Capacity-building courses were offered in fruit processing, home production of manioc derivatives, sugarcane processing and planting and basic orchard management, through a partnership with the Rural Union. Other courses are planned for the future, once production is strarted and under way. 100 workbooks and seed kits containing 29 different species each were handed out for domestic organic gardens. A partnership was secured with the Municipal Environment Council in the Bonito City Hall. The City Hall provided construction materials, and SGP funds paid for the labor in the construction of community kitchens and restoration of headquarters. Printing of diffusion material, labels and jars were acquired, and the name 'Pé da Serra' was chosen for the brand. Some difficulty was faced as the handcrafts teacher left Bonito halfway through the program. The results of the fruit conserve course, however, were well-accepted by partners and local authorities. Meetings were held for organizing the production, and responsibilities were assigned to the members. Equipment was also bought for the community kitchens. The project aims to conserve the Cerrado's biodiversity by providing methods and techniques which respect rather than deteriorate the environment, so despite intial skepticism as to the relationship between the social and environmental aspect of the project, it has become clear that it benefits both. It is known that the challenges of maintaining the level of production, ensuring the quality of the finished products within standards and commercializing will not be easy to overcome, but there is confidence that the initiative will be successful.