executive summary technical report 1

www.riofoodvision.org

Executive SummaryTechnical Report 1

Rio de Janeiro / October 2014

DIAGNOSTIC ANALYSIS FOR THE SUPPLY OF HEALTHY AND SUSTAINABLE FOOD FOR THE

2016 RIO OLYMPIC AND PARALYMPIC GAMES

» ASC - Aquaculture Stewardship Council» Bonsucro » CEASA / RJ - Central Supply for the State of Rio de Janeiro» CI-Brazil - Conservation International Brazil» Emater � The Technical Assistance Enterprise and Rural Extension» Embrapa Agrobiology» Fairtrade International » FGV � The Getulio Vargas Foundation» FSC - Forest Stewardship Council» FIPERJ / RJ � The Fisheries Foundation Institute for the State of Rio de Janeiro» Ima�ora - Institute of Management and Certi�cation of Agriculture and Forestry » INMETRO � National Institute of Metrology, Standardization, and Industrial Quality» Institute E» The Maniva Institute» ISEAL - International Social and Environmental Accreditation and Labelling Alliance » MMA - Ministry of Environment» MSC - Marine Stewardship Council» Planet Organic» PESAGRO/RJ - Agricultural Research Corporation of the State of Rio de Janeiro» SEAPEC/RJ - Secretariat of Agriculture and Livestock of the State of Rio de Janeiro» Sebrae - Brazilian Service of Support for Micro and Small Enterprises» SEDRAP/RJ - State Department of Regional Development, Supply and Fisheries of the State of Rio de Janeiro» Sind-Rio - Union of Bars and Hotels in Rio de Janeiro» SNA - National Society of Agriculture» UFRRJ - Federal Rural University of Rio de Janeiro» WWF - Brazil - World Wildlife Fund

Rio Food Vision is an independent initiative composed by:

02

The initiative also has an Executive Secretariat comprising:

CI-Brazil - Conservation International BrazilWWF-Brazil - World Wildlife Fund

Sta� responsible for the preparation of the 1st Technical Report:

André Luiz Ferreira Lemos (MSc, CI-Brazil)Erika Costa (PPGPDS) Frederico Soares Machado (WWF-Brazil)Morgana Maselli (PPGPDS) Simone Ximenes (PPGPDS)Priscila Grimberg (PPGPDS) Raylsiyaly Rivero (PPGPDS) Rodrigo Neves (PPGPDS) Tatiana Martins (PPGPDS) Guilherme Fraga Dutra (MSc, CI-Brazil)

RIO FOOD VISION:CONTRIBUTING TO A HEALTHY AND SUSTAINABLE FOOD VISION AND LEGACY FOR THE OLYMPIC AND PARALYMPIC GAMES IN RIO DE JANEIRO

Executive Summary Technical Report 1 Rio de Janeiro / October 2014

CONTEXT

The diagnostic analysis for the supply of

healthy and sustainable food for the Rio 2016

Olympic and Paralympic Games was drafted by

the Rio Food Vision initiative, and has as a vision

to contribute to healthy and sustainable food

for the 2016 Games. This analysis was produced

voluntarily and independently by institutions

operating in Brazil with the goal of providing the

Games organizers a framework from which to

supply healthy and sustainable food in Rio de

Janeiro and in Brazil, as well as policy

recommendations for acquiring food for the

2016 Games, and the potential legacy for the

state and the country.

This document will serve as a guide to the

organizers of the Games - and also as a source

of inspiration for governments, public

institutions, businesses, civil society, and the

general public - to build a legacy for healthy and

sustainable food for the city of Rio de Janeiro

and Brazil. The Rio Food Vision initiative will

work intensely over the next two years to

ensure that this vision is possible and

guarantee lasting bene�ts for all Brazilian

supply chain actors. The initiative also envisions

that this experience can be an example of how

civil society can be mobilized for achieving a

healthier and more sustainable future for Brazil.

The report is divided into the following eight

sections:

03Executive Summary Technical Report 1 Rio de Janeiro / October 2014

04

CHARACTERIZATION OF SUSTAINABLE FOOD

In Section 1 of the report, sustainable food is

contextualized and de�ned. After several

meetings and discussions, initiative members

agreed that sustainable food is that which is

produced in a manner which protects

biodiversity, avoids damages to natural

resources, is produced in a manner that is

compliant with relevant laws, and provides

social bene�ts such as: food of good quality, is

safe and healthy, promotes good health, and

respects social and environmental concerns. In

addition, all stages of production should be

considered, from planting to harvest, storage,

processing, transportation, marketing,

consumption, and �nal disposal of product

residuals. Each of these life cycle stages should

be designed to minimize social and

environmental impacts; and include a fair

wages for work. Examples of sustainable food

include organic, food that is certi�ed according

to a sustainability standard, and extractivist of

non-timber food.

