Analysis of the purchase of familiar agriculture in university restaurants in the Rio Grande do Sul

• Autor(a) principal: Briato, Katielly Rissi
• Data de Publicação: 2021
• Outros Autores: Bueno, Marilene Cassel, Triches , Rozane Marcia, Kirsten , Vanessa Ramos
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Segurança Alimentar e Nutricional (Online)
• Texto Completo: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8660661
• topic: Restaurantes; Seguridad alimentaria y nutricional; Desarrollo Rural; Políticas de Alimentación y Nutrición; Restaurants; Food security and Nutrition; Rural Development; Politics of Feeding and Nutrition; Restaurantes; Segurança alimentar e nutricional; Desenvolvimento rural; Políticas de alimentação e Nutrição

In 2015, Decree 8473/2015 was published, which provides for a minimum percentage of 30% for the purchase of family farming products for federal public administration agencies. The objective of this study was to evaluate the acquisition of food from family farming in university restaurants in Rio Grande do Sul. Four university restaurants from 2 public universities were evaluated, through interviews with the managers / responsible for the purchase of food. The questions were about the type of management, purchasing processes of family farming and the difficulties of the process. Data analysis was performed using simple descriptive statistics and the content analysis technique. Of the four restaurants analyzed, three made purchases from family farming in the institutional purchase modality. Survey participants highlighted the potential of purchases for local development; incentives for family farmers and the acquisition of better quality food. Regarding the challenges for the operationalization of the acquisition of food, the difficulties related to the logistics of transporting the products and the low production, which does not reach the quantity demanded by the restaurants, stood out. The importance of articulated actions among professionals working in the public purchasing process is highlighted, as well as the incentive for food production. These actions are necessary to make public purchases at university restaurants feasible and potent.