June 18 marks the United Nations’ Sustainable Gastronomy Day – a date celebrated since 2016 that recognizes food as a cultural expression directly linked to the world’s natural and cultural diversity. It speaks to our core beliefs here at Gondwana Brasil. After all, connecting cultures, people and places is at the heart of everything we do.

This day also highlights the value of seasonal ingredients and small-scale producers who help preserve wildlife and culinary traditions. And few things reflect this better than food, especially when it’s prepared with respect, care and purpose, like Brazilian cuisine.

Sustainable Brazilian gastronomy is memory and innovation all at once. It celebrates native ingredients, follows nature’s cycles and gives voice to those who plant, harvest, cook and serve. It’s not just on the plate — it’s in the stories, the knowledge and the ways of life passed down through generations. That’s why this diverse and soulful cuisine has a special place in Gondwana’s travel experiences across Brasil.
Below are some of our inspiring partners, people and places turning food into authentic, meaningful journeys.

Anavilhanas Jungle Lodge (Amazonas)

In the heart of the rainforest, on the banks of the Rio Negro, the restaurant at Anavilhanas Jungle Lodge is a true celebration of Amazonian biodiversity. The à la carte menu, created by a talented chef, blends contemporary techniques with the most authentic regional flavours. Tucupi, jambu, freshwater fish, native fruits — every ingredient tells a story and strengthens the connection to the land.

Their commitment to sustainable Brazilian gastronomy goes beyond the menu. Many of the ingredients come from an agroecological farm run by the lodge’s own team — grown without pesticides and at nature’s pace. Eating here is more than a meal: it’s a deep dive into the real Brasil, where flavour and knowledge go hand in hand with conservation.

Estância Mimosa (Mato Grosso do Sul)

At Estância Mimosa Ecoturismo, in Bonito, the kitchen is an essential part of reconnecting with nature. After a day exploring trails, waterfalls and forests, guests are welcomed with dishes that revive local traditions and the heartwarming comfort of wood-stove cooking. Feijão tropeiro, rice with pequi, well-seasoned cassava, served with simplicity and freshness.

But it’s about more than flavour. It’s about reconnecting people with the origins of their food. Ingredients come from the farm’s organic garden and agroforestry, and the milk from their own cattle becomes the famous handmade dulce de leche. Estância Mimosa proves that tourism and sustainable Brazilian gastronomy can thrive together, creating positive impact for visitors and local communities alike.

Favela Orgânica Project (Rio de Janeiro)

Born in the Complexo do Alemão favela, the Favela Orgânica Project is the work of chef and entrepreneur Regina Tchelly. It has been transforming how hundreds of people relate to food. The concept is simple and powerful: use everything, waste nothing. Fruit peels become farofa, stems turn into juice, leftovers become compost. A true food revolution that starts at home and spreads far beyond.

What makes this project even more remarkable is how it blends environmental care, income generation and the celebration of popular knowledge. Workshops, events and educational programs spread the message that conscious cooking is a political, creative and loving act. Favela Orgânica is a standout example of sustainable, accessible and transformative Brazilian gastronomy.

Cooking Paraty, hosted by Fazenda Bananal (Rio de Janeiro)

The Cooking Paraty experience, hosted by Fazenda Bananal, is an invitation to dive deep into the culinary culture of the Costa Verde. It all starts with a guided tour through Paraty’s historic centre, where participants explore the indigenous, African and European influences that shaped the local cuisine. Then it’s off to the market and fish stalls to choose the day’s ingredients alongside the chef.

The second part takes place in the farm’s kitchen space, surrounded by Atlantic Forest and with views of Bocaina National Park. Visitors learn techniques and stories while preparing a collective meal. It’s a sensory, educational and delicious experience that honours the local flavours and embodies the essence of sustainable Brazilian gastronomy.

OKA Restaurant at Ekôa Park (Paraná)

Inside Ekôa Park, a 238-hectare Atlantic Forest reserve in Morretes, the Oka Gastronomy restaurant reflects a philosophy of environmental reconnection. The à la carte menu features the traditional barreado (including a vegetarian jackfruit version), meats, pasta, salads and picnic baskets for those who prefer to dine outdoors. Almost all ingredients come from the park’s own Agroforestry Systems (SAFs) or from local producers — a beautiful example of sustainable Brazilian gastronomy where eating also helps conserve nature.

By blending adventure, ecological awareness and a locally inspired menu, Ekôa Park offers a full immersion in sustainable Brazilian cuisine, proving that respect for the land and great flavour can walk side by side.

Living Tradition – Minas Gerais Cuisine

And of course, we couldn’t finish without mentioning it: Minas Gerais cuisine, one of Brasil’s most beloved culinary treasures. Rich, creative and generous, it transforms simple ingredients like corn, beans, okra and pequi into dishes that warm both body and soul. From pamonha to homemade dulce de leche, it’s a cuisine that withstands time without losing its essence.

Our historical-cultural itineraries pass through Minas to celebrate this living tradition. In every city, at every table, there’s a piece of Brasil’s soul. Walking its streets and tasting its flavours, your clients will experience firsthand what sustainable Brazilian gastronomy really means: a cuisine that honours the land, respects the seasons and celebrates popular knowledge with affection and presence. Here, sustainable Brazilian gastronomy is kept alive and carried forward by quitandeiras, farming families and small producers who proudly preserve and share their knowledge.

For us, eating well is a way to truly get to know Brasil — honouring those who produce responsibly and ensuring that today’s flavours continue to exist for generations to come.

On World Sustainable Gastronomy Day — and every other day — we choose to travel more consciously.

Explore Gondwana’s itineraries that celebrate sustainable Brazilian gastronomy. Unique experiences are waiting across Brasil for your clients. Boost your international sales with Brasil’s most inspiring destinations. Get in touch now to explore partnership opportunities.