Visibility and operational functioning of community kitchens and their impact on food management

Abstract

Community kitchens are vital for ensuring food security among vulnerable populations. This study analyzes their strategic, operational, and commercial management, focusing on organizational structure, food distribution, outreach, and community impact. Using a mixed-methods approach, surveys and interviews were conducted with administrators from 18 community kitchens in Quito. The analysis explored the relationship between strategic planning and daily operations. Kitchens were categorized into four management models: non-profits, community-led, government-run, and hybrid entities. Results show that effective planning enhances internal processes and service quality. A gender-based role distribution was evident: women mainly handle administration and service, while men are more involved in kitchen tasks. This reflects training gaps, especially in customer service, highlighting the need for improved capacity-building programs. For communication and promotion, kitchens use a mix of digital tools and grassroots methods to engage beneficiaries and attract resources. Their sustainability depends on self-management, donations, and partnerships with private companies, schools, and government agencies. In conclusion, aligning strategy with operations, enhancing training, promoting gender equity, and adopting digital tools are key to improving the effectiveness and sustainability of community kitchens in Quito.