{"time":1751387093776,"blocks":[{"type":"paragraph","data":{"text":"An inspiring meeting."}},{"type":"paragraph","data":{"text":"On the 26th June, the Instituto Bazzar welcomed students from the Gastronomy Course at the Universidade Federal do Rio de Janeiro (UFRJ) to its headquarters in Jardim Botânico to talk about identity and sustainability throughout the gastronomy production chain."}}],"version":"2.18.0"}

{"time":1750266334893,"blocks":[{"type":"paragraph","data":{"text":"June 18th is the date chosen by the United Nations to celebrate Sustainable Gastronomy Day. Meal preparation should include the use of fresh, local ingredients and the appreciation of family production, among other actions."}}],"version":"2.18.0"}

{"time":1748783770176,"blocks":[{"type":"paragraph","data":{"text":"We connect small producers, artisanal fishermen, researchers, chefs and entrepreneurs to strengthen the gastronomic identity of Rio de Janeiro."}}],"version":"2.18.0"}

{"time":1748030813271,"blocks":[{"type":"paragraph","data":{"text":"On May 19th, the Instituto Bazzar welcomed business people and authorites of Rio´s City government and Chamber of Commerce to its headquarters in Jardim Botânico for an evening with the theme “Petisqueiras”."}}],"version":"2.18.0"}

{"time":1740687571656,"blocks":[{"type":"paragraph","data":{"text":"Dozens of people, including chefs, academics, restaurant owners and members of the government, attended the launch of the book “From the field to the table”, by Renata Cabrera. A conversation about gastronomic tourisms opened the event."}}],"version":"2.18.0"}

{"time":1738352919658,"blocks":[{"type":"paragraph","data":{"text":"Our work is mentioned on the page of one of Spain's greatest food writers."}}],"version":"2.18.0"}