Transcript Street foods - Master HDFS

Università degli studi di Roma Tre
MASTER HUMAN DEVELOPMENT AND FOOD SECURITY
2014/2015
Street foods
challenges and opportunities towards
increased food security
Ilaria Proietti
http://www.fao.org
http://www.iss.it/
http://www.noodlesonlus.org/
Food security
"Food security exists when all people, at all times, have physical and
economic access to sufficient, safe and nutritious food to meet their dietary
needs and food preferences for an active and healthy life."
FAO World Food Summit, 1996
Availability
Access
Utilization
Stability
Definition of street vending foods
"Ready-to eat foods and beverages prepared and/or
sold by vendors and hawkers especially in street
and other similar public places" (FAO, 1989).
Social and economic importance
The sale of street foods
represents a good living for
families involved in food vending
In Africa street food enables 80% of urban
populations to feed themselves easily and at low
preservation of the
prices,
representing
around
40%
of
food
local food cultures
expenditure in urban settings (IFPRI, 2000).
In Mexico generate around 12.7% of the Gross
Street
National
foodsProduct
can
beadolescents
and
defined
employ
asrepresent
the
28.5%
‘‘traditional
of
national
fast
Children
and
anthe
important
food’’
labor
of
force.
developing
countries,
as
opposed
to
the
Female heads of households
segment
account
of street
for the
foods
majority
consumers.
growing
of67%
‘‘factory
cooking’’
or ‘‘fast
food’’.
The trade of
of street
street vendors
food
in many
Inpresence
Tanzania,
countries,
e.g.,
ofwomen
primary
are
school
children
in Dar es
Type
In
Zambia
mealsin
and
2003
consumption
street
food
patterns
sales
vary
an2007).
from
annual
generatesinvolved
income and
in 90%
of of
Salaam
street-food
purchased
business
street
in
food
the
daily had
(FAO,
country,
of US$100
areinmainly
million
based
and on
employed
combinations
around
employment
Philippines, 81%country
inturnover
Zimbabwe,
IntoZiguichor
67%
(Senegal)
Nigeria
students
and
represented
35% of
of
16,000
staple
foods
people,
and
mostly
are
influenced
women
by
the
with
national
minimal
53% in Senegal (Graffham
streetet
food
al.,consumers
2005; Chukuezi,
and in Nigeria, almost all
and/or
education,
regional
to
food
whom
cultures.
this sector
unique
2010).
(96%)
elementary
school
childrenoffers
boughta breakfast
The social value of street food
possibility
of working
and earning
2005)
from street
food vendors
(FAO,(FAO/WHO,
2000).
sale is important particularly
for women
Daily consumption
Nutritional importance
Provide nutritious low-cost food to millions of urban workers and inhabitants in
developing countries, through a wide range of ingredients and products (FAO, 2000;
Cohen and Garrett, 2010).
Wide range of ingredients and preparation ways. in Bobo-Dioulasso (Burkina Faso)
found that the basic ingredients consumed in street food booths were cereals (48.5%) and
meat (33.9%), with lower contribution from milk (9.6%) and fruits (4.4%).
Indonesia_it is possible to obtain almost half the recommended daily need of protein, iron,
vitamin A and vitamin C from a street food meal by spending US$ 0.25 (FAO, 2000).
Thailand (Bangkok)_street foods provided around
40%, 39% and 44% of total energy, protein and
iron intake, respectively (FAO, 2004). The
nutritional importance is greater in children 4–6
years old, who obtained 80% of their energy,
protein, fat and iron intake from street foods (FAO,
2000).
Vietnam_street foods provided to adolescents 23%
of sodium and 21% of energy, vitamin A, iron and
zinc consumed per day (Lachat et al., 2009).
Food safety concerns
Despite the nutritional, social and economic benefits that may originate from it, the selling
of street foods raises serious concerns for the health of urban population.
The major concern is related to food safety, in particular due to biological agents and
chemical substances in food products presented to the public.
2 million children die every year from diarrhoea in the world, 70 % of the cases are likely
caused by unsafe food and water (WHO).
In Vietnam, from 2004 to 2009 more than 1,000 food
poisoning
outbreaks
occurred,
involving
both
microbiological and chemical agents (26,500 people
were affected and 298 people died).
In the Unites States 76 million people experience food
borne illness each year, resulting in 5,000 deaths
(Centre for Disease Control and Prevention - CDC)
Plausible general exposure factors of street foods
–highly vulnerable to airborne pollutant deposition. For business reasons, street food
vendors are frequently placed in the most congested streets, where the stream of people
and vehicles is constant.
– the ingredients themselves may be contaminated (e.g., fish with mercury, meat
with heavy antibiotic or antiparasitic treatments, vegetables with heavy metals, etc.);
inadequate practices (poor quality and/or poor storage of grains, flours and nuts is a
risk factor for mycotoxin contamination).
– the use of improper food contact
materials, attempts to increase hygiene by
means of noxious cleansing agents and
insecticides, or to improve food appeal by
the use of colouring agents. Cooking
methods may increase the content of highconcern process contaminants, such as
polycyclic aromatic hydrocarbons (PAHs) or
acrylamide, in certain foods.
Example of specific toxicological hazards
of typical street foods recipes
Basic principles for each Point of Particular
Attention (PPA) to be followed in order to improve
the chemical/toxicological safety of street foods
To summarize…
Pros
Cons
Good earnings for vendors
Lack of food safety
Employment opportunities
Informal sector
Cheap, accessible service
Ineffective and arbitrary
inspection
Local food vs fast food
Complex or non-existent
licensing systems
Varied and nutritious food
Traffic congestion aggravated
How to improve it?
How to improve it?

