SOB AS ÁGUAS DO SADO | BENEATH THE WATERS OF SADO

Portugal is worldly known by it’s seafood quality. From fish to crustaceous, the diversity of its waters its unique and well represented on Portuguese tables. At one Michelin Star restaurant, SÁLA de João Sá, this amazing ingredients get protagonist enhanced by the influence of Portuguese navigations.
Chef João Sá, takes a next step, into a deeper exchange with suppliers and researchers of the waters surrounding Lisbon. The Natural Reserve of Sado Estuary in Setúbal, 50 km in the south of Lisbon, is one of the most diverse marine ecosystems in the country. The sea grasslands are one of the elements that allow so many species to procreate and develop in this area. The NGO Ocean Alive, together with the fisherwoman of the area, are working on its preservation, through educational collaborations with local schools and tourism.
What we eat has a direct impact in the ecosystems, that we should know… but how far can chefs and their cuisines, have an educational impact in our society? For that question, we present “Beneath the Waters of the Sado”.
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PT
A Reserva Natural do Rio Sado em Setúbal, 50km ao sul de Lisboa, é um dos ecossistemas marinhos mais diversificados do país. A ONG Ocean Alive, junto com as pescadoras locais, trabalham a sua preservação, através de colaboração com escolas locais e o turismo.
O que como tem impacto direto nos ecossistemas, isso deveríamos saber… mas qual é o impacto educacional, que chefs e suas cozinhas podem ter na sociedade? Por essa pergunta, apresentamos, “Sob as Águas do Sado”.