ABSTRACT
One of the great challenges to ensure more sustainable gastronomic services is the implementation of short food supply chain, which can provide access to healthy products, disseminate principles related to agroecology, strengthen local cultures and economies, social movements relevant to family farming, among others (Soares et al., 2020; IPES-Food, 2021). Information generated by indicators allows to support decision making, provide follow-up, monitoring and evaluation of actions (BRASIL, 2018). That’s why we propose the Proximity Index for Menus (PIM) which aims to allow an analysis, based on numerical data, of how much the offered menu uses short food supply chain inputs. This paper aims at presenting the PIM and its application in the Culinária da Terra food service (Rio de Janeiro, Brazil), linked to the Landless Rural Workers Movement (MST).
