Abstract
The study aimed at analyzing how the work environment of a group of low-income workers sets up eating practices in the urban environment. Ten in-depth interviews were held with workers from a food service company for the Restaurante Cidadão. Eating out was prevalent and the workspace proved to be the main place for meals. A disruption of historically and culturally consolidated eating practices were identified regarding the time and type of food. Once a month, some workers prepare a meal chosen and paid by them. It was through “food made by them and for them” that a relationship was created, or the existing relationship was strengthened. The discussion brings forward how a social space intertwined with political-economic forces, biological needs and symbolic systems structure the eating practices of a social group. The work showed a close relationship between man and his food routine.
Keywords:
Feeding behavior; Nutrition programs and policies; Food service; Working environment; Qualitative research.