Perceived impact of community kitchens on the food security of Syrian refugees and kitchen workers in Lebanon: Qualitative evidence in a displacement context

dc.contributor.authorIbrahim, Nadiya
dc.contributor.authorHonein-AbouHaidar, Gladys N.
dc.contributor.authorJomaa, Lamis H.
dc.contributor.departmentRural and Community Development Program
dc.contributor.departmentHSON
dc.contributor.departmentRefugee Health Program
dc.contributor.departmentDepartment of Nutrition and Food Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences (FAFS)
dc.contributor.facultyRafic Hariri School of Nursing (HSON)
dc.contributor.facultyGlobal Health Institute
dc.contributor.institutionAmerican University of Beirut
dc.date.accessioned2025-01-24T12:20:10Z
dc.date.available2025-01-24T12:20:10Z
dc.date.issued2019
dc.description.abstractCommunity kitchens (CKs) have been recommended as public health strategies with social and nutritional health benefits for low-income participants and their families in different settings. The benefit of CKs in improving the food security status of participants in the context of conflict and displacement is less conclusive. This study aimed to qualitatively explore the impact of CKs on the food security status of community kitchen workers (CWs) and Syrian refugee (SR) families in Lebanon. An exploratory qualitative descriptive approach was adopted. Focus group discussions were conducted with 15 CWs and 49 SRs, and transcripts were analyzed thematically. Emerging themes included: motivation to join the CKs (CWs only), perception towards CKs, impact of these CKs, and their sustainability (both groups). Motivating factors for CWs included financial, internal and societal drivers, and the favorable type of work in kitchens. The perception towards CKs was overall positive among CWs and SR beneficiaries. Both groups reported the positive impact of CKs on their food security and financial status, which in turn affected positively their psychological health. At the social level, CWs indicated that the kitchen's friendly atmosphere increased social cohesion and companionship between Syrians and Lebanese within the kitchen. In addition, CWs reported increased sense of empathy towards SRs benefiting from the CK services. According to study participants, the positive impact of the CKs was almost completely reversed when their operation and services were interrupted for two months. Both CWs and SRs identified facilitators and barriers that can affect the sustainability of the kitchens, including financial and entrepreneurial skills. In conclusion, findings from this study highlight that CKs can be promising programs to improve the food security and livelihoods of participants, while also increasing social cohesion and integration of refugees within host communities in protracted crisis contexts. © 2019 Ibrahim et al.
dc.identifier.doihttps://doi.org/10.1371/journal.pone.0210814
dc.identifier.eid2-s2.0-85060514949
dc.identifier.pmid30682079
dc.identifier.urihttp://hdl.handle.net/10938/34205
dc.language.isoen
dc.publisherPublic Library of Science
dc.relation.ispartofPLoS ONE
dc.sourceScopus
dc.subjectAdolescent
dc.subjectAdult
dc.subjectAged
dc.subjectCooking
dc.subjectFeeding behavior
dc.subjectFemale
dc.subjectFocus groups
dc.subjectFood supply
dc.subjectHumans
dc.subjectLebanon
dc.subjectMiddle aged
dc.subjectMotivation
dc.subjectPerception
dc.subjectPublic health
dc.subjectQualitative research
dc.subjectRefugees
dc.subjectSocial change
dc.subjectSocial class
dc.subjectSyria
dc.subjectWorkplace
dc.subjectYoung adult
dc.subjectArticle
dc.subjectAtmosphere
dc.subjectControlled study
dc.subjectDriver
dc.subjectEmpathy
dc.subjectExploratory research
dc.subjectFood security
dc.subjectGenetic transcription
dc.subjectHuman
dc.subjectHuman experiment
dc.subjectMale
dc.subjectPsychological well-being
dc.subjectRefugee
dc.subjectSkill
dc.subjectSoup kitchen
dc.subjectSyrian
dc.subjectWorker
dc.subjectCatering service
dc.subjectEthnology
dc.subjectInformation processing
dc.subjectPsychology
dc.titlePerceived impact of community kitchens on the food security of Syrian refugees and kitchen workers in Lebanon: Qualitative evidence in a displacement context
dc.typeArticle

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