Table 2.

Relationship between learning levels and political economy.

Collective/Individual Learning Levels	Instrumental Learning	Communicative Learning	Emancipatory Learning
Who learns?	Nutritionists, public managers, government organizations, farmers, cooperatives	Nutritionists, public managers, farmers, cooperatives, government organizations, union leaders, outsourced companies that provide services for school meals	A few public managers, nongovernmental organizations that promote organic and agroecological traditional communities, cooperatives of organic and agroecological products
Why do they learn?	Act 11,947, FNDE resolutions, regional acts and regulations	Sectorial councils that involve Secretariats, EMATER, farmers, CAE and nutritionists, which adapt Act 11,947 and FNDE resolutions to the municipality’s demand	Need to introduce sustainable consumption, favoring healthier and quality food, in addition to encouraging organic and agroecological farmers
How do they learn?	Following Act 11,947, FNDE resolutions, regional laws and regulations	They meet with representatives of sectoral groups to discuss improvements to Act 11,947 and regional regulations	They meet with public managers and EMATER to introduce organic and agroecological foods in school meals
What is learned?	Following PNAE regulations and complying with Act 11,947 by purchasing 30% of products from family farming	They organize a food system that exceeds the minimum standards required by Act 11,947, promoting the local economy	Demanding means for organic and agroecological products to be introduced into the food system promoted by the PNAE
Political Economy
Who owns what?	Public managers have power and responsibility for the execution of the PNAE Farmers have their production to meet the PNAE Students have the right to school meals	Public managers participate in the sectoral council and have the power to execute the PNAE and direct the local food system Farmers have incentives to produce more Students have the right to school meals	A few public managers and nongovernmental organizations are aware of the need to introduce organic and agroecological foods in school meals Farmers have their property and organic or agroecological production Traditional communities have their lands and traditions Students have the right to school meals
Who does what?	Nutritionists, public managers and government organizations implement act 11,947 and FNDE resolutions Farmers deliver their produce	Public managers and the sectoral council implement strategies to expand the PNAE and local development Farmers seek to expand their production	A few public managers and nongovernmental organizations seek to create mechanisms to introduce organic and agroecological foods in the PNAE Farmers seek to guarantee organic production conditions
Who gets what?	Public managers receive the maintenance of sending resources Farmers are compensated for their products Students receive school meals	The municipality exceeds the target established by Act 11,947, reaching 100% of products from family farming Farmers are able to expand their production, serving the PNAE and other markets Farmers have production to meet the PNAE, other programs and other markets Students receive a diversified school meal	A few public managers and nongovernmental organizations manage to guide consumption in the municipality towards organic and agroecological foods Organic and agroecological farmers are able to sell their products at a fair price Students receive healthy, pesticide-free school meals
What they do with that?	Public managers execute the PNAE Farmers drive the local economy Students have at least 15% of their dietary needs met	Public managers and the sectoral council foster local development Farmers, with more resources, expand their properties and production and move the local economy Students have at least 15% of their dietary needs met	A few public managers and nongovernmental organizations consolidate the production of organic and agroecological products in the municipality Organic and agroecological farmers obtain certifications Students have at least 15% of their dietary needs met

Source: Authors’ own work.