Sustainable development: from field to table

Sustainable development: from field to table

Due to busy schedules and lack of time, we are constantly exposed to fast-food with artificial flavors and colors, full of preservatives, containing high levels of pesticides, among other components that can be harmful to the human organism, as well as to fauna and...
Community Based Tourism

Community Based Tourism

Have you ever heard of Community Based Tourism (TBC)? It is a model that brings in its proposal the development of local tourism, based on the cultural and traditional resources of the communities in which they belong. In other words, it is a tourism structure with...
Sustainable development: from field to table

Desenvolvimento sustentável: do campo à mesa

Devido a agendas recheadas de compromissos e a falta de tempo somos constantemente expostos a alimentos de preparo rápido com sabores e cores artificiais, cheios de conservantes, contendo altos níveis de pesticidas, entre outros componentes que podem ser prejudiciais...