ABSTRACT
The current social and economic crisis is changing the consumption behaviours of people in the food sector. The economy tied to street food is gaining importance. Food trucks are an example of street food and are particularly widespread in the United States. This essay investigates this phenomenon by focusing on Philadelphia, USA. There, by seeking to meet sustainability criteria and a good balance between quality and price, this growing sector is challenging long-standing fast foods. Many food truck operators are using only local products and have long-term relationships with local farmers, who supply them on a daily basis. Furthermore, they strive to meet sustainability standards for energy use, production, and the recycling of waste. Within this framework, the author presents a best practice model, showing the many possibilities of the economic and social development of this activity.
