Community Kitchens Research Articles

The value and awareness of a community kitchen resource in Huntly, Aberdeenshire, a semi rural town: a qualitative analysis

The value and awareness of a community kitchen resource in Huntly, Aberdeenshire, a semi rural town: a qualitative analysis

Review: Counter Space: Design and the Modern Kitchen

Counter Space: Design and Modern . Museum of Modern Art, New York. 15 September 2010–2 May 2011 Drawn from Museum of Modern Art's holdings in design, art, and film, Counter Space highlights 1926–27 Frankfurt designed for large public housing projects of that German city. While curator Juliet Kinchin and curatorial assistant Aidan O'Connor claim in wall text to explore the twentieth-century transformation of kitchen as a barometer of changing technologies, aesthetics, and ideologies, exhibit offers surprisingly little political analysis of gender stereotypes and domestic workplace. It recapitulates dominant ideas about woman's proper place—at home working in efficient private kitchen—without context of feminist critiques and collective alternatives created over last century and a half. curators emphasize design and technology in a crowded exhibit divided into four parts: Toward Modern Kitchen, The New Kitchen, Visions of Plenty, and Kitchen Sink Dramas. Kitchen design was subject of intense controversy in late nineteenth and early twentieth centuries as part of debates about how public and private life would be defined in an urban, industrial society. For example, Melusina Fay Peirce's Cambridge Cooperative Housekeeping Society, Ellen Swallow Richards's New England and Alva Myrdal and Sven Markelius's Collective House in Stockholm provided alternative visions of kitchen as collective infrastructure to support women's full involvement in paid employment and public life. Peirce and her collaborators worked together to provide cooked food and clean laundry to husbands for cash on delivery in 1869; Richards taught at MIT and designed large-scale equipment for community kitchens staffed by women scientists within neighborhoods or settlement houses in 1890; Myrdal and Markelius built an apartment house with …

Experimental and computational investigation of indoor air quality inside several community kitchens in a large campus

The present work deals with the experimental and computational investigation of the air quality in selected kitchens in the campus of a large institute in India. Four kitchens have been carefully selected after a detailed initial survey of the cooking arrangement and exhaust systems in all of the kitchens in the campus. For the experimental part, the concentrations of CO 2 and CO and temperature are recorded with the help of an indoor air quality measurement device named IAQ Calc7545 . In each of the four kitchens, a 1.8 m × 1.5 m vertical area was selected, which is perpendicular to the vertical side of a burner that faces the cooks, and measurements were carried out at 72 suitable grid points within this area. For the computational part, the three-dimensional fluid flow field in the kitchen of site 1 is numerically simulated by Fluent. The volume fractions of CO 2 and CO at the outlet of the burners are estimated from a separate FORTRAN code for equilibrium chemical analysis and are used as a boundary condition for the Fluent simulation. The mixture model for the multiphase flow in Fluent is used for finding the distribution of the species within the flow domain. Given the complexity of the geometry and flow field considered here, the results of CFD modelling agree well with the experiments, validating the choice of boundary conditions, grid generation and other subtleties involved. The measured and computed values are compared with the corresponding ASHRAE standard. ► Measurement of CO 2 , CO and temperature in four large kitchens during their routine operation. ► 3-dimensional CFD simulation with complex geometry and boundary conditions. ► Predictions of developed CFD method agree well with measured values. ► Analysis of distribution of CO 2 , CO and temperature in context of design, physical arrangement and fluid flow field. ► Improved design with computationally demonstrated improvement in indoor air quality.

Tecno-economic assessment of an off-grid PV-powered community kitchen for developing regions

Nowadays, around 1.44 billion people have still no access to electricity, most of them living in rural areas in South and Southeast Asia, and Sub-Saharan Africa. The major residential energy consumption in these regions is for cooking. This energy demand is covered by firewood, agricultural residues and/or animal dung, implying often exhausting work for the collection and causing deforestation. Solar thermal cooking systems have been developed and promoted, although their success has been limited. This paper follows another solar cooking approach by evaluating the option of combining an off-grid PV system (PV generator + battery) with very low demand electric cooking appliances. The PV-battery system to supply the load demand for the electric cooking appliances for communities of 50 persons has been calculated. Thereby, the five countries with the highest population without access to electricity have been taken into account: India, Indonesia, Bangladesh, Pakistan and Nigeria. The levelized energy cost is around 3 c€ per meal or less and the life cycle emissions of the PV-battery system (manufacturing, transport and decommissioning) are around 7 gCO 2 per meal.

