Sinopse do Episódio "Big Food and Its Influence in Brazil"
This episode dives into the findings of two comprehensive reports, Dossiê Big Food and Dossiê Big Food 2.0, which examine how the powerful food, beverage, and agribusiness industries—collectively known as Big Food, Big Soda, and Big Agro—shape public policies on food and nutrition in Brazil. We discuss the strategies these corporations use to advance their economic interests, often at the expense of public health and environmental sustainability. The episode also explores the impact of corporate lobbying on policy-making in areas such as health, agriculture, education, and taxation.
Ouvir "Big Food and Its Influence in Brazil"
Mais episódios do podcast Slow Food Cerrado
- Pimenta-de-macaco: Flavor and Tradition of the Cerrado
- Cerrado Cuisine: Native Products at the Table in Brasília
- Flavors of the Cerrado: A Gastronomic and Cultural Journey through Mama-Cadela
- The Baunilha do Cerrado Controversy: Cultural Appropriation or Culinary Innovation?
- The Lobeira: a hidden treasure of the Cerrado
- Gueroba Palm: Tradition, Sustainability, and the Cerrado
- Big Food and Its Influence in Brazil
- Marmelada from Quilombo Mesquita: Tradition, Culture, and Land Rights
- The Return of Trigo Veadeiro: Reviving Tradition in Chapada dos Veadeiros
- Culinary Treasures of the Cerrado: Celebrating Regional Flavors
- Buriti: The Multifaceted Treasure of the Brazilian Cerrado
- Jenipapo: A Vanishing Treasure of Brazilian Heritage
- Pequi: A Culinary and Cultural Jewel of the Cerrado
- Babaçu and the Coconut Breakers: Empowerment, Tradition, and Sustainability
- Jatobá: A Fruit Connecting Communities, Cuisine, and Conservation
- Cagaita: A Native Fruit Fueling Sustainability and Local Economies
- The Baru Nut: A Treasure of the Cerrado
- Cajuzinho: A Culinary and Cultural Treasure
- Talking about the "Slow Food Cerrado" Community
- Insegurança Alimentar: o que é e como nos afeta?
- Entomofagia
- Cerrado e Pantanal
- Barca das Letras
- Histórias na alimentação
- Bate-papo com Adriana Stanziani
- A cata do buriti
- Cozinhar: um hábito saudável