Food Trucks Research Articles

Understanding food truck customers: Selection attributes and customer segmentation

Abstract Given the steadily increasing popularity of food trucks among consumers, this study investigated customer selection attributes and dining intention toward food trucks and compared the importance of the selection attributes by customer segments based on respondents’ food-related lifestyle. The results of an online survey from 421 food truck customers indicated that out of the six food truck selection attributes identified (i.e., marketing/setting, food quality/value, service quality, dietary considerations, reputation, and experience), food quality/value ranked the highest among general food truck customers who were classified into four groups: health-conscious, price-oriented, taste-oriented, and convenience-oriented. Among them, two groups—health-conscious and taste-oriented—had a higher dining intention at a food truck than other types of customers, and the importance of all six attributes differed significantly across customer segments. The findings of this study provide meaningful theoretical and practical implications.

Food Prices and the Challenge of Food Security in Bayelsa State, Nigeria

High food prices are seen as synonymous with food insecurity. This is because it defiles one of the four cardinals of food security; food accessibility. To ensure the attainment of food security which is a common denominator in the United Nation’s MDGs and SDG as eradication of hunger, food must be economically accessible by all and sundry. Bayelsa State has been bedevilled by exorbitant food prices as confirmed by NBS data released in March 2020 which placed the state as having the highest cost in 15 out of 43 food items reviewed. This placed it as the state where food is most expensive in the federation. This study employing the tool purposive structured interview and schedule sought the view of 400 traders from five markets in the state capital, Yenagoa. Also 15 food truck drivers were interviewed. Using frequencies and percentages, the result showed that the key contributors to high food prices in the state are high dependence on food importation from within and outside the nation as the natives are not farmers, activities of touts, oil pollution, absence of large mechanized farms in the state, poor road network among others. The study strongly suggests the harmonisation of taskforce collecting agencies to eradicate multiple levies that are currently ongoing. It also suggested improved investment in agriculture by both public and private sectors with comparative advantage in mind to ensure that the potentials of the state in agriculture are adequately harnessed.

COVID‐19's impact on the mental health of older adults: Increase in isolation, depression, and suicide risk. An urgent call for action

COVID‐19's impact on the mental health of older adults: Increase in isolation, depression, and suicide risk. An urgent call for action

An Ethnographic Study of Edmonton Food Trucks

This article develops an anthropological understanding of the intersection between food and culture in Edmonton’s food truck industry. More specifically, I explore how Edmonton food trucks are able to connect local and global cuisines and cultures through the menu items they offer and images they present to customers, which are predominantly influenced by local, ethnic, authentic and fusion creations. I gained data for this study by employing an ethnographic methodology and relational approach, which involved conducting semi-structured interviews with Edmonton food truck vendors and customers, and engaging in participant observation from May through August of 2019. The following food trucks serve as case studies in my research: Explore India, Dosi Rock, Dedo’s Food Truck and Catering, Meat Street Pies and The Dog. My findings reveal how advertising themes common to Edmonton food trucks, which include notions of authenticity, traditionalism and high quality ingredients, contribute to the construction of a cultural “Other” for customer consumption. In addition, my findings reveal how Edmonton food truck vendors are inspired to develop menus and dishes rooted in and inspirited by their cultural heritages, transnational identities, world travels and movement across ethnoscapes. In conclusion, I argue that the globally inspired ethnocultural cuisines offered by Edmonton food truck vendors are “localized” in a variety of meaningful ways. This study contributes to an underrepresented literature on street food vending in Edmonton by analyzing how food truck move through, occupy, and create urban spaces in meaningful ways.

Environmental impact of a new concept of food service: A case study for the re-use of naval shipping containers

