Livro de Receitas | Museu do Amanhã (EN)

RECIPES

OF TOMORROW

WASTE-FREE CULINARY DELIGHTS FROM RIO DE JANEIRO’S PORT REGION

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OVERVIEW 06

FOOD, A CHALLENGE TODAY AND TOMORROW

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Words from: NewtonFund, British Council .................................................................................................................... 07 Museum of Tomorrow ....................................................................................................................................... 08 Sebrae/RJ ...................................................................................................................................................................... 09

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THE FLAVOR OF SUSTAINABILITY

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A CHALLENGE FOR US ALL

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RECIPES TO PREVENT FOOD WASTE

The great potato "appeel" ...........................................................................................................................

A quick and filling soup .................................................................................................................................

Green gnocchi ..........................................................................................................................................................

How good is this ragout? .............................................................................................................................

Carrot peels to the rescue ..........................................................................................................................

Watermelon, sweet watermelon! .........................................................................................................

Go bananas for this cake packed with flavor and nutrients ...............................

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LET'S GET COOKING!

Tips for sustainable cooking .................................................................................................................... 56 Jot down your own recipes ........................................................................................................................ 57

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FOOD, A CHALLENGE TODAY AND TOMORROW

NEWTONFUND, BRITISH COUNCIL The support of the British Council's NewtonFund for the joint activities developed by the Science Museum and the Museum of Tomorrow plays a valuable role in our bilateral cooperation in science and other missions. It creates a fruitful space in which we can develop strategic partnerships between Brazil and the United Kingdom; it also affirms our long-term vision and the opportunity to exchange knowledge, methodologies and experiences that will increase the value of institutional operations and contribute relevant knowledge to the public served by these institutions and the countries in which they are active.

Funded by the British Council, with resources from the NewtonFund, this project specifically focuses on food and promotes the exchange of expertise between the two science museums. The project also includes the development of a traveling exhibition on food, as well as a series of workshops on reducing food waste and promoting the full use of food by restaurants and residents in the district around the Museum of Tomorrow. The project encompasses an important component of social development, which was a prerequisite for it being awarded the Institutional Skills Development grant in 2016 -2017.

The NewtonFund builds knowledge and technologies that promote development.

Project funding is meant to foster processes and knowledge that will lead to better informed societies that are capable of directing their development in an autonomous and sustainable way. The theme of the Museum of Tomorrow's project is at the forefront of current discussions on sustainable livelihoods, responsible food production, and the imminent challenges of health and food security, in a world of increasingly scarce resources and growing urban consumption.

The proposed methodology for a joint project, which includes the exchange of experiences and respect for each institution, as well as the relevance of the theme and its direct applicability in a concrete area of society were key factors that ensure this project will achieve great scientific and social impact. The core values of the project’s operating and funding institutions are embodied by the capacity-building workshops, recipe books and open meetings, among other activities, as well as encouraging public policies for sustainable development that encompass science and the use of natural resources, which can be seen in traveling exhibitions on display outside of the museum.

Diana Daste Senior Manager of the NewtonFund and Higher Education British Council, Brazil.

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MUSEUM OF TOMORROW

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Every year, mountains of food are wasted. About one-third of the food on our planet is wasted, either during production or distribution. Eating is part of our daily life and choosing what we put on our plate is also a political decision that can deeply affect our communities and the environment.

At the Museum of Tomorrow, we encourage a reflection on the consequences of our choices. Many of these choices impact not only on our society, but on the entire planet. We believe that being more aware of what we eat is one of the good choices we can make.

When we chose food as our research theme for the next traveling exhibition of the Museum of Tomorrow, we saw in the Newton Fund the opportunity to exchange knowledge and real-life experiences between our partners in Brazil and the United Kingdom, such as Sebrae/RJ, the British Council and the Science Museum Group. In addition to supporting our research, we created a museum exhibit on food. We also conducted numerous activities around the full use of food to prevent food waste and share new culinary experiences through a series of workshops for local residents and owners of small restaurants in the port area of Rio de Janeiro, where the Museum of Tomorrow is located.

By promoting sustainability and cultural engagement in Rio de Janeiro’s port region, and using food as a vehicle, the Museum is raising the awareness of local restaurants on the social and environmental costs of food waste. This creates an opportunity for reflection, which paves the way for practical solutions that can be shared.

This book of recipes to reduce food waste values the diversity of the region's cultural legacy and is part of our mission to develop mutual support networks to foster social development. By strengthening the identity of these businesses in the region, we believe that we are contributing to a richer experience for those who are visiting and (re)discovering the port of Rio de Janeiro and its cultural heritage.

