Government Policy for the Procurement of Food from Local Family Farming in Brazilian Public Institutions

Abstract

This study aims to explore and compare Brazilian public institutional food services’ characteristics concerning the implementation of the government policy for the procurement of food from family farming (FF) and the opinions of food service managers on the benefits and difficulties of its implementation. We conducted a cross-sectional study employing an online questionnaire. The results were stratified by purchase. The Chi-square and Fisher’s Exact tests were applied. Five hundred forty-one food services’ managers participated in the study. Most claimed to buy food from FF, and this acquisition was more frequent among those working in institutions of municipalities <50,000 inhabitants, and educational and self-managed institutions. Those buying from FF developed more actions to promote healthy and sustainable food. Most recognized that the purchase could boost local farming and the economy and improve the institution’s food. However, the managers believe that the productive capacity of FF, the lack of technical assistance to farmers, production seasonality, and the bureaucratic procurement process hinder this type of purchase. The self-management of food services and the small size of the municipality might be associated with implementing the direct purchase policy from FF, which can contribute to building healthier and more sustainable food systems. However, the lack of public management support and the weak productive fabric may pose an obstacle to its maintenance or dissemination. The strengthening and consolidation of these policies require more significant government investments in productive infrastructure for family farming.

Food Purchase from Family Farming in Public Institutions in the Northeast of Brazil: A Tool to Reach Sustainable Development Goals

“…The positive influence brought in school feeding by family farming is evident regarding the increase in variety and supply of horticulture, in natura, or minimally processed products when compared with ultra-processed ones [19,[48][49][50][51]. However, at the same time, this characteristic proves positive in promoting the health of students, as well as leading to positive changes in their consumption pattern [52], the quality of those foods and the way they are produced, as well as the lack of variety produced (especially for foods of local sociobiodiversity) and sold by those producers also carries other important discussions.…”

“…Studies have shown that meats and processed meat products purchased by public education institutions are rarely local in origin [61,62]. However, this group of foods still features within the scope of supply of family farming in the public calls, also with special attention to processed foods [49], signaling that there is potential for the distribution and production of different food groups by family farmers.…”

Supporting the Bidding Decisions of Smallholder Farmers in Public Calls in Brazil

“…A study carried out by [47] with municipal public managers investigated the purchase of food from family farming in a broader way than the PNAE and identified that the purchase of products is more frequent among managers who work in municipalities with less than 50,000 inhabitants, or in self-managed (there is neither leadership nor hierarchy) and educational institutions. It also identified that municipalities that purchase products from family farming promote healthier and sustainable food actions.…”

Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective

“…Adequate and healthy diets imply choosing and consuming balanced and adequate foods on nutrients and amount, variety, and sustainable aspects. Therefore, achieving the main social, economic, environmental, cultural, and security goals [ 1 , 3 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 ]. Food production must also be alert to the waste produced in the food chain related to environmental pollution and food waste that could be used to feed food-insecure people [ 10 , 15 , 17 ].…”

“…In order to support sustainable and healthy diets and food security, it is also essential to search for alternatives to stimulate local production and regional food consumption. Other priorities are reducing animal suffering and meat consumption, food production in sufficient quantity and quality with the least possible waste production, and understanding the main aspects of food, nutrition, society, and the environment [ 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 ].…”