{"id":8950,"date":"2024-11-08T06:00:11","date_gmt":"2024-11-08T09:00:11","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=8950"},"modified":"2024-11-07T23:52:18","modified_gmt":"2024-11-08T02:52:18","slug":"cop-30-tera-cardapio-com-ingredientes-que-promovam-experiencia-gastronomica-sensorial","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/cop-30-tera-cardapio-com-ingredientes-que-promovam-experiencia-gastronomica-sensorial\/","title":{"rendered":"COP 30 ter\u00e1 card\u00e1pio com ingredientes que promovam experi\u00eancia gastron\u00f4mica sensorial"},"content":{"rendered":"

Se depender das organiza\u00e7\u00f5es da sociedade civil em defesa do clima, as lideran\u00e7as mundiais e especialistas que vierem participar da COP 30, em novembro de 2025, em Bel\u00e9m do Par\u00e1, n\u00e3o ser\u00e3o mais recepcionados com batata frita, nem com hamburguer. A den\u00fancia com o desenho desses lanches, que \u201chistoricamente se comia durante as confer\u00eancias de clima\u201d, foi feita \u00e0 entrada do Memorial dos Povos Ind\u00edgenas na ultima ter\u00e7a-feira, em Bras\u00edlia, onde teve lugar a primeira apresenta\u00e7\u00e3o do card\u00e1pio a ser sugerido na Confer\u00eancia das Na\u00e7\u00f5es Unidas sobre as Mudan\u00e7as Clim\u00e1ticas de 2025, batizada de COP 30.<\/p>\n

\"\"<\/a>
Cr\u00e9dito: Instituto Rgenera\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n

Diversas institui\u00e7\u00f5es alinhadas com a agenda clim\u00e1tica mundial se uniram num movimento que tomou a iniciativa de promover experi\u00eancia sensorial gastron\u00f4mica e debater o conceito sobre o tipo de produ\u00e7\u00e3o de alimentos que o Brasil pretende oferecer no encontro de Bel\u00e9m.<\/p>\n

\u201cO mais importante \u00e9 que os editais que determinam a prioriza\u00e7\u00e3o e compra de ingredientes privilegiem alimentos da sociobiodiversidade e da agroecologia\u201d, alertou Maur\u00edcio Alc\u00e2ntara, cofundador e diretor do Instituto Regenera. Tamb\u00e9m participaram o Instituto Comida do Amanh\u00e3 e a Associa\u00e7\u00e3o dos Neg\u00f3cios de Sociobioeconomia da Amaz\u00f4nia (Assobio), integrantes da coaliz\u00e3o de entidades promotoras do evento Na Mesa da COP 30.<\/p>\n

Exuber\u00e2ncia amaz\u00f4nica<\/strong><\/p>\n

\"\"<\/a>
Chef ind\u00edgena Dona Barzi. Cr\u00e9dito: Liana Sabo\/CB\/D.A Press<\/figcaption><\/figure>\n

Dos salgadinhos de boas vindas \u00e0s sobremesas passando pelos sucos de frutas nativas, como cupua\u00e7u, graviola, caj\u00e1 e umbu, o card\u00e1pio era todo focado na mistura de texturas e sabores da diversidade de produtos da Amaz\u00f4nia. Caranguejo de uma comunidade pesqueira recheou empadas; massa de baba\u00e7u na religiosa de palmito e castanha do Brasil nos folhados, enquanto pastas de pupunha, de jambu, geleia de cupua\u00e7u e pesto de baru deram o tom de mini tapiocas.<\/p>\n