the recognition of street food as a formal sector (would allow provision of basic
facilities for street food operators, such as adequate infrastructure and equipment
and the provision of water, electricity, toilets and garbage disposal services);

the enforcement of regulations and the implementation of good practices are
necessary in order to ensure street food conforms to national safety requirements;

to ensure an appropriate food control system through the monitoring and
inspections of street foods;

empowerment of street food vendors: aware and trained street food operators are
pivotal to implement good practices and to reduce major risks;

adequate information to consumers.
References
Chukuezi, C.O., 2010. Food safety and hygienic practices of street food vendors in Owerri, Nigeria. Stud. Sociol.
Sci.1, 50–57
Cohen, M., Garrett, J.L., 2010. The food price crisis and urban food (in) security. Environ. Urban. 22 (2), 467–482.
FAO. 1989. Street Foods – Les alimentations vendus sur la voie publique – La venta de alimentos en las calles. FAO
Food and Nutrition Papers, n.46. Report of FAO Technical Meeting on Street Foods, Jogjakarta, Indonesia. 5–9
December 1988.
FAO, 1991. Street foods in developing countries: lessons from Asia. Food, Nutrition and Agriculture – 1 – Food for
the Future. FAO, Rome.
FAO, 2000. FAO Technical Support for Improvement within the Street Food Sector. GAUTENG PROVINCE, Pretoria.
FAO, 2004. Diagnostic Socio-économique du Secteur de l’Alimentation de Rue à Cotonou. Appui à la mise en place
d’une stratégie nationale de réduction de l’impact de la pollution urbaine sur la sécurité alimentaire. Projet
FAO/TCP/BEN/ 2904.
FAO, 2007. Promises and Challenges of the Informal Food Sector in Developing Countries. FAO, Rome, p. 17.
FAO/WHO, 2005. Informal food distribution sector in Africa. In: FAO/WHO Regional Conference on Food Safety for
Africa. Harare, Zimbabwe, 3–6 October 2005.
Graffham, A., Zulu, R., Chibanda, D., 2005. Improving the Safety of Street Vended Foods in Southern Africa. Final
Report, CPHP Project R8272.
IFPRI, 2000. Urban Livelihoods and Food and Nutrition Security in Greater Accra, Ghana. by Daniel Maxwell et al.
Research Report 112. International Food Policy Research Institute, WASHINGTON D.C., USA.
Lachat, C., Khanh, le N.B., Huynh, T.T., Verstraeten, R., Nago, E., Roberfroid, D., Kolsteren, P., 2009. Eating out
of home in Vietnamese adolescents: socioeconomic factors and dietary associations. Am. J. Clin. Nutr. 90, 1648.
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