Informal ready-to-eat food vending: a social practice perspective on urban food provisioning in Nigeria

Kehinde Paul Adeosun,Mary Greene,Peter Oosterveer

doi:10.1007/s12571-022-01257-0

Kehinde Paul Adeosun, Mary Greene + Show 1 more

Open Access

https://doi.org/10.1007/s12571-022-01257-0

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Abstract

The way people access food in Nigeria is of central relevance for food security, health and sustainability. One key trend is the shift from household-based to primarily out-of-home food consumption as an increasing majority of the urban poor derive their daily nutrient intake from street foods. However, few studies have yet explored the role of the ready-to-eat food vending sector in urban food systems and the diets of the urban poor. This paper investigates the interrelations between these practices and the diversity of food groups provisioned among the urban poor in developing city contexts. A social practice approach is employed to explore differentiation among informal-ready-to-eat food vending practices in the city of Ibadan, Nigeria, in terms of their daily activities, competences and resources. Applied methods include GIS mapping, food log diaries, in-depth interviews and participant observation to map and classify informal-ready-to-eat food vending practices according to the nature of food provisioned and explore the everyday performances of different informal-ready-to-eat food vending practice initiatives and their relation to dietary diversity. The results reveal three key categories among these practices: traditional, processed and unprocessed—with varying levels of diversity in the food groups on offer. Traditional food vendors offer more diversified food compared to processed food vendors and unprocessed food vendors. The results reveal that material infrastructure, cooking bargaining and purchasing skills and nutritional knowledge are key to the diversity of food groups provisioned. The paper concludes by considering the wider relevance of these findings for urban food science and policy.

Highlights

In urban settings in sub-Sahara Africa, in everyday life food is increasingly consumed out-of-home (Njaya, 2014; Mbah & Olabisi, 2015; Githiri et al, 2016; Hill et al, 2016; Swai, 2019; Tawodzera, 2019; Kolady et al, 2020; Wegerif, 2020)
The paper continues after this introduction, with section two, where we introduce the social practice approach as our conceptual framework underpinning the investigation of informal readyto-eat food vending practices (IRFV)
While this paper focuses on mapping the constituent practice-elements of different food vending practices, it recognizes the embeddedness of the IRFV practices through their interconnections and interactions with other practices in the context of ready-to-eat food in urban Nigeria

Summary

Introduction

In urban settings in sub-Sahara Africa, in everyday life food is increasingly consumed out-of-home (Njaya, 2014; Mbah & Olabisi, 2015; Githiri et al, 2016; Hill et al, 2016; Swai, 2019; Tawodzera, 2019; Kolady et al, 2020; Wegerif, 2020). Recent studies (Esohe, 2012; Mbah & Olabisi, 2015; Ogundari et al, 2015; Resnick et al, 2019) have shown that nowadays informal readyto-eat food vending practices (IRFV) constitute the most commonly used food provisioning system in in Nigeria, especially among the urban poor, who, due to hostile living and working conditions, are often unable to prepare their food at home. IRFV provide ready-to-eat foods and beverages sold on the streets and in small shops, motor parks, workplaces and even around schools (Muyanja et al, 2011; Hill et al, 2016). Informal ready-to-eat food vendors are not registered with either private organizations or the government (FAO-UN, 2016). For a large number of urban poor, the nutritional value and health of their diets depend on the food provisioned by informal food vendors (FAO-UN, 2015)

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