amanhã
A look at the southern hemisphere: How to build dialogues using food as a tool for empowerment
Eduardo Shimahara - Sustainability Institute / Cape Town. South Africa
How the South Zone is transforming the market into a gastronomic experience.
Pietrângelo Leta - Vice President Supermercados Zona Sul
Realization
partnership
Aquario:
Food as a Revolutionary Social Experience
