CX3 Mobile VendingSurvey Tool

CX3 Tier 2 WebinarTraining March 2012

Purpose: To evaluate the alternative sources of food available and accessible in low-income neighborhoods, specifically around schools

CX3 Mobile Vending

CX3 Mobile VendingDocuments

1. Instructions

2. Survey tool plus protocol

3. Training PowerPoint

• 500 feet radius of middle/high schools, elementary optional

• Buffer using GIS to see location• 500 feet = approximately 1 block• Check site prior to surveying if possible• Limit mobile vending survey to same areas

covered in outdoor marketing (1000 feet for outdoor, 500 feet mobile vending)

• Fill out one survey tool for each school• Take pictures!

CX3 Mobile Vending

Instructions

• Record mobile vendors at all entrances to schools

• Be there before the bell rings• Be sure to have enough surveyors• Maps can help – suggest marking on map

where vendors are stationed with short descriptor matching the one recorded on survey

• Remember: Complete 1 survey instrument for each school

CX3 Mobile Vending

Instructions (cont.)

• Have top portion of survey filled out prior to arrival at school

• Record if visible from school• Record type of vendor (1 – 7) • Record main product (1 - 7)

– Only food products, but can make note of others• Record marketing tactics, be sure to circle “0” if

none• Check for valid permit• Determine if half or more of food is healthy

– Healthy vs unhealthy listed on back

CX3 Mobile Vending

Instructions (cont.)

Vendor Type: “1” Motorized truck or van

Product: “4” Prepared food

Vendor Type and Product

Vendor Type and Product

Type/Size: “2” Large Push Cart ( push cart above the waist)Product/Ad: “4” Prepared food items (tamales)

Type/Size: “3” Small push cart (below the waist)

Product/Ad: “1” Ice Cream

Vendor Type and Product

Marketing Tactics and Permit Display

• Record if additional marketing tactics not on cart or truck

• Bell, music, signage

• Or NONE

• Permit needs to be displayed

• Be sure to check to see if it is valid and up to date

Amount of Healthy Food

• Is > 50% of the food healthy? • Give a visual scan of the food and

determine if more than half is healthy• You may need to look at the menu posted

Notes/CommentsVendor Description

• Be sure to make notes about the vendor

• Be specific about the description of the vendor, type of products

and marketing tactics to be able to discuss later

• Come up with way to match any photos to descriptors