5758_ECCS_bernardo_simões

BCFN Young Earth Solutions YES!

Atlantic Forest Expedition Abstract: In outline, the project aims to synergize and leverage resources to create an agro touristic route focused on sustainable productions of traditional/regional goods. The traditional culture is day by day disappearing, artisans are moving to the city, fishermen are starving in poverty, farmers only grow the crops with fertilizers and pesticides, the folklore is fading out with the last traces of identity and the food industry doesn’t care about what's being left behind. The Project is about realizing a trip with expeditionary profile, that will take the professionals related with gastronomy, culture and food politics, to travel through a huge part of the state of Santa Catarina and, in the end of the technical visits, participate of a seminary to discuss the problems faced in the preservation of the culture and of the ecosystem at the homeland of each participant, debating the local problems found in Santa Catarina.

Author

Bernardo SimĂľes

Project Atlantic Forest Expedition – Santa Catarina

Introduction

In outline, the project aims to synergize and leverage resources to create an agro touristic route focused on sustainable productions of traditional/regional goods.

The state of Santa Catarina has an apparatus that allows numerous actions of public nature and mobilizations with private support in many areas, including environment and culture.

The project counts with local Slow Food groups (convivium) that contains capable people to promote the necessary help with human resources for the execution of the project. The local group has acquired the experience in the last four years organizing similar actions in Amazônia, articulating with inn, producers, universities, associations and municipal secretary that enable the execution of the project, contributing with a big cultural contents.

Problematic The traditional culture is day by day disappearing, artisans are moving to the city, fishermen are starving in poverty, farmers only grow the crops with fertilizers and pesticides, the folklore is fading out with the last traces of identity and the food industry doesn’t care about what’s being left behind.

Commercial tourism is destroying native areas to build huge resorts and hotels, trampling the native inhabitant’s food identity and not respecting the traditions, is creating a flat and commercial image of many country areas.

Idea The Project is about realizing a trip with expeditionary profile, that will take the professionals related with gastronomy, culture and food politics, to travel through a huge part of the state of Santa Catarina and, in the end of the technical visits, participate of a seminary to discuss the problems faced in the preservation of the culture and of the ecosystem at the homeland of each participant, debating the local problems found in Santa Catarina.

1.1) General objectives:

a) Make a trip with expeditionary aspect that will show to the participants the reality of the production chain of food in Santa Catarina. b) Discuss about the preservation of culture of the regional ecosystem, with focus in local gastronomy with change of experiences.

1.2) Specific objectives: a) Produce with a audiovisual crew, a film and photos exhibition to join and exhibit on national and international events related to the topics covered in the expedition; b) Stimulate the participants to meet the cultural aspects in the roots of taste, culinary traditions and food production in Mata Atl창ntica, Santa Catarina; c) Prepare a culinary event for the participants and local community with only local products from sustainable productions, making the cultural interchange take place in a professional kitchen. d) Use mechanisms of a seminary to promote the interchange of experiences and culture with participants in actions of preservation of material and immaterial aspects related to the territory.

2) TARGET: 2.1) Outside: The Project aims to engage the producers in actions and preservation of traditional culture and sustainability concepts, debating about international and national food issues, and also to engage people from different countries and areas to help each other on preserving traditions and culture of each area.

2.2) Inside: For the completion of the project, we will have professionals involved in the system of sustainable food production, from Latin America, North America and Europe, of many regions, participating of the expedition and the debates.

3) RESOUCES:

3.1) Transport logistics, lodging and meals: a) Rented minibus, to take the group to previously defined places in the expedition route; b) Reserves in hostels, hotels, inns, restaurants and cafeterias in the state where the members will have lodging and three meals daily; 3.2) Technical infrastructure: a) Tourist guide with Gastronomy degree; b) Producer responsible for scheduling and setting up the schedule and visits of the participants; c) Photographer engaged to portray the progress of the project; d) Photographer/ videographer engaged to record in an audiovisual format the progress of the project; e) Audio Technician responsible for capturing the audio of the team’s experience. f) Film Director g) Driver engaged to move the group. h) Translator

4) TRASLADE COSTS – (ex.:US Participant) Item – US$1 = R$1,80

Curr.

01. Air Tickets (example of departure) - Cleveland, OHIO (US) Navegantes( BR); Navegantes (BR) Cleveland, OHIO (US)

US$

$2.330,00

R$

R$ 4.194,00

02. Costs with food and meals (Expedition).

03. Costs with accommodation (Expedition).

US$ US$

$166,67 $550,00

R$ R$

R$ 300,00 R$ 990,00

04. Costs with Transport (Expedition).

US$

$333,33

R$

R$ 600,00

US$

$3.380,00

R$

R$ 6.084,00

TOTAL

Costs

Curr .

Costs

5.1) DETTAILED ROUTE

4.2 Map

6) Pictures of the places to be visited