Publication:

Empowering street food vendors on nutrition and healthy cooking practices in Urban Bengaluru: a mixed-methods evaluation of a community-based intervention

Background Street food vendors are central to India’s urban food environment, providing affordable meals to millions. However, limited nutrition awareness and unsafe cooking practices among vendors contribute to poor dietary quality and increased risk of non-communicable diseases (NCDs). This study assessed the effectiveness of a structured nutrition and healthy cooking training program among street food vendors in Bengaluru, India.

Methods A structured training program focusing on oil reuse, salt reduction and alternatives, balanced nutrition and NCD prevention was delivered through interactive, local-language sessions using pictorial tools and practical demonstrations. A community-based, mixed-methods study was conducted among 500 vendors across seven urban locations in Bengaluru. A sequential explanatory design combined quantitative pre- and post-intervention surveys with qualitative focus group discussions (FGDs) and field observations to assess knowledge gain, retention and practice adoption.

Results The awareness of recommended daily salt intake (≤5 g/day) increased by 37% and knowledge of recommended oil intake (3–4 teaspoons/day) improved by 40%, post-intervention, Awareness of health risks associated with repeated oil reuse increased by 16–17%. Knowledge of healthier ingredient choices improved, with a 32% increase in recognition of wheat flour as a healthier alternative to refined flour. Approximately 80–85% of participants retained core training messages related to oil use, salt reduction and healthy cooking practices.

Conclusions The training effectively improved nutrition knowledge and awareness among street food vendors. However, sustained behavior change will require periodic refresher trainings, economic and structural support and visible recognition mechanisms to reinforce healthy practices.