Hortas urbanas e restaurantes: análise do projeto Horta do Chef em Curitiba e suas conexões com a gastronomia

With the increasing demand for healthier, more sustainable, and accessible food, urban gardens have emerged as a solution by integrating food production into urban areas. This study analyzed the challenges, expectations, and potential of the relationship between urban gardens and chefs, focusing on the "Horta do Chef" project. This program, developed by the City of Curitiba, encouraged urban farmers to sell their products directly to local restaurants. A cross-sectional study was conducted between December 2022 and February 2023, consisting of a literature review and semi-structured qualitative interviews with two chefs and one public official from the Municipal Secretariat for Food and Nutritional Security (SMSAN). The results indicated that, although the "Horta do Chef" project was discontinued due to its decline caused by the COVID-19 pandemic, the chefs expressed strong interest in continuing to purchase products from urban gardens due to the quality and freshness of the food. However, they reported challenges related to the distance from the gardens, communication difficulties with the gardeners, and the need for larger-scale production to meet the demand of their restaurants. The analysis of the interviews revealed that strengthening the infrastructure of the gardens and the relationships among participants is essential for consolidating similar projects in the future. These findings highlight a promising opportunity for permanent initiatives that connect gastronomy with urban food production, promoting sustainability and innovation.