This study aims to evaluate the environmental sustainability of a new street food format for food service based on the re-use of naval shipping containers and to compare it with the conventional one (street food truck). The environmental impact analysis was performed using the Life Cycle Assessment methodology. The functional unit (FU) was identified in the food service, including three food preparations: a dish of pasta (100 g), one sandwich (150 g) and one portion of fries (200 g). Following a “from cradle to gate” approach, the factors studied are: (i) the customization of a shipping container in a street food format, (ii) the construction and use of the cooking appliance, (iii) the logistics, (iv) the cooking phase (including final packaging as food cup). The life cycle of ingredients for food preparations has been neglected due to the variability of the products.The results show that the two higher hotspots are electricity consumed by cooking appliance (35%) and oil used to fry (34%), attributable only to the fries preparation. The third hotspot is imputable to the customized structure, with an average percentage value equal to 15%. Considering the global warming impact category, the customization into a street food format release 1280 kg CO2eq, while the production of a new container or a new street food truck format implies the emission of 12,800 kg CO2eq and 20,900 kg CO2eq respectively. The impact of the customized container (re-used container) weight for 0.04 kg CO2eq/FU, this value increases 11.6 times for a new container street food format, and 17 times for a new street food truck format.Overall, quantifying the environmental damage, the results showed how the re-use of a naval shipping container can be a way to reduce the environmental impact of food preparation, avoiding dismissing or building activity of the structure reducing the impact of the structure of about 95% offering a more sustainable street food services.

Impact of Utilitarian and Hedonic Value on Satisfaction and Food Truck’s Visit Intention

The study aims to assess the relationship between utilitarian and hedonic values, and customer satisfaction and visit intention in the context of food truck dining in Malaysia. Survey responses from 592 food truck customers were collected through customer intercept and an online survey. SPSS and PLS structural equation modelling were used to analyze the data and to examine the research hypotheses. Both hedonic and utilitarian value significantly influences customer satisfaction and visit intention. The result further indicates a significant relationship between customer satisfaction and visit intention to the food truck. The study contributes to the literature on food truck patronage and provides valuable insights for food truck operators and entrepreneurs aiming to explore in food truck business. The finding of this study is helpful for food truck operator who wants to succeed in this industry. Additionally, a government agency can also highlight the relevant key attributes of food truck dining to a young entrepreneur who intends to pursue the food truck business.

Structural analysis of a food truck subjected to impact loads

The article focuses on the evaluation of impact loads to the structural design of a conventional food truck through static lateral collision tests with dynamic and static study based on several requirements and regulations of the international standard (ECER95) where force determine of impact generated laterally in a totally inelastic. The physical variables that interact in this phenomenon with the variation of mass, velocity and determine their real impact are analyzed with mathematical equations. The validation of the combined loads was developed by CAE software applying the LRFD method complying with Regulation No. 95 of the Economic Commission for Europe (UNECE) of the United Nations with a collision between the stationary conventional food truck and a vehicle, which impacts it at 50 km / h where the deformations under United Nations Regulations No. 95 and No. 66 are determined, guaranteeing the occupants survival.

Food Trucks: Healthy Enough to Deliver Nutrition Interventions?

Abstract Objectives Food trucks have become very popular away from home food venues. Given their mobility and low overhead, food trucks are potential public health partners in delivering healthy options. However, there is lack of research about healthfulness of their offerings. Therefore, the objective of this study was to examine the healthfulness of food truck menu items. Methods This study was cross-sectional. Menus from all food trucks (n = 78) in the Detroit area were collected, including a total of 725 menu items. Nutritionist Pro was used to ascertain kilocalorie and nutrient content. Items were classified as healthy if less than 600 kilocalories, saturated fat <=10% of kilocalories, and at least 10% the Daily Value of at least one of calcium, iron, protein, fiber, vitamin D, or potassium. Descriptive statistics and chi-square test results were calculated. Results A total of 178 items (24.6%) were classified as healthy. Most of the healthy items were entrée items (72.5%), but appetizer items were more likely (P = 0.005) and dessert items less likely (P < .001) to be classified as healthy. Among 78 food trucks, there was wide variation in % of items deemed as healthy (range: 0–100%), with 55 (70.5%) offering at least one healthy item. Conclusions Findings of this novel study indicate that while food truck food is generally unhealthy, there is often at least one healthy item on a menu. Food trucks with higher percentages of healthy items likely have a more positive attitude toward healthy food preparation and may be more amenable to partnering on multi-level nutrition interventions involving food environment modification at venues like schools, worksites, community centers, and summer feeding programs. Funding Sources Oakland University School of Health Sciences Research Award.

