{"id":29915,"date":"2026-02-03T12:24:39","date_gmt":"2026-02-03T15:24:39","guid":{"rendered":"https:\/\/centrodeexcelencia.org.br\/?p=29915"},"modified":"2026-02-03T12:24:39","modified_gmt":"2026-02-03T15:24:39","slug":"escola-de-sabores-receita-contra-o-desperdicio-foi-o-tema-da-semifinal","status":"publish","type":"post","link":"https:\/\/centrodeexcelencia.org.br\/en\/escola-de-sabores-receita-contra-o-desperdicio-foi-o-tema-da-semifinal\/","title":{"rendered":"Escola de Sabores: Recipe against waste was the theme of the semi-final"},"content":{"rendered":"

\"\"
\u00a9Melissa Haidar<\/figcaption><\/figure><\/p>\n

Garlic, onion and banana peels, sweet potato chips. Cabbage and vegetable stalks. The recipes presented in the semi-final of the reality show Escola de Sabores last Saturday (31 January) showed that parts of food that are normally discarded can be turned into a delicious and nutritious dish. The episode also revealed that reuse is already a practice among school cooks.<\/p>\n

In Episode 7, the guest judge was chef Edson Leite, founder of the Peripheral Gastronomy Movement, where cooking is a tool for inclusion and food is an instrument of social transformation.<\/p>\n

Ant\u00f4nia, from the Ribeirinha de Jord\u00e3o Community (AC), prepared chicken with banana peel farofa and roasted banana that looked like a \u2018canoe,\u2019 said Edson Leite.<\/p>\n

Ana Paula, from the Quilombola Community of Mina\u00e7u (GO), prepared the recipe \u2018O que sobrou\u2019 (What’s left over), a chicken and potato casserole with farofa made from stalks.<\/p>\n

Tamires, from the Quilombola Community of S\u00e3o Louren\u00e7o do Sul (RS), made a pie with saut\u00e9ed carrots and courgettes served with sweet potato chips.<\/p>\n

Alison, from the Indigenous Community of S\u00e3o Gabriel da Cachoeira (AM), prepared the winning dish: farofa made from manioc flour with meat, garlic and onions with the skin left on and roasted in the oven, served with a vinaigrette sauce with a hint of pepper. \u2018You brought to your recipe the dry and wet ingredients that have important symbolism in cooking,\u2019 said chef and permanent judge Rodrigo Oliveira.<\/p>\n

Tamires left the programme but received a collective hug from the judges in recognition of her participation until the semi-final. \u2018I represented the six quilombos of S\u00e3o Louren\u00e7o do Sul here. And I was enchanted by what I learned, the other cultures and the diversity of Brazil, which will certainly have an impact on my work,\u2019 she said.<\/p>\n

Final<\/strong><\/p>\n

Only three participants: a quilombo school cook, an indigenous school cook, and a riverside school cook, will be in the grand finale, which will air on 7 February at 12 noon on Band TV.<\/p>\n

The reality show Escola de Sabores is a partnership between the National Fund for Education Development (FNDE), the Brazilian Cooperation Agency (ABC) and the WFP Centre of Excellence against Hunger in Brazil and is broadcast by TV Band on Saturdays at 12 noon.<\/p>\n

All previous episodes are available on the Centre of Excellence against Hunger’s YouTube channel: WFP Centre of Excellence against Hunger – YouTube<\/a><\/p>\n

Escola de Sabores<\/strong><\/p>\n

Broadcast:<\/strong><\/p>\n

Band: Saturdays at 12 noon<\/p>\n

Sabor & Arte channel: Saturdays at 9 p.m., with reruns throughout the week<\/p>\n

Terraviva channel: Sundays at 8 p.m.<\/p>\n

Production:<\/strong> Newco Pay TV<\/p>\n

Partnership:<\/strong> WFP Centre of Excellence against Hunger in Brazil, FNDE and ABC<\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Garlic, onion and banana peels, sweet potato chips. Cabbage and…<\/p>\n

Read more<\/a><\/p>\n","protected":false},"author":197,"featured_media":29916,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[187,191,304],"tags":[622,560],"class_list":{"0":"post-29915","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-noticias","8":"category-nutricao-noticias","9":"category-school-feeding","10":"tag-episodio-7","11":"tag-escola-de-sabores"},"yoast_head":"\nEscola de Sabores: Recipe against waste was the theme of the semi-final - WFP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/centrodeexcelencia.org.br\/escola-de-sabores-receita-contra-o-desperdicio-foi-o-tema-da-semifinal\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Escola de Sabores: Recipe against waste was the theme of the semi-final - WFP\" \/>\n<meta property=\"og:description\" content=\"Garlic, onion and banana peels, sweet potato chips. 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