Street Food and Food Trucks: Old and New Trends in Urban Gastronomy

2020 ◽  
pp. 309-327
Author(s):  
Andrzej Kowalczyk ◽  
Magdalena Kubal-Czerwińska
Keyword(s):  
Street Food ◽  
Food Trucks

Introduction

2017 ◽  
Author(s):  
Julian Agyeman ◽  
Caitlin Matthews ◽  
Hannah Sobel
Keyword(s):  
United States ◽  
Economic Development ◽  
Cultural Practices ◽  
The United States ◽  
Community Economic Development ◽  
Street Food ◽  
Food Trucks ◽  
City Brand ◽  
Brick And Mortar ◽  
State Street

The urban food scape is changing rapidly. Food trucks, which are part of a wider phenomenon of street food vending, are an increasingly common sight in many cities throughout the United States and Canada. With this rise in the popularity of food trucks, the key issue of regulatory conflicts between the state, street food vending and food truck entrepreneurs, and the wider industry as a whole, has risen to the fore. Cities have responded in various ways to increased interest in mobile food vending – some have adopted encouraging and relaxed regulations, some have attempted to harness the momentum to craft a city brand, and some have rigidly regulated food trucks in response to protest by brick-and-mortar competitors. This Introduction frames the volume through its guiding questions and a variety of lenses - community economic development, social justice, postmodernism. The Introduction also outlines the sections of the volume (Democratic vs. Regulatory Practices and Spatial-Cultural Practices) and summarizes the chapters included in each section.

Scripting the City: Street Food, Urban Policy, and Neoliberal Redevelopment in Vancouver, Canada

2017 ◽  
Author(s):  
Lenore Lauri Newman ◽  
Katherine Alexandra Newman
Keyword(s):  
Urban Space ◽  
Urban Policy ◽  
Urban Governance ◽  
Urban Redevelopment ◽  
City Branding ◽  
Municipal Policy ◽  
Street Food ◽  
Food Trucks ◽  
City Street ◽  
The City

The reintroduction of food trucks to Vancouver responds to widespread public demand, yet has also been taken up as another tool of urban governance. Licensing restrictions are used to further municipal policy priorities, thus incorporating street food into city branding and urban redevelopment strategies. Although crafted to foster liveability, food truck licensing is also expected to advance the goal of making Vancouver the Greenest City and to project an image of a healthy, sustainable, multicultural city. While street food is being made increasingly accessible, it is simultaneously becoming a tool of biopolitical regulation. As food trucks participate in shaping urban space, they risk contributing to gentrification and the displacement of the very residents this increased accessibility is meant to serve.

scholarly journals CARACTERIZAÇÃO DE FOOD TRUCKS PRESENTES EM EVENTOS GASTRONÔMICOS NO MUNICÍPIO DO RIO DE JANEIRO

2016 ◽  
Vol 1 (3) ◽  
pp. 31
Author(s):  
Elga Batista da Silva ◽  
Flavio Henrique Gomes Borges ◽  
Andressa Menezes Souza ◽  
Andréa Dos Anjos Silva
Keyword(s):  
Rio De Janeiro ◽  
Street Food ◽  
Food Trucks

Eventos de food truck têm acontecido em vários locais do Rio de Janeiro, nos quais encontram-se tantos pratos internacionais famosos quanto comidas locais, além de cervejas gourmet. Essa pesquisa caracterizou food trucks no Rio de Janeiro, sendo para tanto realizado um estudo em cinco eventos gastronômicos desse tipo, selecionando em cada evento 10 empresas. Foi observada uma maior presença de caminhões do que food bikes e carrocinhas. Percebeu-se ser comum nesses eventos a baixa presença de propagandas; e poucos funcionários, estes receptivos e comprometidos um atendimento baseado na hospitalidade. Sobre os perfis dos cardápios, houve predominância de itens da Cozinha Norte Americana, seguida da Italiana; e muitas opções de sanduíches diversos. Um ponto negativo nesses eventos é o fator higiene, pois medidas simples desse quesito não foram atendidas.  Palavras-chave:cardápios; evento gastronômico; street food

scholarly journals An Evaluation of the Hygiene Practices of Polish Street Food Vendors in Selected Food Trucks and Stands

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2640
Author(s):  
Michał Wiatrowski ◽  
Ewa Czarniecka-Skubina ◽  
Joanna Trafiałek ◽  
Elżbieta Rosiak
Keyword(s):  
Codes Of Conduct ◽  
Lifestyle Changes ◽  
The European Union ◽  
Street Food ◽  
Food Trucks ◽  
Daily Monitoring ◽  
Food Outlets ◽  
Hygiene Practices ◽  
Production And Distribution ◽  
Production Conditions

Today, street food vending is becoming a dynamically developing food industry in Europe, including Poland. Lifestyle changes and socioeconomic factors, especially among young consumers, make it a convenient food alternative, even in countries without this tradition. The aim of the study was to evaluate hygiene conditions and practices in selected street food facilities in Poland. The study was carried out in accordance with an observation checklist developed on the basis of the hygienic requirements of the European Union. The study covered 550 randomly selected street food vendors in Poland in 10 cities. The hygiene of street food outlets was assessed in three aspects: ensuring proper production conditions, hygiene of production and distribution, and hygiene of personnel. The evaluation of street food outlets showed that the level of hygiene was not fully acceptable. A small percentage of the examined objects satisfactorily fulfilled the requirements of the production conditions, production and distribution hygiene, and staff hygiene. The proposed hygienic checklist for quick daily monitoring of street food outlets can be used to perform internal and external inspections. It seems that specific codes of conduct for European street foods facilities are necessary.

