How Gastromotiva was born

In 2006, chef David Hertz decided to leave his position in an upscale São Paulo restaurant, as he saw the potential of teaching young people from low-income families how to cook, in order to find work in the hospitality industry and change their realities. What started in the kitchen of his own house as a bold and innovative dream, became what Gastromotiva is today.

This dream was the start of the first social project using food and gastronomy as a tool to promote social inclusion, dignity, opportunity and wellbeing. Our first initiative was a free Vocational Kitchen Training. To this day the training involves young people between the ages of 17 and 35 with family incomes of no more than three minimum wages, no professional qualification but with great potential and the desire to seek job opportunities. Since 2007, Gastromotiva has qualified over 3500 people, with an average employment rate of 80% in the year following training.

In over 10 years, Gastromotiva has become a successful leader in the world of social gastronomy with a diverse range of programs and initiatives:

Vocational Kitchen Training and market placement: over 3200 graduates since 2006
Food Entrepreneur classes: over 250 entrepreneurs between 2015 and 2016
Community action work: reached over 100k family members through our workshops between 2007 and 2016
Refettorio Gastromotiva: 18 graduates since 2016.
A variety of co-designed impact or advocacy projects and campaigns

Food should not only taste good but also do good for society.

Food as a transformation agent

Food has great power to transform lives and is the most inclusive tool to reach the largest number of people in need. We believe that everyone deserves opportunities and dignity, and food can offer just that.

Education is key for change

Through free vocational kitchen training, food entrepreneur classes, nutrition and sustainable food education, food waste programs and the sole creation of opportunities, we empower and inspire those living on the margins of society and invest in young talent.

Learning how to cook is not enough

We not only prepare qualified professionals for the hospitality industry, but also aspire to form responsible and more conscious citizens that are all willing to give back to society. We are contributing to their personal and professional growth as well as the communities they live in.

Fighting food waste

Did you know that we could feed the entire planet only with the food that we waste along the food value chain? At Refettorio Gastromotiva, our food waste restaurant and school, we recuperate food and souls every day, while raising awareness about the cycle of food waste around the world.

We are not alone

We are a large network of organizations, gastronomic businesses, chefs and companies creating this movement together. This is the foundation of Social Gastronomy.