Terrae concludes with the publication of a ten-point guide to good practices in which chefs aim to attract and retain talent in rural areas
From their kitchens, gardens, and farms, they keep the pulse of the rural world alive, preserving invaluable cultural traits for all of society.
After a day of workshops in which participants analyzed aspects such as team building, the role of management, and the connection of restaurants with their communities in groups, the congress published its report. There was also extensive discussion about one of the most pressing problems in the hospitality sector in general, and in rural areas in particular: the worrying labor shortage. The chefs championed the "defense of decent wages and attractive working conditions" and positioned themselves as an opportunity for personal growth for those fleeing the increasingly harsh conditions of the cities. Their hope is that the children of those who left decades ago for the capital in search of a better future will enthusiastically embark on the journey back. To this end, in addition to offering attractive contracts, they are committed to creating "participatory and egalitarian work environments" and "facilitating the integration" of those who join their teams.
In their efforts to strengthen a social ecosystem capable of attracting and retaining talent, they advocate for forging closer ties with their respective communities, engaging with their neighbors, and "opening their doors" to them, so that locals don't feel the village restaurant exists solely to feed tourists. They emphasize that it's also a powerful engine for the entire rural economy. One way to achieve this is by "involving local producers" in their projects, transforming their restaurants into showcases of their surroundings. To this end, they strongly urge regulations "that simplify and promote trade" between these small farmers and ranchers and local businesses. "It can't be that bureaucracy makes it easier for us to buy produce from a large distributor than from our neighbor."
The possibility remains open of establishing a quality seal or mark to distinguish establishments committed to this manual of good practices, which aims to ensure the future of rural gastronomy.
