Perceived impact of community kitchens on the food security of Syrian refugees and kitchen workers in Lebanon: Qualitative evidence in a displacement context
Community 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 displac...
Gespeichert in:
| Veröffentlicht in: | PloS one 2019-01, Vol.14 (1), p.e0210814-e0210814 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | e0210814 |
|---|---|
| container_issue | 1 |
| container_start_page | e0210814 |
| container_title | PloS one |
| container_volume | 14 |
| creator | Ibrahim, Nadiya Honein-AbouHaidar, Gladys Jomaa, Lamis |
| description | Community 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. |
| doi_str_mv | 10.1371/journal.pone.0210814 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_plos_</sourceid><recordid>TN_cdi_plos_journals_2171190204</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A571057307</galeid><doaj_id>oai_doaj_org_article_9464acfb64054789a451d4a95cb6b0c0</doaj_id><sourcerecordid>A571057307</sourcerecordid><originalsourceid>FETCH-LOGICAL-c692t-69ebe5af96e5714d12a08c54be9cb7cd85303e8498b4078f4f5581b6d71c6fce3</originalsourceid><addsrcrecordid>eNqNk89u1DAQxiMEoqXwBggsISE47GInthNzQKoq_qy0UoECV8txJrtuE3uxnUIfhnfF22arDeoB5eDI_n3feGY8WfaU4DkpSvLm3A3eqm6-cRbmOCe4IvRedkhEkc94jov7e_8H2aMQzjFmRcX5w-ygwLzKcSkOsz-fwWswl9Ag02-Ujsi1SLu-H6yJV-jCRL0GG5CzKK4Btc41KIAe_PY0oWdX3iiLPLTDCiAgZZudCP1y_gJ8QMaiJdTKOvsWfRlUZ6KKKSKCS9OA1bAFFGpM2HRKQw82phvYCL_j4-xBq7oAT8b1KPv-4f23k0-z5enHxcnxcqa5yOOMC6iBqVZwYCWhDckVrjSjNQhdl7qpWIELqKioaorLqqUtYxWpeVMSzVsNxVH2_MZ307kgx8oGmZOSEIFzTBOxuCEap87lxpte-SvplJHXG86vpPLR6A6koJwq3dacYkbLSijKSEOVYLrmNdY4eb0bow11D41OCXvVTUynJ9as5cpdSl7QkhYiGbwaDbz7OUCIsjdBQ9cpC264vreghHHGE_riH_Tu7EZqpVICxrYuxdVbU3mcKopZWeAyUfM7qPQ10JvUMWhN2p8IXk8EY1dXaghBLs6-_j97-mPKvtxj16C6uA6uG6JxNkxBegNq70JIj_S2yATL7RTtqiG3UyTHKUqyZ_sNuhXtxqb4C1uJGe8</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2171190204</pqid></control><display><type>article</type><title>Perceived impact of community kitchens on the food security of Syrian refugees and kitchen workers in Lebanon: Qualitative evidence in a displacement context</title><source>MEDLINE</source><source>DOAJ Directory of Open Access Journals</source><source>Public Library of Science (PLoS) Journals Open Access</source><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><source>Free Full-Text Journals in Chemistry</source><creator>Ibrahim, Nadiya ; Honein-AbouHaidar, Gladys ; Jomaa, Lamis</creator><contributor>Haighton, Catherine</contributor><creatorcontrib>Ibrahim, Nadiya ; Honein-AbouHaidar, Gladys ; Jomaa, Lamis ; Haighton, Catherine</creatorcontrib><description>Community 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.</description><identifier>ISSN: 1932-6203</identifier><identifier>EISSN: 1932-6203</identifier><identifier>DOI: 10.1371/journal.pone.0210814</identifier><identifier>PMID: 30682079</identifier><language>eng</language><publisher>United States: Public Library of Science</publisher><subject>Adolescent ; Adult ; Aged ; Anxiety ; Biology and Life Sciences ; Chefs ; Cohesion ; Community development ; Community relations ; Cooking ; Data collection ; Diet ; Employment ; Empowerment ; Feeding Behavior - psychology ; Female ; Focus Groups ; Food ; Food security ; Food Supply ; Health aspects ; Health planning ; Health promotion ; Households ; Humans ; Kitchens ; Lebanon ; Low income groups ; Medicine and Health Sciences ; Middle Aged ; Motivation ; Nutrition research ; Occupational health ; People and Places ; Perception ; Public Health ; Qualitative Research ; Refugees ; Refugees - psychology ; Security ; Social aspects ; Social Change ; Social Class ; Social Sciences ; Studies ; Sustainability ; Syria - ethnology ; Workers ; Workplace ; Young Adult</subject><ispartof>PloS one, 