MAIN CERTIFICATIONSPRODUCT HEALTHYAND SUSTAINABLE

1.

2.

In this section, the main certi�cation standards for

products are identi�ed and include organic,

sustainability certi�cation standards, and

products non-timber extractive products. Basic

information regarding their certi�cation process is

also presented.

The quality of organic products in Brazil is

ensured through three legal mechanisms in

Brazilian law, namely: Audit Certi�cation,

Guaranteed Participatory Systems, and Social

Control for Direct Selling without Certi�cation. The

Guaranteed Participatory Systems, along with the

certi�cation, comprise the Brazilian System of

Organic Compliance Assessment (SisOrg), which is

regulated by the Organic Compliance Assessment

organizations.

food of good quality, is safe and healthy, promotes good health,

and respects social and environmental concerns.


05

The active organic certi�ers in Brazil are:

» Ecocert Brasil Certi�cadora Ltda (Ecocert);

» IMO Control do Brasil Ltda (IMO);

» IBD Certi�cações Ltda.;

» Instituto Chão Vivo de Avaliação da Conformidade (Chão Vivo);

» Instituto de Tecnologia do Paraná (TECPAR);

» Instituto Mineiro de Agropecuária (IMA);

» Instituto Nacional de Tecnologia (INT);

» Organização Internacional Agropecuária (OIA).

Certi�cation Participatory Systems:

» Associação Agroecológica de Certi�cação Participativa dos Inhamuns/Crateús (ACEPI);

» Associação Agroecológica do Pajeú (ASAP);

» Associação Biodinâmica (ABD);

» Associação de Agricultura Natural de Campinas (ANC);

» Associações de Agricultores Biológicos do Estado do Rio De Janeiro (ABIO);

» Associação de Certi�cação Participativa Agroecológica (ACEPA);

» Associação de Produtores Orgânicos do Mato Grosso do Sul (APOMS);

» Associação dos Agricultores e Agricultoras Agroecológicos do Araripe (ECOARARIPE);

» Associação dos(as) Produtores(as) Agroecológicos(as) do Semiárido Piauiense (APASPI);

» Central de Associações de Produtores Orgânicos Sul de Minas;

» Opac Litoral Norte;

» Rede Ecovida (ECOVIDA);

» Sindicato Dos Produtores Orgânicos do DF (SINDIORGÂNICOS);

Sustainability standards can be applied throughout the life cycle of a product. One of the institutions with

outstanding international credibility in regard to the development of sustainable standards is the ISEAL

Alliance (the International Social and Environmental Accreditation and Labelling Alliance). These

international standards are intended to promote standardization or compliance with rules and goals in a

global sector or theme, and operate independently of government policy in each country, although always

require compliance with national laws.

The main sustainability certi�cation standards in the Brazilian food industry:

» 4C Association

» Aquaculture Stewardship Council (ASC)

» IBD Certi�cations Ltd.

» Bonsucro

» Certi�cation Ecocert Brazil Ltd.

» Fairtrade (Brazil)


» Marine Stewardship Council (MSC)

» Roundtable on Sustainable Palm Oil (RSPO)

» Sustainable Agriculture Network (SAN) / Rainforest Alliance Certi�ed

» Union for Ethical Biotrade (UEBT)

» UTZ Certi�ed

Certi�cation of non-timber extractive products is a new and developing concept. Currently, there is only a

small amount of certi�ed products and some initiatives which are just beginning. The issues surrounding

the certi�cation of forests with signi�cant amounts of non-timber forest products are complex and varied.

Many standards applicable to non-timber forest products have been developed in organic forest

management, fair trade, and quality control.

