ABSTRACT
To achieve a more sustainable food system, the population has to have access to different ways of producing, processing, and marketing food (Martnelli and Cavalli, 2019), as well as access and understanding of information that induces more appropriate food choices (Grunert, 2011). Sustainability certifications (ecolabels) help the consumer in the purchase decision, as they indicate attitudes and practices to improve the production and marketing process (Asioli et al., 2020). This paper aims at describing the ecolabel SOU (Sustainability Origin UFRJ) ongoing creating process, a certification system for artisanal food products with a focus on the quality and sustainability.
