Solidarity kitchens: a study on recipes and culinary techniques that guarantee survival

• Grant number: 24/13054-6
• Support Opportunities: Scholarships in Brazil - Master
• Start date: April 01, 2025
• End date: March 31, 2027
• Field of knowledge: Health Sciences - Nutrition - Dietetics
• Principal Investigator: Semíramis Martins Álvares Domene
• Grantee: Luiza Failla Ribeiro
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil

Abstract

Food has been determined as a social right in the Brazilian Constitution since 2009. This right is recognized by the International Covenant on Human Rights and establishes that the State must guarantee access for all people to the conditions necessary to achieve Food and Nutritional Security. Faced with the reality of many communities in Brazil that suffers with hunger, society's initiatives articulate solidarity actions to organize donations and structure in order to offer food to people in vulnerable territories, in the form of a Social Technology to Combat Food and Nutritional Insecurity, the Solidarity Kitchens. The arrangements between the available ingredients, the structure of the Solidarity Kitchens, and the mastery of the culinary skills of the food handlers, result in the provision of meals every day. This work plan aims to study ingredients, recipes and culinary techniques used in Solidarity Kitchens included in the project sample Provision of a network structural model to guarantee the Right to Adequate and Healthy Food in Solidarity Kitchens: a gateway to Food Security and Nutritional in vulnerable territories, of which this study is part. Data will be collected for a period of one month of all culinary preparations offered in 8 (eight) Solidarity Kitchens, with a description of the ingredients and culinary techniques used. These results will offer support for the characterization of culinary options in relation to the food supply in Solidarity Kitchens, which will be able to guide possibilities for capturing locally produced ingredients in order to contribute to the better food, nutritional and sensorial quality of the meals produced.