Kozhikode, famously known as the “City of Spices” and a hub for rich culinary heritage, recently launched a new landmark the Kozhikode Beach Food Street. Envisaged as a vibrant hub for street food lovers by the scenic Arabian Sea coast, this ambitious project aims to blend tradition with modern infrastructure for safe, hygienic, and organized street vending. However, barely days after its grand opening, the new food street faced significant challenges with littering and solid waste management, marring the experience and raising concerns among citizens and authorities.
The Vision: Clean, Safe, and Diverse Street Food by the Sea
The Kozhikode Municipal Corporation, in collaboration with the Food Safety Department and National Health Mission, designed the food street to transform the scattered, makeshift beach stalls into a well-managed space. This initiative reflects Kerala’s growing focus on hygiene standards, food safety, and urban cleanliness alongside an authentic food experience. With 90 specially designed corrosion-resistant steel stalls built by a public sector unit, each vendor received well-equipped counters to maintain safe food temperatures and hygienic storage. Vendors, many of whom relocated from informal beachside setups, were supported through loans to purchase these stalls. This project also included regular food safety inspections and vendor training programs to ensure cleanliness and customer confidence.
The Early Pitfall: Littering and Waste Woes
Despite the promising infrastructure, the food street encountered immediate operational problems. Reports showed that only 22 of the 90 stalls were active shortly after opening. More critically, most stalls lacked adequate bins: only seven shops had one bin each, and many had none at all. This insufficiency forced visitors to discard single-use plates, bottles, and leftover food waste indiscriminately around the food street premises, along footpaths, roadsides, and even on the beach itself. The result was an unsightly buildup of kitchen waste and trash that conflicted sharply with the project’s hygiene ideals. The site quickly became a focal point of criticism on social media and local news, with citizens expressing disappointment at the apparent neglect of waste management.
Civic Corporation Steps In
In response to the mounting litter, the Kozhikode Corporation launched an emergency clean-up operation, assigning eight workers specifically to the food street’s upkeep. Electricity and water connections are being installed, which are essential for vendors to operate effectively and maintain hygiene. However, the Corporation made it clear that organic waste management remains the responsibility of stall owners, emphasizing collaboration between civic bodies and vendors. Additional governmental efforts are underway to complete remaining infrastructure elements, including road repairs and improved drainage systems to prevent standing water near the food street, which poses health risks.
Community and Vendor Perspectives
Local residents and tourists voiced hopes that these early challenges would be swiftly overcome. Vendors acknowledge the responsibility of maintaining cleanliness while expressing the need for more support in waste disposal and utilities. The Corporation has taken a stance to involve the vendors in waste management practices, with some paying for cleaning staff dedicated to their area. The new food street represents a significant opportunity to promote Kozhikode’s culinary diversity, including beloved local delicacies alongside North and South Indian favorites. Stakeholders view vendor training on hygiene and food safety as key to achieving this vision.
Kerala’s Broader Urban Food Modernization Context
Kozhikode’s food street belongs to a broader Kerala government push to modernize street food vending in multiple cities by creating food hubs equipped with modern sanitation, regular inspections, and waste management systems. Similar projects in cities like Thiruvananthapuram have successfully introduced centralized waste disposal, common dining areas, restrooms, and strict food safety compliance, serving as models for Kozhikode. These initiatives align with national food safety authority guidelines seeking to professionalize street food and reduce public health risks while supporting livelihoods.
Lessons Learned and the Road Ahead
The Kozhikode Beach Food Street’s initial struggles underscore the complexity of balancing urban public space transformation with the realities of large crowds and human behavior. They highlight the necessity of robust waste management infrastructure, active vendor engagement, and public awareness campaigns for civic sense.
If the Corporation, vendors, and community work collaboratively, this food street can be more than just a place to eat it can become a showcase of sustainable urban food culture and a key tourism asset.