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The purpose of this study is to discover the interactions between mobile food truck operators and their external/internal audiences via Twitter. Researchers examined the tweets (n=483) that emerged from patrons and owners of seven food trucks within a metropolitan food park within a onemonth period. A content analysis of Twitter feeds for multiple trucks provided a glimpse into one social media channel and that communication among mobile food truck operators and their external groups (loyal customers and potential customers). Results indicate tweets fell into three categories of basic Twitter-based communication, truck presence, and marketing and public relations. Tweets created social presence by linking the digital food truck to the physical truck. Messages were one-way in nature, and geared more toward marketing and less toward engaging customers and creating a community. [ABSTRACT FROM AUTHOR]

El fenómeno de los Food Trucks ha crecido grandemente en los últimos nueve años debido a la recesión económica de Estados Unidos y al desarrollo de negocios de este tipo en varios países, entre ellos México, donde existen alrededor de cuatrocientas marcas registradas, mientras que en Cancún hay aproximadamente diecisiete comercios operando en distintas zonas de la ciudad ofreciendo diversas opciones culinarias. Para poder desarrollar estrategias de mercadotecnia dirigidas a segmentos de mercado diferenciados, es necesario que el dueño o administrador del negocio conozca el perfil de su consumidor y cliente potencial. Con esta información podrá diseñar productos y servicios especializados, así como establecer canales y mensajes de comunicación adecuados para la promoción, que coadyuven en el logro de su posicionamiento en el mercado. En este artículo se describen los resultados de una investigación empírica de carácter transversal con enfoque mixto y alcance descriptivo, cuyo objetivo fue conocer el perfil de los consumidores de Food Trucks ubicados en Cancún. La investigación se desarrolló en dos etapas: en la primera se llevó a cabo un censo para identificar la oferta de estos comercios en la ciudad; en la segunda se aplicó una encuesta personal por intercepción a los comensales de estos negocios, seleccionados con una técnica de muestreo no probabilístico por conveniencia. Los resultados mostraron que alrededor del 40.0% de los comerciantes no conocían el perfil de sus clientes, de los cuales su edad fluctuaba entre los 20 y 38 años, tenían más de tres años viviendo en la zona y su ingreso mensual era mayor a los seis mil pesos (aproximadamente 300usd); eran solteros y con estudios de educación media superior en adelante; poseían algún dispositivo electrónico como teléfono inteligente o tableta, el cual utilizaban por más de cuatro horas al día, y tenían al menos una cuenta en alguna de las redes sociales como Facebook, Twitter o Instagram.

Devido ao aumento do hábito da alimentação fora do domicílio, os food trucks, um americanismo, fizeram sucesso no Brasil por oferecerem praticidade e agilidade. Para a garantia de um alimento seguro que evite surtos de doenças transmitidas por alimentos, é essencial verificar se os estabelecimentos estão de acordo com a legislação municipal vigente. O objetivo do estudo foi analisar as condições higienicossanitárias de food trucks no município de São Paulo. Foram analisados 11 estabelecimentos, em seu horário de funcionamento. Para a coleta de dados utilizou-se um check-list adaptado e os resultados comparados com a portaria municipal nº 2619/11. Os itens que mais apresentaram não conformidade foram: vestimenta; higienização dos reservatórios de água; pré-preparo dos alimentos; acondicionamento e transporte; presença de barreiras físicas entre as diferentes bancadas de trabalho; organização e armazenamento de utensílios; controle de pragas e ausência de Procedimentos Operacionais Padronizados. Uma particularidade encontrada refere que, pelo alimento só ser finalizado sob demanda do consumidor, 72,9% dos estabelecimentos não tinham a necessidade de armazená-lo sob condições de temperatura e tempo adequadas. Por se localizarem em locais abertos, os food trucks estão vulneráveis à presença de micro-organismos e poluentes. Concluiu-se que a análise das condições higienicossanitárias dos food trucks revelou-se insatisfatória, devendo haver uma adequação quanto às normas já preconizadas pela Portaria 2619/11, bem como maior atenção nos veículos e nas cozinhas de apoio.

Due to the increase in street feeding, the food trucks, a North American style, were successful in Brazil for offering practicality and agility. To assure safe foods that avoid foodborne disease outbreaks, it is essential to verify if the shops are according to the applicable municipal law. Thus, the aim of this study was to analyze the hygienic and sanitary conditions of food trucks in the city of São Paulo. 11 shops were analyzed in their business hours. For data gathering, an adapted checklist was used and the results were compared with the municipal ordinance No. 2619/11. The items that most presented non-conformity were: vestment; cleaning of water reservoirs; pre-preparation of foods; stowage and transport; presence of physical barriers between the different worktops; tidiness and storage of utensils; pest control and the absence of Standard Operational Procedures. A peculiarity found states that, because the food is finalized on consumer demand, 72.9% of the shops did not have the need of storing it under adequate conditions of temperature and time. Since they are located in open places, food trucks are vulnerable to the presence of microorganisms and pollutants. The conclusion drawn is that the analysis of the hygienic and sanitary conditions of the food trucks was proved unsatisfactory and there must be an adequacy according to the already recommended rules of the municipal ordinance No. 2619/11, as well as more attention to the vehicles and support kitchens. [ABSTRACT FROM AUTHOR]

