Gaza City — Whenever Mervat Radwan hears the community kitchen in her displacement camp will serve lunch that day, she breathes a sigh of relief. She takes a cooking pot and walks to the community kitchen with her nephew, six-year-old Ubay. The meal is rarely enough for the seven people in her household, so she has to supplement it with whatever else she can find. A can of tuna, beans or peas from an aid parcel can help make the meal stretch further. “Sometimes they give us a cooked meal, but it isn’t enough for seven people, so I try to find something besides it,” she told Al Jazeera.
Community kitchens are a vital source of food for families with little or no income in Gaza, but their operations have fluctuated sharply in recent months. The kitchen near Radwan’s displacement site was closed for almost two months before resuming services for just two days a week. Daily production in Gaza fell from about 1.5 million meals via 165 kitchens in mid-March to 698,000 served by 102 kitchens by July, according to the United Nations Office for the Coordination of Humanitarian Affairs. This substantial reduction in the number of community kitchens operating in the Gaza Strip and the meals they serve has been attributed to severe funding shortages and rising operational costs, with charities facing difficulties securing sufficient food or cooking supplies.
Radwan, 45, became the guardian of her three nephews when an Israeli air attack in northern Gaza on October 18, 2024, killed her 38-year-old brother Mohammad and his wife, Anwar, 33, and their one-year-old son, Yosuf. Their three other children survived, but Nayef, now 14 years old, had shrapnel lodged in his head; Habib, 11, suffered burns to his body, while Ubay, who is now aged four, had also sustained severe burns. For the past nine months, they have lived in a tent in Deir el-Balah with Radwan, her 70-year-old father, and her 40-year-old sister, Sanaa. None of the carers has a regular source of income, so they are reliant on aid and charity to make it through to the next day.
The children have been left psychologically scarred by the loss of their parents, and their frail state is compounded by the family’s inability to source the basic necessities for existence, including food. “It’s not just about taking them in; there is a lot of responsibility … food, drink, expenses, everything they need,” Radwan said. When food is scarce, the adults skip meals so the children have enough to eat. “My elderly father won’t eat until he knows his grandchildren have had enough … Maybe this is the most we can do in these difficult circumstances,” Radwan said. Meat is an unaffordable luxury, and even fresh vegetables are difficult to find due to their scarcity and high costs. Some organisations operating in Gaza occasionally distribute vegetables, but their supply is sporadic.
For little Habib, his recovery relies on the food he eats, with a doctor telling Radwan that he must drink water frequently and eat foods with high water content, such as cucumbers, regularly. But 1kg of cucumbers costs about 15 shekels ($4.50) and tomatoes cost 10 to 12 shekels ($3-3.60), prices the family can barely afford. “If Ubay wants cucumbers, and the children like cucumbers, I buy three cucumbers, that’s it,” she says. The World Food Programme said in July that even when there was food in markets, many households in Gaza struggled to source fresh vegetables, fruit and protein due to high prices. About 77 percent of households in Gaza reported difficulties in this area, because their limited incomes were not enough to secure these costly staples.
The family’s limited diet is now affecting the children’s health. Habib has been suffering from kidney stones for about a year, which doctors said is due to his diet that is high in salt and almost completely based on canned goods. Changing Habib’s diet is difficult when fresh food items are expensive and aid supplies, which the family relies on, consist mostly of tins of food. For families like the Radwans, food assistance from charities helps them live another day, but a lack of diversity in their diets is costing them their health.
