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Uruguay conducts first national survey of community kitchens and food processing centers
The first national study of collective food preparation centers (CCEA, for its acronym in Spanish) managed by public institutions in Uruguay has been completed. The project was carried out by LATU and the Ministry of Industry, Energy and Mining (MIEM).
The main objective of this initiative was to identify and characterize currently active CCEAs, as well as those that have operated in recent years. The study analyzed aspects such as infrastructure, operations, users, and key lessons learned. In total, 19 centers across the country were surveyed through semi-structured interviews—conducted both in person and virtually—with technical teams, entrepreneurial users, and key stakeholders. Additionally, a review of the current national regulations related to these spaces was included.
Among the key findings, the report highlights the existence of 16 operational centers, 12 of which are actively hosting food ventures. The study identified long-standing, consolidated experiences—especially in the southern region—as well as newer initiatives, reflecting renewed momentum in the development of these centers. The report also includes an updated directory of available community kitchens and processing centers in Uruguay, including their locations and contact information.
This is the first nationwide survey of its kind and is expected to serve as a valuable input for the development of public policies aimed at strengthening institutional capacity and improving CCEA management.
The report outlines several recommendations, including:
- Developing support programs to validate real opportunities in each territory and ensure the necessary resources for sustainable infrastructure and management;
- Creating financing lines for upgrading and adapting centers;
- Promoting inter-institutional partnerships;
- Further exploring similar experiences in other countries in the region.
Both the survey report and the first National Meeting of Community Kitchens and Processing Centers in Uruguay—held in December 2024—are part of the project “Survey and Systematization of Best Practices in the Management of Collective Food Preparation Centers (CCEA),” developed under the joint LATU-MIEM program. As a final outcome, a best practices management guide is currently in development. This guide will compile key learnings to support the creation and strengthening of these spaces nationwide.
