Sugestões ecológicas em busca de cozinhas sustentáveis

Abstract

In all types of cooking happens the manipulation of food, an activity that can interconnect and put into practice the various ecological actions of Environmental Education. A restaurant is not only a culinary activity of food handling, it goes much further, on a scale that at the very least involves production, processing, transportation, supply, storage and utilization. A school, surpasses the set of disciplines and theoretical pedagogical contents, inspires the formation for the life. Environmental Education is the sure path that can provide a vision for sustainable ecological development and transform individuals into active social agents, an essential factor for environmental preservation and the realization of a political consciousness that will influence environmental, economic and cultural issues. This study aims to list and compile ecological suggestions in search of sustainable kitchens, through the practices of Environmental Education and its relationship with food, in the context that this can be in the environments of restaurants and schools. The practices described here include: architecture and infrastructure, training, gardening, composting, organic and dry waste, cooking oil, water and cleaning products, suppliers, green marketing and certifications.