An exploratory study approach was used in this research to examine the use of local and organic food in Toronto’s food truck industry, the rationale for its use, and the challenges that food truck owners face in sourcing it. Results showed that all-but-one of the food trucks sourced local or organic food for their menu and were motivated by fresh taste/quality, social responsibility and customer preference. While there were challenges with utilizing organic/local food due to seasonality and cost, food trucks found they can derive benefits by way of increased patronage, menu differentiation, and competitiveness. [ABSTRACT FROM AUTHOR]

Fashion is not only important in the apparel sector, but in many other fields. Everything that is subject to fashions must be ruled by comparable laws. This text, which studies the 'fashionalization' of cooking styles and eating practices, is based on the hypothesis that the theories by the anthropologist Ted Polhemus about the recent evolution in fashion and streetstyle, are applicable to gastro- trends or the 'new eating'. In the new ways of eating one can identify a 'streetstyle', a 'style surfing', a 'supermarket of style' and a 'sampling & mixing' which are comparable with fashion. To illustrate a free and creative mode of eating, this paper observes the recent gastro- trends of street foods, street food collectives, street food TV programs, 'food trucks', the Italian Ape Piaggio mini- truck invasion and the new eating opportunities at gastro- markets or clandestine supper clubs. It also deals with the free composition of surprising and innovative food preparations presented at culinary conferences by avant- garde chefs. Peoples' eating, on the street, with their hands, their consumption of 'gastronomic extravaganzas' and 'hybrid amalgams' are reinventing tastes, eating utensils and even eating habits. A new eating asserts a free consumer, giving rise to a new food language that changes the food culture. [ABSTRACT FROM AUTHOR]

After Hurricane Katrina in New Orleans, newly arrived loncheras, or taco trucks, provided an invaluable and overlooked service, feeding cleanup crews and reconstruction workers. Yet despite the important role these Latinx food vendors continue to fill and their growing popularity among the non-Latinx community, these entrepreneurs face challenges in accessing political and cultural legitimacy. Situating the experiences of lonchera vendors within the larger political economy of U.S. immigration legislation and food truck policy demonstrates how national trends, instead of local realities, are used to shape policies that impact these food vendors. This article uses an ethnographic framework based in New Orleans to argue that the regulation of loncheras maps onto the criminalization of immigrant communities through an emphasis on licensing and documentation. Juxtaposing the case studies of two mobile food vendors, Mateo and Magda-both undocumented- allows for a critical analysis of the ways immigrants navigate bureaucratic systems to make ends meet. [ABSTRACT FROM AUTHOR]

This article highlights the connection between urban regeneration, gourmetization, and the concept of "selling place" as it is conceived in both theoretical writings and in accounts of urban regeneration. This work focuses on the transformation and modernization of several public food markets and the opening of new gourmet food trucks in Madrid, Spain, as part of what Sharon Zukin defines as the city's symbolic economy. Many of these traditional food markets, originally built in the late nineteenth century, have morphed into selling themselves as high-end gourmet emporiums to satisfy the needs of thousands of tourists that visit the capital throughout the year. Gentrification is just one of the consequences along with the commodification of cultures and gourmetization of many other products that occur, in most cases, intentionally in many transited and now touristic areas of Madrid. [ABSTRACT FROM AUTHOR]

This research aims to analyze which factors lead the gastronomy students to attend food parks. According to data from the last Family Budget Survey (FBS) developed by IBGE, more than 25 % of the meals in Brazil are consumed outside the home. This scenario stimulated the coming of the concept of food truck for Brazil. However, the parking of trucks on public street is limited by the mayor of the cities, that were created the food parks, areas that receive various types of food trucks. The research is an exploratory study that was designed through quantitative and qualitative methods with semi-structured interviews with students of two Colleges of technological course in gastronomy in São Paulo. As a result, it is concluded that the variety of food is what most motivates students to attend the food parks that are considered as an alternative for food outside the home. [ABSTRACT FROM AUTHOR]

The practice of "eating out" became increasingly widespread in society, and led to growing concern about improving food quality. Due to these new habits, in Brazil, the food trucks sector grew from 15% in 2008 to 37% in 2012. Faced with the growing demand for these services and the great competition, having quality is fundamental for all organizations, so this study had the objective of evaluating the application of good hygienic-sanitary practices in food trucks in the city of Fortaleza, Ceará. An adapted checklist was proposed by Saccol et al. and elaborated from Resolution RDC, 216. The results obtained were transformed into percentages of items served where the overall result was classified as: Group 1 - 76 to 100% attendance of items. Group 2 - 51 to 75% attendance of items. Group 3 - 0 to 50% service of items based on Resolution RDC, 216. Of the 9 food trucks analyzed, only 1 was in group 1, 4 in group 2 and 4 in group 3. The results observed confirm the fragility of food services in food trucks, with regard to hygienic-sanitary quality. [ABSTRACT FROM AUTHOR]

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