Este podcast foi pensado e desejado para compartilhar as boas histórias das pessoas envolvidas na produção e distribuição dos alimentos frescos saudáveis, da natureza à mesa e fomentar o consumo do que faz bem para as pessoas e o ambiente!
Da Natureza à Mesa: Os principais aprendizados da temporada 2025
Hosts Giampaolo Buso and Luiz Haas reflect on key insights and lessons from the first season of their podcast, highlighting stories of Brazilian entrepreneurs in agriculture and retail.
22 Dec 2025TRANSCRIPT
Pingo Doce: Sabor da Natureza à Mesa
Golmar Beppler and Pedro Orita discuss with hosts Luiz Haas and Giampaolo Buso the production of Pingo Doce watermelons at Fazenda Teorita, highlighting the partnership between producer and seed company in this interview.
15 Dec 2025TRANSCRIPT
Humildade e Governança: pilares para o sucesso
Emilio Favero, Alfacitros director, discusses Alfacitros' history, evolution, and the critical role of humility and governance in achieving sustainable growth, in an interview with hosts Giampaolo Buso and Luiz Haas.
26 Nov 2025
Alho Nacional: um produto diferenciado
ANAPA President Rafael Corsino discusses the benefits of Brazilian garlic, including its high concentration of allicin and positive impact on the country's economy, in an interview with Luiz Haas and Giampaolo Buso.
4 Nov 2025
Pioneirismo: Desenvolvimento de uma Categoria
CEO Denise Abackerli discusses Zucca Cogumelos Frescos' entrepreneurial journey, highlighting the pivotal role of customer needs and technology in business development with hosts Giampaolo Buso and Luiz Haas in this interview.
14 Oct 2025
Tecnologia do Brasil: referência para o Mundo
Carlos Fava and Rafaela Fava discuss Frutas Fava's evolution from banana sales to developing cutting-edge fruit ripening technology in Brazil, showcasing entrepreneurship and innovation in the industry in this interview with Luiz Haas and Giampaolo Buso.
12 Sept 2025
Sorte: Quando o preparo encontra a oportunidade
Luiz Haas and Giampaolo Buso interview Eduardo Carmagnani, Zespri's director in Brazil, discussing how preparation meets opportunity in expanding kiwi consumption and brand success.
14 Aug 2025
Inovação: Um diferencial competitivo
Luiz Haas and Giampaolo interview Arnaldo Eijsink and Daniel Eijsink, Founder and CEO of Kuará Frutas, discussing how innovation drives competitive advantage in their family fruit business.
22 Jul 2025
Cooperativismo: a chave para o sucesso
CEO Jorge Possato discusses the history and success of Veiling Holambra, a major flower and plant cooperative, including its unique Dutch auction system and marketing strategies in an interview with Luiz Haas and Giampaolo Buso.
1 Jul 2025
De pai para filho: um legado inovador
Fernando Bonella, C&O of Grupo Bonella, discusses the innovative legacy of his family's avocado production business with hosts Luiz Haas and Giampaolo in an interview about entrepreneurship and sustainable agriculture.
10 Jun 2025
Melão Rei: muito além do sabor
José Roberto Prado and Caíto Prado from Itaueira discuss the technology and investment in production that creates the distinct flavor of Melão Rei in this interview episode.
7 May 2025
Sim, é possível produzir ovos orgânicos!
Marcus Menoita, CEO of RAIAR, discusses the journey of producing healthy, sustainable, and accessible organic eggs in Brazil, highlighting the challenges and innovations in a market where organic eggs have a small market share in this interview.
9 Apr 2025
Como chegamos e por que estamos aqui!
Luiz Haas and Giampaolo Buso introduce the "Da Natureza à Mesa" podcast, sharing stories and challenges related to fresh food, health, nature, and a changing world in this introductory episode.
Inside a recent episode
Da Natureza à Mesa: Os principais aprendizados da temporada 2025
Published 13 Jan 2026 · Transcript excerpt
[…] Jean, from all the conversations we had here, some interesting topics that appeared were in different conversations, maybe with different characteristics. But they are the characteristics of the people who had success in their business. So, understanding tourism, it appeared practically in all cases. […]
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