{"time":1754338742065,"blocks":[{"type":"paragraph","data":{"text":"To promote a more sustainable production chain, one of the Instituto Bazzar's tasks is to introduce small producers to chefs of excellence and purpose."}}],"version":"2.18.0"}

{"time":1753805983989,"blocks":[{"type":"paragraph","data":{"text":"Set menus, whether long, with pre-established dishes, or 3-course menus, with one option for starter, main course and dessert, they all avoid food waste."}}],"version":"2.18.0"}

{"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"}