Rock On! Band Together to Fight Hunger: Results from a Food Insecurity Awareness Project

The purpose of this research was to evaluate a service-learning project conducted at a public university in the southern United States of America. A sample of 46 undergraduates enrolled in two sections of a liberal studies personal nutrition seminar course participated in a food insecurity awareness project. The service-learning component entailed volunteering at a community kitchen. In addition, students planned, organized and implemented a band concert fundraiser for a regional food bank. Students designed tee-shirts, fliers, and concert tickets. Classroom components of the project included assigned readings, seminar questions, quiz and discussion, and a guest speaker. Students completed a survey at the conclusion of the project. Results showed that volunteering and fundraising, as ranked by students, seemed to be among the most important components to help students understand food insecurity. The findings suggest that students increased their awareness of food insecurity through the mix of pedagogical approaches used.

Letter – A model of volunteering for socio-disadvantaged people and its effect on their lives

The increase in food insecurity, caused by running out of food and being unable to afford to buy more, is evident in Australia. In response to this there has been an increase in dependence by socioeconomically disadvantaged people on food provided by soup kitchens to supply their basic nutritional needs. In Australia, soup kitchens are usually staffed by volunteers, but anecdotal evidence suggests that in general, these volunteers are not themselves economically disadvantaged. Most studies of volunteers are of people who are not socioeconomically disadvantaged. The present study describes a novel practice whereby community kitchen clients, who are socioeconomically disadvantaged, are trained as volunteers to prepare and serve lunches in the kitchen they attend. The kitchen is located in one of the most socioeconomically disadvantaged areas of NSW. An earlier study on food insecurity conducted at the kitchen has been reported.

Process evaluation of Community Kitchens: Results from two Victorian local government areas

this paper describes a process evaluation of the participants and organisations involved in Community Kitchens in the Local Government Areas of Frankston City and Mornington Peninsula Shire in Victoria, Australia. participants, facilitators and project partners from 17 Community Kitchens were invited to participate in the evaluation via a written survey and focus group discussion (participants) or structured telephone interview (facilitators and project partners). Qualitative data were analysed using a thematic analysis approach. ninety-three individuals (63 participants, 20 facilitators, and 10 project partners) participated in the evaluation. Data showed that Community Kitchens reached population sub-groups that face the greatest health inequalities. Project partners were generally satisfied with the project and were able to identify enablers (e.g. support from the project team and running of other concurrent programs) and barriers (e.g. size of the kitchen and transportation) to setting up and sustaining a Community Kitchen. The themes that emerged from participants' and facilitators' experience of participating in the project concerned food and cooking skills, social skills and community participation. the project enabled the development of food knowledge and cooking skills, as well as social skills and support networks among participants and facilitators. There is a need to determine what impact Community Kitchens may have on participants' nutritional status, as well as the effect of Community Kitchens on food security at an individual, household and community level. Further longitudinal studies are needed to affirm the findings of this study.

The role of a community kitchen for clients in a socio-economically disadvantaged neighbourhood

To investigate the role of a community kitchen for clients living in a socio-economically disadvantaged neighbourhood. In 2005, semi-structured interviews were conducted with 21 clients attending a community kitchen located in a socio-economically disadvantaged neighbourhood in New South Wales. Participants were asked their reasons for attending the kitchen. Qualitative content analysis was used to categorise verbatim responses to the open-ended questions. The main reasons participants attended the community kitchen were to alleviate food insecurity and the opportunity to interact socially in a safe place, followed by obtaining advice on a broad range of services to address health and social problems. The community kitchen had a positive effect on the lives of socially isolated people who are usually hard to reach, by providing meals, and facilitating social interaction and access to a wide range of services.

