In this chapter, the Urbal method is used to analyse the sustainable food practices and discourses of chefs in the city of Brasília with a view to understand how chefs are contributing to strengthen sustainable food systems in this city. Brasília was chosen for its geographical location in the heart of the Cerrado Biome and the associated impacts of agribusiness, which is causing high rates of deforestation and severe socio-environmental damage. Brasília also stands out as a city that is currently developing its gastronomic identity. We organized the restaurants studied into three categories, based on the extent to which each establishment adheres to the sustainable practice criteria set out in the literature: Gastronomic, Conventional, and Alternative Gastronomic. The identified challenges to and limitations of sustainable gastronomy in Brasília include the low supply capacity of local farmers, a particularly significant hurdle not only for large restaurants but also for the expansion of sustainable gastronomy in the region. Activism in gastronomy is also noteworthy in Brasília, a city with all the attributes necessary for change: public power, gastronomic activism, an organized civil society, and movements for sustainable innovation in agriculture.