Leonardo Menezes Manager of Exhibitions and the Observatory of Tomorrow

SEBRAE/RJ One of the partners of the Museum of Tomorrow, Sebrae/RJ assists in developing actions to address the current challenges of food and agriculture.

The Museum of Tomorrow was awarded a grant by the British Council's Newton Fund for Institutional Skills Development to design the content for a traveling exhibition on food and create activities to promote the full use of food and reduce food waste.

We then joined forces to develop a series of activities to further explore and address this challenge. We designed a series of workshops, entitled Gastronomia do Porto (Cuisine of the port region), to provide local restaurants with a series of good practices on food storage and new ideas to reduce food waste. These workshops were so successful that it inspired the participating chefs to create this book with delicious recipes.

The initiative is part of Sebrae’s greater mission for the port region, transforming the area through strategies, information and providing training opportunities to enable local entrepreneurs to fully take advantage of the opportunities that emerged with the modernization of the region where the landmark Museum of Tomorrow is located. The museum offers the city a unique experience and attracts a large number of visitors who also explore the surrounding area, boosting the local economy and benefiting nearby small businesses.

Cezar Vasquez Director-Superintendent of Sebrae/RJ

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A TASTE OF SUSTAINABILITY What can we do to increase the quality of our nutrition and waste less food? How do we take full advantage of our food, enjoying all of its nutrients? These were questions tackled by a group of restaurant owners and chefs in Rio de Janeiro's port area, when they gathered at a workshop held by the Museum of Tomorrow in partnership with Sebrae/RJ, the organization that coordinates the Sebrae project in the port region.

Supported by the restaurant Fazenda CulinĂĄria, the activities took place between August and October of 2017.

The workshops looked at ways to reduce food waste.

During the activities, restaurant owners and chefs of the participating restaurants came up with a 'recipe against waste’: starting with the purchase and storage of food, its handling, and making full use of products in the preparation of dishes. During the process, participants also became more aware of the nutrients contained in each element of the food, and they learned good practices for reducing waste.

At the end of the activities, chefs and restaurant owners were invited to create dishes to showcase what they had learned. The result is this cookbook with recipes developed by each of the participants that offer suggestions on being more careful and less wasteful with our food. You can feast with your eyes and savor the delicious flavor of sustainable dishes. And now you can try these recipes at home as well. The book also includes tips for making full use of food items and even has space for you to write down your own recipes.

A CHALLENGE FOR US ALL Providing quality nutrition is a global challenge.

According to the FAO, the United Nations Food and Agriculture Organization - a partner organization of the Museum of Tomorrow - the planet can produce the amount of food we need to feed a global population of 7.5 billion people. However, more than 815 million people go hungry, while more than two billion are overweight or obese.

At the beginning of 2017 the Museum of Tomorrow started an extensive project focusing on the quality of our food. The project has been made possible with a grant from the British Council's Newton Fund for Institutional Skills Development that was awarded to the Museum of Tomorrow and its partner, the Science Museum Group. In addition to Sebrae/RJ, we also have a partnership with Embrapa Solos, the Fazenda Culinรกria restaurant and Gastromotiva restaurant. The project is expected to be completed in the first quarter of 2018.

In addition to an exchange of experiences between museum staff and activities conducted with local restaurants to promote the full use of food and reduce waste in the production process, the project also includes a traveling exhibition on food and agriculture.

With this set of initiatives, the Museum of Tomorrow hopes to create a social impact strategy that can be of service to the public in other cities and in other countries, contributing both in the medium and long term to understanding and addressing today's and tomorrow's challenges on food and sustainability.

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RECIPES TO PREVENT FOOD WASTE

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1 •POTATO PEEL SNACK 2 • WHOLE PUMPKIN SOUP

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3 • GNOCCHI SPINACH SOUFFLÉ 4 • BEEF RIB RAGOUT 5 • YELLOW PROVELONE PANCAKE 6 • WATERMELON RIND DESSERT 7 • BANANA PEEL CAKE

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AUGURI RESTAURANT R. ACRE, 14 - CENTRO

Recipes for Tomorrow

THE GREAT POTATO "APPEEL” CHECK OUT THIS CREATIVE SNACK!

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POTATO PEEL SNACK INGREDIENTS

METHOD OF PREPARATION

200g of potato peels 1 ½ cup of wheat flour 1 ½ cup of breadcrumbs 1 cup of milk 2 eggs 1 teaspoon of garlic powder 1 teaspoon of onion powder 2 tablespoons of ground white pepper 2 tablespoons of salt

Soak the potato peels in a bowl of water for 20 minutes Prepare the batter with milk, eggs, salt, pepper, garlic and onion powder.

