Chefs que sustentam a Agricultura - Pesquisa participativa sobre a constru??o de uma Comunidade que Sustenta Agricultura (CSA) entre chefs de cozinha e agricultores agroecol?gicos

• Autor(a) principal: Xavier, Francine Teixeira
• Data de Publicação: 2019
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
• Texto Completo: https://tede.ufrrj.br/jspui/handle/jspui/6015
• topic: Chefs; Comunidade que Sustenta a Agricultura; Agricultores; Community Supported Agriculture; Farmers; Recursos Florestais e Engenharia Florestal

The dominant globalized food system, produced in the green revolution models, supported by the market economy and the food industry, produces cheap and large-scale food, however, this price is based only on economic costs, without considering social and environmental costs. Despite producing enough food, it does not reach the announced goal of ending hunger. The industrialization of agriculture, using large estates and monocultures intercropped with pesticides, aggravates social and environmental problems. In the search for models that support the construction of alternatives to the dominant food system, this paper presents, through participatory research, the articulation, construction and operation of a Community Supported Agriculture (CSA), between chefs and agroecological farmers, mediated by the Federal Rural University of Rio de Janeiro (UFRRJ) and professional management, in order to verify if it can be built and, if built, what are its social, environmental and economic impacts. At this CSA, the chefs funded and took the financial risks of a productive survey of eight little-known tomato varieties from the UFRRJ germplasm bank, produced by three technically assisted families of agroecological farmers from Serop?dica. The project was designed and managed in partnership with the university, farmers and chefs, with an open cost spreadsheet and participatory management conducted by the researcher and her partner. The survey is authorized by the opinion of the UFRRJ Research Ethics Committee (COMEP), within the Research Project entitled ?Chefs who support agriculture - participatory fair trade research between chefs and agroecological farmers? (Protocol No. 1,168 / 18), complies with ethical principles and complies with Resolution 466/12 that regulates research procedures involving human beings. Lasted twenty months, from September 2017 to April 2019, from the first CSA meeting to the perception of its social, environmental and economic impacts. The interaction and exchanges were intense, fifteen meetings attended by Serop?dica planning and monitoring with farmers and technical assistance, presentations of the project for chefs engagement, four integration visits with all participants in the properties and restaurant, periodic reports of production and finances, added to semi-structured interviews at the beginning and after project closure. In addition to the participants' experience and perception, the project achieved visibility and impact in several qualified opinion spaces, fruits that are continuously being reaped. There were four articles on websites, ten lectures and participation in two books. Research indicates that this CSA has horizontalized the relationship between different actors in the food system and has released narratives in favor of agroecology. And, to the extent of its size, it has promoted social, economic and environmental impacts. It financed and mitigated the risks of family farmers' production, provided technical assistance, gave visibility to agroecological agriculture, fostered income distribution and agroecology research, increased food biodiversity, and developed higher value-added products for family agriculture. However, it indicates that the project needs larger scale to generate economic security for all parties.