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This thesis explores everyday practices of Peruvian women at the soup kitchen, a self-help organization that feeds poor families. Every day, women put their culinary knowledge into practice and provide people with good tasting food in spite of limited material resources. In addition, these women share experiences and advice, affirm their authority towards male beneficiaries, and resist to the governmental control exercised through a national food aid program. I will argue that through these everyday practices and social interactions, women express forms of resistance. Concurrently, they are able to contest gender, socio-economic and political domination, and construct an identity of proud, active women. This complex and intimate look at the experiences of women at the soup kitchen will be based on ethnographic fieldwork carried out in Villa Maria del Triunfo, a district on the outskirts of Lima composed largely of migrants who came in town in hopes to construct a better life.

Introduction Community Kitchens (CKs) are one of the main providers of food to low-income families in Peru and may serve to improve the offer of healthier diets. This study aims to determine the prevalence of, and sociodemographic and behavioral factors associated with fruits and vegetables consumption among CKs customers. Methods A cross-sectional study enrolling customers of 48 CKs in two areas of Lima, Peru, was performed. The outcome variable was the self-reported amount of fruits and vegetables consumed (<5 vs. ≥5 servings/day). The exposures were grouped in sociodemographic variables (age, gender, education level, familial income, marital status, and place of birth), and self- reported intention to change eating and exercise related habits in the last four weeks before interview. Poisson regression models were used to estimate prevalence ratios (PR) and 95% confidence intervals (95% CI). Results Data from 422 persons were analyzed, 328 females (77.9%), mean age 43.7 (±14.5) years. Only 36 (8.5%; 95% CI 5.9%-11.2%) customers reported consuming ≥5 servings of fruits and vegetables per day. This pattern was 4-fold more likely among those with higher levels of education (≥12 vs. <7 years) and 64% less common for migrants born outside of Lima relative non-migrants. In terms of intentions to change eating-related habits, those who reported having tried to reduce sugar consumption or to eat more fruits were up to 90% more likely to meet the ≥5 servings/day target. Conclusions A substantial gap in the consumption of ≥5 servings of fruits and vegetables/day has been found among CK customers and apparently it is not dependent of familial income. The profiles reported in this study can inform appropriate strategies to increase healthier eating in this population.

This study was planned (1) to !ind out the existing condition that make tor efficiency in food production in colleges enrolling twelve hundred students or less and (2) to work out a plan that would as nearly as possible meet the description of an ideal kitchen. / M.S.

Made available in DSpace on 2015-04-22T22:10:44Z (GMT). No. of bitstreams: 1 marcos bandeira.pdf: 1119544 bytes, checksum: a7cf163b06722e404fefa66895aa07b1 (MD5) Previous issue date: 2012-08-28 / This paper explores the application of the Production Engineering usual tools - Kaizen, Analysis and QC Story, Ishikawa, Pareto, five whys - against food waste in an industrial kitchen, with the objective of developing a protocol for implementing these tools and so contribute with suggestions to actions that could be adopted in the different existing kitchens. To this end, it was adopted the kind of research and Case Study, with an experimental approach, where the main scope is the production chain of meals in aprofessional kitchen, from the receiving points till the production process and the production delivery, limiting themselves to the environment and process of cooking. The conduct of the study was based on the Technical Regulation of Practices for Food Services of the National Health Surveillance Agency (ANVISA), since all internal actions must be conform to a Brazilian standard of food safety. The study environmentalist in a manufacturing company which supply collective meals and reach a volume with more than 4000 per day, and it is considered large and ideal for applying tools against waste scale. The research concluded that it is possible and advantageous to adopt Manufacturing Engineering Tools in the production process of industrial kitchens to reduce food waste. / Este trabalho explora o uso das ferramentas da Engenharia de Produção Kaizen, MASP, Ishikawa, Pareto, cinco porquês no combate aos desperdícios alimentares dentro de uma cozinha industrial, com o objetivo de elaborar um protocolo para aplicação destas ferramentas e assim contribuir com sugestão de ações que podem ser adotadas nas diferentes cozinhas existentes. Para tal, foi adotado o tipo de pesquisa Bibliográfica e Estudo de Caso, com uma abordagem quase-experimental, onde o escopo principal é a cadeia de produção de refeições em uma cozinha industrial, desde os pontos de recebimento do insumo para o processo produtivo à entrega do produto, limitando-se ao ambiente e processo da cozinha. A condução do trabalho foi baseada no Regulamento Técnico de Boas Práticas para Serviços de Alimentação da Agência Nacional de Vigilância Sanitária (ANVISA), visto que todas as ações internas precisam obedecer a um padrão de segurança alimentar. O estudo ambienta-se em uma empresa de manufatura onde o suprimento de refeições coletivas alcança um volume superior a 4.000 ao dia, sendo considerada de grande porte e ideal para aplicação de ferramentas contra o desperdício em escala. A pesquisa concluiu que é possível e vantajoso adotar as ferramentas da Engenharia de Produção no processo produtivo de cozinhas industriais para a redução de desperdícios de alimentos.

