It has a narrative built on food that contains ingredients that are difficult to swallow and that are not good for us or the planet. But there is another way of eating that has not been at the center of the table.
And if we could help writethe story with another flavor?
And if we couldgive real food the space it deserves?
No Poliniza we exchange knowledge, inspiration and point out ways to bring real food - and the truth of food - to the center of the table._cc781905-5cde-3194-bb3b- 136bad5cf58d_
WE NEED TO SPREAD WHATIT IS
- AND WHAT IT IS NOT - FOOD OF
Without knowing how it is made, where it comes from, what it contains and the impacts that the food we eat produces, we will not be able to face the urgent challenges facing our world.
Therefore, we need to bring this debate to the center of the table, disseminate other narratives, demystify taboos and emphasize alternatives to
an increasingly wide audience.
Creating narratives is not something to do alone. We need more voices and projects to thicken the broth of discussions. With creativity, the will to transform realities and a dash of audacity, we can amplify and capillarize our actions more and more and thus POLLINATE messages to fill our hives with the necessary tools to move forward together. The greater the food consciousness, the more powerful our story will be!
a swarm at work
UNITED IS SOMETHING HARD TO STOP!
THAT CHANGES THE
To have a healthier, more sustainable, fairer food system accessible to all, we need to create a recipe that unites affection and action - what I know about what I eat and what I know about the system behind what everyone eats - or still why some eat and others don't. That's why it's important to understand both the impact of our individual choices and the possibilities and ways to be agents of transformation and advocate for a change in the food system.
We bring to the conversationtrailblazers who raise the food flag as a way to change the world:in research, audiovisual, written journalism, podcasts, study groups, struggles and militancy, and much more!
UM MUNDO DE
We put important debates on the table, guided by the voices of those who have already walked this path, with the purpose of building a platform for the exchange of knowledge, inspiration and change.
what do i know about what
have in my food?
Information and curiosity are ingredients of the same dish.
do different and engage for food.
How to put more flour in this bread?
how to talk about knowing the taste?
Where the search finds the pot.
where is all this located?
Production and engagement from the field.
powerful tools to engage, see & transform.
Eating with your eyes.
Communication, engagement and food can - and should - go together.
With the mighty force of a swarm, we can cultivate a new nurture.
Got a POLLEN to spread?
Come be part of this Swarm!
We're mapping who's bringing the real food - and the truth of food - to the center of the table,with actions and projects that communicate, engage and transform. To be part of this swarm, just answer a few questions on our form!
All information will be availableopen and collaborativefor everyone who wantsget together, get to know more, exchange ideas, participate and strengthen this narrativeto pollinate more and more real food out there!
Meet our Swarm
Historian and researcher of eating habits. coordinate the projectFed breakand was one of the organizers of the campaignPeople are meant to shine, not to starve.
Coordena oFisheries Management Programe integratesResearch Group Territorialities, Social Organization and Population Dynamicsof the Mamirauá Institute.
Researcher of the relationship between news production and food consumption, is dedicated to the ProjectEdible Dialogues.
Nutritionist, presented at GNT the programsHelp! my son eats badly,Kapim's Colorful KitchenandHelp! My Parents Eat Bad.
researcher ofGedes, ofINutes Institute(UFRJ). integrates theBrazilian Forum on Food and Nutrition Sovereignty and Security(FBSSAN).
Gastronomic critic and multiplatform journalist. creator ofGo food, website and podcast about our connection with the food and judge of TOP CHEF on Record TV.
Researcher at NUPENS/USP, technical consultant at IDEC and member of the national nucleus daAlliance for Adequate and Healthy Food.
A plastic artist, with solo exhibitions all over the world, he expands the vocabulary of sculpture, inviting us to enter meditative states and reconnect with the sacred.
Journalist, one of the creators ofThe tares and the wheat, a journalism project dedicated to research on diet and chronic diseases.
coordinate theTide of Flavors, project ofTide nets, which qualifies women in gastronomy and gender inMaré Women's House.
Chef & Activist. It's in front of the philosophical restaurant.organd the programsFood.Org andGift for the Future.
director ofSilo – Art and Rural Latitude. It creates and promotes art, science and technology in rural and environmental conservation areas.
A gastronome, passionate about food systems and alternative food networks, is director of theIFood of Tomorrow Instituteand givesCambuca Consulting.
co-creator ofallow, has been planting and distributing food, water, games, wisdom and fertile soil.
journalist ofGreenpeace Brazilin Brasília, acting in the communication and engagement of the campaigns ofPublic Policies and Agriculture & Food.
Food of Tomorrow Institute - pollinates 2020