Food Insecurity and Participation in Community Food Programs among Low-income Toronto Families

Responses to food insecurity in Canada have been dominated by community-based food initiatives, while little attention has been paid to potential policy directions to alleviate this problem. The purpose of this paper is to examine food security circumstances, participation in community food programs, and strategies employed in response to food shortages among a sample of low-income families residing in high-poverty Toronto neighbourhoods. Data from surveys conducted with 484 families and neighbourhood mapping were analyzed. Two thirds of families were food insecure over the past 12 months and over one quarter were severely food insecure, indicative of food deprivation. Only one in five families used food banks in the past 12 months and the odds of use were higher among food-insecure families. One third of families participated in children's food programs but participation was not associated with household food security. One in 20 families used a community kitchen, and participation in community gardens was even lower. It was relatively common for families to delay payments of bills or rent and terminate services as a way to free up money for food and these behaviours were positively associated with food insecurity. While documenting high rates of food insecurity, this research challenges the presumption that current community-based food initiatives are reaching those in need. Public health practitioners have a responsibility to critically examine the programs that they deliver to assess their relevance to food-insecure households and to advocate for policy reforms to ensure that low-income households have adequate resources for food.

Comedores Populares in Lima, Peru: A Way Out of Poverty or a Disguise of the Problems of Neoliberal Reform?

More than half a million people in Lima, Peru, eat in community kitchens on a daily basis. While the effectiveness and successes of this form of community action, both in terms of providing nutrition to deprived neighbourhoods and in terms of empowering women have been hailed continuously by international development scholars and practitioners, various tensions in the relations between the state and the institution of community kitchens remain unresolved. This paper looks at some of the dangers of disguising the deep structural causes and consequences of poverty through a celebratory discourse of community kitchens.

“From food silos to community kitchens”—Retooling African libraries ⁎

This article explores reasons why the Western library system does not adequately address Africa's vision for a library and why it does not meet the local needs for information. With a focus on the AIDS pandemic, the role and mission of libraries are revisited as a customized tool that is culturally localized to effectively participate as a proactive disseminator of information, specifically to support the three key public health objectives regarding HIV/AIDS, namely, to have people tested for the virus, to inform those infected about their best options to sustain life, and to support efforts to prevent the spread of HIV. A progressive Africanized vision of the role of libraries is proposed—to retool libraries from their current passive roles as the guardians of books, to active, live, and customized disseminators of socially relevant and culturally appropriate information.

“From food silos to community kitchens”—Retooling African libraries

This article explores reasons why the Western library system does not adequately address Africa's vision for a library and why it does not meet the local needs for information. With a focus on the AIDS pandemic, the role and mission of libraries are revisited as a customized tool that is culturally localized to effectively participate as a proactive disseminator of information, specifically to support the three key public health objectives regarding HIV/AIDS, namely, to have people tested for the virus, to inform those infected about their best options to sustain life, and to support efforts to prevent the spread of HIV. A progressive Africanized vision of the role of libraries is proposed—to retool libraries from their current passive roles as the guardians of books, to active, live, and customized disseminators of socially relevant and culturally appropriate information.

Characterization of food waste and bulking agents for composting

The characterization of food waste (FW) and locally available bulking agents (BA) are a prerequisite to optimizing compost recipes. This study measured the variation in FW characteristics (pH, dry matter (DM), carbon (C), wet bulk density and Total Kjeldahl Nitrogen (TKN)) produced by a restaurant and a community kitchen in downtown Montreal, Canada from May to August 2004. The project also measured the mass of FW produced by another restaurant and a group of 20-48 households, from June to August 2004. Locally available BA (hay, straw, pine wood shavings, cardboard, left over cattle feed and wheat residue pellets) were also characterized to formulate composting recipes based on the FW characteristics observed during a period representative of winter and summer conditions. Residential and restaurant FW characteristics varied significantly over the summer months, although the mass produced remained constant at 0.61 and 0.56 kg capita(-1)day(-1), respectively. In addition, the number of customers served by the restaurant increased by nearly 50% from June to August. The BA with the highest moisture adsorption capacity was found to be the wheat residue pellets, followed by chopped straw. Wheat residue pellets, chopped hay and left over cattle feed all presented a balanced C/N ratio. Wheat residue pellets and wheat straw, chopped hay and cardboard demonstrated neutral pH values. Based on the variable FW characteristics and monthly production rates, the formulation of recipes indicates that compost facilities must be flexible enough to handle seasonal variations of as much as 50% by volume.

