overview of brazil´s public food systems

MINISTRY OF SOCIAL DEVELOPMENT AND FIGHT AGAINST HUNGER – MINISTRY OF SOCIAL DEVELOPMENT AND FIGHT AGAINST HUNGER – MDSMDS

National Secretariat for Food and Nutrition Security– SESAN

Department of Structuring and Integration of Public Food Systems – DEISP

Public Food SystemsPolitical Strategy

Structuring and Integration of local public food systems as a strategy to increase access to public strategy to increase access to public services and promote the human right to adequate services and promote the human right to adequate food along with social and productive inclusion of food along with social and productive inclusion of vulnerable populationsvulnerable populations,, in accordance with the directives and objectives of the Brasil Without Brasil Without Extreme Poverty Plan –BSM, PLANSAN and PPA 2012 Extreme Poverty Plan –BSM, PLANSAN and PPA 2012 -2015-2015..

Public Food SystemsObjectives

1. Promote access to adequate and healthy food;

2. Support food supply and the fight against food waste;

3. Encourage educational and productive activities aimed at structuring sustainable and decentralized systems that support the production, supply and consumption of healthy foods.

Public Food SystemsTargeted Public

1. Universality and equality;

2. Preferential access to people in SOCIAL VULNERABILITY and FOOD AND NUTRITION INSECURITY (children 0-6 years, pregnant and lactating women, adolescents, elderly and homeless populations).

Structuring and Integration of Public Food Systems

Axes of Intervention

AxisAxis 1 1Increase in the Offer of Adequate and Healthy Food Increase in the Offer of Adequate and Healthy Food

• Support to the preparation and offer of adequate and healthy meals at affordable prices;

• Incentive to the diversification and expansion of attendance and benefits to the priority public of BSM;

• Nutritional attention to collaborators and beneficiaries.


Axes of Actuation

AxisAxis 2 2Support to food supply and to the fight against Support to food supply and to the fight against food wastefood waste

• Support to the receipt and distribution of foodstuffs of family and urban agriculture;

• Stimulus to better food use and reduction of food waste;

• Food supply to public facilities for food and nutrition security and of social assistance institutions.


Axes of Actuation

AxisAxis 3 3Support to Public Food Systems, Habits and Support to Public Food Systems, Habits and Healthy Ways of LifeHealthy Ways of Life

• Support to the organization of local circuits of food production, supply and consumption;

• Development of Integrated Management Plans for food and nutrition security;

• Implementation of permanent processes of food and nutrition education.

OverallOverall

900 Units Supported : 572 in operation and 328 in implementation900 Units Supported : 572 in operation and 328 in implementation

FacilitiesFacilities SupportedSupported Quant.Quant. Target criteriaTarget criteria Reach (% )Reach (% ) In operationIn operation ServicesServices ResourcesResources

Popular Popular RestaurantRestaurant

151

120 Municipaliti

es in 24 States + DF

Municipalities with over 100

thousand inhabitants

42% 91130,000 lunch

meals/day189 million R$

Community Community KitchenKitchen

641

444 Municipaliti

es in 23 States

VariableVariable (during the years criteria

has varied)409

22,000 lunch meals/day

88 million R$

Food BankFood Bank 109

106 Municipaliti

es in 20 States

Municipalities with over 100 thousand

inhabitants, located in metropolitan

regions

79% 73

4,800 tons/month

4,000 institutions/

month800,000

beneficiaries

28 million R$

Units of Support Units of Support to Family to Family FarmingFarming

26

26 Municipaliti

es in 26 supported

territories of citizenship

Territories of citizenship

and municipalities with over 50

thousand inhabitants

22% 0 _ 11,2 million R$

Public Facilities for food and nutrition security 2003 – 2011Public Facilities for food and nutrition security 2003 – 2011

Overall – Food BankOverall – Food Bank2003-20112003-2011

Food Banks in implementation

7

21

8Previsão deinauguração 2012

Em andamento daobra

Pendências(suspensiva)

Average time of implementation

Parâmetro de implantação: 24 meses

Service providedService provided Resources Resources involvedinvolved

4,800 tons/month4,000 institutions/month

800,000 beneficiaries28 million R$28 million R$

65% of institutions affirm that the donations are "indispensable", while 31% indicate that they are "important"”

(DATAUFF, 2010);

22,5% - day care centers 20% - children and youths

Datauff, 2010

Food Banks- ResultsFood Banks- ResultsService, Public and InvestmentService, Public and Investment

Overall – Popular RestaurantsOverall – Popular Restaurants2003-2011

Restaurants in Implementation

18

38

4

Previsão deinauguração 2012

Em andamento daobra

Pendências(suspensiva)

Time of implementation

Popular Restaurants - ResultsPopular Restaurants - ResultsService, Public and InvestmentsService, Public and Investments

Service Service providedprovided

Resources Resources involvedinvolved

130,000 lunch 130,000 lunch meals/daymeals/day 189 million R$189 million R$

6,1% - No income20,6% - ¼ to ½ of the minimum wage35,3% - ½ to 1 minimum wage

UnB , 2010

“A third of the women and a fifth of the men said they did not eat when did not have a meal on a Popular Restaurant.” (CESOP, 2008; Anne kepple, 2011);

