Lyra, Clélia de OliveiraGuedes, Ana Emília LeiteCunha, Maria VilmaBandeira, Ana Vládia MoreiraHenriques, Virginia Maria CavalariSoares, Fernanda BarrosLiberalino, Laura Camila PereiraVasconcelos, Marcelina Dantas2024-04-012024-04-012008GUEDES, Ana Emília Leite; LYRA, Clélia de Oliveira; CUNHA, Maria Vilma; BANDEIRA, Ana Vládia Moreira; HENRIQUES, Virginia Maria Cavalari; SOARES, Fernanda Barros; LIBERALINO, Laura Camila Pereira; VASCONCELOS, Marcelina Dantas. em torno da mesa: alimentando sensibilidades e competências relato de uma experiência educativa em Macau, RN, Brasil. Segurança Alimentar e Nutricional, [S.l.], v. 15, n. 1, p. 1-14, 2008. DOI: 10.20396/san.v15i1.1821. Disponível em: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/1821. Acesso em: 27 mar. 2024.https://repositorio.ufrn.br/handle/123456789/57968This work reports an educational experience performed in the EM TORNO DA MESA (at the table) project within the topic Segurança Alimentar e Nutricional (SAN) (Food and Nutrition Security). It was performed in traditional coastal communities of the Reserva de Desenvolvimento Sustentável Estadual Ponta do Tubarão (Ponta do Tubarão State Sustainable Development Reserve), municipality of Macau, in the State of Rio Grande do Norte (RN), Brazil. In order to contribute to the optimization of fishing and the utilization of fisheries byproducts that simultaneously promote: subsistence production alternatives, health improvement of the community and food and education for self-government, meetings, educational workshops, exhibitions, fairs and events of the EM TORNO DA MESA project were held, which were very important for technical training and human development. Fifty-three members of the local communities effectively participated in this endeavor. During the process, the principles of SAN were passed on through the knowledge of adequate practices in fish handling, from the sea to the table, demonstrating the positive production cycle that included beneficiating techniques through the commercialization of low trade value fish products. The experience demonstrated the evident need to strengthen technica know-how and social bonds, respecting the local food culture, while optimizing the elements of cottage fishing and to search for commercialization alternatives on the ReserveAttribution-NonCommercial 3.0 Brazilhttp://creativecommons.org/licenses/by-nc/3.0/br/Segurança alimentar e nutricionalEducação alimentar e nutricionalDesenvolvimento sustentávelFood and nutrition securityFood and nutrition educationSustainable developmentarticlehttps://doi.org/10.20396/san.v15i1.1821