Bangladesh Research Institute for Development (BRID)

Promoting Hygienic Restaurant and Street Food in Bangladesh in a Sustainable Way (SEP subproject)

Sustainable Enterprise Project (SEP) project is jointly financed by Palli Karma-Sahayak Foundation (PKSF) and World Bank. The objective of SEP is to increase the adoption of environmentally sustainable practices by targeted microenterprises. SEP has selected 30 lead districts as the project working area to demonstrate the project impact on different sub-sectors. The project prioritizes a selected number of polluting microenterprise business clusters and supports the expansion of innovative economic activities conducive to a more sustainable environment.

ESDO are implementing a subproject of SEP, namely, “Promoting Hygienic Restaurant and Street Food in Bangladesh in a Sustainable Way” in Rajshahi City Corporation, Poba, and PuthiaUpazila under Rajshahidistrict and Bogurasadar under Borura district of Bangladesh. This 02year’s June 2021 to May 2023 sub-project will support to achieve global goals of the main SEP project. The sub-project activities will be implemented in the business clusters of sustainable and safe street foodand hygienic restaurant subsector to improve the overall business and environment of the microenterprises. The main purpose of this subproject is to ensure environment friendly street food production with maintain hygiene in food processing and establishing hygienic restaurant. Furthermore, this subproject aimed at to introduce street food processing and production that are conducive to environment as well as helpful to reduce environment pollution. Along with introducing street food, promoting hygienic restaurant in a sustainable way to the micro-entrepreneurs is another purpose of the subproject. The use of hygienic and safety equipment during food processing and production in street food and local restaurant is the major target area of the subproject.

Now, BRID has taken initiative as a consultancy firm to conduct a baseline survey to understand the present business, economic and environment status of microenterprises, entrepreneur and their enterprises under environment friendly and hygienic street food production, processing and marketing as well as promoting hygienic restaurant business in the sub-project implementing area. A total of300microenterprises will get different technical and financial supports through the sub-project.

Key Objectives
The baseline survey shall be conducted to know the current business and potentiality of the project business model, existing product in the market, availability of the product, people view about the product, existing technical knowledge of producer and worker, current environmental and health issue, the MEs and their view to the project. More specifically, the baseline survey will explore the following issues; a) Environmental and hygienic conditions of the existing street foods, including personal hygiene of street food vendors. b) Availability of safe drinking water and raw materials, personal protective equipment and proper food covering and storage under appropriate temperature. c) Explore the current situation of waste management, occupational health and safety facilities.