Sourcing at COP30: A Focus on Local, Nutritious, and Sustainable Food Options
Sourcing food at COP30 must be traceable, with information publicized in menus so that delegates can see the social and environmental impacts of the meals served. The decision to source food from alternative sources has not been without controversy. Initially, the OEI banned ingredients such as açaÃ, tucupi, and maniçoba from the official menu due to contamination fears. These are traditional foods that are staples in the daily diet of Amazonian populations. A coalition of food businesses from the state led by the non-profit Paulo Martins Institute defended these foods, and the ban was eventually reversed.
Delegates at COP30 can expect a variety of traditional foods, including canhapira, jambu, cupuaçu, and pirarucu. Farmers and producers like Raimunda Rodrigues, who manages production of flour, oils, and Brazil nuts from the Rio Novo community, play a crucial role in providing these ingredients. These foods represent not just products but also the history of the community. Rodrigues, along with Marcelo Salazar, co-founded Mazô Maná, a company that produces nutrition products like the Amazon Forest Supershake, made from 14 ingredients sourced from Amazon biodiversity.
Rodriguez’s community is very conscious of the impact of climate change on their harvests, emphasizing the importance of preserving the forest. Pedro da Gabriela, who farms cacao in Medicilandia, has dedicated 200 hectares of land to protect the Uirapuru, a species of forest bird. He supplies his cocoa to Cacauway, the first chocolate factory in the Amazon region. The sourcing of local, nutritious, and sustainable food at COP30 aims to demonstrate that forests are worth more standing than cut down and that local communities and Indigenous peoples are the best managers of these resources.
The concept of a sociobioeconomy, which incorporates the nexus between indigenous people and traditional communities with sustainable ecosystem management, is gaining traction. This approach not only generates a variety of products and services but also conserves forests. A study by The Nature Conservancy concluded that Pará’s sociobioeconomy has the potential to generate significant revenue by 2040. The Brazilian government has launched a national bioeconomy strategy, aligning with the goals of organizations like the Climate and Society Institute.
However, there are concerns about the broad scope of the government’s bioeconomy strategy, which could lead to the exploitation of natural resources. Civil society organizations emphasize the inclusion of the “socio” aspect in the bioeconomy to ensure the involvement of traditional communities and the preservation of knowledge in value chains. Na Mesa da COP30 aims to leave a lasting legacy by promoting public policies that support family farming beyond the conference. The organization hopes to raise awareness of Amazonian food and the sociobioeconomy, paving the way for sustainable practices in the future.
In conclusion, sourcing food at COP30 is not just about providing meals but also about promoting local traditions, preserving the environment, and supporting communities. By focusing on local, nutritious, and sustainable options, COP30 is setting a precedent for future conferences to adopt food practices that align with the changes sought at the negotiation tables. This commitment to sourcing reflects a broader shift towards a more sustainable and socially-conscious approach to food production and consumption.
