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.

1. MINISTRY OF SOCIAL DEVELOPMENT AND FIGHT AGAINST HUNGER –
MDS
National Secretariat for Food and Nutrition Security– SESAN
Department of Structuring and Integration of Public Food
Systems – DEISP

2. Public Food Systems
Political Strategy
Structuring and Integration of local public food
systems as a strategy to increase access to public
services and promote the human right to adequate
food along with social and productive inclusion of
vulnerable populations, in accordance with the
directives and objectives of the Brasil Without
Extreme Poverty Plan –BSM, PLANSAN and PPA 2012
-2015.

3. Public Food Systems
Objectives
1. 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.

4. Public Food Systems
Targeted Public
1. 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).

5. Structuring and Integration of Public
Food Systems
Axes of Intervention
Axis 1
Increase 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.

6. Structuring and Integration of Public
Food Systems
Axes of Actuation
Axis 2
Support to food supply and to the fight against
food 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.

7. Structuring and Integration of Public
Food Systems
Axes of Actuation
Axis 3
Support to Public Food Systems, Habits and
Healthy 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.

8. 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 citizenship
Units 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

9. Overall – Food Bank
2003-2011
Food 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

10. Food Banks- Results
Service, 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);

11. Overall – Popular Restaurants
2003-2011
Restaurants in Implementation Time of implementation
4
18 Previsão de
inauguração 2012
Em andamento da
obra
Pendências
38 (suspensiva)

12. Popular Restaurants - Results
Service, Public and Investments
Service Resources
provided involved
130,000 lunch
189 million R$
meals/day
6,1% - No income
20,6% - ¼ to ½ of the minimum wage
35,3% - 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);

13. Operationalization of services

14. 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 Company
PRIVATE SESC + Specialized Private Company
Mixed
Enterprise (social responsibility) + specialized company

15. Overall – Supported Kitchens
2007-2011
Social Kitchens : Entities, Settlements, Associations, Daycares and Schools supported
with equipment and utensils
Kitchens in implementation Time of implementation

16. 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)

17. 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.

18. Support Units for Food Distribution of Family
Farming

19. Support Units for Food Distribution of
Family Farming

20. Support Units for Food Distribution of
Family Farming

21. 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.

22. 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.

23. 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.

24. 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.

25. Local Food Systems

26. Management - Use of the space

27. Management - Use of the space
SUPPORT TO THE
LOCAL SUPPLY
Support the food supply
for the population in
extreme poverty within the
staff responsible for the
facilities of the food
security and nutrition
network (support the
receipt, storage and
distribution of food for the
production of meals and
for attending the
institutions of the Network
of Social Protection and
Promotion)

28. Management - Use of the space
EDUCATION AND
PROFESSIONAL
QUALIFICATION
Education and professional
qualification in the area of ​
food, nutrition and
gastronomy in the public
facilities of food and
nutrition, seeking to ensure
the productive inclusion of
workers trained in the
operationalization of the
services and to guarantee
their insertion in the labor
market

29. Management - Use of the space
DIVERSIFICATION OF
THE SERVICE
Use of the space of the
facilities for social
attendance, health
campaigns and productive
inclusion (social and
nutritional accompanying,
establishment of control
groups of hypertension,
diabetes and obesity,
courses and professional
training)

30. Management - Use of the space
QUALIFICATION OF
THE ATTENDENCE
- Prioritize and expand the
attendance to families in
extreme poverty regarding
the 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)

31. Management - Use of the space
PRODUCTIVE
INCLUSION
Offer of workstations for the
population in extreme
poverty as staff responsible
for the facilities of the food
and nutrition Network
(assistant for general
services and kitchen
assistant)

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