Developing A Space and Energy-Efficient Community Kitchen for the Agaw-agaw Community
| Creators | Angelina Francesca Alonzo Icy Krizzle Mejia Alphonsus Rouis Nonog Denzel Falcon Xiahro Joan Tabios Bryan Leonard Tan |
| Course | Civic Welfare Training Service (CWTS) 2 |
| Professor | Prof. Charl Justine Darapisa Prof. Anna Katrina Karaan |
Project Statement
As stated through the focus group discussions (FGDs) held, members of the Agaw-Agaw community are primarily composed of low-income families that have experienced food insecurity on an almost regular basis, with these people having little-to-no immediate access to food as well as spaces for preparing such, and as a result, rely heavily on purchasing food elsewhere, or on donations from Local Government Units (LGUs) or Non-Government Organizations (NGOs). That said, the group proposes a project that caters to this particular need through the development of a community kitchen. This will improve their lives by providing them access to the immediate basic needs, as in home-cooked food, as well as allowing them to develop their skills in food preparation for the community, thus prioritizing health, nutrition, sanitation, and community building. The facility will also innovate the physical and social conditions of the community by providing a safe and more engaging social space that will foster and harness close interaction among the members of the Agaw-agaw community. The group believes that the installation of this kitchen should only be semi-permanent and moveable to an extent, due to the fact that the community has unpredictability in terms of tenure security and possible relocation. Moreover, the group believes that the community kitchen must be low-maintenance and energy-efficient for ease of management and continuance on the part of the residents.