Hortas em pequenos espaços: sustentabilidade e alimentação saudável no ambiente urbano

Abstract

This study examines the potential of small-scale gardens as a sustainable practice that promotes healthy eating habits within urban environments. The research aims to understand how food cultivation in restricted spaces can contribute to environmental sustainability, community development, and the enhancement of the quality of life among urban populations. Methodology-wise, a qualitative approach was employed, consisting of a literature review alongside the analysis of empirical experiences observed in households, schools, and public spaces. Aspects concerning organic waste management, the optimization of natural resources, and the encouragement of environmental education were taken into consideration. The results demonstrate that the implementation of domestic, vertical, or community gardens—even within limited spatial constraints—yields significant benefits. These include a reduction in the consumption of ultra-processed foods, a decrease in waste generation, and heightened social engagement in sustainable practices. Furthermore, urban cultivation was found to foster food autonomy and stimulate direct contact with nature, elements that collectively contribute to the development of more conscious and healthy dietary habits. The study concludes that small-scale gardens represent a viable, cost-effective, and educational alternative to mitigate the challenges of urbanization and food insecurity, while reinforcing the role of urban agriculture in promoting sustainability and public health. Consequently, the findings underscore the imperative for public policies and community initiatives aimed at disseminating these practices as instruments for social and environmental transformation in contemporary cities.