Clean Safety & Health in Food Trucks (SHiFT)
Harsh cleaners can have a devastating effect on human health and on the environment.
This project brings together a multidisciplinary team including UW investigators, diverse and traditionally underserved communities, as well as small business owners not previous engaged in safe chemical transition and hazard awareness, to work with the food truck industry to promote best cleaning practices and technical assistance to shift toward safer chemical alternatives.
“Why food trucks? Imagine how difficult it must be for the operators, working in confined spaces and now cleaning more often because of the coronavirus pandemic. Food trucks also are a small business for some immigrant entrepreneurs who could use help meeting health and safety regulations.” – Excerpt from article in UW Bothell News
A new toolkit was developed for food truck owners/operators/workers and other stakeholders to reduce their use of chemicals, their hazards to living systems and the risks to our waterways. In 2019, King County reported over 400 food trucks operating in the county alone. With plans to expand the toolkit across the state, it’s easy to see the deep impact this toolkit can have for employees and the environment immediately and long-term.
Lead Principal Investigator
UW Department of Environmental and Occupational Health Sciences
School of Nursing & Health Studies, UW Bothell
WA State Food Truck Association (WFTA)
Saskia van Bergen
Washington State Department of Ecology
In the News
Green ways to keep food trucks clean – UW Bothell News, March 2021