Raising society's awareness of environmental issues is one of our goals. With that in mind, and believing that a mobilized society can strengthen nature preservation actions, we created the Responsible Gastronomy Movement.
Responsible Gastronomy has been curated by renowned chef Celso Freire and its goal was to insert four responsibility principles into the preparation of recipes, bringing together gastronomy and environmental preservation.
The movement, which started in Curitiba (PR), has spread to several cities in the country and brought together chefs and gastronomy lovers. The chefs were invited to adopt practices with lower impact on the environment in preparing their recipes. The public, meanwhile, contributed with biodiversity by consuming Responsible Gastronomy dishes in any participating restaurant, and by incorporating those principles in their own cooking.