Understanding Access to Healthy Foods and Grocery Shopping Patterns Among Community Residents in Underserved Neighborhoods in Tampa, Florida

Abstract Objectives It is widely accepted that low-income and racial/ethnic minority neighborhoods are disproportionately affected by diet-related adverse health outcomes. Access to healthy foods has also been shown to be a determinant of more optimal dietary intake and health. This study aimed to conduct a survey to examine grocery shopping patterns and food access among community residents in underserved neighborhoods; the study was conducted in partnership with community organizations. Methods A survey was administered cross-sectionally. Twenty-seven questions adapted from previous research regarding grocery shopping patterns and food access were included. Community residents aged ≥18 years in East Tampa, a designated Florida Community Redevelopment Area (CRA), were recruited at community events/meetings, and an online version of the survey was distributed through the email listserv of community partners. A total of 126 residents participated; the majority was African American, female, and ≥35 years of age. Descriptive statistics were used for data analysis. GIS mapping was subsequently used to examine the residents’ accessibility to grocery stores within the neighborhoods. Results The majority (58%) of the participants reported that they usually buy most of their groceries at supermarkets, followed by large chain stores (41%), farmers markets (11%), and discount stores (10%). There were 4 major stores in the neighborhoods identified as preferred grocery stores. Most participants indicated that they use cash (52%) or EBT card (30%) for grocery shopping, and 33% regularly get food from food pantries. Most residents use their own cars (76%) for transportation and indicated that it takes ≤30 minutes (87%) to get their groceries. Ninety participants (71%) indicated that a new supermarket nearby would help them get food easier, followed by a new farmers market. In an open-ended question, some reported that mobile food trucks or delivery services would make it easier to get the foods. A specific location for a new supermarket was identified by each participant. Conclusions Community residents demanded a new supermarket or farmers market with better variety of fresh produce. The results of this study have been discussed with the community partners and the CRA advisory committee. Funding Sources University of South Florida, College of Public Health Internal Faculty Awards.

Análise das práticas de controles contábeis dos microempreendedores de Food trucks

Este estudo tem por objetivo analisar as práticas de controles contábeis dos microempreendedores que estão localizados na cidade de Rondon do Pará. É verificado que a venda de comida de rua é uma atividade em ascensão, e que tem se desenvolvido no município com os Food Truck se destacando na linha card, pois oferecem comida rápida, de qualidade e com valores acessíveis. Para esta pesquisa foi realizada a aplicação de questionários com perguntas abertas e fechadas, em uma amostra de 10 microempreendedores localizados no percurso urbano da BR 222 da referida cidade. Sendo analisados aspectos relacionados aos controles contábeis e financeiros como o fluxo de caixa, estoque, capital de giro, volume de vendas, fornecedor, matéria prima e preço de vendas, verificando o perfil desses empresários e o nível de instrução. Conclui-se com o estudo que existe quantidade ínfima de MEI que constituem e adotam esses instrumentos de gestão, procedendo ao controle de forma rudimentar. Percebe-se que esse fato esta atrelado a falta orientação e auxilio de profissionais da área contábil. Em contrapartida é perceptível o interesse desse grupo em adquirir conhecimento sobre o assunto e que possuem o desejo de participar de cursos oferecidos por instituições.

Evaluation of Aldehydes, Polycyclic Aromatic Hydrocarbons, and PM2.5 Levels in Food Trucks: A Pilot Study.

Background: The food truck industry has rapidly expanded in the United States and kitchen environments can contain harmful contaminants from cooking emissions. The objective of this study was to examine the levels of aldehydes, polycyclic aromatic hydrocarbons (PAHs), and Particulate Matter (PM)2.5 generated from cooking process in food trucks. Methods: Area sampling was performed twice at two participating food trucks during work shifts. Nine aldehydes and eighteeen PAHs were analyzed according to the relevant standard methods while PM2.5 was measured with a real time monitor. Ventilation performance of the food truck exhaust hoods was also investigated using a thermal anemometer. Findings: Formaldehyde was the only aldehyde detected in all samples with a concentration range of 7.16 to 53.68 µg/m3. No PAHs were detected above the limit of quantification. Average PM2.5 concentrations ranged from 0.65 to 7.03 mg/m3. Food Trucks 1 and 2 have an average exhaust flow rate of 211 and 215 L/s per linear meter of hood, respectively. Conclusions/Application to practice: Overall, Food Truck 2 had consistently higher levels of aldehydes and PM2.5 with comparable ventilation performance as Food Truck 1. The higher exposure levels of Food Truck 2 could possibly be attributed to a larger volume of food orders and the heavy duty cooking equipment with an exhaust flow rate below the American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE) recommendations. Although more investigations need to be performed, the findings could be used to raise awareness of food truck workers and health practitioners to reduce potential exposure risks.

