About this project
This collaborative international research project investigates the economic, social, and environmental dimensions of street food vending in Indonesia. Focusing on street food vendors as hospitality micro-enterprises, the project explores how entrepreneurship, innovation, social capital, human capital, and sustainability practices influence business performance, community development, and tourism outcomes.
Conducted primarily in Bandung, Indonesia, a globally recognised culinary tourism destination, the project examines the everyday realities of street food vendors operating within resource-constrained and often informal business environments. Through large-scale quantitative surveys and in-depth qualitative interviews, the research investigates how vendors adopt innovative marketing practices, build business networks, develop entrepreneurial capabilities, and implement environmentally sustainable operating practices.
The project seeks to advance understanding of how street food vendors contribute not only to local livelihoods and economic resilience but also to destination identity, cultural heritage, and sustainable tourism development. By examining both business success factors and environmental challenges, the research provides evidence-based insights that can support policy development, business formalisation initiatives, entrepreneurship training, and sustainability programs. Ultimately, the project aims to strengthen the capacity of street food vendors to operate as successful, innovative, and environmentally responsible micro-enterprises while contributing to inclusive economic development and tourism growth in Indonesia and other emerging economies.
