{"time":1760475380926,"blocks":[{"type":"paragraph","data":{"text":"We were present at the world's largest gastronomy event in Spain, bringing native ingredients and excellent products in yet another initiative to promote Rio de Janeiro as a sustainable gastronomic destination."}}],"version":"2.18.0"}

{"time":1758115078045,"blocks":[{"type":"paragraph","data":{"text":"The British presence in Rio de Janeiro, especially between the 19th and 20th centuries, left profound marks not only on its architecture, commerce, and clubs, but also on the way the city learned to eat and drink. "}}],"version":"2.18.0"}

{"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"}