Rozane Marcia Triches, Associate Professor, Brazil
  1. What Organic Food System do you live in? 🥦

In the southern region of Brazil, where I live (state of Paraná) there is a large production of commodities for export such as soybeans and maize. Essentially, they are produced in conventional food systems and with GMO seeds. Few products for internal consumption are organic. So, where I live, unfortunately, the food system is industrialized with few organic foods.

2. What have you been working on recently? 📚

Currently, I have been working with sustainable diets. In this theme, I have studied the environmental impact (water, carbon, and ecological footprint) of the food served in university restaurants and school meals (public food procurement). I have also done research aimed at understanding the role of social and professional actors who work in school meals in relation to their knowledge, concerns, and actions in relation to food and sustainability. In this sense, I also conducted research on the purchase of organic products in schools in the state of Paraná, the difficulties in this process, how the municipalities have made these purchases, and the role of social actors in this process. Another work that I have been doing is on the conservation of traditional and native food, enabling biodiversity in traditional populations as remnants of Africans (quilombolas in the state of Paraná) and riverside people (ribeirinhos, in the state of Pará).

3. What would you like to tell blog-readers? 🔊

In 2019, the governor of the state of Paraná (Brazil) signed a decree regulating Law 16.751 / 10, which institutes organic school feeding throughout the state’s educational system in Paraná. The goal is to gradually include organic food in the school feeding from more than 2,000 state schools until reaching 100% of the total in 2030. It is not recent news, but it is very important for a state like Paraná, which, as I said, essentially produces conventional foods.


Dr. agr. Wahyudi David, Assistant Professor, Universitas Barkie, Indonesia
  1. What Organic Food System do you live in? 🥦

In the city where I live (Depok, Indonesia) is relatively closed to organic production. The organic production in the region is still very small in comparison to the conventional production. The agricultural production is dominantly operated by traditional and semi-traditional farmers. The food supply chain already integrated the modern supply chain companies that can distribute the food nationwide. Organic food consumers dominantly live in an urban area (Jakarta and surrounding cities, including  Depok, where I live).

2. What have you been working on recently? 📚

I have been working with organic food quality and food culture. In this theme, I have studied the impact of processing on nutritional and food safety. The research has also analysed which type of processing is suitable for human need both nutritional as well as sensory properties. In the recent finding, the dilemma between nutritional and sensory properties is an obstacle, wherein most of the time the nutritional is high and the sensory acceptances is low. In this sense, I have developed an application that can connect producer, processor and consumer and share information about organic production and processing. This application aims to have a better understanding of how and why particular processing influence the nutritional value of the product. Detail project here

3. What would you like to tell blog readers? 🔊

Organic food as defined by consumers is healthier compared to conventional food. However, in a food system processing plays an important role that lead to increasing and decreasing the essential nutrients. By giving the correct information and education, a consumer may have a choice and make their decision not just on sensory ability but also appropriate knowledge about the product. In a system, consumers perceptions and expectations are important to create a sustainable organic food system.