Tuju restaurant in São Paulo adapts menus to climate change

The São Paulo restaurant Tuju is adapting its culinary approach to address the challenges posed by climate change and irregular weather patterns. Led by chef Ivan Ralston and gastronomic researcher Katherina Cordas, the establishment utilizes a concept of seasonal cuisine that is directly dictated by local rainfall and natural climate cycles.

Ralston noted that weather patterns in São Paulo have become increasingly unpredictable. For instance, the Super El Niño phenomenon resulted in a mushroom season that lasted nearly twice as long as usual. To manage these shifts, the restaurant offers tasting menus that change every three months to ensure ingredients are served at their peak flavor and environmental responsibility. This meticulous attention to seasonality allows the kitchen to improvise and adapt to periods of drought or unexpected rain.