The main non-timber extractive certi�cation standards active in Brazil are:

» Fair Trade

» Certi�ed organic

» Forest Stewardship Council (FSC)

06 Executive Summary Technical Report 1 Rio de Janeiro / October 2014

KEY CHALLENGES FOR SUSTAINABLE FOOD PRODUCTION IN BRAZIL

Key challenges for sustainable food production in

terms of social, health and safety, and

environmental sustainability are:

I. High certi�cation costs represent an important

barrier to entry and also an obstacle for producers

who are already established in the sector;

II. Lack of available credit and limited access to

small producers;

III. Insu�cient government support structures;

IV. Di�culty for Brazilian producers in meeting

meet quality standards and regulations required by

international markets, which is worsened by a lack

of information and support from the government;

V. Lack of knowledge about management and

traceability systems suited to sustainable food

production chains, which causes more delays

compared to more developed countries;

VI. Lack of skilled labor available to provide

technical expertise and support needed by

producers, especially small producers;

VII. Lack of reliable statistics for the industry;

logistical and transportation di�culties and small

production at scale.

3.


EXISTING OR POTENTIAL SUSTAINABILITY PARAMETERS FOR EACH OF THE PRIORITIZED FOOD GROUPS

In section 4, this initiative proposes that the principles developed by the International Foundation for Organic Agriculture (IFOAM) for organic agriculture, identi�ed below for the initiative, are applied in the selection of food for the 2016 Games. They are:

Principle of Health - Sustain and enhance the health of soil, plants, animals, man, and the world through soil management, food processing, distribution, and consumption; comply the Brazilian environmental legislation; not deforest and use of products without chemical or biological contamination.

Principle of Ecology � Production should be based on living ecological systems and cycles, work with them, emulate them and help sustain them.

4.

OVERVIEW OF THE MARKET SECTOR

In this section, an overview will be provided of the

markets for sustainable products in Rio de Janeiro

and Brazil. Evaluation of certi�cation costs, with

the expectation that this element remains a barrier

to entry for producers, especially those which are

already well established. Moreover, these

producers have di�culties in accessing credit, as

well as meeting international market quality and

regulatory requirements, in part due to lack of

government support.

5.

Principle of Fairness - Build on relationships that ensure fairness with regard to the common environment and life opportunities. Fairness is characterized by equity, respect, justice, and stewardship of the shared world, both among people and in their relations to other living beings and eliminate of child labor (exploitation) and the worst forms child labor in the supply chain.

Principle of Care � Seek to increase productivity and e�ciency without jeopardizing the sustainability of agro-ecosystems.


THE LEGACY OF MEGA EVENTS IN BRAZIL, LESSONS LEARNED IN FOOD STRATEGY FOR THE LONDON 2012 GAMES AND THE CURRENT EFFORTS FOR RIO 2016 GAMES

The report describes the potential legacy of the Rio

2016 Olympic and Paralympic Games, which could

contribute to the implementation of public policies

and could leave a legacy which provides the

foundation for the development of sustainable

food policies.

This same section will provide an overview of the

food strategy for the London 2012 Games and

current e�orts for the Rio 2016 Games. The London

2012 Games pioneered the strategic inclusion of

Sustainable Food in the Olympic and Paralympic

Games through the commitment to, "The challenge

is to make sure that food services providers will

improve the experience for everyone, and in doing

so, make a signi�cant contribution in delivering

sustainable Olympics Games". The vision aimed to

take advantage of the transformative power of the

Games to celebrate and promote the variety and

quality of regional British food, to inspire a lasting,

positive and sustainable change in the food

services sectors (catering) and in hospitality, and

contribute to the public agenda on healthy living.

The Rio 2016 Committee established sustainability

criteria for prospective suppliers and licensees,

through documents such as the Sustainable

Management Plan and the Guide to Sustainable

6.

Supply Chains, and must now work on a

comprehensive food strategy that really

contributes to the participation of a diversity of

suppliers (large, medium, and small) and the

development of a sustainable food industry in

Brazil. In this manner, the Rio Food Vision initiative

developed a set of general and speci�c

recommendations for a sustainable food supply for

the 2016 Games.


GENERAL RECOMMENDATIONS

» Establish speci�c goals for buying healthy

and sustainable products for the Olympic and

Paralympic 2016 Games, according to the

speci�c recommendations outlined in this

document;

» Favor small farmers in providing food for the

Olympic and Paralympic 2016 Games;

» Provide logistical support to small farmers

for direct supply of healthy and sustainable food

for the 2016 Games;

» Prioritize local and national markets,

respectively, for the supply of healthy and

sustainable food for the 2016 Games;

» Provide traceability mechanisms that

demonstrate product safety and origin, and that

in the origin, there is no risk of negative

environmental impacts.

» Form strong partnerships with governments,

non-governmental organizations, and the

private sector with the goal to improve

sustainability standards beyond current levels.

Sustainable public purchases from the private

sector in purchasing sustainable food products

are important foundational steps to foster

growth in the market;

7.

