Refettório Gastromotiva shows how a social restaurant can generate opportunity, belonging and respect

I visited the Refettório Gastromotiva in Lapa, downtown Rio de Janeiro, to see firsthand how a social restaurant brings together gastronomy, education and social impact. The space operates as a restaurant, a school and a welcoming hub, serving paying customers, students, chefs, volunteers and people facing socioeconomic vulnerability.

During my visit, I spoke with Cláudia Queiroga, an accountant by training, social gastronomy specialist and volunteer cook at the NGO, who explained how Refettório Gastromotiva transforms food into opportunity, dignity and inclusion. Read the interview below.

Coluna da Neuza: Who is Cláudia Queiroga within Refettório Gastromotiva?

Cláudia Queiroga: I have been at the Refettório since 2020 and have worked here as a volunteer cook ever since. Here, I reinvented myself professionally and today I serve as a social impact agent for the institution.

Coluna da Neuza: How did Gastromotiva begin?

Cláudia: Gastromotiva was founded by David Hertz in São Paulo 16 years ago. The initiative was created to bring together renowned chefs, education and social impact. In the beginning, it operated out of the founder’s own home, with chefs donating their time, classes and expertise.

The core mission has always been to provide access to professional culinary training for those who never had the opportunity to attend university due to financial constraints. To achieve this, the project built partnerships with public and private institutions, as well as with renowned chefs who donate teaching hours, equipment and ingredients.

Coluna da Neuza: How has this work expanded over time?

Cláudia: At one point, we had 154 solidarity kitchens across Brazil. The restaurant-school model was even replicated in Mexico. Today, the Rio de Janeiro Refettorio celebrates 10 years of operation.

Refettório Gastromotiva functions as both a restaurant-school and a generator of social impact. During the day, it opens for lunch to paying customers. In the evening, the space transforms to welcome people facing socioeconomic vulnerability for dinner.

Coluna da Neuza: How does the lunch service work?

Cláudia: We serve from 11:30 a.m. to 3 p.m. Customers receive a tray with a starter, main course, dessert and juice. The meals are prepared by guest chefs and by students trained here, many of whom are now members of the Refettório staff. Those who dine with us know they are paying not only for a meal and a gastronomic experience, but also supporting a social initiative.

Coluna da Neuza: How does the social dinner operate?

Cláudia: Dinner starts at 5 p.m. We serve up to 72 guests at communal tables. The meals are complete and served at the table, with the same care and quality offered to lunch customers. Here, everyone is treated as a customer, with dignity, warmth and respect.

This atmosphere of care is also reflected in cultural activities. Igor Hertz-Lazier, a professional musician and regular customer, often gathers friends to play choro music during the Solidarity Dinner. “Seeing the audience’s reaction is moving; people always want to come back. I’m thinking about creating a Choro-Motiva project,” he says cheerfully.

Coluna da Neuza: Where do the ingredients come from?

Cláudia: We work with the full use of ingredients. We receive donations from food banks, markets and partner organizations. We are supported by companies such as Coca-Cola and Ambev, as well as by individual initiatives that fund training courses.

Fighting food waste is one of the pillars of the project. One example is the creation of entire menus based on a single ingredient, such as tomatoes, used from starter to dessert. The idea is to show that what might otherwise go to waste can be transformed into quality food. Here, we make “food that transforms.”

We also offer training pathways in areas such as kitchen assistant, professional chef, entrepreneurship, “make and sell,” food photography and social entrepreneurship. Courses range from 20 to 60 hours, in addition to workshops and specialized sessions for alumni and new participants.

Coluna da Neuza: Does the organization own the space?

Cláudia: No. The structure was built in 54 days, and the land was granted by the city government for ten years. We are currently in the renewal process to ensure the project’s continuity, as the term ends in March this year.

Coluna da Neuza: What are the initiatives sources of income?

Cláudia: In addition to the revenue from lunches, we rent the space for meetings and corporate events, which helps maintain operations and the number of people served.

Social Restaurant: Support and Inspiration

For David Hertz, co-founder of Gastromotiva, the Refettório has become a laboratory for social innovation. “Today, I see this initiative as a driving force for social gastronomy in Brazil and around the world. We address issues such as climate injustice, social inequality, mental health, food waste and hunger,” he says enthusiastically.

But the impact is also personal. Silvio Pedro Machado, 57, a volunteer and former beneficiary, sums it up: “The Refettório gave me the support I needed as a human being. Being here changed my spirit.”

Luciana Fonseca, a volunteer, says she found inspiration and learning in the project: “In addition to helping those in need, we learn how to repurpose food and share knowledge.”

Meanwhile, customer Flávia Ligel, an insurance professional, says she has lunch at the Refettorio whenever she can. “I deeply connect with the proposal. For me, it is an honor to participate, even indirectly, in such a noble project. I always promote it and invite others to join me.”

At Refettório Gastromotiva, food is only the beginning. What is served there every day is social transformation.

Interested in supporting the project? Here’s how you can help

Follow Refettório Gastromotiva on Instagram and share this initiative.

To make a donation, access the link. If you would like to volunteer, learn more here. Additional information is available on the institution’s website.

Refettório Address

Rua da Lapa, 108 – Downtown Rio de Janeiro

Opening Hours

• Paying customers: Monday to Friday, 11:30 a.m. to 3 p.m.

• Service for people in vulnerable situations: from 5 p.m.

Support the Refettório, and enjoy your meal!

Coluna da Neuza is part of Lupa do Bem, a Corporate Social Responsibility project by the communications agency Sherlock Communications.