Bom Gourmet Award recognized effort

Whether we like it or not, we must use the planet’s resources intelligently. Unfortunately, they are not infinite and the account of centuries of exploration shows signs that it has arrived. A concern, mainly, of the new generations, the environmental issue has become urgent for humanity and is also present in the gastronomy business. Therefore, in 2023, the Good Gourmet Award turned its gaze to the sustainability actions practiced by away-from-home food establishments. For this purpose, he created the category Sustainable Gastronomic Business.

In partnership with Composta+, a company that offers the composting service for homes and businesses in a practical and intelligent way, the category evaluated cases indicated by Abrasel-PR and Sebrae-PR of businesses that implement sustainability actions in their operations. To make this assessment, the Good Gourmet invited a group formed by people known to be professionally involved and concerned with sustainability.

“Sustainability and gastronomy are two ingredients that we can and should put on the same plate. We know that today there is a great responsibility and potential in the food industry as a whole to contribute to this sustainable development that we want to see manifested in the world. So, if you can have gastronomy together with sustainability, the dish is perfect”, commented the co-founder of the company We.Flow and one of the jurors of the Gastronomy and Sustainability Committee, Flávia Feliz.

Sustainability has immediate consequences

At the meeting, which took place at Cozinha do Bom Gourmet, the committee analyzed each of the cases indicated by the entities and pre-selected by the Bom Gourmet Award team. Among the criteria considered by the six evaluators to arrive at the big winner are: environmental impact, innovation, culture and ease of replicating the action.

“When we talk about sustainability, impact on the future immediately comes to mind. But we are not necessarily talking only about the future. Sustainability actions have a short, medium and long-term impact. But, in the end, everyone wins, not only the owners of establishments and staff, but also society as a whole”, analyzes the co-founder of Coposta+, Igor Oliveira.

The winner in this category was the restaurant Quintana Gastronomia, commanded by chef Gabriela Carvalho. You know more about the winning restaurant and the other four nominated by the judges on the Good Gourmet Award.

category judges

JOÃO FELIPPE CARNEIRO: Permaculturist and cultural producer, he has been active in the sustainable and vegan cuisine market since 2018. Promoter of green technologies through the Terraço Verde venture and the Mão na Terra Collective.

ROBERTA DA SILVEIRA MORAES: graduated in Law, with Post-Graduation in Sustainable Projects and Environmental Innovations (UFPR) and Fellowship – Nature Based Solutions for Global Challenges at the University of Oxford.

FLAVIA HAPPY: Co-founder of We.Flow – certified B company for consulting and training in sustainability and leadership – awarded as Entrepreneur Curitibana 2023 and Master in Social Entrepreneurship from the University of Southern California.

IGOR GONÇALVES OLIVEIRA: A chemical engineer, he is one of the founders of Composta+, a startup that facilitates access to composting for homes and businesses. He has been a bike enthusiast since 2016 and committed to not generating greenhouse gases when making his daily commute.

FELIPE THIAGO DE JESUS: Agroecologist, Master in Management and Conservation of Agrobiodiversity. He is Director of Food Security at the City of Curitiba and an expert on sustainable food systems.

STEFANIA BONETTI: Graduated in economics from the Luigi Bocconi University in Milan, with a Master in Management at the Instituto de Empresas (IE) in Madrid, where she had contact with the concepts of sustainability strategy, sustainable development and ESG. She is the creator of Onda Eco ecological cleaning, a company certified by B Corp.