00:00Compensar has been a strategic ally of the district in the creation and implementation of the program of PAE,
00:08specifically in the mode of hot food.
00:11You're contributing to improving the health of children's children in Bogotá, specifically in public schools.
00:17This program today impacts 310,000 students a day, and is present in about 214 schools.
00:26So we're here in one of the sedes of Compensar, and we're here with Óscar Mario Ruiz,
00:31Director of the Unidad de Bienestar y Desarrollo Social de Compensar. Óscar Mario, it's a pleasure to be here.
00:35Carlos, thank you for this time.
00:37Welcome to the spectator.
00:40Óscar, let's start by mentioning, this convenio is present since 20 years.
00:47What does it consist for those who don't know?
00:49Well, this is a convenio that compensates the Caja with the district
00:54to operate and serve food in the schools in the schools of the Secretariat of Education.
01:00Today we operate in three modes, which is the preparation that is done in the own schools,
01:05but there is also a portion of those services that we serve through food that is transported
01:13or refrigerated refrigeration reforzados that close to 20,000 are given in the afternoon
01:18to the children who stay in extra-journada.
01:21That's what we're doing.
01:24Why have you seen 20 years this as an opportunity, beyond our beneficiaries,
01:29impact other types of populations?
01:32And, above all, how have you done for that in these 20 years
01:35that this convenio is maintained?
01:37We understood many years ago that the well-being was the focus of the Caja
01:42and that developing well-being was a little bit more beyond the border
01:47of the subsidio familial.
01:48We understood that in a moment we had to serve the society
01:52and the Convenio of Comida Caliente with the district is a very good example of that.
01:57And that is what keeps us present,
01:59knowing that being able to build for our society is important,
02:04and building that being able to do with actors as relevant as the Secretariat is very important.
02:08But, what have been those hits and challenges that have been done during this convenio?
02:14This is a very beautiful story because we started, like everything, with a comedor.
02:19This was in the administration of Lucho Garzón,
02:22in a program that is proposed as Bogotá Sin Hambre
02:26and that is the bandera or one of its banderas of administration.
02:31That was growing progressively because maybe the biggest challenge was to understand
02:36what could be the logistics and the way to prepare food in colleges
02:41that were recently adopted, cooking, cooking, cooking, cooking,
02:47and that required a preparation, a management,
02:51so that what the experts denominate inocuity could be given.
02:55That was perhaps the first challenge.
02:56But then there was an accelerated growth
02:58because the district understands that the hot food
03:02can be much more significant nutritionally
03:05than the school refrigerator,
03:08and it began to grow the program.
03:10And that, well, obviously,
03:11it pushed us to arm a whole chain of education
03:14and relationship with manufacturers and producers
03:17in a very important way.
03:20Then comes Sumapaz,
03:22which is to prepare food in a rural territory,
03:25because even Bogotá is a city, Sumapaz is a rural territory
03:29that has no water potable
03:31or has no water in the quality that is required
03:34to be able to prepare food in order.
03:36That has led us to have to arm
03:39all the logistics completely different,
03:41not only in the people who do it,
03:43but also in the people who do it,
03:44but also in the own water.
03:45And today we are with the challenge of transport.
03:47Inclusive,
03:48there are colleges that,
03:50without having cooking,
03:53today we can help them
03:55while they are in the process of remodelation
03:57and development of their own cooking.
03:59There is an important component in all this operation,
04:02Oscar,
04:02and it is the pedagogy,
04:04especially how to educate the families
04:06and the communities
04:08that are around these foods
04:10that the healthy food and the habits
04:13are healthy,
04:14in a way,
04:15they are positive and impact
04:16in a positive way.
04:18How has been all this pedagogy
04:19in these 20 years?
04:21I think the secret was
04:22that the Convenience
04:24from the beginning
04:25understood
04:26that the food,
04:28by being served,
04:29could be an excuse
04:30to help form a habit,
04:32to approach a balance diet,
04:36to know the vegetables,
04:38to accept the vegetables,
04:39to accept them,
04:39to include them in their diet,
04:41to attract the parents of the family
04:43and around that ritual
04:45that is the table,
04:47to take a few minutes
04:48to improve the relationship,
04:50to understand how they could do it.
04:52Oscar,
04:53I think there is something important
04:54that we can mention
04:55and it is
04:57how to dinamize the economy
04:58through this PAE,
05:00through this Convenience,
05:01not only in the city,
05:02but in the region.
05:04How has been all this work
05:06to dinamize the economy?
05:07The PAE
05:08in itself is a very important actor,
05:11it is the largest
05:11buyer of food in Bogotá
05:13in its different categories,
05:16but there is something very beautiful
05:17and it is that the PAE
05:19elevated the quality standards
05:21of the food,
05:23either by the way they ask
05:25or the way they prepare
05:26or the way they prepare
05:26the minutes.
05:28This has made
05:28that producers,
05:30commercializers
05:31generate a improvement
05:32in their processes,
05:34in their way
05:34to transport,
05:35to farm,
05:36to produce the food.
05:38And, on the other hand,
05:39this is an activity
05:41that includes,
05:42that includes multiple actors,
05:44not only the people
05:46who prepare the food,
05:48but we have had
05:49the opportunity
05:49to see how
05:50there are entire chains
05:52that have been developed.
05:53I think that
05:54the last thing
05:54is that we have been able
05:55to encade with local producers
05:56and there is a portion
05:58of what we buy
05:59that we buy
06:00directly to the farmers,
06:02and that also
06:02there is going to be
06:03detonating,
06:05let's say,
06:05these actions
06:06in the territory
06:07that influence
06:08their development.
06:09Oscar,
06:10you already have 20 years
06:11but,
06:12what is the future
06:13to compensate
06:14not only
06:15to strengthen
06:16this country,
06:16but, in a way,
06:18to participate
06:18so actively,
06:19impacting these communities?
06:21There are many challenges.
06:23The biggest challenge
06:24is that
06:25the current administration
06:26has the commitment
06:27to continue
06:28to grow
06:28in hot food
06:29and want to grow
06:31quickly,
06:32which will
06:33help us
06:36to work
06:37very strongly
06:38in the distribution
06:39and the transport
06:40of hot food.
06:41But, on the other hand,
06:43we are working
06:43on the fortification
06:44of foods,
06:46which is something
06:47that in other countries
06:48is done
06:48in a routine,
06:49and here,
06:50even with the Bienestarina,
06:51but that we want to do
06:52in the restaurants
06:53to improve the nutritional impact.
06:55We have to continue
06:57in how
06:58we build
06:59around
06:59the food
07:02groups
07:03and associations
07:04that allow
07:05the sustainable
07:06development
07:06in the time.
07:07So, I think there are
07:08multiple routes,
07:09from the social,
07:10from the logistic,
07:12from the nutritional,
07:13that will help us
07:14in the next few years
07:15to grow.
07:16There is a lot of work
07:18to do.
07:18Oscar,
07:19thank you for the time
07:19for the spectator.
07:20Thank you very much.
07:21Thank you very much.
07:22Thank you very much.
07:22Thank you very much.
07:25Thank you very much.
07:26Thank you very much.
07:27Thank you very much.
07:29Thank you very much.
07:29opportunity to inform our lecturers
07:30and users
07:31the possibility
07:32of most understanding
07:33the purpose of this operation
07:34and the benefit
07:35to all those
07:36of the citizens
07:36of the city.
07:44We have to come to work.
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