https://rd.uffs.edu.br/handle/prefix/4590 2025-12-02T23:36:34Z https://rd.uffs.edu.br/handle/prefix/8562 Title: Possíveis contribuições do movimento de mulheres camponesas para o desenvolvimento sustentável: um estudo de caso no extremo oeste catarinense Author: Schneiders, Deise Ingrid First advisor: Marques, Siomara Aparecida Abstract: Facing the state of climate emergency we live in nowadays, there is a need for a careful and holistic eye towards our planet, for the construction of a new format of development for humanity, given that year after year, we are destroying the ecosystems more than what the Earth is capable of regenerating. In such a scenario, the present research consists in a quest to comprehend how the practices and policies of the Peasant Women’s Movement are able to contribute in the sustainable development of a region, as well as accomplish a description of the sustainable development, observing different perspectives and criticisms. Introducing here concepts present in this movement, such as peasant and popular feminism, agroecology and Good Living. This research develops a case study in the region of the far West of the state of Santa Catarina, regarding the practices of the Peasant Women’s Movement and of the municipalities, identifying possible contributions to the Objectives on Sustainable Development proposed by the United Nations and to the sustainable development of the region in the perspective of the same Movement. The present research is qualitative, done through a bibliographic revision, interviews with members of the Movement and document analysis. The results show that there is a path to such development in harmony with the environment, with various relevant tematics being brought up, nevertheless necessitating amplification and value. Publisher: Universidade Federal da Fronteira Sul Type: Dissertação 2024-01-01T00:00:00Z https://rd.uffs.edu.br/handle/prefix/8561 Title: História do consumo de carne no Paraná: contexto da revolução verde Author: Pires, Elisane Ramirez First advisor: Stoffel, Janete Abstract: This research aims to investigate the consumption of meat in Paraná between the 1960s and 1970s. For that, it seeks to understand historical and socioeconomic processes that involve the consumption habits of the region's population, focused on the production and commercialization of meat. With regard to production specifically, we seek to inquire about the origin of the animals, as well as the slaughterhouses. In addition, we will discuss about some perspectives on the consumption of this type of food and possible gender issues involved in the processes that involve meat consumption in the State of Paraná. For this, it is essential to present a historical context of what is understood as urbanization and modernization of agriculture in the region. The work is divided into three chapters, apart from the introduction and final considerations. The second chapter will analyze the historical formation of the habit of eating meat in Paraná, which is a reflection of the indigenous, Portuguese, cattle drovers and other non-Portuguese immigrant food culture. In the third chapter, we analyse the socioeconomic processes that made meat part of the eating habit in Paraná, by the urbanization, the modernization of agriculture and farming processes. Also, the Green Revolution is analyzed, as well as the composition of arguments that are formed from the apology for meat consumption. In addition, this chapter also addresses social issues about gender, with regard to media advertisements that encourage the sale of meat, and finally, issues related to poverty and scarcity related to the production and price of such food. In the fourth chapter, we work on the possible alternatives for meat consumption that emerged in the 1970s. Thus, the relationship between income and meat consumption is analyzed, and what are the differences and similarities between the consumption of men and women. It should be noted that the alternatives are largely related to health issues, where the construction of new practices through vegetarianism and veganism. The research is based on a qualitative methodology, whose techniques are a bibliographic review of theses, articles and scientific journals. As sources the newspaper Diario do Paraná were researched, acessed online in Hemeroteca Digital - BNDigital - Fundação Biblioteca Nacional. Publisher: Universidade Federal da Fronteira Sul Type: Dissertação 2023-01-01T00:00:00Z https://rd.uffs.edu.br/handle/prefix/8560 Title: Práticas de sustentabilidade ambiental do restaurante da Universidade Federal da Fronteira Sul Campus Laranjeiras do Sul Author: Paula, Eloir Faria de First advisor: Stoffel, Janete Abstract: This research addressed sustainability practices in the University Restaurant (RU) of the Federal University of Fronteira Sul (UFFS) Campus Laranjeiras do Sul, using the Triple Bottom Line (TBL) model as a reference to contextualize sustainability practices in relation to institutional documents. The research problem focused on characterizing these sustainability practices in light of the guiding documents, with specific objectives of describing the guidelines present in the documents, verifying sustainable practices in the UK, understanding the motivations of these practices