Farmers Open Days
In the process of globalization, our food systems have undergone profound changes. Many of the foods we eat come from halfway around the world and we started eating out of season fruits and vegetables. Large-scale production has become standard. The nutritional value of many foods has decreased and their sugar levels has increased, becoming harmful to our health. However, there were farmers who persisted, continuing to produce healthy, seasonal fruits and vegetables, sold directly to consumers. The Farmers Open Day reinforces the importance of bringing producers closer to consumers, creating short food supply chains, reducing the environmental footprint of food and establishing trusting relationships between those who produce and those who consume. It brings together local producers with sustainable agricultural practices that present their products, explain their production practices and ways of distribution, so that consumers can make more conscious choices at an environmental, social and economic level. Students from the Lisbon Hospitality and Tourism School under the supervision of António Alexandre, executive chef at the Marriott Hotel in Lisbon, prepare tastings with seasonal products made available by the producers and the day ends with an open conversation.