Alcázar, L. y Fort, R. (2022). Resiliencia en tiempos de pandemia: el caso de las ollas comunes en Lima, Perú. Lima: GRADE. Avances de Investigación, 41.

The coronavirus pandemic has not only been a health emergency, but has also generated an economic, social and food crisis. In this context, cooking pots (OC) have played a central role in the subsistence of the most vulnerable population in the cities, and in some way have replaced social food programs. The first part of the study was based on the application of surveys and in-depth interviews, the results of which were complemented with information from the OC registry of the Metropolitan Municipality of Lima (MML). Based on these sources of information, a diagnosis was prepared showing that the main problem was the lack of infrastructure, food supplies and equipment. The OC emerged in the poorest areas of the country, with precarious access to basic services such as water, electricity and drainage. Moreover, as spontaneous citizen initiatives lacking public or regular support, the OC generally develop in improvised spaces -such as borrowed premises or even on public roads-. However, despite their precariousness, they are a symbol of resilience and solidarity. In addition, they also represent spaces of accompaniment and empowerment for their members, especially for women. The second part of the study is based on the exploration of official responses in favor of OC. The MML was the first authority to implement a comprehensive program that included their registration, the channeling of donations and the development of some training programs. While this program has benefited hundreds of OC in the capital, it also has some limitations. One of the main ones is the lack of knowledge about its existence, which means that many OC -perhaps the most vulnerable- are not aware of the program and, therefore, do not register and do not benefit from it. Another problem is that the management to obtain food has not been very effective in the sense that, many times, donations are not food inputs or are food that cannot be used in the preparation of menus.