2019-01, Vol.14 (1), p.e0210814-e0210814</ispartof><rights>COPYRIGHT 2019 Public Library of Science</rights><rights>2019 Ibrahim et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2019 Ibrahim et al 2019 Ibrahim et al</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c692t-69ebe5af96e5714d12a08c54be9cb7cd85303e8498b4078f4f5581b6d71c6fce3</citedby><cites>FETCH-LOGICAL-c692t-69ebe5af96e5714d12a08c54be9cb7cd85303e8498b4078f4f5581b6d71c6fce3</cites><orcidid>0000-0002-3046-4581</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6347439/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6347439/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,864,885,2102,2928,23866,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30682079$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><contributor>Haighton, Catherine</contributor><creatorcontrib>Ibrahim, Nadiya</creatorcontrib><creatorcontrib>Honein-AbouHaidar, Gladys</creatorcontrib><creatorcontrib>Jomaa, Lamis</creatorcontrib><title>Perceived impact of community kitchens on the food security of Syrian refugees and kitchen workers in Lebanon: Qualitative evidence in a displacement context</title><title>PloS one</title><addtitle>PLoS One</addtitle><description>Community 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.</description><subject>Adolescent</subject><subject>Adult</subject><subject>Aged</subject><subject>Anxiety</subject><subject>Biology and Life Sciences</subject><subject>Chefs</subject><subject>Cohesion</subject><subject>Community development</subject><subject>Community relations</subject><subject>Cooking</subject><subject>Data collection</subject><subject>Diet</subject><subject>Employment</subject><subject>Empowerment</subject><subject>Feeding Behavior - psychology</subject><subject>Female</subject><subject>Focus Groups</subject><subject>Food</subject><subject>Food security</subject><subject>Food Supply</subject><subject>Health aspects</subject><subject>Health planning</subject><subject>Health promotion</subject><subject>Households</subject><subject>Humans</subject><subject>Kitchens</subject><subject>Lebanon</subject><subject>Low income groups</subject><subject>Medicine and Health Sciences</subject><subject>Middle Aged</subject><subject>Motivation</subject><subject>Nutrition research</subject><subject>Occupational health</subject><subject>People and Places</subject><subject>Perception</subject><subject>Public Health</subject><subject>Qualitative Research</subject><subject>Refugees</subject><subject>Refugees - psychology</subject><subject>Security</subject><subject>Social aspects</subject><subject>Social Change</subject><subject>Social Class</subject><subject>Social Sciences</subject><subject>Studies</subject><subject>Sustainability</subject><subject>Syria - ethnology</subject><subject>Workers</subject><subject>Workplace</subject><subject>Young Adult</subject><issn>1932-6203</issn><issn>1932-6203</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>DOA</sourceid><recordid>eNqNk89u1DAQxiMEoqXwBggsISE47GInthNzQKoq_qy0UoECV8txJrtuE3uxnUIfhnfF22arDeoB5eDI_n3feGY8WfaU4DkpSvLm3A3eqm6-cRbmOCe4IvRedkhEkc94jov7e_8H2aMQzjFmRcX5w-ygwLzKcSkOsz-fwWswl9Ag02-Ujsi1SLu-H6yJV-jCRL0GG5CzKK4Btc41KIAe_PY0oWdX3iiLPLTDCiAgZZudCP1y_gJ8QMaiJdTKOvsWfRlUZ6KKKSKCS9OA1bAFFGpM2HRKQw82phvYCL_j4-xBq7oAT8b1KPv-4f23k0-z5enHxcnxcqa5yOOMC6iBqVZwYCWhDckVrjSjNQhdl7qpWIELqKioaorLqqUtYxWpeVMSzVsNxVH2_MZ307kgx8oGmZOSEIFzTBOxuCEap87lxpte-SvplJHXG86vpPLR6A6koJwq3dacYkbLSijKSEOVYLrmNdY4eb0bow11D41OCXvVTUynJ9as5cpdSl7QkhYiGbwaDbz7OUCIsjdBQ9cpC264vreghHHGE_riH_Tu7EZqpVICxrYuxdVbU3mcKopZWeAyUfM7qPQ10JvUMWhN2p8IXk8EY1dXaghBLs6-_j97-mPKvtxj16C6uA6uG6JxNkxBegNq70JIj_S2yATL7RTtqiG3UyTHKUqyZ_sNuhXtxqb4C1uJGe8</recordid><startdate>20190125</startdate><enddate>20190125</enddate><creator>Ibrahim, Nadiya</creator><creator>Honein-AbouHaidar, Gladys</creator><creator>Jomaa, Lamis</creator><general>Public Library of Science</general><general>Public Library of Science (PLoS)</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IOV</scope><scope>ISR</scope><scope>3V.