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Why do we eat differently from each other? How to bring the diversity of people and territories to the table? How to create bridges between us and those who nourish us - the land, ancestral wisdom?

Each food carries an entire world and each recipe, a universe. They are stories, conflicts, borders, encounters and fissures that make a food culture complex, powerful and charming. How to carry this message by breaking borders and at the same time affirming identities that are rooted in their territories?

Ana Claudia - Crédito - Eunice Venturi (

Ana Claudia Torres

Specialist in Natural Resources Conservation and Master in Human Sciences. As executive director of the Z4 Fishermen's Colony in Tefé (1994 – 2008), she coordinated the ProVárzea/IBAMA Subproject: Strengthening fishermen's organizations in the Middle Solimões region, which resulted in the first fishing agreement in the region. At the Mamirauá Institute (2009 – 2020), he coordinates the Fisheries Management Program, a department that provides technical assistance to riverside communities in projects for the management of fisheries resources. And he is a member of the Research Group Territorialities, Social Organization and Population Dynamics, of the Institution.

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Ernesto Neto

Ernesto Neto was born in 1964 in Rio de Janeiro, where he lives and works. 

Since the beginning of his career, the artist has sought to challenge and expand the vocabulary of sculpture, exploring formal and symbolic connections between different materials, with the force of gravity as an implicit element. In recent years, Neto has turned to natural materials, such as fabrics and wood, and to physical interaction as a fundamental aspect of his poetics. Organic forms echo the matrices and colors of living organisms. His works activate multiple senses, inviting us to enter meditative states and reconnect with the sacred.  He has been developing his work in several individual, group and Biennial exhibitions.

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Mariana Aleixo

Mariana Aleixo is a gastronome and was born in Maré, Rio de Janeiro. She coordinates Maré de Sabores, a project by Redes da Maré, which for 10 years has been training women in gastronomy and gender at the Casa das Mulheres da Maré.

Day30th of November from 2020at11 am



diversity and recognition of land and territories. 

What is the role of art, of local actions, of the recognition of traditional practices to make food culture, the diversity of land and peoples, an epicenter of reflection and mobilization?

What is the importance of building a repertoire that values and claims the plurality and richness of knowledge and flavors?

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Diversity and recognition of land and territories. 

Âncora Webinar 6
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[ giving toreal food

the focus it deserves]




Food of Tomorrow Institute - Polliniza 2020

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