Drain the potato peels well, dip them into the egg mixture, and then into the wheat flour.

Then dip them into the egg mixture again, and finally dip them in the breadcrumbs.

Fry the peels in very hot oil.

Chef Francisco Eudes Yield 1 serving

HOW TO SERVE Serve the snack with barbecue sauce or accompanied by your favorite dipping sauce.

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Recipes for Tomorrow

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Potato peels are the secret of this snack created by Francisco Eudes, chef of Auguri restaurant. Once regarded as merely a waste, the peels are now the star ingredient - and performing brilliantly! Garlic, onion and white pepper lend great flavor, while a mixture of wheat flour and breadcrumbs give the snack its crunchy texture. Approved by restaurant owners Thiago and Nathalia Trevisan, the tasty dish will be served as an appetizer and will feature on the restaurant's new menu.

Even before they attended the workshop offered by the Museum of Tomorrow in partnership with Sebrae, Thiago and Nathalia were already greatly concerned about food waste. Throwing food out is a definite no-no! And after the training, the establishment's owners are even more deeply committed to sustainability. Nathalia believes that taking full advantage of food means "not leaving any leftovers, not even a seed; use the peels, the food itself and plant the seeds.�

Based on what they learned at the workshop, the staff of Auguri restaurant started to shop for their food items on a daily basis. Thiago and Nathalia believe that although this may be slightly more work, it significantly reduces waste and costs. By shopping every day, you can also take advantage of sales and create dishes using discounted items. If the food isn't all used on the same day, the pair plans on how to use up the items the following day.

The restaurant owners are also paying more attention to the expiration dates of food. Now, more than ever, they make sure no food is wasted because

To make full use of food means that nothing is wasted, not even the seeds; we can use the peel, the food item itself and plant the seeds.

Nathalia Trevisan, owner of Auguri restaurant it has spoiled or gone past its expiration date. In addition, they are planning some menu changes: dishes that are ordered less frequently will be replaced. This is an important decision in reducing waste, as the ingredients for the dishes on the menu have to be available in the kitchen. And if the dishes aren't sold, the food ends up going to waste.

But all this concern only actually reduces food waste if the entire restaurant staff gets involved and is committed to achieving this goal. This is one of the greatest challenges pointed out by Thiago and Nathalia: you can often do more with less, but the whole group needs to collaborate. In a daily operation, it is easy to forget to take action to prevent food waste.

Therefore, the whole team must be vigilant and make sure that what we have learned in the workshop isn't forgotten.

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BETERRABA RESTAURANT R. DOM GERARDO, 64 - CENTRO

Recipes for Tomorrow

A QUICK AND FILLING SOUP 22

FLOWERS, SEEDS AND PEELS ARE THE NEW BREAD

WHOLE PUMPKIN SOUP INGREDIENTS 1 small Japanese pumpkin (also known as Kabocha squash) with leaves and flowers (approx. 2kg) 1 medium-sized onion Salt to taste Black pepper (optional)

METHOD OF PREPARATION Cut the pumpkin into pieces, leaving half of the peel on and reserving the other half of the peel and seeds.

Cook the pumpkin with a pinch of salt and water.

Put the pumpkin-water mixture with the onion in the blender; add salt and black pepper to taste. Cut the peel into thin strips, steam these and bake them in the oven with a pinch of salt.

Bake the seeds with a pinch of salt in the oven. Let the seeds brown (you may also bake them in a frying pan without using oil).

Thinly slice the pumpkin leaves and fry them.

The flowers can be served raw, fried, breaded or cooked.

ASSEMBLING THE DISH Serve the soup topped with strips of pumpkin peel, along with the seeds and leaves, or serve the strips, seeds and leaves as appetizers, separate from the soup.

Suggestion: for extra flavor, add a dollop of gorgonzola cheese to the soup!

Chef Francisco Pereira Sรก Yield 6 servings

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Recipes for Tomorrow

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For more than two decades Luciana Ganem, the owner of Beterraba restaurant, has been using pumpkin flowers in her food. Unknown to many and not often used, this ingredient complements the soup that was created by the restaurant after participating in a workshop on preventing food waste held by the Museum of Tomorrow and Sebrae.

The dish is made with Japanese pumpkin, and uses every part of the vegetable - which is actually a fruit, just like the tomato. Instead of serving the soup with the usual side of bread, Luciana describes how the dish is served with pumpkin flowers, which are used to decorate the dish. The recipe created by the restaurant also uses the seeds (which are first dehydrated to make them crunchy), and is accompanied by delicate chips made of pumpkin peels. The combination is a delicious burst of flavors and textures.

