Elaborating the menu
After knowing the amount of financial resources transferred to the PNAE and articulating with many actors involved in smallholder farming, the Executive Entity must plan the school feeding menu based on the mapping and seasonality of local agricultural production.
Once the menu is planned, it is important to share it with the School Feeding Council for opinions and suggestions.
FOOD FOR THOUGHT
Who is responsible for elaborating school feeding menus?
Which institution establishes rules to be followed on the school menu?
The menu must be planned with quality goods. With smallholder farming, fresh, healthy, organic and agroecological goods can be acquired. The menu elaboration is under the nutritionist’s responsibility, who must include regional foods according to the harvest mapping, respecting nutritional references and local eating habits, culture, agricultural vocation, and considering the seasonality and quantity produced in the region.
- Food and nutrition security;
- Sustainable usage of natural resources, preserving natural heritages. This covers biodiversity and landscapes, promoting multiple functions of rural areas.
- Organic agriculture;
- Agroecology;
- Extractivism;
FOOD FOR THOUGHT
Sociobiodiversity, extractivism, organic agriculture, agroecology. After all, what does each of these names/models mean?
What do you know about them?