</scope><scope>7QG</scope><scope>7QL</scope><scope>7QO</scope><scope>7RV</scope><scope>7SN</scope><scope>7SS</scope><scope>7T5</scope><scope>7TG</scope><scope>7TM</scope><scope>7U9</scope><scope>7X2</scope><scope>7X5</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8AO</scope><scope>8C1</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K6~</scope><scope>K9.</scope><scope>KB.</scope><scope>KB0</scope><scope>KL.</scope><scope>L6V</scope><scope>LK8</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7N</scope><scope>M7P</scope><scope>M7S</scope><scope>NAPCQ</scope><scope>P5Z</scope><scope>P62</scope><scope>P64</scope><scope>PATMY</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>RC3</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-3046-4581</orcidid></search><sort><creationdate>20190125</creationdate><title>Perceived impact of community kitchens on the food security of Syrian refugees and kitchen workers in Lebanon: Qualitative evidence in a displacement context</title><author>Ibrahim, Nadiya ; Honein-AbouHaidar, Gladys ; Jomaa, Lamis</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c692t-69ebe5af96e5714d12a08c54be9cb7cd85303e8498b4078f4f5581b6d71c6fce3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Adolescent</topic><topic>Adult</topic><topic>Aged</topic><topic>Anxiety</topic><topic>Biology and Life Sciences</topic><topic>Chefs</topic><topic>Cohesion</topic><topic>Community development</topic><topic>Community relations</topic><topic>Cooking</topic><topic>Data collection</topic><topic>Diet</topic><topic>Employment</topic><topic>Empowerment</topic><topic>Feeding Behavior - psychology</topic><topic>Female</topic><topic>Focus Groups</topic><topic>Food</topic><topic>Food security</topic><topic>Food Supply</topic><topic>Health aspects</topic><topic>Health planning</topic><topic>Health promotion</topic><topic>Households</topic><topic>Humans</topic><topic>Kitchens</topic><topic>Lebanon</topic><topic>Low income groups</topic><topic>Medicine and Health Sciences</topic><topic>Middle Aged</topic><topic>Motivation</topic><topic>Nutrition research</topic><topic>Occupational health</topic><topic>People and Places</topic><topic>Perception</topic><topic>Public Health</topic><topic>Qualitative Research</topic><topic>Refugees</topic><topic>Refugees - psychology</topic><topic>Security</topic><topic>Social aspects</topic><topic>Social Change</topic><topic>Social Class</topic><topic>Social Sciences</topic><topic>Studies</topic><topic>Sustainability</topic><topic>Syria - ethnology</topic><topic>Workers</topic><topic>Workplace</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ibrahim, Nadiya</creatorcontrib><creatorcontrib>Honein-AbouHaidar, Gladys</creatorcontrib><creatorcontrib>Jomaa, Lamis</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale In Context: Opposing Viewpoints</collection><collection>Gale In Context: Science</collection><collection>ProQuest Central (Corporate)</collection><collection>Animal Behavior Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Nursing & Allied Health Database</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Immunology Abstracts</collection><collection>Meteorological & Geoastrophysical Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Agricultural Science Collection</collection><collection>Entrepreneurship Database</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Public Health Database</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Advanced Technologies & Aerospace