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. 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. 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. 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. 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. 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. 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.
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. -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. -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. 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. 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. 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. 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.
36. Students present to visitors the advantages and
perspectives of the organic agriculture: good,
clean and fair food
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
