SUSTAINABLE SCHOOL MEALS IN THE MUNICIPALITY OF CAÁLA, FACTORS THAT PREVENT IT, HUAMBO – ANGOLA

Abstract

With the objective of verifying the use of local products in sustainable school meals in the Municipality of Caála, Huambo province, visits were carried out in crop fields to select the potential products, family producers and cooperatives, later, other visits were carried out in school units. of the first and second cycle, in order to verify the structures in terms of cafeterias and the capacity to acquire the same products. To this end, data collection in the field, direct observation and an exploratory survey with a semi-structured form were used. All family producers and cooperatives produce several products and in sufficient quantities in all seasons of the year with a decrease in the dry season, among the foods produced are corn, beans, sweet potatoes, reindeer potatoes, bananas, carrots, tomatoes, yams ( taro), cabbage, lemon, sugarcane, eggs, tilapia, among others. Schools do not have structures such as a cafeteria to prepare school lunches or financial support in some of them. Local products can be used in school lunches in a sustainable way, so schools must have financial resources, restructure and adapt some of the schools to have cafeterias.