Gastronomia social e aproveitamento de alimento: uma proposta de política pública a ser inserida nas escolas

The purpose of this final project is to serve as a support for the development of culinary workshops, which use gastronomy as a tool, teaching recipes that increase food variability and reduce waste. The proposal is the implementation of these practical courses in public schools, as a complementary curricular component, encouraging a more diverse, healthy and conscious diet, from childhood, a predominant stage of human development for the formation of eating habits. By reaching this niche, knowledge and conduct can be replicated through complementary teaching material, enabling these children to take these practices into their homes, disseminating the purpose of the project. These actions aim to promote sustainable development and reduce waste in the food sector in all its spheres, from production, distribution and mainly consumption. Ensuring the social right to access healthy food, intrinsic to all human beings, through an educational method. Keywords: Gastronomy; Sustainability; Food Variability; Socio-environmental Responsibility.