Food Purchase from Family Farming in Public Institutions in the Northeast of Brazil: A Tool to Reach Sustainable Development Goals
Sthephany Rayanne Gomes de Souza, Diôgo Vale, Hortência Ingreddys Fernandes do Nascimento, Juliano Capelo Nagy, Antônio Hermes Marques da Silva, Priscilla Moura Rolim, Larissa Mont’Alverne Jucá Seabra
Abstract
The purchase of food from family farming in public institutions in Brazil was boosted by the implementation of the public call modality. The National School Feeding Program—PNAE— and the Food Acquisition Program—PAA— are world references in terms of purchasing food from family farming. However, hindrances are still observed regarding the participation of small farmers in public purchase of food, reducing their participation and scope of the food products available. Using a cross-sectional approach, this study analyzed food from family farming purchased by federal institutes of education located at the northeast region of Brazil to characterize the profile of family farmers participating on public calls, identify the food required and verify the processing level of food present into these documents. The data obtained indicate that family farmers supply mainly in natura or minimally processed foods, especially fruits. Meat and meat products were not present and processed foods, such as cheese, were not purchased extensively from family farmers by federal institutes, even when farmers were grouped into cooperatives and associations. Failure to comply with sanitary requirements required in the public call process was the main reason for the non-homologation of some food from family farming. The data found in this study show that despite the advances that allowed the purchase of food from family farming in public educational institutions, it is necessary to find ways to increase the diversity of food. Investing in improving structural conditions would be a way to increase the quality and diversity of food provided by family farming in public institutions, contributing to the environmental, social, and health dimensions of sustainability.