10 Projects Selected for SGM’s Food Solidarity Fund

On July 30, the SGM Food Solidarity Fund (FSF) selected 10 Social Gastronomy organizations to be the recipients of USD$ 10,000 to support their food-driven solutions for Covid-19 relief and recovery.


The Food Solidarity Fund is a collective initiative from a SGM community virtual roundtable designed to support organizations from our network who are providing meals in their local communities during Covid-19. This is just the first round of investments. We are planning more rounds of funding in the future to support the organizations within the SGM network. 


“We launched this fund not only because it was necessary, but because it was possible. Aside from providing critical financial support, the strength of this fund lies in ensuring that  organizations from opposite sides of the world are connected to each other, and feel heard and supported by a larger community. Our hope is that these organizations can grow their local impact when they become part of our global Social Gastronomy community.” said Zaya Namjildorj, SGM Strategic Partnerships and Alliances / Fund lead.


Over the course of a month, we received over 60 applications from 30 countries, including Mongolia, Ghana, Timor Leste, and Guatemala.  In order to select the finalists from the large pool of Social Gastronomy organizations, SGM had a technical committee, consisting of advisors from Ashoka and BrazilFoundation, conduct the challenging process of pre-selection. 


“I was extremely impressed by the quality of the projects as well as the geographical reach. The impact of the initiatives go beyond providing meals - some of them are transforming entire communities,” said Patricia Lobaccaro, former president of BrazilFoundation and member of FSF technical committee.


These 15 finalists were reviewed by the larger independent and inclusive jury on July 30. The jury panel was the epitome of collaboration- consisting of chefs, artists, and social impact organizations. Each member was invited based on their unique expertise and all of them reflect SGM values of service, gratitude, and equity. 

The Food Solidarity Fund jury included:


The projects were evaluated based on four evenly weighted criteria: community impact, collaboration, innovation, and team capacity. A special consideration was also given to geographical diversity. 


“Food solidarity makes my heart sing...[My goal is] to share our model which has been quite successful in helping women gain access to employment in the food industry through hands-on culinary training. I seek inspiration from other projects that could bring me new perspectives and ways of doing,” said Nora Fitzgerald, founder of Amal Center and one of the 10 recipients.


All of the organizations that applied but did not get selected for the first 10 grants will be entered into a bank of applications for future rounds of funding and gain access to all benefits of the SGM global community membership. 


Each Social Gastronomy organization that applied for the fund will be highlighted on the SMG Map to increase the visibility of their work and support them in scaling their food security response during the COVID-19 crisis and recovery. 

Take a look at the 10 beneficiaries of the first round of Food Solidarity Fund here:

  • Alimenta La Solidaridad - Venezuela

    In Venezuela, one out of three people is living in a state of moderate or severe food insecurity. Alimenta la Solidaridad has established a network of community kitchens that serve meals to children, adolescents, and mothers who are at risk of hunger. Since 2017 the network has served over 7 million meals. 

  • AGREA Agricultural Systems International : Philippines 

    AGREA is assisting farmers to prevent food waste and loss of income as a result of Covid-19 while serving nutrient dense meals to beneficiaries in Metro Manila. The organization has served over 400,000 individuals during the pandemic, and saved over 173, 000 metric tons of fresh produce from rotting. 

  • Amal Center - Morocco

    Before Covid-19, Amal Center had trained over 300 women from disadvantaged backgrounds through their 6-month culinary program so they could be empowered and find jobs in the local hospitality industry. During lockdown, their training centers closed but they continued to deliver 2000 free sandwiches and 2000 food baskets in Marrakech. 

  • CEAPS- Brazil

    CEAPS (Centro de Estudos Avançados de Promoção Social e Ambiental / PSA - Projeto Saúde e Alegria) focuses on the improvement of indigenous community infrastructure. The organization supports more than 30,000 families in the rural zone of the Amazonas. 

  • Eat Better Wa’ik - Guatemala

    During Covid-19, Eat Better Wa’ik has been providing the local community with food baskets and meals. The organization works on reduction of food loss, educational online material, and is currently giving food workshops to more than 130 children and adults. 

  • Fundación Gastronomia Social- Chile

    Fundación Gastronomia Social started “Comida para Todos” as a solidarity and food security platform during Covid-19. Since May 2020 they have served over 16,000 meals, supported vulnerable families, and helped re-activate the local restaurant industry. 

  • Meet my Mama - France

    Meet my Mama in Paris serves, empowers,  and trains a community of migrant mothers to work in the local catering industry. After participating in the vocational training program, the Mamas are given access to opportunities to start their own business. Their program ‘Mama Solidarity’ is a response to Covid-19, where they pay mamas to cook meals which are then given to the homeless and populations in need. 

  • Platos sin Fronteras - Colombia

    Based in Medellin, this organization focuses on the transferring of nutrition knowledge and serving meals to the city’s vulnerable communities.  Platos sin Fronteras aims to act as a bridge between food system stakeholders and the communities they serve. Since the onset of Covid-19 they have been offering free lunches in partnership with the local restaurant industry. 

  • Scholars of Sustenance - Indonesia

    Scholars of Sustenance has served over 1,200,000 meals in Bali since 2017. A large number of those meals were made from the 300,000 kgs of ingredients that would have otherwise been wasted. At the start of the pandemic they developed the “SOS Rescue Kitchen” to provide relief and aid to the thousands deeply affected by the crisis. 

  • Tables Without Borders - United States of America
    This organization based in Washington DC started as a dinner series to support emerging refugee chefs. Covid-19 forced them to cancel their internship program and employ the chefs to prepare more than 4,000 meals for homeless shelters, workers on furlough, and immigrant communities.

    Read more about the selection process, jury panel, and selected organizations on the Food Solidarity Fund webpage.

Maya Mehta