Recently Douglas Shire Council sought feedback from the community regarding the introduction of hot food at the Port Douglas Markets by way of a 5 point online survey.

A simplified and basic questionnaire asking for:

• Post code
• Number of visits to the markets
• Do you support hot food at the markets
• Do you support entertainment and busking at the markets
• Comments

As the term “hot food” in the actual survey may be considered a vague concept, maybe the definition of hot food within the context of Port Douglas Markets requires further clarification for the general public.

The term “meal on stick” for the infamous Dagwood Dog may be the only definition on some people’s minds when it comes to hot food at a market. Or alternatively when you think of multicultural street food, one might imagine bustling markets in exotic destinations using family recipes and local delicacies.

In the  Douglas Shire Issue Paper proposing the introduction of hot food to Port Douglas Markets,  it states that Port Douglas Markets currently operates with a ‘Cotters’ theme and is primarily an arts/crafts market intended to showcase wares produced locally.

The Issue Paper addresses compliance with legislated food standards, ensuring public safety and waste collection as a key issue. It was determined that compliance could be achieved by limiting stall holders to licensed proprietors with specifically designed mobile food vehicles that would be still subject to inspection the same as any other food outlet.

Whilst the Issue Paper presents balanced arguments for and against introducing hot food to the markets, a key outcome to consider would be showcasing locally produced hot food in order to remain committed to the current operational theme of the markets while at the same time creating a destination market scene.

While proposing to limit stall holders to licensed proprietors with specifically designed mobile food vehicles in order to comply with the legislated food standards, it is worth considering that there is a current food truck movement that is infiltrating the market scene despite any opposition. 

Roy Choi, a chef in Los Angeles who started selling Korean barbecue tacos from a truck in 2008 is credited for the rise in popularity of urban food trucks spreading the movement as far away as Australia, “where the first truck, Cantina Mobil, started serving up Mexican food on the streets of Sydney in May 2012.”

The AMFVG (Australian Mobile Food Vendors Group) states that food trucks in today’s restaurant economy are setting the menu trends claiming that even restaurants are activating internal mobile food teams and becoming a part of the food truck community.The food truck menu advantage is providing menu items that are consumer favourites built on specialty “home”, “ethnic national”, and “innovative chef inspired” recipes states AMFVG.

Given our strict compliance with legislated food standards other key considerations presented in the Issues Paper for the inclusion of food preparation and cooking included:

• Logistics for market site, including parking
• Formulate waste & recycling strategies
• Provide disposal points for waste water, food waste and cooking oil
• Contingency planning and emergency evacuation procedures
• Insurance considerations for Council and food stall vendors
• Security and general co-ordination of market
• Set up & access to adequate public toilets

With such strict governance for market food vendors in Australia, this makes it increasingly difficult for any potential vendor who is not a licensed proprietor with specifically designed mobile food vehicle to become a hot food stallholder wanting to showcase locally produced hot food whilst remaining committed to the current operational theme of the markets.

In the DSC Community Engagement Status Report it states the Issues Paper has been designed to provide information on the introduction of hot food at the Port Douglas Markets and Council is seeking the views of people that attend the markets, stall holders and the businesses in the area.

At this time the online Survey is in the process of being collated and prepared for the 18th August Council Meeting, at which time it will be made available in that report.

Comments on the Issue Paper can be provided via here