Paradigms of street food vending in sustainable development – a way forward in Indian context

Panicker, Reshmi; Priya, R. Shanthi

doi:10.1080/23748834.2020.1812333

Cited by 6 publications

(6 citation statements)

References 12 publications

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“…Participant observation at the food vending outlets highlighted the function and role of vending outlets also as social hubs and places of interaction where many customers chatted with vendors and customers as friends, often hanging around the stands to engage in conversation. This attests to the important social role of the vending outlets in neighborhoods, something which has been reported in previous work (Isaacs, 2014;Caramaschi, 2016;Stutter, 2017;Panicker and Priya, 2020). "......I come here to eat food, more so, some of my friends come here too, at times we hang out here to discuss politics and football.…”

Section: Interconnections Between Convenience and Taste In Informal R...supporting

confidence: 79%

Provisioning healthy and diverse foods to the urban poor in Nigeria : A practice-based perspective on informal ready-to-eat food vending

Adeosun¹

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Table of contents 1 INTRODUCTION 1.1 Rationale 1.2 Urban development dynamics and food access 1.3 Urban daily lives and food vending and consumption 1.4 Intersection between food provisioning and consumption 1.4.1 Ready-to-eat food vending 1.4.2 Ready-to-eat food vending and consumption: health and quality of food provisioned 1.4.3 Dietary diversity as proxy for health and quality food provisioned 1.5 Governance arrangements and informal food practices in the urban areas 1.6 Theoretical perspective: Social practice approach to understand food vending and consumption 1.7 Research questions 1.8 Research methods 1.8.1 Study location 1.8.2 Ready-to-eat food vending: a case study of Nigeria 1.9 Measuring dietary diversity: a practice-based approach 1.10 Research methods employed 1.11 Outline of the thesis 2 URBAN DAILY LIVES AND OUT-OF-HOME FOOD CONSUMPTION AMONG THE URBAN POOR IN NIGERIA: A PRACTICE-BASED APPROACH Abstract 2.1 Introduction 2.2 Out-of-home food consumption practices 2.3 Applying social practice insights to out-of-home food consumption 2.4 Material and Methods 2.4.1 Research context 2.4.2 Mapping and categorizing food vending 2.4.3 Data description, collection and analysis 2.4.4 Quantitative research 6 Table of contents Results2.5.1 Brief description of socioeconomic attributes of out-of-home food consumers 2.5.2 Frequency of out-of-home food consumption 2.5.3 Interconnections between consumers' socio-economic and out-of-home food consumption practices 2.5.4 Interlocking of daily life's practices with "kinds and forms" of ready-to-eat foods 2.5.5 Interconnections between convenience and taste in informal ready-to-eat food vending practices 2.5.6 Packaging and informal ready-to-eat food vending 2.5.7 Daily life's practices: synergies between food vending and out-of-home consumption practices 2.5.7.1 Mobility practices 2.5.7.2 Consumer's workplace and domestic practices 2.6 Discussion 2.6.1 Consumer's socio-economic and out-of-home food consumption 2.6.2 Daily life's practices and ready-to-eat foods 2.7 Conclusion 3 INFORMAL READY-TO-EAT FOOD VENDING: A SOCIAL PRACTICE PERSPECTIVE ON URBAN FOOD PROVISIONING IN NIGERIA Abstract 3.1 Introduction 3.2 Applying social practice theory to study informal food provisioning 3.3 Materials and methods 3.3.1 Description of the study area 3.3.2 Research participants, sampling, and data collection strategies 3.3.3 Measuring diversity of ready-to-eat food groups provisioned 3.4 Results 3.4.1 Profile of informal food vendors 3.4.2 Diversity and health of food groups provisioned 3.4.3 Diversity classification of food groups provisioned by food vending practices 3.4.4 Health classification of food groups provisioned by food vending practices 3.4.5 Exploring dynamic elements of food provisioning practices Table of contents 3.4.5.1 Relevance and informality of ready-to-eat food vending practices 3.4.5.2 Application and transmissions of skills and competences 3.4.5.3 Food provisioning period/time 3.4.5.4 Material Resources: Procurement of raw materials 3.4.5.5 Informal ready-...

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Section: Interconnections Between Convenience and Taste In Informal R...supporting

confidence: 79%

Provisioning healthy and diverse foods to the urban poor in Nigeria : A practice-based perspective on informal ready-to-eat food vending

Adeosun¹

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“…These studies broadly discuss the concept of food tourism and then focus on the multiple roles of food tourism in specific regions of the country. Stakeholders and destination marketing organizations identified food tourism as positively contributing to tourism promotion (Banerjee, 2013; Chand et al , 2007) and sustainable development (Panicker and Priya, 2021). Enhancing the image by branding destinations, this new form plays a crucial role in promoting and marketing destinations in India (Mohapatra, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…Hence, the number of studies in India has been limited compared to those outside India. Food tourism research in India has been carried out under various themes, emerging role of food tourism (Chand et al , 2007; Sabari Shankar, 2022), foreign tourists’ culinary preferences (Updhyay and Sharma, 2014), using food tourism to market destinations (Abraham and Kannan, 2015; Kumar and Singh Rana, 2016; Mehul Krishna Kumar, 2019; Pal, 2020; Rana et al , 2018; Sahoo, 2020), importance of food tourism (Mohanty et al , 2020; Mohapatra, 2017), street foods and tourists experiences (Gupta et al , 2019a; Gupta et al , 2019b; Gupta and Sajnani, 2019; Khanna et al , 2022), sustainability using street foods (Panicker and Priya, 2021), food image and local cuisine (Chatterjee and Suklabaidya, 2021; Gupta et al , 2020), food culture and tourism (Mekoth and Thomson, 2018; Mohanty et al , 2020), slow food and tourism development (Ahlawat et al , 2019), food neophobia and food event revisit intentions (Payini et al , 2020), food tour experiences of tourists (Kaushal and Yadav, 2020), local food consumption experiences of tourists (Mawroh and Dixit, 2023; Piramanayagam et al , 2020), satisfaction and loyalty among local food festival visitors (Zargar and Farmanesh, 2021), measuring gastro-nostalgia among food festival visitors (Mandal et al , 2022) and development of a foodie scale (Setia et al , 2022).…”

