Despite a ceasefire in Gaza that commenced six weeks ago, food kitchens continue to face critical shortages of essential products such as meat and fresh vegetables, perpetuating a humanitarian crisis for hundreds of thousands of displaced individuals who depend on these facilities for daily sustenance. The American Near East Refugee Aid (Anera) operates a community kitchen in al-Zuwayda, central Gaza, where meals are prepared over open wood fires. Cooks use large metal pots to simmer garlic, canned tomatoes, and peppers with spices, typically serving spaghetti with tomato sauce to over 20,000 people daily. This kitchen is part of a network of more than 35 across Gaza that collectively provide 210,000 hot meals per day, marking a significant increase from previous months.
However, the meal variety remains severely limited, primarily consisting of rice, pasta, and lentils due to restrictions on importing essential proteins like meat and chicken. Sami Matar of Anera explains that while vegetables such as sweet peppers, onions, and potatoes are incorporated to enhance taste and nutritional value, fresh meat and poultry are only accessible through commercial sellers at prices beyond the reach of aid organizations. The ceasefire has facilitated greater food entry into Gaza, with Israel allowing hundreds of aid lorries daily, yet vital ingredients remain scarce. Anera has managed to serve a meat-based meal only once, using tinned sources, underscoring the persistent challenges.
Additionally, the kitchens grapple with a lack of utensils, packaging, and gas canisters for cleaner cooking methods, necessitating reliance on wood fires. The humanitarian situation is dire, with the UN’s World Food Programme reporting that a quarter of households consume just one meal daily. Although prices for basics like vegetables, oil, and flour have decreased, they remain substantially higher than pre-war levels, and two-thirds of households face difficulties purchasing food due to insufficient funds, as many have lost homes and livelihoods.
Displaced families, such as Aida Salha from Gaza City, reside in borrowed tents and rely entirely on community kitchens for food, water, and bread. Salha notes that little has improved since the ceasefire, aside from the cessation of violence. Others, like Abdul Karim Abdul Hadi, describe utter devastation, with destroyed homes and deceased family members, highlighting the profound personal losses.
Aid agencies are advocating for Israel to open all five crossing points into Gaza and ease restrictions on humanitarian organizations. The recent approval of a Gaza blueprint by the UN Security Council offers some hope, but tangible changes are awaited. The ceasefire between Israel and Hamas remains precarious, contributing to the overall uncertainty.
With the onset of cold, wet weather, conditions in the camps worsen. Aid workers like Sami Matar recount heartbreaking interactions with families who see no clear path to returning home and struggle to keep children warm and nourished. Ultimately, the collective aspiration, as Matar articulates, is for people to secure safe living conditions and the ability to prepare meals with dignity and love.