The soup was designed to be a quick and easy recipe. Luciana believes that this is key to encourage people to cook at home. Although flavor matters, if the dish isn't convenient to make, people won't put in the effort to use up the food.

The restaurant owner certainly wasn’t new to understanding environmental preservation issues, but this workshop has given her a much broader perspective on food waste, which is everywhere, and she was inspired by the success of other restaurants to reduce food waste. She believes that everyone, whether it’s the owner of a restaurant, bar, food truck or hotel, or the consumer himself, needs to be aware of our collective use of food.

Cooking for the sake of cooking does not work, you have to like it, really love what you do.

Francisco Pereira Sá, chef at Beterraba restaurant In the restaurant, Luciana has been sharing her own sustainable habits she practices at home. However, the restaurant poses a greater challenge as the rest of the team needs to be made aware as well.

Therefore, the restaurant owner echoes what other workshop participants have said: the commitment of the entire restaurant team is essential to be able to fully utilize food.

Beterraba's chef, Francisco Pereira Sá, is already a great ally of Luciana in this cause. “Cooking just for the sake of cooking does not work, you have to like it, really love what you do," he states. Francisco also attended the workshop sessions and is already putting into practice what he learned. Francisco points out that he was surprised to learn in the workshops about the amount of food wasted in the world and he appreciates the knowledge he acquired to fight it.

"Nowadays, I think differently," he says.

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VINCI RIO RESTAURANT R. ACRE, 14 - CENTRO

Recipes for Tomorrow

GREEN GNOCCHI WITH A TOUCH OF RED!

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GNOCCHI SPINACH SOUFFLÉ WITH SICILIAN LEMON CREAM SAUCE AND TOMATO CHIPS INGREDIENTS

METHOD OF PREPARATION

Gnocchi

Gnocchi

⅓ cup of milk 2 tablespoons of butter ½ cup of wheat flour 1 egg ⅓ cup of spinach stems Salt to taste Olive oil

Boil the spinach stems three times to remove any bitterness. Next, beat the stems with the milk in the blender. Heat a pan and melt the butter. Add the beaten milk with the stems and then add the wheat flour, stirring until you have a homogeneous mass. Turn off the heat. Add the egg and mix into the dough.

With oiled hands, make small equally sized balls and set aside on afloured surface.

In a large pan, bring the water, a pinch of salt and a dash of olive oil to a boil.

Slowly put in the gnocchi. Wait until they rise to the surface and remove them.

Drain the gnocchi.

Sicilian lemon cream sauce

¼ cup of vegetable stock ¼ cup of cream 1 teaspoon of lemon juice 1 teaspoon of lemon zest Salt and pepper to taste

Sicilian lemon cream sauce

In a frying pan, heat the butter and olive oil, add the lemon zest and sauté for a minute. Add the cream and the vegetable stock. When it begins to boil, reduce the heat, add the lemon juice and season with salt and black pepper.

Leave the sauce on low heat, stirring for about five minutes, and set aside.

Tomato chips

Wash the tomatoes. Make a superficial 'x' cut at the base of the tomatoes, and place them in a pan of boiling water. When the skin starts to loosen, remove the tomatoes with a slotted spoon and transfer to a bowl of ice. The thermal shock will make the skin peel off easily. Start at the 'x' cut, pull off the skin, and set aside. Line a pan with waxed paper, spread the tomato skins and bake in the oven (at about 70° C) for 40 minutes, or until the skin has dried.

ASSEMBLING THE DISH Mix the gnocchi with the sauce, top with grated cheese and tomato chips.

Chef Esteban Rovira Yield 1 serving

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A mouth-watering pasta dish: Popeye's favorite!

The recipe was created by the Vinci Rio restaurant after Isabel Goes, the restaurant's nutritionist and operations manager, and chef Esteban Rovira participated in the workshop organized by the Museum of Tomorrow in partnership with Sebrae.

The duo created a gnocchi with spinach as the key ingredient. But instead of using just the leaves, the dish also includes the spinach stems.

Before attending the workshops, the pair usually discarded the stems, using only the leaves in a spinach quiche with ricotta and a wholewheat ricotta pancake with yogurt sauce served at the restaurant. With the addition of this new dish, the restaurant is now able to use all of the spinach.

