Regional foods in Brazilian school meals

Abstract

Purpose

The purpose of this paper is to identify regional foods and analyze its use on school menus of a Brazilian city, as well as the respect to symbolic and cultural aspects related to it.

Design/methodology/approach

The study was conducted in two stages. In the first stage, regional foods were identified through interviews with key school meal and city agents. In the second stage, the inclusion of these foods in school menus from 2009 to 2013 was assessed.

Findings

In total, 142 regional foods were identified and classified into four groups. This classification resulted in a decision tree model to identify regional foods. Approximately 45 percent of regional preparations and 82.5 percent of regional foods were offered totaling 455 preparations and 977 foods analyzed. However, 31 percent of the regional foods identified in Stage 1 were not offered in the menus analyzed. Various regional preparations lost their authenticity, possibly not being recognized because of a lack of traditional ingredients or because they contained non-regional foods that changed their character.

Practical implications

The results mainly point to symbolic aspects of the production and consumption of regional foods and preparations that are important to promoting healthy diets. In addition, they can support public policies that promote the use of these foods in the school environment.

Originality/value

This study analyzes the inclusion of regional foods in school meals--a topic rarely explored in the scientific literature – and proposes a decision tree model to identify regional foods with methodological rigor. This model can assist school food managers in including regional foods and developing studies related to this topic.

Citation

Fabri, R.K., Proença, R.P.d.C., Martinelli, S.S. and Cavalli, S.B. (2015), "Regional foods in Brazilian school meals", British Food Journal, Vol. 117 No. 6, pp. 1706-1719. https://doi.org/10.1108/BFJ-07-2014-0275