» Increase public awareness regarding

Healthy Eating, as Brazil has become a more

sedentary country and is 30% more obese than

the rest of Latin America. We must take

advantage of the opportunity presented by the

2016 Games to transform dietary habits and

aspirations of young people.

We know that this task is not simple, and that

the Rio 2016 Committee has been engaged in

this area, but we need an external and

independent initiative, the Rio Food Vision

initiative, to work towards the joint realization

of this important and necessary vision and

legacy.



SPECIFIC RECOMMENDATIONS FOR EACH FOOD GROUP LISTED BY THE INITIATIVE

8.1. Recommendations for vegetables, fruits, and grains (rice, beans, and corn)

1) Prioritize the acquisition of:

1.1. Organic Vegetables in the Brazilian Olympics, in compliance with the legislation regulating organic production in the country;

1.2. Food from family farmers, medium, and small producers;

1.3. Food suppliers in the State of Rio de Janeiro; in case of unavailability, seek suppliers in other states, in case of unavailability seek suppliers in South America.

2) In the case of vegetables without organic certi�cation, prioritize the purchase of products related to Good Agricultural Practices (GAP), also considering items 1.2 and 1.3.

3) Set concrete goals for purchase of products prioritized above by the end of 2014.

8.2. Recommendations for agribusiness foods

8.2.1. Milk and dairy products

1) Prioritize the purchase of food from small and medium producers;

2) Prioritize the procurement of food from local suppliers and from the State of Rio de Janeiro; in case of unavailability, seek suppliers in Brazil; in case of unavailability, seek suppliers in South America;

8.

3) Ensure that products are not from areas recently cleared (from 2008).

8.2.2. Honey


1.1. Honey produced according to Good Agricultural Practices (GAP);

1.2. Food from family farmers, small and medium producers, and preferably with an origin label from Rio de Janeiro;

1.3. Food suppliers in the State of Rio de Janeiro; in case of unavailability, seek suppliers in other states; in case of unavailability seek suppliers in South America.

8.2.3. Eggs


1.1. Organic Eggs for the Brazilian Olympics, in compliance with the legislation regulating organic production in the country;

1.2. Food from family farmers, small and medium producers;

1.3. Food suppliers in the State of Rio de Janeiro; in case of unavailability, seek suppliers in other states, in case of unavailability seek suppliers in South America.;

2) In the case of eggs without organic certi�cation, prioritize the purchase of products produced according to Good Agricultural Practices (GAP), also considering items 1.2 and 1.3.


8.3. Recommendations for food extractive non-timber

8.3.1. Brazil nuts and açaí.

1) Purchase of FSC certi�ed products, Fair trade, Organic Brazil, Xingu Origin certi�cation, or those which present a sustainable management plan.

8.3.2. Cashew nuts, pine nuts, mangaba, amêndoa de pequi, cupuaçu, and cajá e fruto bacurí.

1) Purchase of FSC certi�ed products, Fairtrade, Organic Brazil, or those which present a sustainable management plan.

8.4. Recommendations for beef

1) Purchase products certi�ed according to Rainforest Alliance.

8.5. Recommendations for sugarcane

1) Purchase products certi�ed according to Rainforest Alliance, Organic Brazil, or Bonsucro.

8.6. Recommendations for beverages

8.6.1. Co�ee, cocoa, and oranges.

1) Purchase Fairtrade certi�ed products as well as Rainforest Alliance Certi�ed.

8.6.2. Mate

1) Purchase of FSC certi�ed products, Fairtrade, Rainforest Alliance Certi�ed and Organic Brazil.

8.7. Recommendations for �sh

8.7.1. Cultivated Fish (Aquaculture)

1) Purchase of products certi�ed by the Aquaculture Stewardship Council (ASC).

8.7.2. Wild Caught Fish (Extractive Fishing)

1) Purchase of certi�ed products, or under certi�cation by the Marine Stewardship Council (MSC).

This document is only available in electronic version. Please consider the environment before you print it. If printing is required, use double-sided and use recycled paper.

Executive Secretariat:

Photos: Katrin Havia/WWF-Finland), John Daniels/WWF-Canon, Bruno Arnold/WWF-Canon, Global Warming Images/WWF-Canon, Ima�ora, Norma Tregurtha (ISEAL Alliance), Vassilis Kokkinidis/WWF-Greece.

Partners:

www.riofoodvision.org

Gu

azz

elli

En

viro

nm

en

tal C

om

mu

nic

atio

n

executive summary technical report 1

Documents