The recipe also includes chips made with tomato peels, adding flavor and texture; a nice component to finalize the dish. Before, the tomato skins were discarded after preparing the homemade sugo sauce. After some experimenting, the team found a way to take advantage of these. "We discovered these crisp, deep red chips that lend a great final touch to the dish", the nutritionist and chef explain. The characteristic red of the tomato also makes the gnocchi more attractive and colorful.

Esteban underlines how important this is: “Food is a visual experience."

The decision to create a pasta dish was inspired by the taste of Brazilians. “We believe this is the type of dish that is part of most people's regular diet. By using vegetable stems, we can add more

We had never considered using the stems or stalks of vegetables.

Esteban Rovira and Isabel Goes vitamins and create an even tastier and more nutritious dish," Isabel and Esteban explain. Although they were already aware of the importance of sustainability and were used to recycling, the workshop gave them some new ideas and they started to get more creative. “We had never considered using the stems or stalks of vegetables," they revealed.

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SAN BENITO RESTAURANT

AV. RIO BRANCO, 1, LOJA C - CENTRO

Recipes for Tomorrow

HOW GOOD IS THIS RAGOUT? 34

A WAY TO ENJOY EVERY PART OF THE MEAT

BEEF RIB RAGOUT WITH SOFT POLENTA AND POTATO PEEL MIX INGREDIENTS Mirepoix

Ragout

Polenta

1 carrot unpeeled, diced 1 leek with leaves, thinly sliced 2 whole tomatoes, cut into cubes 1 medium-sized onion, chopped 2 cloves of garlic, minced 1 thyme 2 tablespoons of extra virgin olive oil ½ tablespoon of salt ½ teaspoon of ground black pepper

Leftover trimmings of beef rib and the mirepoix from the beef broth ⅓ cup of red bell pepper in strips (35g) ⅓ cup of yellow bell pepper in strips (35g) ⅓ cup of green bell pepper in strips (35g) 1 medium-sized onion, chopped ¼ cup of red wine 2 tablespoons of extra virgin olive oil 2 tablespoons of chopped parsley (leaves and stalks) Ground black pepper to taste Salt to taste

All of the beef broth 4 tablespoons of butter 1 cup of cornmeal 2 tablespoons of ground turmeric Salt to taste Ground black pepper to taste

Ragout

Polenta

Sauté the onion with olive oil. Add the beef rib trimmings, the mirepoix, the peppers and mix carefully. Add the red wine. Season to taste with salt and pepper. Lower the heat, then add the chopped parsley.

Put the reserved broth in a large pan and bring to a boil. Then lower the heat and gradually add the cornmeal, constantly stirring with a whisk to prevent clumping. After this process, add the turmeric, the butter and season with salt and pepper.

Beef broth

All of the mirepoix 200g of beef rib bone 400g of leftover trimmings of beef rib in 3x3cm cubes 3 cups of water 2 tablespoons of extra virgin olive oil

Potato peel mix

¼ cup of grated parsnip (batata baroa) peel ¼ cup of grated sweet potato peel ¼ cup of grated potato peel

METHOD OF PREPARATION Mirepoix

Sauté the onion and garlic in olive oil.

Add the carrot, leek, tomatoes, thyme, salt and pepper. Mix and set aside.

Beef broth

In a large pan, seal the beef rib trimmings, and then add the rib bone. Add the mirepoix. Then add the water and reduce the temperature to a low heat. Remove and discard the bones. Strain with a chinois or sieve and reserve the liquid (the broth) and the beef rib pieces with the mirepoix.

ASSEMBLING THE DISH Use a deep dish. Add a ladle of polenta, cover with the beef rib ragout and top with the mix of potato peels.

Potato peel mix

Grate the potato peels with a fine grater. Fry in hot oil and set aside.

Chef Rodinei Rodrigues Yield 4 servings

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The appetizing dish in the photo was created by Bruno Malta and Rodinei Rodrigues, respectively the owner and chef of San Benito restaurant.

Inspired by the workshop offered by the Museum of Tomorrow and Sebrae, they made this exclusive ragout with polenta, prepared with discarded trimmings from meat (those little bits you cut away when cleaning the meat) that is used in one of the restaurant's signature dishes: the rib burger with gorgonzola and onion jam. Just like the burger, the delicious ragout is decorated with straw potatoes made of potato peels, sweet potato and parsnip (batata baroa) peels.

When it comes to preventing food waste, a buffet-style restaurant has quite a few practical challenges. Even so, Bruno and Rodinei have been very successful in mitigating the financial crisis by taking full advantage of food. Although the new recipe was the result of the recent workshop, everything indicates that the restaurant's transformations are just beginning. “This will be an ongoing task; we participated in the workshop and are implementing (the changes), but we will have to continue this gradually, day by day," says Rodinei, remembering that it is important to pass these lessons on the use of food on to the next generation, increasing awareness among our children and grandchildren.

