Clean SHiFT: Safety and Health in Food Trucks: A program for safer cleaning chemical transitions for the Food Truck industry
In the U.S., federal and state regulations dictate how businesses must clean, which drives the selection of cleaning materials in an effort to meet those regulations. Most cleaning agents impact the environment or living systems negatively. Wastewater increases nitrates and phosphates in water and soil systems, pollutes drinking systems and impacts human, plant and animal health. Traditional cleaning products are associated with both acute and chronic health problems and disproportionally affect communities of color, women, and children. The food truck industry is fast-growing and is oftentimes the only available food in both rural and urban food deserts. While there is much research around food safety concerns in food trucks, chemical exposure concerns are significantly understudied, presenting an enormous opportunity for reductions in the use of hazardous materials.
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.”
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.
DOWNLOAD THE CLEAN SHIFT FACT SHEET – Safer Cleaning, Sanitizing and Disinfecting Strategies to Reduce and Prevent COVID-19 Transmission
Research Team
Nancy Simcox
Lead Principal Investigator, UW DEOHS
Grace Lasker
School of Nursing & Health Studies, UW Bothell
Aurora Martin, PopUPJustice
Saskia van Bergen, MS, WA Department of Ecology
Jill Tepe, UW DEOHS CEP
Wendy Cho, UW DEOHS
Maria Soto, Heritage University
Josefina Zarco, Heritage University
Sydney Hill, Heritage University
Visit the Clean SHiFT website
Events
Clean SHiFT: Transitioning to Safer Cleaning Products and Sanitizers in Your Food Truck – April 18, 2021
In the News
Clean SHiFT Team Wins 2022 EPA Safer Choice Partner of the Year – November 2022
Green ways to keep food trucks clean – UW Bothell News – March 2021
Keeping food trucks and workers safe – UW DEOHS – March 2021
Green cleaning on the menu – UW DEOHS – October 2019