Abstract
Street food vending in developing countries, like India, provides convenient, inexpensive, and diverse cuisine to locals and tourists alike, while providing employment to millions of urban poor. However, despite street food’s significant role in the urban food supply, it continues to be perceived as unhygienic and a hindrance to modernization. In many cases it exists as an illegal informal market, with migrant vendors working daily on the edges of busy roadways. The study investigated the nature and operations of street food vendors influencing hygienic practices. The author’s research was conducted through direct and indirect interaction with these vendors, the creation and implementation of questionnaires, and continued investigative collaboration with stakeholders. The findings offered a number of impediments that led to poor hygienic practices. The resulting design solution allows street food vendors to overcome shortcomings, which not only benefits their business but also improve the experience of their customers.
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Acknowledgements
I would especially like to thank NASVI for their support and cooperation during the study. In particular, I would also like to thank Mrs. Sangeeta Singh and Mr. Shashank Pandey for their constant support and useful insights at various stages of the study. I would like to show my extreme gratitude to a large number of stakeholders, including all the street vendor participants, FSSAI, and Dr. Indira Chakravarty. Special thanks are due to my thesis advisors, Scott Lempert and John Guenther, and other mentors at the Academy of Art University for the generous support and assistance that they have given throughout the project. And finally, I greatly appreciate Michael Scroggins for editorial review.
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Walvekar, V. (2017). A Research and Design Initiative for the Informal Sector of Street Food Vending in India. In: Chakrabarti, A., Chakrabarti, D. (eds) Research into Design for Communities, Volume 1. ICoRD 2017. Smart Innovation, Systems and Technologies, vol 65. Springer, Singapore. https://doi.org/10.1007/978-981-10-3518-0_27
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DOI: https://doi.org/10.1007/978-981-10-3518-0_27
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