Informal ready-to-eat food vending: A social practice perspective on urban food provisioning in Nigeria

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cg.authorship.typesNot CGIAR developing country instituteen
cg.authorship.typesNot CGIAR international instituteen
cg.contributor.affiliationWageningen University & Researchen
cg.contributor.affiliationUniversity of Nigeriaen
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.donorCGIAR Trust Funden
cg.contributor.initiativeSustainable Healthy Diets
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1007/s12571-022-01257-0en
cg.isijournalISI Journalen
cg.issn1876-4525en
cg.issue3en
cg.journalFood Securityen
cg.reviewStatusPeer Reviewen
cg.subject.actionAreaSystems Transformation
cg.subject.impactAreaNutrition, health and food security
cg.volume14en
dc.contributor.authorAdeosun, Kehinde Paulen
dc.contributor.authorGreene, Maryen
dc.contributor.authorOosterveer, Peteren
dc.date.accessioned2023-01-01T16:19:20Zen
dc.date.available2023-01-01T16:19:20Zen
dc.identifier.urihttps://hdl.handle.net/10568/126454
dc.titleInformal ready-to-eat food vending: A social practice perspective on urban food provisioning in Nigeriaen
dcterms.abstractThe way people access food in Nigeria is of central relevance for food security, health and sustainability. One key trend is the shift from household-based to primarily out-of-home food consumption as an increasing majority of the urban poor derive their daily nutrient intake from street foods. However, few studies have yet explored the role of the ready-to-eat food vending sector in urban food systems and the diets of the urban poor. This paper investigates the interrelations between these practices and the diversity of food groups provisioned among the urban poor in developing city contexts. A social practice approach is employed to explore differentiation among informal-ready-to-eat food vending practices in the city of Ibadan, Nigeria, in terms of their daily activities, competences and resources. Applied methods include GIS mapping, food log diaries, in-depth interviews and participant observation to map and classify informal-ready-to-eat food vending practices according to the nature of food provisioned and explore the everyday performances of different informal-ready-to-eat food vending practice initiatives and their relation to dietary diversity. The results reveal three key categories among these practices: traditional, processed and unprocessed—with varying levels of diversity in the food groups on offer. Traditional food vendors offer more diversified food compared to processed food vendors and unprocessed food vendors. The results reveal that material infrastructure, cooking bargaining and purchasing skills and nutritional knowledge are key to the diversity of food groups provisioned. The paper concludes by considering the wider relevance of these findings for urban food science and policy.en
dcterms.accessRightsOpen Access
dcterms.audienceCGIARen
dcterms.audienceScientistsen
dcterms.available2022-02-05
dcterms.bibliographicCitationAdeosun, Kehinde Paul; Greene, Mary and Oosterveer, Peter. 2022. Informal ready-to-eat food vending: A social practice perspective on urban food provisioning in Nigeria. Food Security 14: 763-780. https://doi.org/10.1007/s12571-022-01257-0en
dcterms.extent763-780en
dcterms.issued2022-06
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherSpringeren
dcterms.subjectfood securityen
dcterms.subjecthealthen
dcterms.subjectsustainabilityen
dcterms.subjecthouseholdsen
dcterms.subjecturban pooren
dcterms.subjectnutrient intakeen
dcterms.subjectfood supplyen
dcterms.subjecturban areasen
dcterms.subjectgeographical information systemsen
dcterms.subjectfoodsen
dcterms.typeJournal Article

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