Operationalization of services

MANAGERIAL STAFF OPERATIONAL STAFF

PUBLIC

Direct

Total

Civil servants – City Hall

Other staff (Temporary, Commissioned or Contracted)

Parcial Outsourcing of workforce (Private Company or Cooperative)

Indirect Nonprofit NGO

PRIVATE

Total Private Company specialized in collective feeding

Mixed

NGO + Specialized Private Company

SESC + Specialized Private Company

Enterprise (social responsibility) + specialized company

Popular Restaurants

Overall – Supported KitchensOverall – Supported Kitchens2007-2011

Social Kitchens : Entities, Settlements, Associations, Daycares and Schools supported with equipment and utensils

Kitchens in implementation Time of implementation

Service Service providedprovided Resources involvedResources involved

88,000 lunch 88,000 lunch meals/daymeals/day 22 million22 million

52% - women58% - another family member uses CK

Fundação de Estudos Agrários Luiz de Queiroz (FEALQ), 2008

Nutritional evaluation of meals shows that the coverage of nutritional parameters is adequate (NUPPENS, USP, 2006)

Service, Public and InvestmentsService, Public and Investments

Community Kitchens- ResultsCommunity Kitchens- Results

The Units are areas structured and equipped in order to help the distribution, in the municipality and in the region, of foodstuffs from family agriculture, particularly the ones acquired through the Food Purchase Program (PAA) or the National School Feeding Program (PNAE). It should act in the support for the commercialization of family agriculture food production in the local and regional markets, aiming at the development of social and productive inclusion projects and at the strengthening of food systems of agro ecological and solidarity base.

Support Units for Food Distribution of Family Farming

Potentialities:

• Distribution and logistics for PAA and PNAE;

• Mobilization and organization of family farmers;

• Realization of training and capacitation activities;

• Minimal processing of foodstuffs;

• Stimulus for access to popular or "formal" market;

• Identity and reference to family farmers;

• Articulation to others politics and programs of SAN;

• Promotion of the DHAA;

• Stimulus to the organization of local circuits of

production, supply and consumption.


Challenges:

• Shared and democratic management;

• Guarantee of own resources for costing;

• Minimum staff;

• Compliance with health standards;

• Integration to others politics and programs of food

and nutrition security;

• Inter-sectoral approach;

• Social Control;

• Strengthening of local systems;

• Institutionalization.


The Food Banks are public facilities that are part of the operational network of SISAN. They are characterized as strategic units of supply and fight against food waste from the urban and metropolitan food chain. They assist in the distribution of foodstuffs from PAA, besides serving as a link to PNAE. The Food Banks orient their action towards the donation of foodstuff to social assistance institutions that offer food to people in vulnerable situations, besides contributing to the supply of Community Kitchens, Popular Restaurants and School Units.

IMPLEMENTATION OR MODERNIZATION OF FOOD BANKS IN SUPPLY CENTRES

The Popular Restaurants are public facilities of food and nutrition security destined to the preparation of healthy meals commercialized at reasonable prices or freely distributed. The Food Banks are public facilities of food and nutrition security that are characterized as strategic units of supply and fight against the food waste from the urban and metropolitan agrifood chain.The Community Kitchens are public facilities of food and nutrition security that are characterized as feeding and nutrition units with the objective of guarantying access to a quality meal, implementing activities of productive social inclusion, strengthening collective action and community identity as well as food and nutritional education activities.

MODERNIZATION OF PUBLIC FACILITIES OF SUPPORT TO PRODUCTION , TO SUPPLY AND TO FOOD

CONSUMPTION

Local Food SystemsLocal Food Systems

Management - Use of the spaceManagement - Use of the space


SUPPORT TO THE LOCAL SUPPLY

Support the food supply for the population in

extreme poverty within the staff responsible for the

facilities of the food security and nutrition network (support the receipt, storage and

distribution of food for the production of meals and

for attending the institutions of the Network of Social Protection and

Promotion)


EDUCATION AND PROFESSIONAL QUALIFICATION

Education and professional qualification in the area of

food, nutrition and gastronomy in the public

facilities of food and nutrition, seeking to ensure the productive inclusion of

workers trained in the operationalization of the

services and to guarantee their insertion in the labor

market


DIVERSIFICATION OF THE SERVICE

Use of the space of the facilities for social attendance, health

campaigns and productive inclusion (social and

nutritional accompanying, establishment of control groups of hypertension, diabetes and obesity,

courses and professional training)


QUALIFICATION OF THE ATTENDENCE

- Prioritize and expand the attendance to families in

extreme poverty regarding the services offered by the food and nutrition security

Network, through registration and reference to the Single Registry and

SUAS;

- Expand the offer of meals served in the food and

nutrition network of public facilities, in order to

guarantee three meals a day (breakfast, lunch and

dinner)


PRODUCTIVE INCLUSION

Offer of workstations for the population in extreme

poverty as staff responsible for the facilities of the food

and nutrition Network (assistant for general services and kitchen

assistant)

[email protected]

overview of brazil´s public food systems

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