Architectonic Studies with Selected Reflector Concentrating Solar Collectors

Solar concentrating collectors with reflectors are a developing technology for thermal applications that can be useful to avoid fossil fuel greenhouse gas emissions, reduce demand for imported fuels and lessen biomass burning. The selected reflector concentrators for building integration studies are: fixed nonimaging compound parabolic concentrator (CPC) E-W line troughs, (building interior with evacuated tubes [ET] for the Temperate Zone, and exterior for the Tropics) with N-S involutes and adjustable end “wall” reflector options; and two-axis tracking small heliostats central receiver tower systems. When these reflector concentrating collector systems are integrated within building form, structure, and site planning, they are one of the main organizing design influences—an essential aspect of conceptual design. Schematic architectonic design studies are presented for mid temperature process heat applications beyond temperatures delivered with typical flat-plate thermal collectors (>≈80°C/176°F). Relations between: solar collector technologies, CPC optical characterization, daylighting, building structure, construction, site planning, and interior space usage are discussed for selected building types. These include CPC solar community and institutional kitchens for the Tropics, and house-size verification facilities with building interior ET and reflectors for the Temperate Zone.

The Family Initiative: a community kitchen in action

The Family Initiative: a community kitchen in action

Developing a community kitchen to promote healthy eating

A community kitchen in Newcastle is giving local people a chance to cook healthy meals and learn about nutrition,

L’animation de groupe : une pratique à redécouvrir afin de développer le pouvoir d’agir des individus!

Abstract: Based on action research conducted with community kitchens in the Bois-Francs region of Quebec, the article examines how group facilitation contributed to the process of empowerment of individual members within these groups. The authors explain how the research team realized the multiple elements of the conceptual framework for community empowerment to achieve this outcome. In conclusion, the role of social facilitation as a community practice to be rediscovered is briefly discussed.

A Feminist Examination of Community Kitchens in Peru and Bolivia

Community kitchens in the Andean countries of Peru and Bolivia are complex spaces with the potential to empower and subjugate women. This article is based on 15 years experience working on issues of gender and development in the Andes and includes information from participant observation and discussions with development workers. It concludes that the neo-liberal agenda benefits from community kitchens because it allows the state to abdicate its responsibility to the poor.

Hybrid and Global Kitchens - First and Third World Intersections (Part 2)

Post-colonial movements for independence are voices of autonomy and independence before the onslaught of global organizations and cultures. This paper introduces the second set of themed papers in Gender, Place and Culture (see 13.2) which contains some of these voices, emanating from intensely private as well as communal and street kitchens; where women proclaim their visibility, economic value as food producers and transformers. The essays by Christie on the fiesta kitchens of central Mexico, Schroeder on the community kitchens of Bolivia and Peru, Robson on Islamic kitchens in rural Nigeria, Wardrop on the street vendors of south Durban and Pascali on Italian migrant kitchens in North East America, all acknowledge the vital contexts of ‘development’, urbanization, migration and industrialization to their stories, while also highlighting powerful elements of resistance and autonomy within the kitchen. As such the Western gaze records not so much the impacts of globalization as its cooking and transformation into something new, a hybrid dish, customized for local consumption.

Providing Probiotics to Sub-Saharan Africa: Ethical Principles to Consider

The United Nations Food and Agriculture Organization and World Health Organization in 2001, made a clarion call for efforts to be made to make probiotic products more widely available, especially for relief work and populations at high risk of morbidity and mortality. This strong and direct request to governments, funding agencies, corporate pharmaceutical and food industries has so far not had any impact in sub-Saharan Africa, where people are mired in poverty and stricken with gastro-intestinal and an escalating epidemic of sexually transmitted diseases including HIV/AIDS.The ability of certain probiotic strains to prevent and treat some gut and urogenital conditions, and the relative low cost and practical means by which this can be achieved, provides a potential addition to the armamentarium of methods to lower the impact of disease and enhance the quality of life of people in this part of the world.Companies selling reliable probiotic products have not yet entered sub-Saharan Africa, perhaps due to logistical reasons and low pricing. Nevertheless, in order to make a significant impact on the health and wellbeing of this large population, ways must be found to provide access to this technology. A community kitchen project in Tanzania, initiated by our group, is one way of taking the concept to the grass roots.