Research Impact Stories

Street food, or ready-to-eat- meals and snacks sold by vendors in public spaces such as kiosks, markets, and roadside stalls, constitute a vital component of Barbados’s cultural and culinary landscape.

Despite their significance, there remains a notable lack of systematic research documenting the types of foods available, the location of vendors, and the evolution of the street food sector.

Addressing this gap, nutritionist Jamie Hinds seeks to provide a comprehensive characterisation of the street food environment and to examine its role in shaping everyday dietary practices in Barbados.

Hinds conducted community walk-through assessment in several commercial hubs, including Bridgetown, Six Roads, Warrens, and Oistins. With the assistance of environmental health officers, she identified active street food vendors and utilised a combination of direct observation and informal vendor interviews to document the range of foods being prepared and sold.

Geographic data on vendor locations were systematically recorded using the KOBO Toolbox mobile data collection platform, enabling the development of a detailed spatial map of the street food environment.

The study is particularly timely given the ongoing transformation of Barbados’ food system. There is increasing evidence that dietary patterns are shifting away from minimally processed, traditional foods toward more processed and ultra-processed alternatives, and this trend may influence both public health outcomes and the preservation of traditional culinary practices.

Ultimately, Hinds’ work aims to provide valuable insights into Barbados’ cultural foodscape, the factors shaping food availability and choice.

The findings can help inform future policies and culturally appropriate interventions designed to support healthier food environments while preserving the island’s vibrant food culture.