Brazilian National School Food Program as a promoter of local, healthy and sustainable food systems: evaluating the financial implementation

Soares, Panmela; Martinelli, Suellen Secchi; Fabri, Rafaela Karen; Veiros, Marcela Boro; Davó-Blanes, Mari Carmen; Cavalli, Suzi Barletto

doi:10.1590/1413-812320182312.25582016

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ARTICLE • Ciênc. saúde colet. 23 (12) • Dec 2018 • https://doi.org/10.1590/1413-812320182312.25582016 copy

Brazilian National School Food Program as a promoter of local, healthy and sustainable food systems: evaluating the financial implementation

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to analyze the financial investment used for the procurement of food for the Brazilian National School Food Program (PNAE) in a city in the South of Brazil. The bidding process, the public calls and accountability reports of the PNAE were analyzed in the following variables: I) municipal financial complementation values; II) percentage of resources used to purchase foods from Family Farmer (FF), and Recommended, Restricted, Prohibited and others foods. The comparison of proportions was employed as a test to identify differences between investments. The municipal financial complementation was 65% of the total. The total amount used to purchase foods was distributed as follows: 65.5% for the Recommended, 27.9% for the Restricted, 6.5% for the Other and 0% for the Prohibited. The expenditure on Recommended foods was higher (p < 0.001) compared to the remaining groups. FF provided only Recommended foods, representing 12.1% of total (municipality and federal) expenditure and 29.5% of total federal funds. The direct purchase from FF contributed to the purchase of recommended foods. The municipal financial complementation was not geared to FA, which can compromise the potential of the school food program to promote healthy and sustainable food systems.

Public policies; Nutritional quality; Local development

Recommended food
1) Fruits	Fresh fruits and natural juice
2) Vegetables with low carbohydrate content	Vegetables with up to 10% carbohydrate: lettuce, arugula, broccoli, cabbage, coleslaw, tomato, pea, pod, carrot, beet, pumpkin
3) Vegetables with high carbohydrate content	Vegetables with more than 10% carbohydrate: cassava, yam, potatoes
4) Supplementary herbs, spices and vegetables	Garlic, parsley, chives, thyme, mint
5) Cereals, bread, pasta, flours and ferments	Unsweetened morning cereal, bread, pasta, wheat and corn flour, yeast
6) Whole foods	Whole cereals, whole bread
7) Low-fat meats and eggs	Meat with fat content less than 50% of the total caloric value; lean beef and pig cuts, poultry and fish in general; and eggs
8) Legumes	All in natura legumes
9) Milk and dairy products with reduced saturated fat content	All types of milk, ricotta, white cheese, natural yogurt
10) Seasonings used in small quantities in the preparations	Vinegar, balsamic vinegar, olive oil
Restricted foods
11) Fatty meats, sausages or processed meat products, cheeses and sauces with high sodium content or saturated fat	Meat with a fat content greater than 50% of total caloric value, sausage, salami, ham, sour cream, butter, margarine, mayonnaise, hydrogenated vegetable fat, cheeses and a large amount of oil
12) Foods with high sugar content and sugary products	Jam, jelly, sweet creams, yogurt, sweet biscuits, cereal bar, cake with filling, sweetened cereals
13) Biscuits and salted products	Crackers, toasts, processed snacks
14) Compound foods	Yogurts with cereals for later mixing, pasta with sauce powder, chocolate covered cake
15) Semi-finished or ready-made preparations	Stuffed pasta, ready-to-eat meatballs, industrialized pre-fried potatoes, instant noodles, ready-to-eat sauces, industrialized cheese bread, spiced manioc flour mixture
16) Concentrated, powdered or dehydrated foodstuffs and mixtures for the preparation of foods	Mixture for cake making, milk drink powder
17) Canned and pickled foods	All canned and pickled foods
Prohibited foods
18) Low nutritional content drinks	Soft drinks, artificial refreshments, concentrates based on guarana or gooseberry syrup, ready-to-drink teas and other similar beverages
Other foods
19) Beverages in the form of roasted and ground beans or infusion drinks	Tea and coffee
20) Oil	Soybean, sunflower, canola, corn oil
21) Sugar	White, brown, demerara
22) Salt	Coarse, fine, seasoned

Category	Total daily expenditure R$ (%)	FF (%)	OS (%)	P
Overall invested amount	3,481.65 (100.0)	12.1	87.9	< 0.001
Total Recommended	2,282.57 (65.6)	12.1	53.5	< 0.001
Fruits	659,29 (18,9)	9,1	9,8	0,255
Vegetables with low carbohydrate content	175.48 (5.0)	2.3	2.7	0.369
Vegetables with high carbohydrate content	39.89 (1.1)	0.6	0.5	0.393
Supplementary herbs, spices and vegetables	50.49 (1.5)	0	1.5	-
Cereals, bread, pasta, flours and ferments	398.95 (11.5)	0	11.5	-
Whole foods	0 (0.0)	0	0	-
Low-fat meats and eggs	548.90 (15.8)	0	15.8	-
Legumes	112.32 (3.2)	0	3.2	-
Milk and dairy products with reduced saturated fat content	294.9 (8.5)	0	8.5	-
Seasonings used in small quantities in the preparations	2.35 (0.1)	0	0	-
Total Restricted	971.21 (27.9)	0	27.9	-
Fatty meats, sausages or processed meat products, cheeses and sauces with high sodium content or saturated fat	302.99 (8.7)	0	8.7	-
Foods with high sugar content and sugary products	453.20 (13.0)	0	13.0	-
Biscuits and salted products	0 (0.0)	0	0	-
Compound foods	0 (0.0)	0	0	-
Semi-finished or ready-made preparations	0 (0.0)	0	0	-
Concentrated, powdered or dehydrated foodstuffs and mixtures for the preparation of foods	198.56 (5.7)	0	5.7	-
Canned and pickled foods	16.45 (0.5)	0	0.5	-
Total Prohibited	0 (0.0)	0	0	-
Low nutritional content drinks	0 (0.0)	0	0	-
Total Other	227.87 (6.5)	0	6.5	-
Beverages in the form of roasted and ground beans or infusion drinks	143.21 (4.1)	0	4.1	-
Oil	18.87 (0.5)	0	0.5	-
Sugar	60.64 (1.7)	0	1.7
Salt	5.15 (0.2)	0	0.2	-

Resource used to purchase foods
Value transferred by the FNDE * (%)	34.5
Financial complementation of the municipality for the acquisition of foods * (%)	65.5
Amount spent on the acquisition of foods from family farming as a proportion of the amount transferred by the FNDE * (%)	29.5
Amount spent on the acquisition of foods from family farming as a proportion of the total resource used to purchase foods (%)	12.1
Amount spent on the acquisition of foods from family farming as a proportion of the financial complementation of the municipality (%)	2.9

ABRASCO - Associação Brasileira de Saúde Coletiva Av. Brasil, 4036 - sala 700 Manguinhos, 21040-361 Rio de Janeiro RJ - Brazil, Tel.: +55 21 3882-9153 / 3882-9151 - Rio de Janeiro - RJ - Brazil
E-mail: cienciasaudecoletiva@fiocruz.br

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[1] Collaborations

P Soares and SS Martinelli participated in the study design and drafted the first version of the manuscript. All authors interpreted data, contributed with ideas, and revised and approved the final version of the manuscript.