Celestino Rodrigues Ruivo, a professor at the University of Algarve, will take his solar ovens to the University of São Paulo, in Brazil.
This is the Solar Cooking Meeting “À Brava”, scheduled for the morning of September 21, at USP-Poli in São Paulo.
The event is organized by the Department of Mechanical Engineering, at USP-Poli, and by the Instituto Superior de Engenharia, at UAlg, and has the support of ABRAVA-Brazilian Association of Refrigeration, Air Conditioning, Ventilation and Heating.
Celestino Ruivo will talk about the potential of solar cooking and solar cooking experiences
experienced by an air conditioning teacher, followed by a demonstration of the construction of a low cost solar oven with high efficiency, and, if the weather permits, a solar tasting sponsored by ABRAVA.
Celestino Ruivo holds a PhD in Mechanical Engineering from the University of Coimbra, in the specialty
of Heat Transmission in 2005, as well as a professor at the Superior Institute of Engineering of the University of Algarve.
He has also been an enthusiast of solar cooking since 2006, intensive user of solar cooking, he has been driving the dissemination of solar cooking activities in Portugal, Spain, Italy, Germany, Australia, Chile, Brazil and India.
«Given the exponential increase in energy consumption and local and global environmental problems, it is urgent that exploration activity in the manufacturing units and the daily life of each human being be guided by practices of good efficiency in the use of natural resources, including energy . Such practices will certainly contribute to the maintenance of balanced conditions in nature and consequently to a healthier life today and tomorrow», stress the organizers.
The solar kitchen, known for many decades, but used by a limited number of people, «is undoubtedly an important pillar that urgently needs to be given importance in regions with a high potential for solar radiation, such as the south of the Peninsula. Iberia and many other regions in the world».
"It is therefore important to break the skepticism associated with this type of technology by effectively demonstrating its potential for use in various contexts: in each family's home, in restaurants and cafeterias in schools, factories, nursing homes, communities and different institutions'.
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