The purchase of food from family farming in public institutions in Brazil was boosted by the implementation of the public call modality. The National School Feeding Program—PNAE— and the Food Acquisition Program—PAA— are world references in terms of purchasing food from family farming. However, hindrances are still observed regarding the participation of small farmers in public purchase of food, reducing their participation and scope of the food products available. Using a cross-sectional approach, this study analyzed food from family farming purchased by federal institutes of education located at the northeast region of Brazil to characterize the profile of family farmers participating on public calls, identify the food required and verify the processing level of food present into these documents. The data obtained indicate that family farmers supply mainly in natura or minimally processed foods, especially fruits. Meat and meat products were not present and processed foods, such as cheese, were not purchased extensively from family farmers by federal institutes, even when farmers were grouped into cooperatives and associations. Failure to comply with sanitary requirements required in the public call process was the main reason for the non-homologation of some food from family farming. The data found in this study show that despite the advances that allowed the purchase of food from family farming in public educational institutions, it is necessary to find ways to increase the diversity of food. Investing in improving structural conditions would be a way to increase the quality and diversity of food provided by family farming in public institutions, contributing to the environmental, social, and health dimensions of sustainability.

The analysis of dietary environmental impacts has proven to be an important tool for guiding the adoption of healthier and more sustainable diets. This study aimed to estimate the dietary carbon (CF), water (WF), and ecological (EF) footprints of residents in the city of Natal, Brazil; the study also aimed to verify their association with socioeconomic factors and food purchase practices. This is a cross-sectional study that used dietary data from 411 adults and elderlies, which was collected via a questionnaire that applied to the respondents. The results showed that the dietary CF was 1901.88 g CO₂ eq/day/1000 kcal, the WF was 1834.03 L/day/1000 kcal, and the EF was 14.29 m²/day/1000 kcal. The highest environmental footprint values showed an association (p ≤ 0.05) with the factors of male sex, white ethnicity, and higher income and schooling, whereas the lowest environmental footprint values were associated with social vulnerability variables such as female sex, non-white ethnicity, and lower income and schooling (p ≤ 0.05). Moreover, people with lower environmental footprints consumed less fast food, had fewer meals at snack bars, and used food delivery services less often than those with higher footprints. The foods that most contributed to the CFs and WFs were beef and chicken, while fish and beef contribute the most to the EFs. The data in the present study show that a diet with a lower environmental impact is not always equal to a sustainable diet. This relationship is paradoxical and relates to food justice, as people with lower environmental footprint values are the same ones with worse socioeconomic conditions. In this sense, is it essential to consider the influence of the social context when assessing dietary environmental impacts and when assessing actions that promote healthier and more sustainable diets.

School meals play a critical role in supporting students’ biopsychosocial growth, development, learning, academic performance, and the establishment of healthy eating habits. In public institutions, food procurement is conducted through formal public procurement processes. However, emphasizing cost-effectiveness in bidding criteria, such as prioritizing the lowest product price, may inadvertently encourage the acquisition of foods high in critical nutrients. In Brazil, specific guidelines for public school food procurement have been introduced to improve the nutritional quality of foods included in school menus. Objective: To evaluate the impact of legislative measures and regulations implemented during the COVID-19 pandemic on the nutritional composition of school meals provided by federal high schools in Rio Grande do Norte, located in northeastern Brazil. It also compared the composition and origin of foods procured before and after the pandemic. Methods: This is a longitudinal observational panel study conducted across 20 federal schools. Procurement documents from 2019 (pre-pandemic) and 2021 (post-pandemic) were analyzed to assess changes in the nutritional profile of procured foods. Results: Post-pandemic, the procurement of natural and minimally processed and processed foods increased, representing 73.39% and 10.34%, respectively, of the total approved foods. There was also a 39% reduction in ultra-processed foods compared to 2019, in addition to a reduction in culinary ingredients. Additionally, the proportion of foods containing excessive levels of critical nutrients declined. A significant shift was observed in the origin of procured foods, with a notable increase in the purchase of locally sourced items. Conclusions: The findings indicate a positive shift in the nutritional quality of foods procured after the COVID-19 pandemic, with a decrease in ultra-processed food purchases and an increase in the procurement of natural and minimally processed options. Nonetheless, the continued presence of ultra-processed foods and items with excessive critical nutrients highlights the need for further improvements in public procurement practices to fully align with nutritional guidelines.

O Brasil possui grande biodiversidade de frutas que podem ser utilizadas na alimentação escolar. Nesse sentido, o objetivo do presente estudo foi desenvolver preparações culinárias com umbu e cajá, frutos da sociobiodiversidade do Nordeste do Brasil e avaliar a aceitabilidade com escolares de um colégio de aplicação federal de educação infantil e ensino fundamental. O estudo foi do tipo transversal, descritivo e experimental, em que as preparações elaboradas foram padronizadas por meio de fichas técnicas , sendo elas: bolo de cajá e leite batido com umbu e cajá. Para compor as fichas técnicas, foram inseridos: o valor nutritivo, calculado com base nas tabelas de composição de alimentos; o custo da preparação em reais; e as pegadas ambientais (hídrica e de carbono). Foi realizada a avaliação da aceitabilidade por meio de teste afetivo com provadores não treinados (escolares), utilizando a escala hedônica facial (5 pontos), sendo determinado o índice de aceitabilidade. As preparações (100 g) apresentaram baixo teor de energia , carboidratos e sódio, um custo de R$ 0,95 para o bolo e R$ 0,24 para o leite batido com umbu e cajá. As preparações testadas apresentaram baixas pegadas ambientais, ou seja, possivelmente são preparações com baixo impacto ambiental. Nos testes de análise sensorial, as preparações foram avaliadas por 118 escolares não treinados com idade entre 6 a 10 anos. A aceitação para bolo de cajá e leite batido de umbu e cajá foi de 92% e 84%, respectivamente. Com os resultados do estudo i-é possível concluir que, as preparações propostas foram bem aceitas, atendem as necessidades para macronutrientes recomendadas pelo PNAE, podendo contribuir para a diversificação dos cardápios e promoção do desenvolvimento sustentável local.