Vegan chef with 16 years on the road proving that yes, veganism is for everyone!
Aloma is passionate about transforming the kitchen into a place of revolution! Creator of the Ancestral Veganism concept, she shares her knowledge throughout Brazil, spreading her love for ethical, inclusive, conscious and transformative food! With her uncomplicated method, Aloma believes that we can learn to cook by feeding not only the body, but also the soul and conscience. The aim is to inspire people to connect with plant-based foods in an expansive and conscious way, seeking to plant the seed of ANIMAL LIBERATION through the plate. Come and discover the power of veganism in a practical and delicious way! This work is a true journey of redemption and expansion, where food goes beyond nutrition – it is connection, flavor and consciousness
Founding partner of Govinda, a restaurant in Belém do Pará that stands out for its vegetarian and vegan cuisine. Originally from Marajó Island, she gained notoriety when she won first place in the competition for the best dish made in Brazil in 2013 and 2014, with her vegetarian versions of maniçoba and vatapá. Her culinary training was influenced by her experiences in Hare Krishna temples. At Govinda, Istadeva skillfully combines flavors from the Pará tradition with Indian cuisine, using a healthy and sustainable approach as a guide, attracting both locals and tourists who want to taste regional dishes in vegetarian versions. The restaurant has become one of the main gastronomic destinations in Belém, celebrating the richness of local ingredients.
Mari Marola is a vegan cook from Minas Gerais. She graduated and specialized in plant-based gastronomy in New York and now welcomes guests for breakfast at her restaurant in Santa Teresa, Rio de Janeiro. Mari also teaches vegan cooking classes and produces content for brands. Mari’s passion for food with love, without using ingredients of animal origin, is what drives her work.
The founder of Veg Burger, the first vegan burger joint in Pará, she started the project in October 2015, selling frozen burgers and later offering delivery services directly from her kitchen. After two years, she expanded the business with a food bike, participating in local events, until the physical location opened in March 2019. Since then, Veg Burger has become a reference in the state, attracting visitors from other regions and countries. Many customers report how Veg Burger facilitates the transition to veganism and simplifies the daily lives of those seeking a vegan diet.
Teacher, entrepreneur and confectioner specializing in vegan cakes. Founder of Sweet Confeitaria Vegana, in Salvador-Ba, with hundreds of tall and decorated vegan cakes sold throughout Salvador and the metropolitan region. Creator and founder of Escola do Bolo Vegano, an online course that teaches techniques for a vegan party cake (tall and well-decorated cakes) that are in no way inferior to traditional cakes. Passionate about surprising cakes made with vegetables!
Cook, geographer, activist and entrepreneur. Winner of the Prato Feito 2 challenge, a recipe competition to choose the most regional, affordable and easy-to-prepare dish.
Vegan, father of Sol and Marketing Director at Impact Bank, Rafael Oliveira has over 10 years of experience in the sustainability sector, focusing on sociobiodiversity, organic and biodynamic products. He works as an Advisor at Mahta, Curator of the ESG Summit Brazil, Ambassador of the BNCC Brazil-Norway and sociobiodiversity activist. As CMO of Impact Bank, Rafael plays a key role in creating and executing marketing strategies focused on sustainable and inclusive financial practices. He leads initiatives that integrate innovation, science and technology to demonstrate that standing forests generate more value than deforested ones. Rafael believes in Brazil’s potential to become a leader in forest regeneration solutions, energy transition and in the development of new sources of food and alternative proteins through the valorization of its natural inputs.
Patricia Penna is a Nutritionist, with a postgraduate degree in Vegetarian Nutrition from Plenitude and Integrative Nutrition from IIN, NY. She has been vegan for 9 years, is a Food for Life Instructor at PCRM.org and a volunteer at Nutrition Facts.org. In addition to her clinical practice, she conducts workshops, cooking classes and lectures.
Flavio Giusti has a background as a designer, graphic designer, art director, advertiser, musician, actor, poet, clown, yoga teacher, and sensory therapist… but not as a cook. Ironically, Flavio participated in the first MasterChef in Brazil, is the author of more than 5 cookbooks, and has taught more than 8,000 students in his in-person/online cooking courses throughout Brazil and several countries such as Portugal, England, and Germany. Today, completing 34 years without eating meat and another 11 years as a vegan, he is the creator of VegetariRango, which is the first vegan cooking show in Brazil that celebrates its 11th anniversary this year, with more than 30,000,000 million views on YouTube and almost 1,000,000 million followers on all social media, helping thousands of people make the transition to veganism and change their lifestyle. Social Media 475k Youtube 232k Facebook 180k Instagram 15k TikTok
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