Collection</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Materials Science Database</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Meteorological & Geoastrophysical Abstracts - Academic</collection><collection>ProQuest Engineering Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Engineering Database</collection><collection>Nursing & Allied Health Premium</collection><collection>Advanced Technologies & Aerospace Database</collection><collection>ProQuest Advanced Technologies & Aerospace Collection</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environmental Science Database</collection><collection>Materials Science Collection</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>PloS one</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ibrahim, Nadiya</au><au>Honein-AbouHaidar, Gladys</au><au>Jomaa, Lamis</au><au>Haighton, Catherine</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Perceived impact of community kitchens on the food security of Syrian refugees and kitchen workers in Lebanon: Qualitative evidence in a displacement context</atitle><jtitle>PloS one</jtitle><addtitle>PLoS One</addtitle><date>2019-01-25</date><risdate>2019</risdate><volume>14</volume><issue>1</issue><spage>e0210814</spage><epage>e0210814</epage><pages>e0210814-e0210814</pages><issn>1932-6203</issn><eissn>1932-6203</eissn><abstract>Community 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.</abstract><cop>United States</cop><pub>Public Library of Science</pub><pmid>30682079</pmid><doi>10.1371/journal.pone.0210814</doi><tpages>e0210814</tpages><orcidid>https://orcid.org/0000-0002-3046-4581</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1932-6203 |
| ispartof | PloS one, 2019-01, Vol.14 (1), p.e0210814-e0210814 |
| issn | 1932-6203 1932-6203 |
| language | eng |
| recordid | cdi_plos_journals_2171190204 |
| source | MEDLINE; DOAJ Directory of Open Access Journals; Public Library of Science (PLoS) Journals Open Access; EZB-FREE-00999 freely available EZB journals; PubMed Central; Free Full-Text Journals in Chemistry |
| subjects | Adolescent Adult Aged Anxiety Biology and Life Sciences Chefs Cohesion Community development Community relations Cooking Data collection Diet Employment Empowerment Feeding Behavior - psychology Female Focus Groups Food Food security Food Supply Health aspects Health planning Health promotion Households Humans Kitchens Lebanon Low income groups Medicine and Health Sciences Middle Aged Motivation Nutrition research Occupational health People and Places Perception Public Health Qualitative Research Refugees Refugees - psychology Security Social aspects Social Change Social Class Social Sciences Studies Sustainability Syria - ethnology Workers Workplace Young Adult |
| title | Perceived impact of community kitchens on the food security of Syrian refugees and kitchen workers in Lebanon: Qualitative evidence in a displacement context |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-19T17%3A09%3A24IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_plos_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Perceived%20impact%20of%20community%20kitchens%20on%20the%20food%20security%20of%20Syrian%20refugees%20and%20kitchen%20workers%20in%20Lebanon:%20Qualitative%20evidence%20in%20a%20displacement%20context&rft.jtitle=PloS%20one&rft.au=Ibrahim,%20Nadiya&rft.date=2019-01-25&rft.volume=14&rft.issue=1&rft.spage=e0210814&rft.epage=e0210814&rft.pages=e0210814-e0210814&rft.issn=1932-6203&rft.eissn=1932-6203&rft_id=info:doi/10.1371/journal.pone.0210814&rft_dat=%3Cgale_plos_%3EA571057307%3C/gale_plos_%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2171190204&rft_id=info:pmid/30682079&rft_galeid=A571057307&rft_doaj_id=oai_doaj_org_article_9464acfb64054789a451d4a95cb6b0c0&rfr_iscdi=true |