Gastronomy as an alternative for the reduction of social inequality: a case study on the Gastromotive Social Project

a case study on the Gastromotive Social Project

Abstract

Inequalities have grown in the world, especially social inequality that is a reflection of political and economic inequalities. One of the causes of this growth is the lack of investment in education. But despite the crisis of inequality, some sectors of the economy have been highlighted with growth that generates opportunities, such as the gastronomic market that despite the growth, suffers from the lack of qualified professionals. This work consists of a case study, using the methodology of documental and descriptive research, of qualitative approach, on the Gastromotiva, an OSCIP - Organization of Civil Society of Public Interest -, non-profit, that uses the gastronomy as an alternative for the reducing social inequality, democratizing education and professionalizing low income and socially vulnerable people, offering practical and theoretical lessons in kitchens provided by partner institutions, funded by companies, foundations and partner institutes, and promoting the social inclusion of these qualified professionals in the market working in partner gastronomic establishments. The objective was to analyze how gastronomy can be used as an alternative to reduce social inequality, as well as to identify the methodology used, to suggest social projects as a solution to social problems and to show the interdisciplinarity involved in gastronomy.

Keywords: education, gastronomy, Gastromotiva.