Re-thinking Street Food Marketing in COVID-19 Pandemic Period. “Pescaria” as Pilot Case Study

2021 ◽  
pp. 55-64
Author(s):  
Marcello Risitano ◽  
Giuseppe La Ragione
Keyword(s):  
Food Marketing ◽  
Street Food

Street food, hawkers and the Michelin Guide in Singapore

2017 ◽  
Vol 119 (4) ◽  
pp. 790-802 ◽  
Author(s):  
Joan C. Henderson
Keyword(s):  
Research Agenda ◽  
Design Methodology ◽  
Primary Data ◽  
Local Conditions ◽  
Street Food ◽  
Content Type ◽  
Food Cultures ◽  
Practical Implications

Purpose The purpose of this paper is to examine aspects of the contemporary relevance of the Michelin Guide as efforts are made to extend its reach in Asia. The focus is on recent endeavours by the producers of the restaurant guide to represent local conditions by acknowledging the importance of street food and hawkers. Design/methodology/approach The methodology is that of a case study based on analysis of published material about the inaugural Singapore Michelin Guide and its consequences. Findings The Michelin Guide confronts challenges in retaining its authority and establishing itself in new Asian locations. The Singapore edition indicates attempts at responsiveness to distinctive circumstances through the recognition of street food and hawkers, but questions can be raised about the appropriateness of their inclusion and rating. Research limitations/implications Despite the absence of primary data, important topics about food and dining landscapes and modes of restaurant reviewing and grading are explored. A research agenda for the future is also proposed. Practical implications Attention is given to the impacts of the guide for individual enterprises, suggesting positive and negative outcomes of endorsement. Social implications Findings enhance understanding of the place of food and dining within societies and the influence of restaurant guides. Originality/value The paper offers an Asian perspective on and fresh insights into the role of local food cultures as well as the meanings and functions of the Michelin Guide.

scholarly journals Nutrition‐related food marketing: a case study of whole grain promotion on breads

2012 ◽  
Vol 26 (S1) ◽  
Author(s):  
Dunja Sumanac ◽  
Rena Mendelson ◽  
Valerie Tarasuk
Keyword(s):  
Food Marketing ◽  
Whole Grain

scholarly journals Lessons for public health campaigns from analysing commercial food marketing success factors: a case study

2012 ◽  
Vol 12 (1) ◽  
Author(s):  
Jessica Aschemann-Witzel ◽  
Federico JA Perez-Cueto ◽  
Barbara Niedzwiedzka ◽  
Wim Verbeke ◽  
Tino Bech-Larsen
Keyword(s):  
Public Health ◽  
Success Factors ◽  
Food Marketing ◽  
Health Campaigns ◽  
Public Health Campaigns

Responsible food marketing and standardisation: an exploratory study

2016 ◽  
Vol 118 (7) ◽  
pp. 1641-1664 ◽  
Author(s):  
Georgina Cairns ◽  
Marisa De Andrade ◽  
Jane Landon
Keyword(s):  
Design Methodology ◽  
Control Policy ◽  
Food Marketing ◽  
Successful Development ◽  
Content Type ◽  
Policy Domain ◽  
Marketing Policy ◽  
Policy Goals ◽  
Practical Implications

Purpose – The purpose of this paper is to explore the feasibility and utility of developing an independently defined and accredited benchmark standard for responsible food marketing. To identify provisional evidence and insights on factors likely to be critical to its successful development and its capacity to strengthen the effectiveness of responsible food marketing policy. Design/methodology/approach – Desk-based cross-policy domain case study. Findings – There is promising evidence that the development and deployment of an evidence-based, independently defined and verified responsible food marketing standard is feasible. Provisional findings on factors critical to the development of an effective standard and strategically significant evidence gaps are presented as insights in support of future food marketing policy and research planning. Research limitations/implications – Further investigation of these preliminary findings is required. Practical implications – The study has provisionally identified an innovative intervention with the potential to strengthen statutory, voluntary and internationally coordinated food marketing control policy approaches. Originality/value – This is the first report of research into the potential for an independent benchmark standard to advance and strengthen responsible food marketing policy goals.

scholarly journals The Study of Self Concept, Healthy Hygienic Behavior and the Importance of Health Promotion Through Internet - A Case Study in North Jakarta

2017 ◽  
Vol 2 (4) ◽  
pp. 120
Author(s):  
Imam Nuraryo ◽  
Deavvy MRY Johassan
Keyword(s):  
Information Technology ◽  
Health Promotion ◽  
Urban Areas ◽  
Self Concept ◽  
Hygienic Behavior ◽  
Street Vendors ◽  
Street Food ◽  
Adjustment Mechanism

The contributions of food street vendors (warung makan) especially from Tegal have greatly helped new migrants in urban areas because they felt the migrants came from the same region. This is particularly noticeable from the adjustment mechanism in a new area. They usually are immigrants coming from outside Jakarta. They live in less feasible locations, such as at the riverside. The questions are “How did they found their self-concept as small and medium traders as a food vendor? What is its effect on the level of awareness of healthy clean living among them?” This paper reports on a surveyof food vendors in North Jakarta. The size of the sample was 73 traders selling along Jalan Yos Sudarso, North Jakarta. The results showed that entrepreneur self-concept proved to exert significant effect on healthy hygienic behavior among food street vendors in Jakarta with the effect of 44.9%, while 55.1% was affected by other factors. This study proposes using information technology to encourage the street food vendors to maximise their income without ignoring healthy hygienic behavior.