scholarly journals Fulfilment of technical and hygienic requirements among street food vendors in Slovenia

2021 ◽  
Vol 123 (13) ◽  
pp. 105-123
Author(s):  
Vanja Prevolšek ◽  
Andrej Ovca ◽  
Mojca Jevšnik
Keyword(s):  
Cross Sectional Study ◽  
Cold Chain ◽  
Reliable Estimate ◽  
Street Vendor ◽  
Technical Standards ◽  
Cross Sectional ◽  
Fast Evaluation ◽  
Street Food ◽  
Content Type ◽  
Food Trucks

PurposeThis cross-sectional study aimed to evaluate the compliance of hygienic and technical standards of street food vendors in Slovenia with the requirements of the general hygienic food principals set in the Codex Alimentarius and Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.Design/methodology/approachFood vendors were observed directly and discretely using a semi-structured observation sheet that allowed fast evaluation. The employee's behaviour was not affected during the observations because they were not aware of being observed. Each observation lasted approximately 30 min. Food vendors were divided into groups according to their location, type of facility, number of employees and type of food sold.FindingsDepending on the type of street vendor, more inconsistencies were found amongst food stands compared to food trucks and kiosks. Most food trucks and kiosks scored very high in both personal and hygienic-technical standards. Some of the major inconsistencies were lack of suitably located washbasins, improper hand-washing technique, improper waste management, working surfaces that were inadequately separated from consumers, and inconsistent maintenance of the cold chain. Food handlers have been confirmed as a critical risk factor.Research limitations/implicationsDespite methodology validation, the data was collected by a single observer, limiting the ability to obtain a more reliable estimate of the observations. The sample was disproportionate according to the type of street food facilities.Practical implicationsThe results provide a basis for (1) national professional guidelines of good hygiene practices for food business operators, which should cover street food vendors more extensively in future updates, and (2) the development of food safety training programmes tailored for street vendors.Originality/valueThe study provides valuable insights into current hygienic-technical conditions of the street food vending sector.

scholarly journals Street food and innovation: the food truck phenomenon

2017 ◽  
Vol 119 (11) ◽  
pp. 2462-2476 ◽  
Author(s):  
Simona Alfiero ◽  
Agata Lo Giudice ◽  
Alessandro Bonadonna
Keyword(s):  
Competitive Advantage ◽  
Food Service ◽  
Efficiency Score ◽  
Data Envelopment ◽  
Street Food ◽  
Content Type ◽  
Food Trucks ◽  
Efficiency Performance ◽  
Practical Implications ◽  
Different Levels

Purpose The purpose of this paper is to focus on food truck phenomenon, a particular kind of street food service, identifying two categories of performers: “Traditional Food Truck” (TFT) and “Gourmet Food Truck” (GFT). This paper evaluates and compares the efficiency performance of the main actors. Design/methodology/approach A sample of 41 food trucks in the Northwest of Italy was identified. A survey was carried out to determine the characteristics of the food truck and evaluate the efficiency performance of an output-oriented data envelopment analysis. Findings The two kinds of food trucks provide different levels of efficacy: the data showed that 22 per cent of the food trucks operate efficiently with an average efficiency score of 0.80. The results demonstrate that GFT are more efficient than TFT and confirm that innovation is an important key to competitive advantage in this sector. Research limitations/implications The data collected were related only to the food truckers that operate in the Turin area and the number of variables analysed is limited to certain aspects of production and selling processes. Practical implications The results provided some managerial indicators to improve the level of corporate efficiency, operating on technical decisions. Originality/value This is a pioneer study that analyses how a business based on the combination of tradition and innovation can offer a competitive advantage and strengthen a strong connection to its territory, improving corporate performance.

scholarly journals Food Safety Knowledge and Hygiene Practices among Food Vendors of Street Food Trucks

Pharmacophore ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 83-92
Author(s):  
Hussam AlHazmi ◽  
Rajaa Al-Raddadi ◽  
Wael Alzhrani ◽  
Khaled Alzahrani ◽  
Adel Turkistani ◽  
...  
Keyword(s):  
Food Safety ◽  
Street Food ◽  
Food Trucks ◽  
Hygiene Practices ◽  
Safety Knowledge

Reflections

2017 ◽  
Author(s):  
Julian Agyeman ◽  
Caitlin Matthews ◽  
Hannah Sobel
Keyword(s):  
Social Justice ◽  
Cultural Identity ◽  
Identity Formation ◽  
Future Research ◽  
Direct Connection ◽  
Street Food ◽  
Food Trucks ◽  
Cultural Commodity ◽  
The Impact

In this reflection on the chapters included in the volume, the editors draw out major threads of discussion and highlight opportunities for future research. Two main threads of conversation about power surfaced throughout the collection: power and cultural identity, and power and criminalization. This final chapter explores and summarizes the ways in which the chapters in the volume illustrate the emerging urban trend of food as a cultural commodity. Additionally, the chapter synthesizes depictions of the bifurcation of the food truck industry and the discriminatory implementation of regulations. Finally, the editors recommend further investigation into the direct connection between identity formation and social justice, as well as the impact of incubator organizations on food trucks and street food vending. Importantly, the editors call for research on the relationships between street food vending, food trucks, and gentrification.

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