and analyzing their alignment with the documents . The theoretical framework highlighted the importance of TBL as a comprehensive approach to evaluating organizational performance in environmental, social and economic dimensions, aligning with the promotion of sustainable development. Regarding methodology, the research adopted a qualitative approach, using content analysis and data triangulation through documentary sources, interviews, questionnaires and participant observation. The case study was the method chosen to deepen the understanding of sustainable practices in the UK context. The main results revealed considerable alignment between RU practices and guiding documents, highlighting the relevance of RU in promoting sustainability in the academic community. Social contributions were identified, including awareness and education on environmental and social issues, community engagement, good practices for other institutions, encouragement of institutional policies and promotion of sustainable lifestyles. Some limitations were identified, such as the dependence on subjective responses and the need to consider cultural diversity. Suggestions for future studies include expanding the research to other UFFS Campuses and a more detailed analysis of the economic impact of sustainable practices in the UK. The research contributed theoretically by contextualizing sustainable practices in a university environment and offered practical information to strengthen sustainable management in the UK on the UFFS Campus Laranjeiras do Sul. Publisher: Universidade Federal da Fronteira Sul Type: Dissertação 2024-01-01T00:00:00Z https://rd.uffs.edu.br/handle/prefix/8559 Title: A centralidade da alimentação no desenvolvimento sustentável: como estamos formando nutricionistas diante deste desafio? Author: Lieseski, Lidiane First advisor: Triches, Rozane Marcia Abstract: The environmental crises caused by climate change and the finite nature of natural resources express the planetary limits that have been exceeded in recent decades. Thinking about Sustainable Development currently requires paying attention to its multidimensional complexity and in this sense, the environmental and health/nutrition dimensions are at the heart of these discussions. Food has been one of the central axes, as we face growing epidemics of malnutrition, obesity and climate change. These epidemics have been jointly named the Global Syndemic. In this sense, one of the important actors in these changes is the University and the training that has been proposed to one of the main professionals in this fight – the nutritionist. The objective of this work is to analyze how Nutrition Courses at Federal Universities are designed with regard to training on food and sustainability for their students, considering their approaches, knowledge bases, construction of skills, gaps and challenges. The research resulted in two articles: the first article analyzed the PPCs of the 42 nutrition courses based on keywords, seeking to verify updates to the Course Pedagogical Projects (PPCs), the existence of mandatory and optional curricular components (CCR) and syllabi related to the theme, check if there are mentions of this theme in the epistemological and methodological references and if there is data on teacher training in this sense, and find out how the course enables the construction of skills for the performance of these professionals, identifying what they describe about the profile of the egress. Only a third of IFES consider sustainability in nutritionist training. This number improves when analyzing the guiding references and presence of subjects in the curriculum, but it is not always addressed as a priority. Added to this is the small number of teachers with training on the subject. This demonstrates its marginalization, but with growing concern seen in the most current PPCs, showing the need to reformulate the epistemological bases of Nutrition Science. The second article analyzed, through interviews with the coordinators of the five universities most adherent to the theme of sustainability, how the configuration and organization of PPCs and the vision that the interviewees have on the subject shape the skills necessary to work with environmental sustainability, in addition to to analyze the environmentalization of these curricula, based on research, extension and teacher training. It was observed that the theme is inserted in different ways within the curricula, especially linked to the areas of Collective Food and Social Nutrition, but the subject is still not as clear as to its definition, which can make it difficult to build skills. It was also observed that there are research and extension actions related to the theme and that their inclusion can contribute to curricular environmentalization, but teacher training seems to be disadvantaged in terms of sustainability. The main conclusions of this work are related to the need to define a solid body of knowledge based on the reformulation of the guidelines for including the topic in PPCs and greater training for teachers, so that they can assist in building skills for future professional nutritionists to act towards sustainability. Publisher: Universidade Federal da Fronteira Sul Type: Dissertação 2024-01-01T00:00:00Z