Related items
Showing items related by metadata.
-
Brochure, flyer, fact-sheetIncluding gastronomy in the School Feeding Programme: The alternative to achieve the right to healthy, tasty and waste-free food
Guidance note for the pilot project in Barranquilla, Colombia
2021Also available in:
Each year, the department of Barranquilla, Colombia, invests around 40 billion Colombian pesos (USD 12.2 million) in the School Feeding Programme (PAE) to feed 113 818 children and adolescents. This research estimated that including gastronomic techniques in just one menu of the PAE Barranquilla could prevent 99.7 tonnes of food waste, which represents around USD 159 000 per year (1.5 percent of the total budget). This food waste is partly due to students leaving the food that they do not find tasty on their plate. These data are derived from a small-scale pilot intervention, with a before-and-after assessment design, carried out in an educational institution in the city of Barranquilla, Colombia, where the gastronomic quality of a school menu was improved through a reinforcement training provided by a professional chef to the PAE food handlers. In order to identify if there were differences before and after the intervention, a survey was applied to a sample of children aged 8 to 14 years, which resulted in an increase in acceptance (from 52 percent to 72 percent) and a decrease in food waste (87.6 grammes on average per child per day). -
BookletFAO in Latin America and the Caribbean 2022 2023
Also available in:
In 2022, Latin American and Caribbean countries proved that even during one of the most demanding periods in recent history, it is possible to drive better production, better nutrition, a better environment, and a better life, leaving no one behind. The results included in this document are important but partial examples of our work. Despite this complex situation, the Regional Office for Latin America and the Caribbean of the Food and Agriculture Organization of the United Nations (FAO) proved to be up to the task, responding optimally and delivering extraordinary results based on the new FAO strategic framework and the priorities established in early 2022 by the 33 Member States during the 36th FAO Regional Conference for Latin America and the Caribbean held in Quito, Ecuador. This report presents a detailed list of the projects and initiatives carried out in 2022, as well as the documents published during this period based on the four “betters” promoted by FAO, which account for the progress made in our region to achieve better production, better nutrition, a better environment, and a better life, leaving no one behind. -
Brochure, flyer, fact-sheetIncluding gastronomy in the School Feeding Programme – A necessary change to guarantee children's right to healthy, tasty and waste-free food
Guidance note for the pilot project in San Marcos, Guatemala
2021Also available in:
Each year, the Guatemalan State invests about 1 869.2 million Quetzals (USD 245 million) in the national School Feeding Programme (PAE, by its acronym in Spanish), which feeds 2.4 million children. This research estimates that, by including gastronomy in the PAE, it is possible to prevent in a school year (180 days), the waste of 561.6 tonnes of food, equivalent to USD 864 000, or 0.35 percent of the invested budget. This food waste is partly due to children refusing to eat food that they do not find tasty. These data are derived from a small-scale, pre-and post-design pilot intervention in an educational institution in the Department of San Marcos, Guatemala, where the gastronomic quality of a school menu improved due to a back-up training provided by a professional chef for the PAE cooks. In order to identify whether there were differences before and after the intervention, a survey was applied to a sample of children aged 8 to 14, which resulted in an increase in acceptance (from 84 percent to 90 percent) and a decrease in food waste (by 1.3 grammes on average per child per day). Taking as a reference the cost of implementing a gastronomic laboratory in the Chilean PAE (0.017 percent of the total budget), and counterbalancing it with the resources corresponding to food waste in the PAE Guatemala (0.35 percent of the total budget), it appears clearly that investing in gastronomy is a useful mechanism to optimise the use of public resources invested in the PAE. For this reason, based on the findings of this study, it is highly advisable to incorporate gastronomic personnel into the PAE team, who can advise throughout the entire implementation chain.
Users also downloaded
Showing related downloaded files
No results found.