Associação Prato Cheio
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Mission Statement
Associação Prato Cheio (CNPJ: 04.490.998/0001-00) is a non-governmental organization certified as an OSCIP entity (Civil Society Organization for Public Interest), was established in 2001 by a group of graduate students who identified a great volume of food that was being wasted at the Mercado Municipal in Sao Paulo, Brazil. The mission of Prato Cheio is to promote access to adequate food for people at social risk and vulnerability, by fighting food waste and enhancing nutrition education, contributing to environmental development. Prato Cheio´s action is based on the Food Harvest Program, a concept developed by Food Chain, which is a North American and Canadian network of NGOs. It’s based on collecting fresh food in a safe manner and further transferring them. Aligned with the Millennium Development Goals, Prato Cheio´s projects contribute to: • Hunger combat; • Nutritional value added to meals; • Reduction of food waste; • Reduction of organic residues inappropriately disposed; • Development of partnerships for a sustainable socio-environment. For 23 years, Prato Cheio's actions have directly contributed to combating hunger and malnutrition, in addition to reducing organic waste and contributing to environmental sustainability. In 2023, more than 650 tons of food were donated to more than 33 thousand people daily. Since the beginning of its foundation, Prato Cheio has collected and distributed more than 5,000 tons of food and trained more than 9 thousand people. Prato Cheio's operations are aligned with goal 12.3 of SDG 12: “Ensure sustainable production and consumption patterns: “By 2030, reduce food waste per capita worldwide by half, at retail and consumer levels, and reduce food losses along production and supply chains, including post-harvest losses”. Furthermore, its actions are also perfectly aligned with SDG 2, as they mean directly contributing to the fight against hunger. And we directly contribute to SDG 11, as we reduce waste production, contributing to the promotion of sustainable cities and communities. It is worth remembering that food wasted annually is responsible for a large part of greenhouse gas emissions, in addition to meaning the waste of land, water and inputs that were used for its production. Prato Cheio received the following awards: Highlight 2023 from the Cargill Foundation, Municipal Seal of Human Rights and Diversity in the Food and Nutritional Security category (2023), Milton Santos Award Honorable Mention Category II (2016 and 2014), Mobiliza Award, in 2nd Place in the “Big Idea, Low Budget” Category (2012), Honorable mention in the 2nd Top People Management Award, offered by AAPSA (2006).
About This Cause
The main project of Prato Cheio is the “Solidary Route Project”. This project promotes access to adequate food for people in vulnerability and social risk situation through food wastage reduction and nutritional education. These actions are contributing directly to sustainable development. Solidary Route Project The Solidary Route project gathers food in wholesalers, retailers, distribution centers, industries, bakeries, among others, and distributes them to charities that provide meals to people in situation of vulnerability and social risk. Daily, Associação Prato Cheio sends to these locals volunteers and nutritionists to make the separation of food that lost commercial value, but that are in good condition for consumption and preserve their nutritional properties. Once they are selected they are taken to registered charities. Since the foundation of Prato Cheio (2001), we have collected and distributed more than 5,000 tons of food, mostly vegetables and fruits. Our numbers of 2023: • +653 tons of food collected and distributed; • +33,000 people benefited every week; • Public profile attended: 60% kids and young people, 40% adults and elderlies The Project also promotes nutritional education for cooking of benefited entities and the general public about: whole Utilization of Food (utilization of non-conventional parts of the food (seeds, stems, leaves, bark); reduction of food waste; health and Safety in the Kitchen. Since the foundation (2001) more than 9,000 people were trained. Monthly they are offered at the Technical Laboratory and Dietetics of Universidade de São Paulo (USP). Also in exclusive formats for schools, companies and their employees and the government. One great result of this project is the learning of cooks and helpers through the training in the culinary workshops. The results were achieved by the development of new recipes and changes in the behavior of manipulators in relation to hygiene, organization and work attitude. The education on food waste reduction, heathy food and responsible consumptions are activities that must be taken parallel with the food collection activities. And are so important as the donation of food. It is necessary to repeat the food education courses and the nutritional guidance to social assistance organizations as well as the educational activities focused on food waste reduction to the general public. The awareness is the best way to improve responsible consumption and healthier attitudes. This project generates benefits for all players in the food system: for donors it means saving of financial resources as they reduce the generation of waste and the payment to dispose of that waste. For associations it means the possibility of providing nutritionally richer meals by including fresh products that are not usually readily available. It also means reducing spending on food purchases. And for the food system, it means the best use of the natural resources and inputs used in food production, as well as reduction in the generation of organic waste. It promotes better food system efficiency, reduces food insecurity in urban centers and promotes more sustainable cities.