Section: Literature Reviewmentioning

confidence: 99%

Food tourism research in India – current trends and future scope

R¹

2023

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Purpose This study aims to enhance the knowledge by offering perspectives from an emerging market by reviewing the existing literature on food tourism. This study applies a multimethod analysis, providing insights into the advancement of food tourism in India, the contributions, critical findings and emerging research themes. Design/methodology/approach The study adopted a multimethod analysis using descriptive, narrative and bibliometric analysis using VOSviewer to analyze research papers published on food tourism in India shortlisted from Scopus and Google Scholar. Findings Future research should focus on gauging the potential of food tourism in different regions of the country, applying theoretical frameworks that have not been used. “Culinary Diversity and Heritage,” “Sustainable and Responsible Food Tourism,” “Consumer Behavior and Food Tourism Experiences,” “Rural Development and Economic Impact,” “Technology and Digitalization,” “Stakeholder Collaboration,” “Food Safety and Hygiene” and “Policy and Regulation” were the identified future research themes. These findings are significant for emerging economies across the globe. Research limitations/implications This study summarized the progress of food tourism research in India, the contributions and emerging themes, supplementing the need to study food tourism in India. This study contributed methodologically to the literature by adopting a multimethod review combining descriptive, narrative and bibliometric analysis. Finally, by proposing ideas and constructs for future research, this study provides directions for future food tourism research from an emerging market’s perspective. Practical implications Findings will assist managers and stakeholders in comprehending the factors influencing tourists, destination marketing and branding, aiding in effective planning and executing food tourism strategies to promote destinations. The identified themes and keywords can help academicians and researchers dwell upon the emerging research themes in food tourism. Originality/value To the best of the author’s knowledge, this is the first study analyzing food tourism research in India adopting a multimethod analysis. The study provides an in-depth analysis applying descriptive, narrative and bibliometric analysis, highlighting the critical trends and research themes. A framework for future studies was also proposed.

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“…Both food vendors and consumers should be made more aware and sensitized on the competencies that are needed for the success of these initiatives. According to Panicker and Priya (2020) street vending can supply healthy and nutritious food to consumers if it is well organized.…”

Section: Discussionmentioning

confidence: 99%

“…The stakeholders agreed that food vendors would need financial support to be able to effectively engage in the new initiatives. Previous studies revealed that most people in food vending practices are of low-income status (Panicker and Priya, 2020). Therefore they will need more finance to be able to add to their menu settings.…”

Section: Materials and Financingmentioning

confidence: 99%

Practitioners’ perspectives on improving ready-to-eat food vending in urban Nigeria: a practice-based visioning and back-casting approach

Adeosun¹,

Greene²,

Oosterveer³

2023

Front. Sustain. Food Syst.

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In many parts of the world, food consumption is shifting from mostly home-based to out-of-home due to transforming of everyday lives as a result of urban development and changing infrastructure. This trend has spurred the expansion of informal ready-to-eat food vending, particularly among the urban poor. However, informal ready-to-eat food vending practices have faced challenges in provisioning menu settings with high energy and calories foods. Moreover, there are concerns about the safety, health, and diversity of food purchased through ready-to-eat food vending. This paper explores practice-oriented strategies, suggestions, and mechanisms through key actors’ experiences and perspectives to understand how the provisioning of healthy and diverse food in informal ready-to-eat food vending can be improved in urban Nigeria as a future transformative initiative. A social practice-oriented approach, combined with participatory future visioning and back-casting, was employed in a multi-phase process of interlinked focus group discussions and workshops involving key food sector stakeholders. The findings reveal that achieving an increase in diverse foods and integration of fruits and vegetables requires changing food norms and promoting sensitization to the importance of diverse diets through training initiatives involving primary actors. Additionally, key skills/competences in the provisioning of healthy and diverse foods need to be learned and relearned, while adequate food materials, finance and effective and efficient integration of the different food vending practice elements are required for the realization of these initiatives. Furthermore, understanding the relationships between food vending and other food-related provisioning practices within the food vending environment is essential in transitioning to healthier and more diverse food provisioning in the informal food vending sector. Our findings provide insights for policymakers to provide strategic pathways for practical interventions to improve food vending practices that meet the food security and nutritional needs of the urban poor.

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Paradigms of street food vending in sustainable development – a way forward in Indian context

Cited by 6 publications

References 12 publications

Provisioning healthy and diverse foods to the urban poor in Nigeria : A practice-based perspective on informal ready-to-eat food vending

Provisioning healthy and diverse foods to the urban poor in Nigeria : A practice-based perspective on informal ready-to-eat food vending

Food tourism research in India – current trends and future scope

Practitioners’ perspectives on improving ready-to-eat food vending in urban Nigeria: a practice-based visioning and back-casting approach

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