Gastronomia sustentável: contextualizando o ensino de empreendedorismo ambiental

Abstract

Companies, in general, cause negative and positive impacts to the environment. The negatives are usually the result of the unbridled pursuit of profit. These impacts reflect on society as whole, environmental problems that transform the natural environment, thereby affecting everyone's quality of life. Given this, the planetary community calls for projects that eliminate or mitigate such impacts. Environmental entrepreneurship emerges as a relevant topic for society and academia, as it seeks economic development through ventures that do not negatively affect the environment and, at the same time, develop new academic knowledge. In this way, this type of entrepreneurship becomes a challenge for new entrepreneurs and educators in general. While the challenge for entrepreneurs lies in generating value through products or services that do not bring negative consequences to the environment, educational institutions embrace an even greater challenge, that is, to train generations of professionals for a good social life and corporate responsibility of environmental ethics. However, it is not an easy task to build this knowledge, and, for it to occur efficiently, educators must use innovative and quality teaching methods, strategies, and materials. It is precisely to meet this demand that we are dedicated to working on the teaching of environmental sciences with environmental entrepreneurship as a generating theme. We are therefore guided by the Sustainable Development Goals (SDGs) of the 2030 agenda, specifically SDGs 4 - "Quality Education" and SDGs 8 - Decent Work and Economic Growth", in addition to the new guidelines established in the BNCC. Because of this, the research sought to develop a pedagogical didactic product for the teaching of environmental sciences, having environmental entrepreneurship as a generating theme and sustainable gastronomy as a local contextualization. Therefore, it was necessary to identify, from the perception of students in the 3rd year of high school at IFAM/Campus Tefé, the components of local agrobiodiversity that constitute the gastronomy of Tefé. As well as characterizing the structuring elements and foundations of gastronomic companies from the perspective of environmental entrepreneurship. For this, the methodological procedures used in the research characterized it as action research. Pedagogical workshops were used as field research techniques and were conducted through group dynamics by adapting business management tools. Therefore, favoring students with meaningful learning built by pedagogical strategies focus on problem based learning, contextualization, and interdisciplinary, was the main goal at the end of the research. Because of this, a didactic sequence was developed with the theme of environmental entrepreneurship, contributing to the improvement of the teaching of environmental sciences from the understanding of the fundamentals of environmental entrepreneurship from a business case in the field of local gastronomy.