Evaluation of Good Hygiene Practices in Food Trucks from the Perspective of Internal and External Auditors

ABSTRACT The objective of this study was to evaluate good hygiene practices in food trucks, and to verify if there is a difference between the evaluation made by internal auditors and by that of an external auditor. The transversal study was conducted in 95 food trucks in the city of Curitiba, Brazil. A checklist for good hygiene practices was applied during the work routine by internal auditors (owner or manager of each food truck) who evaluated their own food trucks and by an external auditor (who did not work directly with the food trucks) who assessed all the food trucks under study. There was significant difference (p < .01) in the assessment of good hygiene practices between the external and internal auditors. The external auditor was more critical in rating the specific good hygiene practices than the internal auditors (p < .01), indicating their impartial assessment of the routine activities and of the good hygienic practices in the food trucks. This study revealed the importance of internal and external auditors in the evaluation of sanitary risks in food trucks and demonstrated that external auditors are less prone to bias. We concluded that external audits are an effective tool for improving food safety in street food.

Food trucks and food parks as a social innovation of eating out practice: A study in João Pessoa - Brazil

Food trucks are giving new meaning to what it means to “eat out.” The exponential growth in the popularity of food trucks and the transformation that this segment of the market has been undergoing compared to traditional means of selling food on the street shows a process of innovation in the way that food is produced and consumed. This study aims to understand the practice of eating out (street food) as a social innovation with the advent of food trucks in Brazil and to approximate organization studies to food studies. We conducted a qualitative research with food trucks entrepreneurs, consumers, and members of public authorities in the city of João Pessoa (Brazil) from July 2016 to January 2017 and used a practice-based perspective to interpret data. We identified five innovations (changes) presented by food trucks in the eating out practice (gourmetization, vehicle customization, the use of social media to communicate with customers, specific forms of food trucks management, and the way of using the spaces). The principal limitation of our study is the lack of discussion on power relations in the eating out practice. Our study originality lies at the understanding eating out street food as a social innovation and the articulation between food studies and organization studies.

Measuring Willingness to Pay for Attributes of Pasture Experience Tourism in Alpine Grassland Using a Choice Experiment

The objective of this study is to measure the marginal willingness to pay (MWTP) for attributes of pasture experience tourism in alpine grassland using a choice experiment. Attributes include experience tourism courses, accommodation, restaurant, and prices. Their levels include A(pasture walk), B(pasture walk, hay feeding), C(pasture walk, hay feeding, tractor riding), or D(pasture walk, hay feeding, tractor riding, dairy processing) for experience tourism, no lodge, self-camping, glamping, or resort for accommodation, snack bar(unable to cook), food truck, general restaurant, or fancy restaurant for restaurant, and seven levels of prices from KRW 10,000 to 190,000. Online survey was administered to residents in 16 metropolitan cities and provinces. The results show that MWTPs of hay feeding, tractor riding, and dairy processing for experience tourism are KRW 15,854, 11,381, and 19,771 respectively. The results also indicate that MWTPs of self-camping, glamping, and resort for accommodation are KRW 33,498, 70,209, and 91,758 respectively. MWTPs for food truck, general restaurant, fancy restaurant for restaurant are KRW 23,674, 25,191, and 31,502 respectively. The results of this study may contribute to the government’s policy for the eco-pastoral system in alpine grassland and subsequent studies, also improving farmers’ income.

Avaliação da Qualidade Microbiológica de Sashimis a Base de Salmão e Atum Comercializados na Cidade de Fortaleza-CE

