Evaluation of the effectiveness of brazilian community restaurants for the dimension of low-income people access to food

Mateus Santana Sousa, Camila Silveira Silva Teixeira, Jamacy Costa Souza, Priscila Ribas de Farias Costa, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo, Rita de Cássia Coelho de Almeida Akutsu

Research output: Contribution to journalArticlepeer-review


This study aimed to evaluate the effectiveness of community restaurants (CRs), managed by the Government of the State of Bahia/Brazil, for the dimension of access to food. The study used secondary data obtained from the public opinion survey Profile of users of community restaurants in Salvador. The nutritional information was accessed through the analysis of CRs’ menus. Adequate effectiveness of access to food was considered when the CR served meals to 50% to 70% of the users considered the target audience (individuals served by the two CRs located in the city of Salvador/Bahia/Brazil). The participants (n = 1464; 778 as low-income individuals) were adult CR users from Salvador/Brazil. Most of the respondents were male, 40 to 54 years old, not white, had up to 9 years of formal education, without a partner, and living in the municipality of Salvador. The evaluated CRs are effective in serving 53.1% of the target population in their total service capacity. Meal provision only reached an estimated 0.7% of the socially vulnerable community in the district. The average energy value of the meal served by the CR units was 853.05 kcal/meal, with a mean energy density composition classified as average (1.15 kcal/g). The effectiveness of the evaluated community restaurants showed that these instruments were minimally effective in promoting access to food for the low-income population within their total daily service capacity, and the current quantity of these facilities was insufficient. However, these instruments stand out in the fundamental role of promoting the daily distribution of meals to the Brazilian population with the highest social vulnerability levels.

Original languageEnglish
Article number2671
Issue number8
Publication statusPublished - Aug 2021


  • Community restaurants
  • Effectiveness
  • Food access
  • Food assistance program
  • Low income

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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