Alimentos orgânicos na produção de refeições escolares: Limites e possibilidades em uma escola pública em Florianópolis

Abstract

Objective: This study analyzed the possibility of introducing organic foods to the meals served in a public school from the state of Santa Catarina, Brazil. Methods: This exploratory analysis was based on a case study. A semi-structured interview, document analysis and direct observation were used for data collection. Results: The possibility of introducing organic foods to the school menu, purchase system and food receipt and storage was investigated. The limitations included the inexistence of a plan to buy and use organic foods in school meals, unreliable supply of organic foods, such as the inability of suppliers to meet the school's demands and, especially, prices. Conclusion: The management system used by the school needs to be reviewed, including making a comparative study of the prices, establishing partnerships with suppliers and having the employees involved with the school meals promote the program. New studies on the management of meal production in schools and the use of organic foods are also needed.