Hunger relief, economic feasibility to establish a healthy, sustainable and community kitchen

The purpose of this work is to develop a strategic model to establish a community kitchen as an alternative to alleviate hunger in order to address one of the challenges proposed in the sustainable development goals by the OCDE. A methodology was developed integrating tools such as Project Plan and PMBOK methodology in order to establish responsibilities, scope, times and resources; acquiring or adapting existing resources, combined with the economic feasibility study, through the application of various financial and economic instruments for this purpose, such as the Net Present Value (NPV), the Internal Rate of Return (IRR), the Minimum Acceptable Rate Performance (TMAR), Cash Flows, among others. The results allowed a projection to ensure the success of the company mediating educational systems and compliance with applicable regulations among others, to reduce risks to the company or people. Future lines of research are proposed to evaluate mechanisms of transparency, effective and relevant accountability, measurement of the level of satisfaction, so as to allow the evolution of the community kitchen in harmony with the development of continuous improvement, in order to avoid dependency of social programs