Brazilian family farms boost restaurant menus and local economies

Family farming accounts for 77% of Brazil’s agricultural establishments and employs more than 10 million workers, according to Embrapa data from the 2017 Agricultural Census. Restaurants adopting Slow Food principles are increasingly partnering with these farms to feature seasonal, locally‑sourced ingredients, reducing waste and strengthening regional economies.

The Entre Vilas Restaurante in São Bento do Sapucaí, São Paulo state, exemplifies this trend. Owner Rodrigo Veraldi Ismael sources pork raised on chestnut‑fed farms and adapts weekly tasting menus to the ingredients available from nearby producers. He notes, “O leitão é um dos únicos itens de nosso cardápio que sempre temos,” and adds, “Montamos o menu toda semana para que nunca se repita a sequência de pratos.” Such initiatives are gaining traction nationwide, with the Brazilian Restaurant Association (Abrasel) reporting growing consumer interest in menus that reflect the local terroir.