The chef emphasizes the importance of proper food handling at every stage, starting at planting.

Rodinei has started to use previously discarded parts, such as peels and pulp, to make soups, chips and sauces; the meat cuts are properly sto-

This will be an ongoing task; we participated in the workshop and are implementing (the changes), but we will have to continue this gradually, day by day.

Rodinei Rodrigues, chef of San Benito red and labeled, reducing waste. And, in looking for ways to take full advantage of food, the restaurant has gone beyond the food. The staff also reevaluated and reduced the amount of cleaning products used in the restaurant. And even the dishes are being rethought: owner Bruno plans to buy smaller serving platters, so that at times when the restaurant is less busy it can put out smaller portions at the buffet. The idea is to prevent food from sitting too long at the buffet and then being discarded for loss of quality.

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YELLOW SUBMARINE RESTAURANT R. DA CANDELÁRIA, 85 - CENTRO

Recipes for Tomorrow

CARROT PEELS TO THE RESCUE 40

AN EXPLOSION OF COLORFUL FLAVOR

YELLOW PROVELONE PANCAKE WITH HERBS AND TOMATO SAUCE INGREDIENTS

METHOD OF PREPARATION

For the batter

Batter

½ kg of carrot peels ½ liter of milk 3 eggs ½ cup of oil 2 cups of wheat flour ¼ cup of Parmesan cheese Salt to taste

Grind the carrot peels and pass them through a sieve. Put the carrots in a blender with all the ingredients for the batter and mix until smooth.

Make the pancakes in a frying pan with oil or butter and set aside.

For the filling

150g of grated Provolone cheese 1 teaspoon of aromatic herbs For the tomato sauce

700g of ripe tomatoes 1 clove of garlic 1 onion 1 red pepper 1 teaspoon of basil Ground black pepper to taste

Chef Edivar Ribeiro Yield 15 pancakes with filling

Sauce

Sauté the onion, garlic and bell pepper in olive oil. Then add the coarsely chopped tomatoes and the remaining ingredients. Let the mixture cook until well reduced. Mix in the blender and set aside.

HOW TO SERVE THE PANCAKES

Fill the pancakes with Provolone cheese and herbs, roll them up, and drizzle tomato sauce on top. Finish with Parmesan cheese and place the pancake in a preheated oven for about 10 minutes.

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This pancake has been a longtime hit with customers of the Yellow Submarine restaurant, furnished with a Beatles themed decor. To make full use of food, the restaurant created another version of the dish, with a special recipe that uses carrot peel in the batter. The new pancake is light, flavorful, nutritious, and fabulously colorful! In honor of the yellow-orange color, restaurant owner Igor Farias and chef Edivar Ribeiro baptized the dish "the Yellow Pancake�.

This dish is a surefire way to prevent food waste. “When you fully use the food, you are using every part of it, even if it's not in the same recipe," Igor explains. The food items that provide the kitchen with the best opportunities for their full use include leaves, fruit, vegetables and greens, from which we can use the peels, stalks and seeds. Looking for other alternatives, the restaurant owner had the idea of using fruit peels, for example orange rind, to serve sweets and jellies, replacing plastic packaging. Even if the peels are discarded at a later stage, their use reduces the need for disposable serving ware. This is one of the sustainable ideas that the chef had after participating in the workshop promoted by the Museum of Tomorrow and Sebrae/RJ. Learning from the various examples in the workshop, Igor stated that he began to look at his restaurant's routine in a whole new light. “When you have a more technical, more precise understanding, or when you have more information that makes you see things in a different perspective,

When you make full use of the food, you are using every part of it, even if it's not in the same recipe.

Igor Farias, owner of Yellow Submarine restaurant you begin to realize that you still have a long way to go, there is still a lot to be done," he believes.

Even with 25 years of professional experience, chef Edivar was able to further his interest in the integral use of food. He has some important suggestions for anyone who wants to avoid waste, whether at home or in a restaurant: he believes that proper storage and cleaning are key. It is essential to keep the refrigerator clean and tidy and keep an eye on food that should be thawed to make room for other food items that also need to be stored at low temperatures. It is also very important to check the expiration date of each ingredient.

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PORTO MADERO RESTAURANT R. ACRE, 70 - CENTRO

Recipes for Tomorrow

WATERMELON, SWEET WATERMELON! 46

FRUIT RIND BECOMES A REFRESHING DESSERT

WATERMELON RIND DESERT INGREDIENTS

METHOD OF PREPARATION

3 cups of watermelon rind (the white part)

Wash the watermelon rind, then remove the first (green) layer with a peeler or knife. Cut the white part into small cubes and set aside.

