Technical Mission: School Feeding

This Mission was developed with the aim of promoting technical professionals and entrepreneurs in the school feeding sector in Brazil.

School feeding programs in Europe focus not only on nutrition, but also integrate health initiatives, sustainability, support for local farmers and food education. The program was developed for entrepreneurs, managers, directors, educators and technical professionals in the education sector, with the aim of providing actors in the sector with knowledge on aspects of management, innovation, sustainability, social responsibility, sensory, food, nutritional education, and health, to face the contemporary market and the new demands of the school community.

These are 8 to 10 technical visits to the school food sector in Portugal. During these visits, participants/students are accompanied by European and Brazilian tutors, who guide them regarding the technical content covered, legal nuances and local expressions and technological distinctions.

The school feeding scenario in Europe is marked by a strong emphasis on promoting healthy eating habits, with most countries establishing rules to guarantee the nutritional quality of school meals. This structure aims to combat childhood obesity and improve school performance by significantly stimulating eating habits from an early age. In Europe, school feeding programs not only focus on nutrition, but also integrate sustainability initiatives, support for local farmers and food education. In Portugal, for example, there is a coordinated effort to include regional and healthy products in meals, promoting the local economy and encouraging community participation. The visit to European schools provides a vision of how food education and social development can contribute to the community and the health of the population.

Content:

Public management of school meals; Management of school meals in private education; Food according to teaching modalities; Menu management and composition; Purchasing management; Quality management in the production of school meals; Management of meals provided by parents; Food for children with special needs; Types of services in the provision of food in schools; Sustainability in schools; Parent/school relationship and food; Role of educators; Sensory, food and nutritional education policies and programs.

Technical Visits:

Public management bodies; Public and private schools; School meal suppliers; Sensory, Food and Nutritional Education Programs.

Workshop:

Sensory, Food and Nutritional Education

Nutritionist with a master's degree in Consumption, Daily Life and Social Development from UFRPE, he began his career in 2008 with school meals, participating in the implementation of the program as well as teaching support projects such as extension projects within the school community. He has worked at IFPE since 2014, supervising food units, collaborating in the preparation of public calls for purchases from family farming and participating in institutional events with food and nutritional education activities, as well as training employees on the PNAE.

PhD in Information and Communication/Scientific Journalism/Scientific Popularization from the University of Paris 7(Denis -Diderot), Director of Verakis, has lived for over 20 years in France, where she researches and develops scientific journalism projects, popularization of science and communication in areas of food, nutrition and nutrition.