Street food vendors in kolkata

STREET FOOD VENDORS
IN
KOLKATA
-A SNAPSHOTS
Street Food Project Team,Kolkata
5/31/2016 1

CONTENTS
• SITUATIONAL ANALYSIS
• ROLE OF AUTHORITIES
• SCOPE OF CIVIL SOCIETIY
5/31/2016 2

SITUATIONAL ANALYSIS
•Kolkata- 3rd largest urban agglomeration in India with a
population of 14.1 million
• Estimated 300,000 street vendors in Kolkata of which 50% are
food vendors
• Provides daily tasty, affordable and easily accessible fast food to
nearly 7 million customers from every economic stratum
• Approx. 94 customer / vendor/day
• 2.5 personnel people employs per week
• More than 300 varieties ( 50 are very common) and some are of
international cuisine 3

• Most Popular items - Coffee, Tea, Ghugni, Chapati / Paratha,
Fuchka, Pulao, Biriyani , fish meal, egg meal , chicken meal, veg
meal, Idli / Dosa
• Very cheap - about 1000 Cals. in Rs.20/- (200 cals/ 4 Rupee)
• Very Fresh, extensive variety (caters to all tastes), traditional
foods with authentic taste
• Quick service, need minimum space, a place of Social
interaction
5/31/2016 4

Despite this-
• employment context is characterised by uncertainty and hostility
• commonly targeted by local authorities as illegal traders
• urban middle class constantly complains for urban chaotic life as
they block public pavements, create traffic problem and contribute
to public health insecurity
• subject to harassment - including evictions, confiscation of
merchandise, and demands for extortions
• majority of them lack access to social protection
• less productive in unstable institutional environments where
rules are irregular and unpredictable.
5/31/2016 5

It is also true that-
• Better food processing techniques are available
• There are Better sale / display methods
• Access to standardized raw ingredients
• Better cleaning and sanitation procedures are available
• Customers are more informed
• Vendor is also more enlightened
• There is much more access to food and environmental safety
related information
• Better and much more variety of raw materials – are easily
accessible
• Increased competition leading to improvement among vendors
5/31/2016 6

However, Problems are –
• Quality of ingredients are not standardized
• Food and water handling methods are poor
• Biological Hazards – Followed by chemical and physical hazards
are common
• Low Knowledge, Attitude and Practice –materials are not easily
available
• Hygiene of equipments – not adequate
• Poor personal Hygiene of Vendors
Poor quality of Water being used
• Waste management is not adequate
5/31/2016 7

• Usage of poor water quality
•Inadequate waste management
• Consumer involvement is minimal
• Negative attitude of authorities
• Minimal legal control on Vendors
• Penalty clauses are Minimal
• Coordination among concerned stake holders is unsatisfactory.
5/31/2016 8

Street Food Project Kolkata
Innovating and co-creating solutions
Involve me in
designing the
beautification
process!
Innovative initiatives for vending formalization

Copyright©2014byInnoAid.org.Allrightsreserved.
10
Street Food Vendors Project Kolkata, Phase I (from 2011 to 2013)
The first ever Street Food Vendors Project Kolkata was implemented in Kolkata
by the primary partner Joygopalpur Gram Vikash Kendra (JGVK) and the
secondary partners Gana Unnayan Parshad and Sabuj Sangha.
The project was supported by InnoAid.org
The project aims at supporting
the vendors and facilitate the
development of solutions
designed by the vendors
themselves, which meet local
priorities, needs and
conditions in alignment with
the National Policy on Urban
Street Vendors.
The primary beneficiaries
throughout the project
are 650 street food
vendors serving cooked
food along the streets of
Kolkata and Salt Lake
Sector V

Program was based on 3 interlinked workshops and on-the-street support
11
Improved accounting practices and
other self-regulatory activities
Hygienic practices on the food
handling, food safety and waste
management
Awareness of National Act on Urban
Street Vending
Continuous follow-up and
support on the streets
1 2
3

Our approach: We first let us inspire by the good solutions developed by the street food vendors themselves
12

Our approach: We involve the vendors in participatory workshops, using
innovative methods to understand, build capacity and evaluate
13
Educational topics was discussed in small groups of 10 vendors.
Educational messages was shared by the trainer during the
discussion.
3 separate workshops were conducted to deliver specific
messages on key-messages of the National Policy, Understand
benefits of Self Help Groups, Improve accounting practices,
Improve the workspace: sanitation, waste & hygiene,
Understand positive link between hygienic workspace and
business, Improve food safety through acquisition of tools,
Maintain use of tools and practices after workshops, Evaluate
the workshops for continuous improvement
OPENGROUPDISCUSSSION
An inclusive method was continuously used to obtain critical
feedback from the vendors by assessing the workshops.
In groups of 5-10 people, the vendors were asked to share their
suggestions and views on (1) what to keep in the workshop, (2)
what to add to the workshops, (3) what to drop from the
workshops. No critique of opinions is allowed during this session
and all ideas and suggestions were listed on a poster for further
discussion within the group.
KEEPADDDROP

