Alimentação e sustentabilidade: uma análise a partir do Programa Nacional de Alimentação Escolar em municípios do Paraná

Abstract

The present work has as general objective to verify how the purchase of food from family agriculture occurs by the National School Feeding Program (PNAE), with emphasis on organic food, in 11 municipalities of Paraná. More specifically, to check the main problems related to these acquisitions; analyze how social actors act in the search for solutions; identify the importance of these purchases for them and their positions in relation to this; and, analyze the perceptions of these actors regarding the relationship between food and sustainability. For this study, 11 municipalities were selected, based on the acquisition and nonacquisition of organic food from family farming, the size of the population and the state's macro-regions. In each municipality, interviews were conducted with three distinct segments: farmers' organization responsible for food supply; municipal managers; and school principals and cooks. As a result, the main limitations pointed out were quantity, logistics, certification, cost of organic food, registration with MAPA and lack of agroecological ATER. Regarding the ways of overcoming the problems, it was emphasized the mandatory purchase of these foods, which was enacted in law in the municipality, greater incentive, the organization of family farming around agroecological production, articulation and dialogue between the actors involved and greater mastery over the theme. Although, in general, the participating actors highlight positive aspects of organic food from family farming, it was found that there is a lack of knowledge about agroecological production and public policies that favor the acquisition and supply of organic food. The study also highlighted that public policy alone was not enough for it to take effect in each of the municipalities, requiring the actors involved to be proactive. Concerns raised about the relationship between food and sustainability were: application of chemical inputs, solid residues generated, consumption of local and less industrialized foods, food waste, increased food diversity and crop rotation. Regarding the actions/changes towards a more sustainable feeding, nutritionists from municipalities that purchase organic food demonstrated greater understanding on the subject, while for secretaries of education and family farming there was no difference in responses between municipalities. Among the reasons that the interviewees placed as obstacles for reducing meat consumption are: the cultural aspect, low diversity of vegetable protein acquired in school meals and the consideration o meat as an essential food. Finally, the technicians responsible for the interviewed in the eleven municipalities replied that in their graduation there was no content on the relationship between food and sustainability. Food and environmental education proved to be one of the main actions in the search for changes in consumption and production patterns. These changes must take into account moments of training and awareness, both with the technicians in charge and with society, so that this food transition can be made in a more conscious way.