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PROMOTION OF SUSTAINABLE FOOD CONSUMPTION IN THE CONTEXT OF MEALS AT SCHOOL

Abstract

This study is on food consumption in the context of meals provided at school, understanding this space as strongly proactive in forming healthy eating habits and encouraging sustainable development. It reports on the case of the municipality of Dois Irmãos, in the state of Rio Grande do Sul, Brazil, and the actions related to the work done with the students, combining changes in the consumption and production of food and linking health and sustainability with such changes. It uses secondary sources and participant observation. Based on the troubling diagnosis of the food and nutritional status of this population, several activities were developed to promote sustainable food consumption, including a review of the suppliers and supply chains, forms of production and quality of the food offered; regulation of the types of food brought from home; care in formulating menus, and development of practical educational activities that could blend the improvement of eating habits with greater appreciation for the rural area. In this case, a verification was made of examples of innovative practices, developed in an integrated manner, which coordinated food and nutrition education synergistically with actions aimed at the consolidation of a sustainable food system.

Keywords
food and nutrition education; consumption of food; school meals; development; sustainability

Fundação Oswaldo Cruz, Escola Politécnica de Saúde Joaquim Venâncio Avenida Brasil, 4.365, 21040-360 Rio de Janeiro, RJ Brasil, Tel.: (55 21) 3865-9850/9853, Fax: (55 21) 2560-8279 - Rio de Janeiro - RJ - Brazil
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