O objetivo do trabalho foi avaliar a qualidade microbiológica de sashimis a base de salmão e atum comercializados na cidade de Fortaleza-CE. Foram coletadas oito amostras de seis estabelecimentos diferentes, sendo eles: restaurante, quiosque (shopping), supermercado e food-truck. As amostras foram submetidas a análises de contagem de bactérias mesófilas totais pelo método de plaqueamento em superfície, coliformes a 35 °C e 45 °C, pelo método do Número Mais Provável (NMP.g-1) e identificação de Sthapylococcus aureus de acordo com o método de contagem direta em placas. As amostras coletadas dos quiosques apresentaram maiores quantidades de bactérias mesófilas em sashimi de salmão, coliformes a 35 °C em sashimi de atum e coliformes a 45 °C em ambos os tipos de sashimi. O maior valor para coliformes a 35 °C foi encontrado nas amostras do restaurante. Na análise realizada para a contagem de Staphylococcus aureus observou-se que os níveis se enquadram nos padrões estabelecidos pela legislação em vigor. Todas as amostras de sashimi estão em acordo com os padrões estabelecidos pela legislação vigente, porém, constatou-se elevada contagem de bactérias aeróbias mesófilas e coliformes totais. Diante disso, sugere-se que as amostras estudadas podem estar associadas a falhas no controle de tempo e temperatura de armazenamento dos peixes, evidenciando-se a importância no controle de qualidade desse tipo de alimento que não passa por nenhum processo adicional antes de ser consumido.

Hymenolepis nana Causing Chronic Diarrhea in an Immunosuppressed Patient

A 56-year-old Mexican man with prior renal transplantation and no recent travel presented with watery diarrhea, periumbilical pain, and nausea. One week prior he ate at a local food truck. He was afebrile, and initial stool studies showed no enteric pathogens and no ova or parasites. Decreasing his dose of mycophenolate for immunosuppression had no effect.

Cosmopolitans of regionalism: dealers of omnivorous taste under Italian food truck economic imaginary

ABSTRACT Cultural omnivorousness has gained relevance as a suitable theory to explain contemporary patterns of consumption, but the actual dealing of omnivorous taste by economic actors and businesses has been mostly overlooked. Through ethnographic research, this article explores how Italian gourmet food truck operators concretely produce claims of authenticity for omnivorous seekers. First, the adoption of the perspective of food truck operators highlights the reflexive and market-bounded nature of the omnivorous taste reproduction. Moreover, “being authentic” becomes an imperative for tastemakers, imposed by the economic imaginary. Finally, the centrality of regionalism in the Italian production of authenticity suggests that localism, too, has been subsumed by global food imaginaries and that regionalism expresses a cosmopolitan attitude. Taken together, these findings allow the integration of existing theory of food cultural omnivorousness: “gourmet” food must be authentic to be recognised by omnivores and distinctive to be successful on markets.

What drives visitors’ perceptions in street food events? Potential tools to boost the local and regional development (and how to do it)

The widespread popularity reached by food trucks (FTs) has led to a reshape of many food events into new forms of street food events (SFEs), in which the FTs become the main attractors for the visitors, and not anymore a simple support element to the event making. Such SFEs have rapidly been recognized as a pivotal place marker for attracting visitors from within and beyond the regional boundaries: it is therefore significant to understand visitors’ motivations to attend a SFE, both for addressing policies and for supporting business decision-making processes, since the overall visitors’ perceptions are related to a form of loyalty towards the visited destination, and this linkage might encourage revisit intentions. This study applies an ordered multinomial model to a SFE taking place in Abruzzo region (Italy) and the main findings reveal that visitors’ perceptions tend to strengthen if they find in the event memorable atmospheres and non-routine food specialties, suggesting the search for a hedonic consumption. In these regards, this study provides implications on how SFEs might represent an enhancer for the local and regional development and how SFEs might help preserve the economic and social fabric of smaller and larger communities.

Philadelphia: Beyond the Liberty Bell

Philadelphia: Beyond the Liberty Bell

Conceptual design of Ergonomic Food truck using QFD-GRA-DSM Hybrid methodology

As the competition among the food truck business entrepreneurs is growing rapidly in India, food truck owners have to capture the tastes of the consumers from time to time, maintain trained staff for food preparation, create healthy, hygienic environment, ensure quality in service etc. In addition to these, the effective utilisation of limited kitchen space to meet all the requirements is essential. In this context, ergonomic intervention in designing kitchen space of the food truck is one of the prime considerations. In this paper, a methodology is developed by using quality function deployment (QFD), grey relational analysis (GRA) and design structure matrix (DSM) method for conceptual design of ergonomic food truck with a view to deploy the requirements of users in to the design of kitchen portion of the food truck. The proposed methodology is demonstrated through a case study in this paper.