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Project Presentation Slides > UFRJ Restaurant






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Project Presentation Slides > UFRJ Restaurant Project Presentation Slides > UFRJ Restaurant Presentation Transcript

  • UFRJ University Restaurant Project UFRJ - Federal University of Rio de Janeiro Contact: Carla Cipolla, Nadia Carvalho [email_address]
  • Partners Administration of UFRJ and Institute of Nutrition Foto: overview of the UFRJ University Restaurant and in in front of the building, the tends of the Agroecological Fair
  • Located on the campus of the largest federal university in Brazil (the UFRJ) the University Restaurant currently distributes 2500 lunches at a subsidized price of $ 2.00 (aprox.1US Dolar). View slide
  • A restaurant placed in a university should not only provide food to students, it should be a place of food education. All service done at the restaurant must express this Educational purpose. View slide
  • The UFRJ Master Plan is targeted to reach 30000 of meals per day by 2020 (building new restaurants all over the Campus). With approximately 60,000 people per day, with about 1/3 of that total consisted of students, the university campus is a real city. The restaurant described here is called “Central” and its actions are examples to the other restaurants to built following the UFRJ Master Plan, and not only: it is pioneer in practices that are also examples to other university restaurants in Brazil. Foto: Imagens UFRJ Gabriela D’Araújo
    • Context
    • The University Restaurant project is a relevant building in this Campus-City
    • and is willing to become a privileged pole for discussion about processes
    • involving the production, acquisition, preparation and delivery of food.
    • It reflects the image of a university that apply the knowledge it produces and
    • practices the social and environmental commitments it advocates.
    • The sub-projects implemented were derived from the dialogue
    • with other stakeholders in the food production chain, trying to provoke
    • in the final users, who frequented the restaurant,
    • a thought about his responsibility as co-producer of its own food.
  • Today the food preparation in the university restaurant is outsourced and, therefore, it is defined by the contracted company based on an industrial approach to food provision. The objective is to promote a change in the concept of what a University Restaurant could be, and consequently, promote a change in the service and quality of food provided.
  • Vision The design of the UFRJ University Restaurant intends to set up a food service model that collects, organizes and strengthens social innovation initiatives around food provision in the Campus, articulating the university community (students, teachers and workers) and external community (small food producers) in the view of good, clean and fair food.
  • Project goals:
    • Design the service provided in the University Restaurant in order to promote
    • food education and consumer awareness;
    • Strengthen the partnership with the outsourced company to take better care of
    • the welfare of their employees as they are strategic to the relational
    • quality of the service provided in the restaurant;
    • Establish the University Restaurante selective collection and
    • disposal of all waste in a sustainable manner;
    • Bring to the academic discussion of the social, cultural, environmental and political aspects of smallholder agriculture by focusing on the state of Rio de Janeiro;
    • Mapping the state of Rio de Janeiro, potential suppliers of organic foods to the Restaurante, mainly family farmers, to verify the existence of a provision network for the Restaurant, serving 2500 meals per day;
    • Establish network collaboration with other University Restaurants managers across
    • the country through the planning and execution of the First “Meeting of
    • Federal Universities Restaurants”
  • Sub projects 1 - Selectivity and Disposal of Waste 100% of the residues selected by the users; 2800 cups daily sent to a recycling cooperative; Searching partnership for organic waste disposal
  • 2 - Ballroom Dance Course Courses are promoted to answer the desire of a group of employees (from the outsourced provider) and to persuit of greater integration and happiness of the group, with consequent improvement in the welcoming of the regular users; Partnership with the School of Physical Education, UFRJ, and the classes are performed during the work period, twice a week for 50 min
    • 3 - Fair Agroecological UFRJ
    • Held weekly in the gardens of the Restaurant;
    • Small local producers of RJ;
    • Participatory project management;
    • Production flow by direct trade;
    • Conducting workshops, lectures and visits of the
    • farmers concerned;
    • Possibility of exchanges between scientific
    • and traditional knowledge.
  • 4 - Taste and Knowledge Meetings Commemoration of the World Food Day; Annual meeting and takes place during two days in the University Restaurant Gardens; It brings together farmers, craftsmen and researchers University arranged in stalls; Already incorporated the Week of Science and Technology UFRJ being included in the official Calendar of the University; Good opportunity to purchase good, clean and fair food, promoting health and citizenship; Contribution to reflection and strengthening family farming in the state of Rio de Janeiro.
  • Project visions:
  • UFRJ University Restaurant: activities Capoeira exhibitions
  • Tradicional dance exhibitions
  • Tradicional dance exhibitions
  • Tradicional dance exhibitions
  • Thematic conferences and workshops around food issues
  • Food education for kids
  • Kids visiting Agroecological Fair
  • University students interacts with producers
  • Other partners are involved in the Fair: below the stand of a private restaurant in the Campus
  • Students tend present the concept of agroecology to visitors
  • Family farmers brings Weekly their products to the Campus
  • Organic foods are presented and sold
  • Artisans products
  • Prepared organic foods sold at the Fair
  • Producers shows how to prepare and clean the Palmito Pupunha
  • Tasting the palmito Pupunha
  • Cultural events during lunch time
  • Nutritional evaluation is done in the events
  • Students present to visitors the advantages and perspectives of the organic agriculture: good, clean and fair food
  • 1. Farmers come to the fair using their own transportation or one of Local City Hall of your municipality Producers day at Agroecological Fair in the UFRJ University Restaurant 2. Unload their goods 3. Exposes their products in tents provided by the university 4. Lunch at Restaurant University and sell their products from 9 am to 15 pm