Catering and Food

The food will follow the principles of healthy and adequate nutrition, prioritizing fresh and less processed foods from socio-biodiversity, family farming, agroecology and organic producers. In addition, as at every UNFCCC event, menus will be guaranteed to cater for an international audience.

The food will ideally come from family farming and, within this category, from traditional peoples and communities, indigenous peoples and enterprises from the Brazilian food socio-economy, respecting local (from the city, the Belém Metropolitan Region, the state of Pará, and other Amazonian states) and seasonal production.

Yes. There will be a broad offer of vegetarian and vegan meals, considering the diversity of diets and respecting the cultural and dietary choices of the participants. Plant-based food has a substantially lower carbon footprint for those who can make this dietary choice.

Priority will be given to products with organic certification or social control, especially those from socio-biodiversity and agroecology.

Food will be designed to reduce environmental impact, with encouragement for the reduction of packaging, the use of biodegradable materials, the fight against food waste, and the proper disposal of waste.

Yes. Transparency about the origin of food and production methods will be valued, with the identification of producers and communities whenever possible.

Yes. Whenever possible, in addition to the origin of the food, menus will also indicate the environmental, climatic, and social impact of its production, circulation, and handling. This means that, in addition to the carbon footprint, the public will also have transparency about the people, communities, and methods involved in its production.

The food will seek to respect and value cultural diversity, offering typical dishes from different regions and food cultures in Brasil, especially from the peoples and communities in the region of the event.

 Yes. The COP organization is committed to guaranteeing access to healthy, safe, and culturally appropriate food for all. There will also be a diversity of prices and options to ensure the well-being and satisfaction of all participants during the conference.

Everyone. The consumption of fresh or minimally processed food and food from sociobiodiversity benefits: the health of the event's diners due to the nutrients in the food; it contributes to the local economy, especially farmers whose main livelihood is food production; and the environment, as how this food is produced, consumed and disposed of is significantly less aggressive to the planet - it can even be produced using practices that sequester carbon, helping to mitigate the climate crisis, and which help to preserve the standing forest.