1/2 cup of sugar Cinnamon stick 2 cloves 1 cup cup of water

Combine the water and sugar in a small saucepan and allow to dissolve for 5 minutes over low heat. Add the cinnamon, the clove and diced watermelon rind.

Let it cook over a low heat for 20 minutes, stirring occasionally. Simmer until the rind is transparent and the syrup has thickened. Then turn off the heat and let it cool. Refrigerate and serve cold.

Dica: You can also make this recipe with grated peel, using the whole rind, including the green part, and adding grated coconut.

Chef Luan Vale Yield 4 servings

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Sweets made with fresh fruit are versatile, delicious and usually very popular. But what about adding some variety and making a dessert not with the pulp, but with the peel of a delicious fruit?

This was the idea of Luan Vale, the chef of Porto Madero restaurant. By attending the Museum of Tomorrow and Sebrae workshop, he began to take a more creative look at the fruit he uses on a daily basis. It was then that he decided to take better advantage of them, starting with the watermelon.

Luan emphasizes that when you prepare a dessert, the secret is to choose the lighter parts of the watermelon rind. Add some clove and cinnamon and the result is refreshing and light. In addition to being delicious and original, the recipe is practical and very easy to make, the perfect dessert for an unexpected guest, or that sudden sweet craving.

In the kitchen of Porto Madero, Luan began to make the rest of the team also more aware of using every aspect of the food. Together they looked for ways to use all ingredients sustainably.

After all, if something is fit for consumption and could be put to an interesting use, why discard it?

In the restaurant's food storage space, greens and vegetables are kept in separate refrigerators, each set to a specific temperature. According to Luan and Suelen Dellamico, the restaurant owner, this is an effective measure to better preserve the groceries. Another strategy that has helped the staff to make full use of each food item is having the

Each person plays a part in improving and reducing waste Suelen Dellamico, owner of Porto Madero restaurant appropriate utensils for each function. The fruit and vegetable peeler, for example, is one of Luan's great allies: he uses it to create very thin slices of fruit or vegetable peels.

Suelen believes that everyone can participate in making a more conscious use of food. "Everyone can play a part in improving and reducing waste," she says. More than ever, the restaurant is doing its share.

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FLÓRIDA RESTAURANT PRAÇA MAUÁ, 9 - CENTRO

Recipes for Tomorrow

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GO BANANAS FOR THIS CAKE PACKED WITH FLAVOR AND NUTRIENTS BANANA PEEL ADDS UNFORGETTABLE FLAVOR AND TEXTURE BANANA PEEL CAKE INGREDIENTS

METHOD OF PREPARATION

For the cake batter

Batter

Peels of 8 bananas 2 eggs 2 cups of sugar 2 ½ cups of milk 2 colheres (sopa) of butter 2 cups fine breadcrumbs 1 tablespoon of yeast (in powder) Butter and flour to line the baking dish

Wash the banana peels.

Mix the eggs, milk, sugar, butter and banana peels in the blender.

Put this mixture in a bowl and gradually add the fine breadcrumbs, stirring well. Finally, stir in the yeast.

Pour the dough into a greased tin lined with flour.

Preheat the oven to 180 °C and bake for about 35 minutes.

Remove the cake from the oven and let it cool before removing the cake from the tin.

Sprinkle the cake with icing sugar and cinnamon or make the icing.

For the icing

1 cup of icing sugar 2 tablespoons of lemon juice 1 banana Cinnamon

Icing

In a small bowl, mix the sugar and the lemon juice until smooth. Spread over the cake and let it harden.

HOW TO SERVE THE CAKE Cover the cake with the icing glaze and garnish with banana slices. Finally, sprinkle some cinnamon on top; it's delicious!

Chef Francisco Agnei Yield 16 servings

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Recipes for Tomorrow

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How about enjoying a delicious and nutritious cake, while sipping a cup of coffee and taking in the beautiful view of Praça Mauá square? In an effort to attract more customers to enjoy this view, traditional neighborhood restaurant Flórida, located next to the Museum of Art of Rio and the Museum of Tomorrow, decided to diversify its menu. One of the restaurant's chefs created a very original dessert: a banana cake made with banana peel.