The Advantage of Transnational Coethnic Networks

2021 ◽  
Vol 17 (2) ◽  
pp. 318-339
Author(s):  
Changzoo Song (宋沧珠) ◽  
Haiying Li (李海英)
Keyword(s):  
United States ◽  
South Korea ◽  
The United States ◽  
Street Food ◽  
Lamb Meat ◽  
Ethnic Food ◽  
Chinese Entrepreneurs ◽  
Korean Chinese ◽  
The Cross

Abstract This is a case study of the cross-ethnicization and globalization of an ethnic food by entrepreneurial Korean Chinese. Korean Chinese (also referred to as Joseonjok or Chaoxianzu) in China came from a strong agricultural background with little tradition of commerce and no tradition of consuming lamb meat. However, when Xinjiang-style barbecue-lamb skewers were introduced to their community in the early 1980s, Korean Chinese fell in love with this exotic food. Soon, Korean Chinese entrepreneurs began opening their own barbecue-lamb-skewer restaurants. Within the next two decades, they transformed this humble street food into a luxurious gourmet food through various innovative measures. They also globalized the barbecue-lamb-skewer business by expanding it to other cities in China, South Korea, Japan, the United States and beyond. Based on fieldwork conducted in Korean Chinese communities in China, South Korea and Japan, we found that their transnational coethnic networks were the key behind this intriguing success in ethnic entrepreneurialism. This paper explores how the Korean Chinese developed their transnational coethnic networks, and how these networks contributed to this formerly non-coethnic lamb-skewer business.

Risk-based food inspection manual for the Caribbean

2019 ◽  
Keyword(s):  
Program Effectiveness ◽  
Inspection System ◽  
Food Control ◽  
Inspection Planning ◽  
Street Food ◽  
Food Inspection ◽  
The Caribbean ◽  
Guiding Principles ◽  
Risk Categorization

[Introduction] This manual contains guidance for risk-based inspections of food processing, preparation, retail and restaurants that countries can consult and adapt/adopt in developing a risk-based food business inspection program for their specific context. It is intended to help countries implement risk-based inspection systems that are consistent with international standards. This document builds on the FAO Risk Based Food Inspection manual (2008) and draws on the more recent guidance developed for governments by Codex Alimentarius, in particular, the Principles and Guidelines for National Food Control Systems (CAC/GL 82-2013) and the General Principles of Food Hygiene (CAC/RCP 1-1969). Table of contents RISK-BASED FOOD INSPECTION MANUAL FOR THE CARIBBEAN | Contributions and Acknowledgement | SECTION 1 - INTRODUCTION | SECTION 2 - GUIDING PRINCIPLES AND TERMINOLOGY | Guiding Principles | Terminology | SECTION 3 - RISK-BASED INSPECTION PLANNING AND REPORTING | National Food Profiles | Risk categorization for food | Risk categorization for food businesses | Risk-based inspection planning | General | Establishing inspection priorities | Developing an annual plan | Risk Based Inspection System Reporting | Delivery of planned activities | Program effectiveness | Conclusion | SECTION 4 - PROCEDURES FOR RISK BASED INSPECTION | Types or categories of food business inspection | General guidance | Preparation for the inspection | INSPECTION GUIDELINES AND PROCEDURES | Opening meeting | Guidance 1: Opening Meeting (Medium to large food businesses) | Guidance 2: Opening meeting (Micro and Small food businesses) | Documentation Review | Guidance 3: Documentation review of food businesses with written food control processes | Outside review | Guidance 4: Food business: Outside exterior inspection | Guidance 5: Food business (without a permanent building) outside inspection | Inside review | Guidance 6: Food business (inside) inspection | Guidance 7: Bakeries | Guidance 8: Bottling drinks | Guidance 9: Eggs | Guidance 10: Fish and Fish products | Guidance 11: Market vendors, bulk sales of fruit, vegetables, spices, rice, pulses | Guidance 12: Milk, Dairy | Guidance 13: Poultry and Meat | Guidance 14: Restaurant/Cooked Food | Guidance 15: Retail | Guidance 16: Street food | Guidance 17: Warehouses, Storage facilities | Closing meeting, reporting and follow up | Guidance 18: Medium to Large Food Businesses | Guidance 19: Small and Micro Food Businesses | APPENDIX | Appendix 1: National food profiles | Appendix 2: Food Risks (Information and examples) | Appendix 3: Food business risk scores (draft) form | Appendix 4: Rating guide | Decision tree for rating level of non-compliance | Appendix 5: Inspection Report and Corrective Action Form | Appendix 6: Guidance on Labelling Review (Generic) | Appendix 7: Planning Example | Appendix 8: Case Studies | Case study 1: Retail | Case study 2: Small manufacturer of condiments | Case study 3: street food (doubles) | GLOSSARY | REFERENCES

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