Logística do Bem

We collect unsold produce and processed foods that are close to the expiration date, from partner supermarkets. We dispose of these kits 3-4 times a week for residents of vulnerable communities. On the other hand, the residents compromise to participate monthly in our workshops on healthy eating, nutrition and health. This way, we avoid having tons of food end up in the trash. Feeding the hungry and still disseminating content of great value to those who have little (or no) access.

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Saberes e Sabores

Saberes e Sabores is a nutritional education program, based on a learning process that aims to promote a healthy and balanced diet, in addition to increasing the quality of life of these families. It is an important tool for promoting healthy eating habits and preventing non-communicable diseases such as obesity, malnutrition and diabetes. Through the use of appropriate educational strategies, it is possible to teach people how to make appropriate food choices and provide guidance on how to choose the correct foods for a healthy diet. The community receives weekly food from our Logística do Bem program, which takes fruits and vegetables that lost their market value to food distributors for vulnerable families, who will be registered in our program and debate about food and nutrition. We aim to encourage learning about the nutritional quality of food, discuss how to make better choices, to preserve food, freeze it, and how long it lasts. We also discuss about the whole use of food, how to replace ultra-processed food and the impact of those choices on the environment of the family. With concepts of integral use of food and use of food that would be consecrated - but also education for human rights - we can guarantee the basic right to food and strengthening obligations based on in the constitution of social assistance.

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Volunteer Program

The volunteering initiatives are immersive meetings, which contemplate 3 different stages: 1) Awareness: meeting where we discuss the reality of the most vulnerable people, empathy, food waste and sustainability. 2) Hands-on: we go to an industrial kitchen to prepare as many meals as possible using the inputs that were rescued from food banks. Here we also teach about the integral use of vegetables in preparations that, besides being healthy, are super tasty. 3) Distribution: we deliver meals to a public that lives in a situation of vulnerability: street people, peripheral communities or other NGOs.

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55 41 99953-8866