De entrada, banana da terra gratinada com queijo coalho, mel de abelhas nativas e cumaru com farofa de tapioca e macaxeira palha, al\u00e9m de salada vegana com fei\u00f5es manteiguinha, caupi preto e caupi vermelho com car\u00e1 roxo e ab\u00f3bora agroecol\u00f3gica. Destaque para os pratos quentes, como arroz de pato no tucupi e moqueca de pirarucu no leite de castanha do Brasil. Todo o menu foi executado magistralmente pela Cooperativa Central do Cerrado. Outra atra\u00e7\u00e3o do evento foi a presen\u00e7a de Dona Brazi, chef ind\u00edgena da etnia Bar\u00e9, que vive em S\u00e3o Gabriel de Cachoeira, no Alto do Rio Negro, autografando seu livro de receitas com pref\u00e1cio de Alex Atala.<\/p>\n","protected":false},"excerpt":{"rendered":"

Se depender das organiza\u00e7\u00f5es da sociedade civil em defesa do clima, as lideran\u00e7as mundiais e especialistas que vierem participar da COP 30, em novembro de 2025, em Bel\u00e9m do Par\u00e1, n\u00e3o ser\u00e3o mais recepcionados com batata frita, nem com hamburguer. A den\u00fancia com o desenho desses lanches, que \u201chistoricamente se comia durante as confer\u00eancias de clima\u201d, foi feita \u00e0 entrada […]<\/p>\n","protected":false},"author":54,"featured_media":8960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[486],"tags":[356,1218],"class_list":["post-8950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evento","tag-cardapio","tag-cop-30"],"yoast_head":"\nCOP 30 ter\u00e1 card\u00e1pio com ingredientes que promovam experi\u00eancia gastron\u00f4mica sensorial - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/cop-30-tera-cardapio-com-ingredientes-que-promovam-experiencia-gastronomica-sensorial\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COP 30 ter\u00e1 card\u00e1pio com ingredientes que promovam experi\u00eancia gastron\u00f4mica sensorial - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Se depender das organiza\u00e7\u00f5es da sociedade civil em defesa do clima, as lideran\u00e7as mundiais e especialistas que vierem participar da COP 30, em novembro de 2025, em Bel\u00e9m do Par\u00e1, n\u00e3o ser\u00e3o mais recepcionados com batata frita, nem com hamburguer. A den\u00fancia com o desenho desses lanches, que \u201chistoricamente se comia durante as confer\u00eancias de clima\u201d, foi feita \u00e0 entrada […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/cop-30-tera-cardapio-com-ingredientes-que-promovam-experiencia-gastronomica-sensorial\/\" \/>\n<meta property=\"og:site_name\" content=\"Liana Sabo\" \/>\n<meta property=\"article:published_time\" content=\"2024-11-08T09:00:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2024\/11\/IMG-20241107-WA0041.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Liana Sabo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Liana Sabo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/cop-30-tera-cardapio-com-ingredientes-que-promovam-experiencia-gastronomica-sensorial\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/cop-30-tera-cardapio-com-ingredientes-que-promovam-experiencia-gastronomica-sensorial\\\/\"},\"author\":{\"name\":\"Liana Sabo\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/bff8eb0ab5f161ec681540c0322969cb\"},\"headline\":\"COP 30 ter\u00e1 card\u00e1pio com ingredientes que promovam experi\u00eancia gastron\u00f4mica sensorial\",\"datePublished\":\"2024-11-08T09:00:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/cop-30-tera-cardapio-com-ingredientes-que-promovam-experiencia-gastronomica-sensorial\\\/\"},\"wordCount\":469,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/cop-30-tera-cardapio-com-ingredientes-que-promovam-experiencia-gastronomica-sensorial\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2024\\\/11\\\/IMG-20241107-WA0041.jpg\",\"keywords\":[\"card\u00e1pio\",\"COP 30\"],\"articleSection\":[\"Evento\"],\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/cop-30-tera-cardapio-com-ingredientes-que-promovam-experiencia-gastronomica-sensorial\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/cop-30-tera-cardapio-com-ingredientes-que-promovam-experiencia-gastronomica-sensorial\\\/\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/cop-30-tera-cardapio-com-ingredientes-que-promovam-experiencia-gastronomica-sensorial\\\/\",\"name\":\"COP 30 ter\u00e1 card\u00e1pio com ingredientes que promovam experi\u00eancia gastron\u00f4mica sensorial - 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