The idea for the cake came after one of the restaurant owners, Auricélio Néris, attended the workshop presented by the Museum of Tomorrow and Sebrae/RJ. Better known as Célio, he encouraged chef Francisco Agnei to develop a sweet that would use the entire fruit. Before basing his recipe on the banana peel, Célio also did some research on orange and pineapple peels. Banana, orange and pineapple are the three most popular fruit items at the restaurant. Upon discovering the nutritional value of the banana peel, the owner had no doubt: he would begin his search for new recipes with the banana peel. Since then, chef Francisco has tested various recipes, until achieving the desired taste and consistency.

With more than 40 employees working in various shifts, the restaurant runs almost 24 hours a day, serving breakfast, lunch and dinner. Meat is another food item that Célio felt could be better utilized. By cleaning meat more carefully and using the leftover meat trimmings, the restaurant significantly reduced its weekly waste of meat.

The team is currently developing a picadinho recipe (a dish made with diced meat), that uses leftover meat trimmings.

Awareness begins with me, as the manager; I have to set an example Auricélio Néris, owner of Flórida restaurant In addition to handling food more carefully in the kitchen, Célio is also paying more attention to the amount of food he serves. He often puts himself in the customer's shoes, sits down in the restaurant and orders a dish for himself. When served, he seizes the opportunity to talk to the kitchen staff.

One aspect to consider, for example, is the portion size: when portions are too big, customers end up leaving food on their plate. “Awareness begins with me; as the manager, I have to set an example," he believes.

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LET'S GET COOKING! ENJOY THESE TIPS! 56

A sustainable attitude begins when we buy our food. It is important to keep track of what you have in the fridge and pantry, and make lists to see what you really need to buy. Pay special attention to the shelf life and quantities of the food you buy, as buying too much food can contribute to waste.

When buying, also remember to ask the vendor to include the leaves and stems of vegetables so that you can enjoy everything. Let yourself be inspired by our recipes in this book!

When storing perishable food, don't stack items in boxes or cabinets without ventilation!

Proper temperature is essential to keep food fresh and increase its shelf life. Try to maintain the appropriate fridge temperature for preserving the groceries.

If you aren't sure which dish you will prepare first, you can freeze the ingredients to conserve them until you are ready to use them. When it comes to stocking food, cleanliness is also essential. A clean and organized refrigerator makes it easier to decide which food to use first, and what food should be thawed before you freeze something else. Spoiled food can also end up contaminating other food, if not removed.

Always use caution when handling food: use the appropriate tools to remove the peels, so that the pulp isn't removed as well; cut the meat in a way that each piece of meat can be used; gently separate the stalks and/or seeds of vegetables and fruit and set aside for use in other recipes.

Measure the amounts before you include the ingredients in the recipes you are preparing.

You can buy inexpensive measuring cups or spoons to measure quantities.

Think before throwing out: is there a way to use the food item that you are throwing out?

Let the recipes in this book inspire you and look for creative recipes on culinary websites.

When serving yourself at a self-service/buffet restaurant, make sure your eyes aren't bigger than your stomach! Think about the amount of food you really need to feed yourself and serve yourself a balanced meal, without going overboard, to prevent food from going to waste.

Now it's your turn!

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WRITE YOUR RECIPES DOWN

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MUSEU DO AMANHÃ Director General Ricardo Piquet Curator Luiz Alberto Oliveira Outreach/Visitor Development Alexandre Fernandes Operations and Finance Henrique Oliveira Planning and Administration Vinícius Capillé Content Alfredo Tolmasquim Projects and Fundraising Renata Salles Laboratory of Tomorrow Activities Marcela Sabino Administration and Finance Carlos Mineiro Information Technology Eric Ribeiro Communication Rafael Veras Community Relations Laura Taves Observatory of Tomorrow and Exhibits Leonardo Menezes Planning and Administration Maíra Gallassini Costa Education Melina Almada Operations Adriana Rodrigues Operations Dino Siwek PROJECT STAFF Exhibition Manager & Observatory of Tomorrow Leonardo Menezes Editors Davi Bonela e Meghie Rodrigues Writer Camila Leporace Photography Eduardo Almeida Graphic design ESTUDIO CRU Consultant Vanessa Herve SEBRAE / RJ Chairman of the State's Advisory Council Carla Pinheiro Director-Superintendent Cezar Vasquez Directors Armando Augusto Clemente e Evandro Peçanha Alves Coordination of Urban Economy Flávia Guerra – Coordenadora e Taina Alves Communication Advisor Fernando de Moraes – Gerente e Marise Barbosa NEWTON FUND - BRITISH COUNCIL Senior Program Manager Newton Fund and Higher Education Diana Daste Newton Fund Project Manager Camila Almeida Project Officer Education Services Luca Magri 2017

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Conception and Realization

Support