published_or_final_version / Architecture / Master / Master of Architecture

Charitable food assistance programs such as food banks, food pantries, soup kitchens and community meals are the main food resource available to Canadians who are experiencing food insecurity. A survey was conducted with 48 agencies that operate food assistance programs in Greater Victoria, 30 of which were providing meals. In comparison to groceries or hampers, meals made up the majority of food relief available in the region. An exploration of the characteristics, resources and resource-related challenges of charitable meal programs provided insight as to how the food relief system operates, who is being served and the limitations facing agencies responding to food needs at the community-level. A comparison of meal provisioning in a selection of meal programs in 2011 to a similar survey conducted in 2008 found meal provisioning increased two-fold over this three year time span, all while agencies relied more on food donations and nearly half underwent major changes to their services mainly due to constrained resources. This study afforded the opportunity to discuss responsiveness of this system to food insecurity in Greater Victoria. / Graduate

In my thesis I interviewed female chefs and asked them to share their pathway to becoming a professional chef and/or restaurateur. I found in my research that women's experiences within the domestic kitchen have been documented and recorded, as they are seen as the gatekeepers of that space within the home. However, though women have moved into working in commercial kitchens the stories that the media highlights and records are of women and cooking within the domestic kitchen. I want to begin to build a second volume of stories, of women’s lives, work and experience around cooking within the professional sphere. In my project I explored and investigated why female chefs believed commercial kitchens are still dominated by men, and how these women who I interviewed believe their gender has hindered or helped them achieving their executive position in their restaurant. I argue that the lack of personal accounts and publications highlighting women’s accomplishments within the professional sphere are causing commercial kitchens to remain to be structured within a patriarchal framework. By collecting these stories, and documenting the unique pathways these women took to holding executive jobs in the restaurant industry I hope that the stories will begin to dismantle the patriarchal framework that dominates the commercial kitchen by adding a feminine narrative to the discourse.

Charitable food assistance programs such as food banks, food pantries, soup kitchens and community meals are the main food resource available to Canadians who are experiencing food insecurity. A survey was conducted with 48 agencies that operate food assistance programs in Greater Victoria, 30 of which were providing meals. In comparison to groceries or hampers, meals made up the majority of food relief available in the region. An exploration of the characteristics, resources and resource-related challenges of charitable meal programs provided insight as to how the food relief system operates, who is being served and the limitations facing agencies responding to food needs at the community-level. A comparison of meal provisioning in a selection of meal programs in 2011 to a similar survey conducted in 2008 found meal provisioning increased two-fold over this three year time span, all while agencies relied more on food donations and nearly half underwent major changes to their services mainly due to constrained resources. This study afforded the opportunity to discuss responsiveness of this system to food insecurity in Greater Victoria. / Graduate

The purpose of this study was to investigate the efforts to reduce food waste in local primary schools in two municipalities in northern Sweden, as well as to highlight any similarities and differences. Food waste is a major problem around the world, globally an estimated 1.3 billion tonnes of food are thrown away each year. With a growing population and the environmental impact that is already provides significant consequences, it is not healthy that food that could be eaten are thrown away. Sweden alone are throwing away 1.2 million tonnes of food each year, and school kitchen alone contributes with approximately 40 000 tonnes. To answer the purpose of this study, electronic questionnaires were sent out to the principals for a total of 78 schools. The result of this study shows that 67 % of the schools participating in this study, has received directives from the municipality on how to work to reduce food waste in primary school. But even those who have not received directives from the municipality still perform activities when 12 out of thirteen schools in municipality A and all eight schools in municipality B stated that they actively working to reduce food waste. Even though the measures taken within schools were to some extent similar, the directives from the municipalities differed between schools, also within the same municipality. As consequence, participating schools worked differently with their students on this topic.