Project Presentation Slides > UFRJ Restaurant

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Project Presentation Slides > UFRJ Restaurant

  1. 1. UFRJ University Restaurant Project UFRJ - Federal University of Rio de Janeiro Contact: Carla Cipolla, Nadia Carvalho desis@pep.ufrj.br
  2. 2. 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
  3. 3. 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).
  4. 4. 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.
  5. 5. 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
  6. 6. 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.
  7. 7. 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.
  8. 8. 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.
  9. 9. Project goals:
  10. 10. -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;
  11. 11. -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;
  12. 12. -Establish network collaboration with other University Restaurants managers across the country through the planning and execution of the First “Meeting of Federal Universities Restaurants”
  13. 13. 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
  14. 14. 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
  15. 15. 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.
  16. 16. 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.
  17. 17. Project visions:
  18. 18. UFRJ University Restaurant: activities Capoeira exhibitions
  19. 19. Tradicional dance exhibitions
  20. 20. Tradicional dance exhibitions
  21. 21. Tradicional dance exhibitions
  22. 22. Thematic conferences and workshops around food issues
  23. 23. Food education for kids
  24. 24. Kids visiting Agroecological Fair
  25. 25. University students interacts with producers
  26. 26. Other partners are involved in the Fair: below the stand of a private restaurant in the Campus
  27. 27. Students tend present the concept of agroecology to visitors
  28. 28. Family farmers brings Weekly their products to the Campus
  29. 29. Organic foods are presented and sold
  30. 30. Artisans products
  31. 31. Prepared organic foods sold at the Fair
  32. 32. Producers shows how to prepare and clean the Palmito Pupunha
  33. 33. Tasting the palmito Pupunha
  34. 34. Cultural events during lunch time
  35. 35. Nutritional evaluation is done in the events
  36. 36. Students present to visitors the advantages and perspectives of the organic agriculture: good, clean and fair food
  37. 37. 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

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