WHO WE ARE
We seek to support a food cycle that promotes autonomy and access to healthy food for all people, regenerating relationships, the city and the planet.
We believe in community leadership from those who deeply understand their own communities and can turn the kitchen and the act of cooking into a source of healing, joy, creativity, and an improvement in quality of life for everyone around them.
OUR IMPACT
COMMUNITY EMPOWERMENT
We work alongside community leaders who understand the needs of their areas, distributing 3,000 healthy meals per month to individuals in social vulnerability. Our efforts aim to expand the range of healthy food options available to these individuals.
FOOD SOVEREIGNTY
The training includes the full use of food, the adaptation of vegetarian-based recipes, knowledge of agroecology and the structuring of balanced, low-cost menus based on vegetables and fruits.
AGRICULTURA FAMILIAR
TRAINING OF MARGINALIZED WOMEN
Training in healthy-social gastronomy expands opportunities to achieve financial autonomy, professional independence, and self-esteem, especially for those in vulnerable situations, frequently facing domestic violence.
Our veggies come from small farmers in the city's green belt, promoting access to fresh and healthy food, supporting permaculture and the healthy food cycle. In addition, all beans, rice and cornmeal are agroecological.
1,200 PEOPLE DIRECTLY IMPACTED
+ 4,500, INDIRECTLY
35,000 MEALS
8 tons OF AGROECOLOGICAL FOOD
120 RURAL PRODUCERS BENEFITED
RESULTS
Since 2023, we have started
supporting Academia Carolinas project, in
Cid. Tiradentes, and we began establishing community kitchens in Jardim Carumbé and Favela do Sapo, with plans to expand to
Jardim Robru in 2024.
dados de 2023, até ago/2024
Previously unknown foods, such as carrots, beets and pineapple, were incorporated into the diet. The reports showed s stronger community, changes in eating habits, increased curiosity, creativity and depth in the relationship with food and a reduction in the consumption of ultra-processed foods.
+ Pilot project of the Popular Restaurant and the Carolinas School Kitchen
+ Development of 10 commercial products
+ Business plan
+ 21 women trained in social, healthy and sustainable gastronomy, 12 of whom were hired for the popular restaurant
Collaboration and autonomy
Our values are based on collaboration, and we believe that strengthening our network is essential for social transformation and the development of a healthier culture, fostering greater interdependence and awareness.
We have established key partnerships with community leaders, such as the family of Carlos Silva, known as Ney, in Favela do Sapo, and Marisa Mateu, in Jardim Carumbé, as well as organizations such as Academia Carolinas in Cidade Tiradentes and “Independência em Foco” in Jardim Robru. These leaders have intimate knowledge of their communities and are essential to the sustainable success of the initiative.
Our network also includes the Kairos Institute and Frente Alimenta, which connect us with urban agroecological producers, such as Dona Sebastiana in São Mateus. Armazém do Campo is a vital partner, providing essential grains and supporting a healthy food cycle. In addition, “Da Terra ao Prato” leads the training of Healthy Kitchen, creating opportunities for entry into the job market.
OUR GOALS
Fighting hunger and climate justice
We empower community kitchens to promote a
sustainable and healthy food culture, based on environmental justice and climate resilience. We respect and strengthen biodiversity through permaculture, avoiding the use of inputs with pesticides.
We support family farming and the local economy,
ensuring access to nutritious meals for peripheral communities.
We combat dependence on industrialized and ultra-processed products .
We promote food education and food reuse, contributing to the
reduction of waste and encouraging more conscious consumption practices.
Furthermore, we strengthen the recovery of knowledge from
communities of origin and reconnection with the land.