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Comer en Familia

To achieve a change on the dietary practices of the beneficiaries to promote an impact and a long-term effect on the nutritional status.

Photo of Ximena Ruiz
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Lead Applicant Organization Name


Lead Applicant Organization Type

  • Small NGO (under 50 employees)

If part of a multi-stakeholder entity (i.e. team), provide the names of other organizations and types of stakeholders collaborating with you.

Fundación FEMSA (Large company), UDEM (Other), HEB (Large company), The Global Foodbanking Network (Large NGO), General Mills Foundation (Large company), Kellogs (Large company), Fiat Chrysler Automobiles (FCA) (Large company), CINSA (Large company), Chef Lalo Plascencia (Other)

How long have you / your team been working on this Vision?

  • 3-10 years

Lead Applicant: In what city or town are you located?

Mexico city

Lead Applicant: In what country are you located?


Your Selected Place: what’s the name of the Place you’re developing a Vision for?


What country is your selected Place located in?


Describe your relationship to the place you’ve selected.


Describe the People and Place: Provide information that would be helpful for an outsider who has never been there and may have no context about this Place to better understand the area.


Challenges: Describe the current (2020) and the future (2050) challenges that your food system faces.

Food transition represents one of the challenges that we have to face not only by 2020 but also by 2050, a larger part of the Mexican population is letting behind traditional feeding patterns by changing them with higher consumption of food rich in saturated fats, sugar, sodium, low in fiber and a decreased consumption of vegetables and fruits. Associated with these changes, an increase in chronic diseases has been seen, putting in risk the health and nutritional status of the population. Other challenges we have to face are food waste, which according to the Food losses and Food waste in Mexico report, Mexicans throw away more than 20.4 millions of tons of food each year, CO2 emissions generated by the production of food that is wasted in Mexico, is equivalent to the annual emissions from 14,754,584 cars causing a negative environmental impact. Food insecurity: In Mexican households, food insecurity is a problem of availability, access and consumption of food. However, food security does not guarantee good nutritional status in 2008, 18.2 percent of the Mexican population was in food poverty, meaning that they did not have enough income to purchase goods from the basic basket, even if they used their total income. Thus, more than 10 percent of the residents of all Mexican states had inadequate access to food. 2050: Rapid urbanization:the urban-rural balance has changed markedly, and today slightly more than half of the global population is urban. Thirty-five years from now, in 2050, more than two-thirds of all people may be living in urban areas and at the same time, agriculture, food and nutrition have been, and are likely to continue be, affected by the changes brought about by urbanization.

Address the Challenges: Describe how your Vision will address the challenges described in the previous question.

Comer en Familia is focused on a need felt by the Food Banks as a whole. When working with the communities, inadequate food practices were detected in the families and on many occasions when receiving the food packages, the beneficiaries were leaving the vegetables aside; This need raised by the Food Banks led us to form a multidisciplinary work team to address the problem beyond a perspective exclusively associated with food. From this perspective, we approach the situation with the understanding that eating behavior is a complex phenomenon that integrates biological, psychological, social and cultural dimensions that are conditioned between them. The goal of Comer en Familia is to achieve a change on the dietary practices of the beneficiaries to promote an impact and a long-term effect on the nutritional status. We seek to recover the Mexican food culture, which includes the habits of preparing food at home, eating in the company of the family and enjoying food, also to take advantage of the food without waste it. The program consists of a series of cooking workshops that are held for a year at the Bank and in the communities, a dish based mainly on vegetables is prepared and mothers and heads of household are trained in proper food preparation techniques, relating the workshops with health and family welfare. As part of the tools we design a manual and a recipe book that brings together all the workshops and dishes that are taught in the program, so that what is learned is practiced at home and shared with the family; The facilitators are in charge of giving the workshops, choosing the recipe, selecting and transporting the necessary utensils and ingredients to address the community and with the support of the beneficiaries, the assembly and execution of the workshop is carried out, also promoting community participation; customs, culinary traditions, socio-economic resources and cultural and gastronomic aspects of each region are considered.

High Level Vision: With these challenges addressed, now provide a high level description of how the Place and the lives of its People will be different than they are now.

The program seeks to improve the nutritional status of the beneficiaries, as well as increase the consumption of foods such as vegetables and fruits, legumes and cereals...

Full Vision: How do you describe your Vision for a regenerative and nourishing food future for your Place and People for 2050?


How did you hear about the Food System Vision Prize?

  • Website


Join the conversation:

Photo of Village Development  Center (VDC)

Thank you so much for the Food Extension Initiative.

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