Ibiti Vegan Summit 2025: activism, taste and purpose
From September 22 to 26, 2025, Ibiti Projeto will host the second edition of the Ibiti Vegan Summit, a meeting that brings together plant-based gastronomy, activism and experiences of connecting with nature. The program brings together renowned chefs, international thinkers and creatives who have been showing the world that veganism is not only an ethical choice, but also a lighter, more beautiful and transformative way of living. For five days, participants will immerse themselves in experiences that go far beyond the plate: workshops with world-renowned psychologist Dr. Melanie Joy, themed dinners by chefs such as Dani Rosa, Tiago Feitosa, Luiza Maffort, Pri Herrera, Tati Lund and Thiago Medeiros, as well as panels on branding, sustainable fashion, lifestyle and the new paths of activism. Hiking trails, waterfall dives, stargazing and wellness practices complete the experience. "The idea is to show that activism can be light, beautiful and collective. Veganism doesn't have to be seen only as renunciation or sacrifice, but as celebration, exchange and inspiration. Ibiti, with its regenerative energy, is the perfect setting for this experience." Alex Soderberg, co-founder of Naveia and organizer of the event In the vegan calendar Ibiti Vegan reinforces Ibiti's mission to connect people, ideas and sustainable practices in a territory that combines environmental regeneration, art, gastronomy and spirituality. Co-produced by Naveia and Comuniversidade, the 2025 Summit promises to become one of the most important meetings on the Brazilian vegan calendar, bringing together activists, creators and those passionate about a more conscious life. See the full program Ibiti Village - Lima Duarte, MG22 to 26 September 2025 Information and reservations: (32) 98449-2200 Find out more: @ibiti.village
Café Gaia: the regenerative taste straight from Ibiti
Anyone who has a cup of coffee at Ibiti Village isn't just enjoying a drink. They are savoring a story of caring for the soil, respecting biodiversity and valuing artisanal work. Produced by Gaia Produtos Ecológicos, Café Gaia is an example of regenerative coffee. Grown organically, it represents the meeting of excellence and sustainability. Local production: from bean to cup Café Gaia is produced on Ibiti's land, in an area of transition between the Atlantic Forest, Cerrado and Rupestrian Fields. There, agronomists Gabriel Barbosa and Janice Ventorim, masters in organic farming, conduct each stage with technical rigor and passion. From planting to the final roasting, everything is done with attention to the environment and the quality of the grain. "Harvesting is done by hand, only with ripe fruit, and the coffee is dried on a covered patio before going through the monjolo and controlled roasting. It's a natural and artisanal 100% process," explains Gabriel. Two varieties of Arabica coffee are grown: Arara (already in production) and Geisha (planted in 2025, with the first harvest scheduled for 2029). The climate, altitude and environmental protection contribute to Café Gaia's unique sensory profile - balanced, aromatic and full of personality. Respect for the soil, biodiversity and taste For Janice, in addition to organic management, Café Gaia's biggest difference is the fact that it is grown in Ibiti. "It's not just any coffee. It's grown in the Ibitipoca region at an ideal altitude for Arabica coffee and protected by an area with 96% of regenerating native vegetation. This has numerous benefits for the final quality of the coffee." According to the agronomist, taking care of the environment in which it is produced is one of the reasons why organic farming is easier. "The native vegetation favors biodiversity and the presence of natural enemies that fight any pests. That's what sets us apart." A warm break in winter: cappuccino with Café Gaia To celebrate Sustainable Gastronomy Day (June 18), established by the UN, and to warm up the cold days in the mountains, the Gaia Café team has prepared a special cappuccino recipe with Café Gaia, ideal for enjoying winter with flavor and environmental awareness. Cappuccino recipe Ingredients: Directions: Sustainable gastronomy starts with conscious choices Café Gaia is an invitation to rethink the way we eat and relate to nature. By choosing an organic, local and regenerative coffee, you support sustainable agricultural practices, strengthen communities and contribute to a more balanced future. Find out more: @ibiti_gaia @ibitiprojeto Ibiti.com
Vegan taioba risotto by Mary, chef at Yucca restaurant
Get to know chef Mary's story and learn the recipe for taioba risotto with crispy ora-pro-nóbis, from the Yucca restaurant at Ibiti Projeto.
Ibiti Harvest: An immersion in sustainable gastronomy
Experience Colheita do Ibiti, a sustainable gastronomic event from March 27 to 30 at Ibiti Projeto. Renowned chefs create plant-based dishes with fresh, local ingredients. Limited places available!
