Indigenous chef and activist Tain\u00e1 Marajoara will serve dishes rooted in ancestral Amazonian traditions, showcasing the biodiversity and spirituality of Brazil\u2019s Indigenous Peoples.<\/p>\n
Between rounds of negotiations, delegates will be treated to flavours such as mani\u00e7oba, a\u00e7a\u00ed and pirarucu \u2013 all prepared with more than 10 tonnes of agroecological ingredients sourced through fair and sustainable food systems.<\/p>\n
A taste of ancestral wisdom<\/strong><\/h2>\n\u201cOur kitchen will feature canhapira, an Indigenous Marajoara dish that remains part of local cuisine today,\u201d Ms. Marajoara explained.\u00a0<\/p>\n
\u00a0<\/p>\n
The dish comes from the Marajoara people, an Indigenous group native to Maraj\u00f3 Island, a vast river island where the Amazon meets the Atlantic.<\/p>\n
\u201cThere will be plenty of a\u00e7a\u00ed. We managed to secure its inclusion despite earlier controversy.<\/p>\n
\u201cWe\u2019ll also serve mani\u00e7oba, a dish made from cassava leaves cooked for seven days with pork, as well as tucupi, jambu, tacac\u00e1, and the Amazon\u2019s iconic fish, pirarucu. We plan to buy at least two tonnes of it alone.\u201d<\/p>\n
Tain\u00e1 is the founder of Ponto de Cultura Alimentar Iacitat\u00e1<\/em>, the cultural and culinary collective selected to oversee the COP30 kitchen, which will serve everyone attending \u2013 from presidents to porters.\u00a0<\/p>\n\n\n<\/div>\n\n\u00a9 Courtesy of Tain\u00e1 Marajoara<\/p>\n<\/p><\/div>\n
The indigenous activist and chef Tain\u00e1 Marajoara, from Brazil, at the Food and Agriculture Museum and Network in Rome.<\/p>\n<\/div>\n
Peace meal<\/strong><\/h2>\nMore than just a meal, the ancestral cook sees this culinary effort as a statement. \u201cWe want to show that it is possible to live in peace. We need to live in peace,\u201d she said.<\/p>\n
\u201cThroughout COP30, we are building a space of ancestral diplomacy, making it clear that recognising the link between Indigenous and local communities and food sovereignty is urgent.<\/p>\n
\u201cAs long as ancestral lands are violated and violence spreads across forests, rivers, and fields, our people and our culture are being killed.\u201d<\/p>\n
Speaking from Rome, where she was attending the World Food Forum at the UN Food and Agriculture Organization (FAO) headquarters, Ms. Marajoara stressed the COP30 kitchen will embody the values of sustainability, justice, and respect for life.<\/p>\n
\n![\"Tucupi](\"https:\/\/global.unitednations.entermediadb.net\/assets\/mediadb\/services\/module\/asset\/downloads\/preset\/Libraries\/Production%20Library\/22-10-25-ONUNews-Tucupi.png\/image1170x530cropped.jpg\" "\\"Tucupi")
\n<\/div>\n\nUN News\/Felipe de Carvalho<\/p>\n<\/p><\/div>\n
Tucupi is a yellow broth extracted from wild cassava, traditional in Amazonian cuisine.<\/p>\n<\/div>\n
Rooted in climate justice<\/strong><\/h2>\nFor the Chef, Indigenous food systems represent much more than sustenance, they are a living form of environmental stewardship and spiritual connection.<\/p>\n
\u201cThis knowledge has been invisible for too long,\u201d she said. \u201cLeading the COP30 kitchen is an act of cultural and ancestral diplomacy.\u201d<\/p>\n
She hopes the initiative will become a model for future international events. \u201cThis will be the first COP to feature a community-based, family-farming kitchen. It proves that it can be done, and it shouldn\u2019t stop here. Let COP30 become a historic milestone, one that inspires similar initiatives across the world.\u201d<\/p>\n
Food and conservation<\/strong><\/h2>\nMs. Marajoara emphasised that food sovereignty and environmental conservation are inseparable.<\/p>\n
\u201cThe world is in collapse,\u201d she warned. \u201cThere is no more time for endless negotiations. Protecting Indigenous and local community territories is a concrete, effective way to safeguard the planet\u2019s climate.\u201d<\/p>\n<\/div>\n
