Overview of Brazil´s Public Food Systems
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Overview of Brazil´s Public Food Systems

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Presentation made by the Ministry of Social Development and Fight against Hunger, during International Seminar on Social Policies held on 27-30 August 2012 in Brasilia.

Presentation made by the Ministry of Social Development and Fight against Hunger, during International Seminar on Social Policies held on 27-30 August 2012 in Brasilia.

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  • (2) Do total de 73 municípios atendidos pelo RP três estão em municípios menores de 100.000 (Bayeux/PB, Alfenas/MG e São João del Rei/MG).
  • (2) Do total de 73 municípios atendidos pelo RP três estão em municípios menores de 100.000 (Bayeux/PB, Alfenas/MG e São João del Rei/MG).
  • (2) Do total de 73 municípios atendidos pelo RP três estão em municípios menores de 100.000 (Bayeux/PB, Alfenas/MG e São João del Rei/MG).

Overview of Brazil´s Public Food Systems Overview of Brazil´s Public Food Systems Presentation Transcript

  • MINISTRY OF SOCIAL DEVELOPMENT AND FIGHT AGAINST HUNGER – MDSNational Secretariat for Food and Nutrition Security– SESAN Department of Structuring and Integration of Public Food Systems – DEISP
  • Public Food Systems Political Strategy Structuring and Integration of local public foodsystems as a strategy to increase access to publicservices and promote the human right to adequatefood along with social and productive inclusion ofvulnerable populations, in accordance with thedirectives and objectives of the Brasil WithoutExtreme Poverty Plan –BSM, PLANSAN and PPA 2012-2015.
  • Public Food Systems Objectives1. 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 Systems Targeted Public1. 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 InterventionAxis 1Increase 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.
  • Structuring and Integration of Public Food Systems Axes of ActuationAxis 2Support to food supply and to the fight againstfood 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.
  • Structuring and Integration of Public Food Systems Axes of ActuationAxis 3Support to Public Food Systems, Habits andHealthy 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.
  • Overall Public Facilities for food and nutrition security 2003 – 2011 900 Units Supported : 572 in operation and 328 in implementation Facilities Supported Quant. Target criteria Reach (% ) In operation Services Resources 120 Municipalities Popular Municipaliti with over 100 130,000 lunch 151 42% 91 189 million R$ Restaurant es in 24 thousand meals/day States + DF inhabitants 444 Variable (during Community Municipaliti 22,000 lunch 641 Variable the years criteria 409 88 million R$ Kitchen es in 23 meals/day has varied) States 4,800 Municipalities with tons/month 106 over 100 thousand 4,000 Municipaliti Food Bank 109 inhabitants, located 79% 73 institutions/ 28 million R$ es in 20 in metropolitan month States regions 800,000 beneficiaries 26 Territories of Municipaliti citizenshipUnits of Support es in 26 and municipalities to Family 26 22% 0 _ 11,2 million R$ supported with over 50 Farming territories of thousand citizenship inhabitants
  • Overall – Food Bank 2003-2011Food Banks in implementation Average time of implementation 7 8 Previsão de inauguração 2012 Em andamento da obra Pendências (suspensiva) 21 Parâmetro de implantação: 24 meses
  • Food Banks- ResultsService, Public and Investment 22,5% - day care centers 20% - children and youths Datauff, 2010 Resources Service provided involved 4,800 tons/month 4,000 institutions/month 28 million R$ 800,000 beneficiaries 65% of institutions affirm that the donations are "indispensable", while 31% indicate that they are "important"” (DATAUFF, 2010);
  • Overall – Popular Restaurants 2003-2011Restaurants in Implementation Time of implementation 4 18 Previsão de inauguração 2012 Em andamento da obra Pendências 38 (suspensiva)
  • Popular Restaurants - Results Service, Public and Investments Service Resources provided involved 130,000 lunch 189 million R$ meals/day6,1% - 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
  • Popular Restaurants MANAGERIAL STAFF OPERATIONAL STAFF Civil servants – City Hall Total Direct Other staff (Temporary, Commissioned or Contracted)PUBLIC Outsourcing of workforce (Private Company or Parcial Cooperative) Indirect Nonprofit NGO Total Private Company specialized in collective feeding NGO + Specialized Private CompanyPRIVATE SESC + Specialized Private Company Mixed Enterprise (social responsibility) + specialized company
  • Overall – Supported Kitchens 2007-2011 Social Kitchens : Entities, Settlements, Associations, Daycares and Schools supported with equipment and utensilsKitchens in implementation Time of implementation
  • Community Kitchens- Results Service, Public and Investments 52% - women 58% - another family member uses CK Fundação de Estudos Agrários Luiz de Queiroz (FEALQ), 2008 Service Resources involved provided 88,000 lunch 22 million meals/day Nutritional evaluation of meals shows that the coverage of nutritional parameters is adequate (NUPPENS, USP, 2006)
  • Support Units for Food Distribution of Family Farming 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
  • Support Units for Food Distribution of Family Farming
  • Support Units for Food Distribution of Family Farming
  • 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.
  • Support Units for Food Distribution of Family Farming 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.
  • IMPLEMENTATION OR MODERNIZATION OF FOOD BANKS IN SUPPLY CENTRES 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.
  • MODERNIZATION OF PUBLIC FACILITIES OF SUPPORT TO PRODUCTION , TO SUPPLY AND TO FOOD CONSUMPTION 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.
  • Local Food Systems
  • Management - Use of the space
  • Management - Use of the space SUPPORT TO THE LOCAL SUPPLY Support the food supply for the population inextreme poverty within the staff responsible for the facilities of the food security and nutrition network (support the receipt, storage anddistribution of food for the production of meals and for attending theinstitutions of the Network of Social Protection and Promotion)
  • Management - Use of the space EDUCATION AND PROFESSIONAL QUALIFICATIONEducation and professionalqualification in the area of ​ food, nutrition and gastronomy in the public facilities of food andnutrition, seeking to ensurethe productive inclusion of workers trained in the operationalization of theservices and to guarantee their insertion in the labor market
  • Management - Use of the spaceDIVERSIFICATION OF THE SERVICE Use of the space of the facilities for social attendance, healthcampaigns and productive inclusion (social andnutritional accompanying, establishment of control groups of hypertension, diabetes and obesity, courses and professional training)
  • Management - Use of the space QUALIFICATION OF THE ATTENDENCE - Prioritize and expand the attendance to families inextreme poverty regardingthe 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)
  • Management - Use of the space PRODUCTIVE INCLUSIONOffer of workstations for the population in extremepoverty as staff responsiblefor the facilities of the food and nutrition Network (assistant for general services and kitchen assistant)
  • www.brasilsemmiseria.gov.brcontato@brasilsemmiseria.gov.br