ECO CHEF AS A STRATEGY FOR PROMOTING SUSTAINABILITY IN PROFESSIONAL KITCHENS: A CASE STUDY OF THE EXTENSION PROJECT AT LA SALLE COLLEGE MANAUS

Abstract

Sustainability has become a central theme in the education of gastronomy professionals, particularly in light of the challenges associated with food waste and environmental management in professional kitchens. This study aims to analyze the contributions of the Eco Chef extension project, developed at La Salle University Manaus, to the promotion of sustainable practices through the full utilization of food and environmental education. This is a qualitative, exploratory, and descriptive case study. Data were collected through project document analysis, a literature review, and observation of the activities carried out by participating students and professors. The theoretical framework is based on studies of sustainability, sustainable gastronomy, university extension, and whole-food utilization, drawing on contributions from the Food and Agriculture Organization of the United Nations (FAO), the United Nations Environment Programme (UNEP), Paulo Freire, and Ignacy Sachs. The findings indicate that the Eco Chef project promotes environmental awareness, encourages the reduction of food waste, strengthens academic training by integrating theory and practice, and contributes to the development of a culture of socio-environmental responsibility. It is concluded that university extension initiatives such as Eco Chef represent an effective strategy for promoting sustainability in professional kitchens and for educating professionals committed to sustainable development.