14
a Tasty
Change
!
!dea
Other tools and solutions were developed with the vendors
and by the vendors

15
Co-creating Educational communication material:
Vendors’ Handbook, Stakeholder Toolkit and Poster

Similar we have initiated a development process to design an improved
street food kiosk with the vendors and other relevant stakeholders
16

Baseline survey was undertaken in the selected areas for the pilot project to
obtain a good understanding of the Street food vending sector
17
The implementing organisations
surveyed 759 street food vendors
with technical support from
InnoAid and researchers at School
of Economics at Bocconi
University, Italy.
The resulting surveys have been
analysed with the supervision of
researchers from European
Centre for Advanced Research in
Economics and Statistics,
Brussels.

18
The baseline addressed aspects of the vendor and his staff

19
…as well as the type of business. motivations and current challenges

20
To empower a broad spectrum of street food vendors in Kolkata, building
their capacity to align with the
National Act of Urban Street Vending and to support the process
of recognition and formalisation of the sector at a state level
Overall development objective
Create a scalable model of urban street food
vending
Invest in new businesses to improve the
public health impact of the vendors
Scale up intervention to new areas, assessing
the impact of the programme with Randomized
Control Trial for policy advice
Participatory workshops focusing on grass-root
level, to innovate rather than "re-inventing the
wheel"
Previous project - learning
Current project– innovative solutions
400 vendors
1.000 vendors
approach
The Phase II of the Street food project was started by 1st July 2014 and will
be undertaken until the end of 2016
A
B
C

The project is a direct continuation and scale of Phase I, building on the
learnings new opportunities and networks established
21
Phase II will be implemented in
Kolkata Municipal Corporation area
and Salt Kale Sector V area
by Joygopalpur Gram Vikash Kendra (JGVK)
and Gana Unnayan Parshad (GUP)
The project is supported by InnoAid.org

3 initiatives will be undertaken that will be complementary in the
achievement of the overall development objective
22
Improved and regulated street food vending
a recommended model on how to establish an improved area of urban street food vending, a so-called “role-
model street” that aligns with the National Policy, is developed based on the experiences and learning's from
street vending activities and in collaboration with town development authorities and possible private sectors,
implement a number of educational and technical solutions to improve the conditions of the vendors and
surrounding atmosphere in specific locations.
To improve safety aspect and quality of street food engage entrepreneurial activities based on procurement
practices of street food vendors with social and hygienic goals, through productive activities in rural areas,
potentially through cooperatives or SHGs. Also to secure vendors livelihood and improve standard of life
vendors unemployed family members will be involved in need based effective income generation activities
Technical and awareness messages has been delivered in Kolkata Municipal Corporation areas through
educational workshops and its impact will be assesses, analyze and documented on relevant key socio-economic
variables, through RCT (Randomized Controlled Trial) to create the basis to undertake evidence–based advocacy
to support the process of recognition and formalization of the sector and to innovate and ensure effective
methodology for efficient replication of best practice model
A
Improved quality of street food along with developed livelihood of rural entrepreneursB
Best replicable models assessed through standard research methodologyC

Improved and regulated street food vending
Approach in Salt Lake Sector V area:
23
Development and
implementation of
local solutions with
inclusive involvement
of local authorities
and vendors
associations
Effective capacity
building and
extensive support
through
participatory
workshops on food
safety, hygienic
aspects of food
handling, product
branding, financial
management and
common interest
group
Development and
implementation of
“Role Model
Streets” with
realistic and
improved street
food vending in a
specific location
through inclusive
involvement of local
authorities and
private sector
participation
A

Improved quality of street food along with developed livelihood of rural
entrepreneurs. Approach in Salt Lake Sector V area:
24
Based on vendors procurement
needs provide safe, hygienic and
organic environment friendly hi
quality raw materials
Improve security of livelihood by
introducing supplementary income
sources through inclusion of family
members into effective income
generation activity
Link rural entrepreneurs with
the procurement needs of
urban street food vendors
Support rural entrepreneurs to
develop value based
production of safe, hygienic
and organic environment
friendly hi quality raw materials
for urban street food vendors
B

Best replicable models assessed through standard research methodology.
Approach in Kolkata Municipal Corporation area:
25
Previously tested educational and
technical massages will be
delivered through participatory
workshops with the street food
vendors of Kolkata.
The workshops will address
educational and technical
messages on food safety,
hygienic aspects of food
handling, product branding,
financial management and
common interest group
Through out the workshop process
vendors will be involved in periodic
study, survey and observation
process through RCT (Randomized
Controlled Trial) methodology and
the accumulated data will be
analyzed to access the impact of the
capacity building method and
process to ensure effective evidence
based documentation of a
replicable model
C

26

Street Food Project Kolkata
Email: streetfoodhawkersproject2@gmail.com

Street food vendors in kolkata

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