A behaviour-based approach to improving food hygiene practices : Application to the street food sector in Ecuador

Street food consumption is a global public health concern due to the risks of foodborne illness. Approximately 2.5 billion people consume street food daily, highlighting its importance as both a nutritional source and an employment opportunity, particularly in low- and middle-income countries. In Ecuador, street food is culturally and economically significant, yet frequently associated with unsafe practices. Despite governmental efforts to improve safety, challenges persist.This thesis investigates the causes of food safety issues in Ecuador’s street food sector through structured surveys and in-depth interviews assessing vendors’ knowledge, hygiene practices, and perceptions of services. Results showed that while vendors generally possessed adequate knowledge and complied with hygiene requirements, gaps remained in personal hygiene and the simultaneous handling of food and money. Vendors also reported deficiencies in waste management and pest control. These findings underscore the need for targeted training and improved resource provision.The Theory of Planned Behaviour (TPB) was applied to identify predictors of hygiene practices. Subjective norms emerged as the strongest predictor, influencing intentions to perform handwashing, food protection, waste disposal, and cleaning. Perceived behavioural control was linked only to maintaining cleanliness in food handling areas. Observations revealed a gap between intentions and actual practices, social, attitudinal, and resource-related factors.A training program based on TPB, combining theoretical, reflective, and practical components, improved vendors’ knowledge, attitudes, subjective norms, and perceived behavioural control. While effective, sustaining behavioural change requires institutional and environmental support. Stakeholder analysis using the Net-Map method revealed fragmented collaboration, with municipalities playing a central role but overlapping responsibilities limiting efficiency.The study concludes that multi-phase training, clearer stakeholder roles, and coordinated governance are essential to enhance street food safety. A multi-layered approach integrating education, infrastructure, and enforcement is advocated to protect public health while preserving the socio-economic value of street food vending.