The use of PANC in guarani cuisine: an educational process of environmental education in an indigenous school

Abstract

For the empowerment and resistance of indigenous peoples, Indigenous School Education together with Environmental Education are significant elements that can contribute to a process of reflection between the subject and their insertion in the sociocultural reality. The article presents an Environmental Education process developed in an indigenous school, which seeks to rescue the culture of its typical cuisines, as well as the inclusion of the use of PANC (unconventional food plants) with the aim of providing a healthy diet. To this end, students were offered a cooking workshop with the topic covered, and practical cooking activities to enhance their traditional foods, also using PANC present in the village where they live. As a result, the interaction and participation of students and the community is observed, the recovery of stories and knowledge from the past, and the awakening of interest in learning a little more about their origins and culture, encouraging healthy eating and the exploration of resources. of nature consciously, and the insertion of a possible source of local income.