Slow movement boosts market during the pandemic

The slow movement, characterized by a perspective of a simpler and less accelerated lifestyle, has influenced fashion, food and tourism, among other segments, since the late 1980s. more adepts around the world and has become a trend that guarantees a competitive advantage for micro and small companies (MSEs).

Sebrae Nacional analyst Luiz Rebelatto points out that the slow movement and similar ones such as minimalism and essentialism are developing in an increasingly perceptible way in Brazil and abroad. “It is a movement that foresees a reconnection to what really makes sense, a life with purpose, quality time, with the purpose of helping people, finding reason and well-being. These businesses that aim to meet the demands of this new way of life and people’s awareness characterize the slow ventures”, he explains.

According to the expert, slow was strengthened during the pandemic because people had to adapt to a new context of life and interaction with others, such as that of agronomists and gastrologists. Slow food, as it is called in the food industry, was born in Italy as a clear manifesto against fast food, universalized by big brands.

Rebelatto points out that in the field of food, the movement values ​​local products, produced by small producers, as well as the consumption of food with more flavor, free of pesticides or organic, offering fair remuneration to producers.

The Sebrae Nacional analyst clarifies that slow food followers appreciate food based on a set of factors. “This consumer prefers quality over quantity. It dispenses with the frenzy of consumption and is aware of consumption. It doesn’t mean that he wants a life without control, but that he values ​​quality time with people while enjoying a meal calmly, in a pleasant environment that allows awakening all the senses, in addition to the taste ”, he argues.

Positive impact on the production chain

16 km from the center of Brasília, entrepreneur Carla Burin runs an agroindustry on a small rural property, where organic foods are produced for the production of frozen products such as vegetable kibbeh, shredded jackfruit meat, coxinha de jackfruit, shredded jackfruit loin, among other vegan delicacies. Her products are served daily at the buffet at the vegan restaurant Faz Bem, located close to the center of the capital, in Asa Norte.

The establishment that has been operating for eight years with a proposal to popularize veganism also uses the products in the preparation of dishes that make up the varied menu, always exploring more natural ingredients, mostly produced locally by small producers, to offer healthy food options for your customers.

The gastrologist and one of the partner-owners of Faz Bem restaurant, Carolina Lino, says that they value affective and simple cuisine. “Most of our suppliers are producers in the region with whom we work in partnership that is not just commercial. We build a support network with our suppliers and collaborators, where we share our beliefs and values ​​and grow together”, she stresses.

Each week, the restaurant consumes 12 kg of shredded jackfruit meat from Fazenda Burin in the preparation of the recipes that make up the buffet. “Carla offers us a high quality processed raw material that is difficult to find. Producing jackfruit meat is a lot of work and receiving it ready makes our work flow at the restaurant much easier. In addition, they are always delivered on time, on a large scale and with constancy”, he points out.

With this recognition, Fazenda Burin’s products reach markets outside the Federal District. Every 15 days, a large part of their production goes to São Paulo, where they set up a distribution point to meet the demand from retailers, restaurants and chefs who value organic and healthier ingredients in cooking.

“Food service is proving to be a segment with much more possibilities and I believe it will overtake retail in a short time. Today, restaurants want to have a vegan option on the menu and don’t want to occupy the kitchen making a dish. So, the tendency is for them to buy the product already ready to offer a vegan option, without losing quality”, he says.

*With advisory information

Read more:

Booklet alerts consumers to Black Friday deals

Milk price soars and leads consumers to look for new alternatives in AM

Tucumã becomes scarce and consumers identify different flavor in regional dishes