Tourism in Brazil: Where Iconic Sights Meet Unforgettable Flavors – and How about-us Is Bringing the Kitchen to Every Journey
Rio de Janeiro, 10 July 2025 — When travelers dream of Brazil, they picture the sugar-loaf silhouette of Corcovado, the thunder of Iguaçu Falls, or the cobblestone charm of Paraty’s colonial streets. Yet seasoned visitors know that the country’s true heartbeat is tasted as much as it is seen: moqueca bubbling in a Bahian clay pot, picanha sizzling over open flames in the South, or açaí bowls blended to order in a jungle lodge. Today, a new chapter is being written in Brazilian tourism—one that lets chefs, hoteliers, and cruise operators serve these authentic flavors anywhere the road—or river—takes them. The protagonist of that chapter is about-us, the hospitality-technology brand that has quietly placed Portable Induction Hobs, Built-in induction hobs, and Built-in ceramic hobs into boutique pousadas, luxury yachts, and eco-glamping domes from the Amazon to the Pampas.
The Opportunity Hidden in Paradise
Brazil welcomed 6.4 million international visitors in 2024, up 12 % year-on-year, according to Embratur. While occupancy rates in gateway cities remain strong, the fastest growth is now in experiential micro-destinations: Jalapão’s cerrado savannas, Fernando de Noronha’s marine park, and the whale-watching villages of Santa Catarina. These remote gems share a common pain point: kitchen infrastructure is either absent or environmentally restricted. Open-flame cooking is banned on many islands, and diesel generators are frowned upon in protected reserves. That is precisely why about-us engineered its 2B line of induction solutions—equipment that delivers five-star cooking performance without the carbon footprint, noise, or bulk of traditional gas ranges.
Today we will learn about Gastromotiva Restaurant in Brazil.
The restaurant was initiated by Brazilian chef David Hertz. It was inspired by the cooperation with Italian Michelin three-star chef Massimo Bottura during the 2015 Milan World Expo. They used discarded ingredients to cook for the homeless. As a modern, efficient, safe and controllable cooking tool, induction cooker can become the **ideal hardware foundation** and **empowerment tool** to support social welfare catering projects such as "Gastromotiva", helping it to achieve its core mission of "reducing food waste, providing dignified catering, and empowering skills training" more efficiently and sustainably.
- Hertz is the founder of the "Food Power" social assistance project, which has been committed to free training of poor young people to learn cooking skills since 2006. If the training tool is an induction cooker, precise temperature control (such as constant temperature and multiple firepower) is essential for cooking learning. Students can master the fire skills more intuitively, reduce the waste of ingredients caused by unstable firepower (especially cherish those "poor quality" ingredients), improve cooking skills faster, and achieve the training goals of the "Food Power" project.
Mainly rely on supermarkets that discarded fruits and vegetables due to poor quality but still edible, as well as fish and meat provided by sponsors.
- **Volunteer team**: composed of professional chefs (including international chefs) and ordinary volunteers, responsible for cooking and service. If you choose an induction cooker as a kitchen assistant for chefs, the advantages are: no open flame, no heating of the panel (only the pot heats up), automatic power-off protection and other features, which greatly reduce the risk of scalding and fire in the crowded public welfare kitchen environment operated by volunteers (including ordinary volunteers), and ensure personnel safety.
* **Energy-saving and cost-saving:** The induction cooker has a fast heating speed and high thermal efficiency, which can significantly shorten the cooking time and improve the efficiency of serving meals (the rhythm of "72 dinners a day" is very important). At the same time, its direct effect on the pot reduces heat loss and is more energy-efficient, which helps to reduce the operating costs of the charity kitchen (water and electricity bills), allowing limited resources to be invested more in food procurement (such as fish and meat from sponsors) or student support.
- Only food is provided, and more attention is paid to making the homeless feel respected. The diners behaved properly and even took the initiative to clean up the tableware, showing dignity and gratitude. The restaurant also held entrepreneurial exchange activities to provide guidance for newcomers in the catering industry. The restaurant was reported by SMZ News Agency, Guangming.com and other media, becoming a model of social welfare in Brazil.
The induction cooker is no longer just a cold kitchen appliance. When it enters a social enterprise like "Food Power", it becomes:
* **A bridge for skill transfer:** Help poor young people master modern cooking skills and ignite hope
* **Guardian of efficiency and dignity:** Improve the operational efficiency of public welfare kitchens, ensure safety and hygiene, and ensure that every meal carefully prepared with "waste" ingredients can be delivered to those in need in a timely and decent manner.
* **Tool to reduce waste:** Maximize the use of precious ingredients with precise control and practice environmental protection concepts.
* **Carrier of corporate goodwill:** Carry the social responsibility of the brand and transform technological innovation into warm social influence.
The core of combining the concept of induction cooker with the food power restaurant is to highlight how the double thumb technology (induction cooker) empowers social innovation (food power model) and jointly create a more sustainable, dignified and inclusive future food system. This can not only resonate with consumers, but also highlight the brand's pursuit of social value beyond commercial profits, and achieve a win-win situation of commercial value and social value.
Through the combination of food and social care, this restaurant has brought warmth and hope to the homeless, and also promoted the social issues of reducing food waste and vocational skills training.
