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In Brazil, poverty and hunger are conditions that damage the dignity of human life and represent exclusions for the majority of the population. Simultaneously, there is a high rate of food loss, which is a paradox when considering the concept of food security and nutrition. To reduce problems in this area, initiatives have been conducted based on principles of a solidarity economy. Thus, this study had the goal of analyzing advances and challenges in the formation of a solidarity kitchen and focused on the use of post-harvest losses and the promotion of food safety in vulnerable communities in the city of Salvador, Brazil. This is an intervention study that involved activities in four areas: popular mobilization to work in a solidarity economy, formation of the workspace, training in food hygiene and production, and marketing of food. The evaluation process followed an analysis matrix, with indicators for all studied areas. Different challenges were observed in the establishment of the solidarity enterprise, especially concerning the mobilization and formation of the group, internal conflicts, the flow of production, and the formalization of the activity. Despite these limitations, progress was observed regarding citizen training, the establishment of solidarity principles (equality, cooperation, respect, economy, and care for others), and professional qualification. Thus, the solidarity kitchen is evaluated as a relevant strategy to soften the harsh living conditions of the lower classes by combining social inclusion with a new perspective on work that is distinct from the hegemonic production system.

Os produtos gastronômicos tradicionais possuem sua produção pautada em saberes e fazeres coletivos, de transmissão geracional, que estão nas bases identitárias brasileiras. Para circunstanciar as trajetórias de salvaguarda desses bens culturais imateriais, este artigo utilizou uma análise documental das legislações nacionais e de produções científicas sobre o tema nos últimos anos. As duas principais ferramentas de proteção do saber-fazer tradicional no Brasil - os livros de registro do IPHAN e as Indicações Geográficas do INPI - possuem distintas estratégias de preservação de produtos alimentares de identidades coletivas, porém, já existem articulação entre esses dois mecanismos, que podem ser potencializadas para melhor atender as necessidades das comunidades tradicionais produtoras de alimentos.