\u00a9 Courtesy of Tain\u00e1 Marajoara<\/p>\n<\/p><\/div>\n
The indigenous activist and chef Tain\u00e1 Marajoara, from Brazil, at the Food and Agriculture Museum and Network in Rome.<\/p>\n<\/div>\n
Peace meal<\/strong><\/h2>\nMore than just a meal, the ancestral cook sees this culinary effort as a statement. \u201cWe want to show that it is possible to live in peace. We need to live in peace,\u201d she said.<\/p>\n
\u201cThroughout COP30, we are building a space of ancestral diplomacy, making it clear that recognising the link between Indigenous and local communities and food sovereignty is urgent.<\/p>\n
\u201cAs long as ancestral lands are violated and violence spreads across forests, rivers, and fields, our people and our culture are being killed.\u201d<\/p>\n
Speaking from Rome, where she was attending the World Food Forum at the UN Food and Agriculture Organization (FAO) headquarters, Ms. Marajoara stressed the COP30 kitchen will embody the values of sustainability, justice, and respect for life.<\/p>\n
\n\n<\/div>\n\nUN News\/Felipe de Carvalho<\/p>\n<\/p><\/div>\n
Tucupi is a yellow broth extracted from wild cassava, traditional in Amazonian cuisine.<\/p>\n<\/div>\n
Rooted in climate justice<\/strong><\/h2>\nFor the Chef, Indigenous food systems represent much more than sustenance, they are a living form of environmental stewardship and spiritual connection.<\/p>\n
\u201cThis knowledge has been invisible for too long,\u201d she said. \u201cLeading the COP30 kitchen is an act of cultural and ancestral diplomacy.\u201d<\/p>\n
She hopes the initiative will become a model for future international events. \u201cThis will be the first COP to feature a community-based, family-farming kitchen. It proves that it can be done, and it shouldn\u2019t stop here. Let COP30 become a historic milestone, one that inspires similar initiatives across the world.\u201d<\/p>\n
Food and conservation<\/strong><\/h2>\nMs. Marajoara emphasised that food sovereignty and environmental conservation are inseparable.<\/p>\n
\u201cThe world is in collapse,\u201d she warned. \u201cThere is no more time for endless negotiations. Protecting Indigenous and local community territories is a concrete, effective way to safeguard the planet\u2019s climate.\u201d<\/p>\n<\/div>\n
\n<\/div>\nUN News\/Felipe de Carvalho<\/p>\n<\/p><\/div>\n
Tucupi is a yellow broth extracted from wild cassava, traditional in Amazonian cuisine.<\/p>\n<\/div>\n
Rooted in climate justice<\/strong><\/h2>\nFor the Chef, Indigenous food systems represent much more than sustenance, they are a living form of environmental stewardship and spiritual connection.<\/p>\n
\u201cThis knowledge has been invisible for too long,\u201d she said. \u201cLeading the COP30 kitchen is an act of cultural and ancestral diplomacy.\u201d<\/p>\n
She hopes the initiative will become a model for future international events. \u201cThis will be the first COP to feature a community-based, family-farming kitchen. It proves that it can be done, and it shouldn\u2019t stop here. Let COP30 become a historic milestone, one that inspires similar initiatives across the world.\u201d<\/p>\n
Food and conservation<\/strong><\/h2>\nMs. Marajoara emphasised that food sovereignty and environmental conservation are inseparable.<\/p>\n
\u201cThe world is in collapse,\u201d she warned. \u201cThere is no more time for endless negotiations. Protecting Indigenous and local community territories is a concrete, effective way to safeguard the planet\u2019s climate.\u201d<\/p>\n<\/div>\n
Ms. Marajoara emphasised that food sovereignty and environmental conservation are inseparable.<\/p>\n
\u201cThe world is in collapse,\u201d she warned. \u201cThere is no more time for endless negotiations. Protecting Indigenous and local community territories is a concrete, effective way to safeguard the planet\u2019s climate.\u201d<\/p>\n<\/div>\n