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Food Truck Permits

Friday, June 08, 2012

The Van Leeuwen food truck parked in Union Square (lmpicard/flickr)

The economics behind the rise of food trucks in New York City are surprisingly complex. Ilya Marritz, WNYC reporter, discusses the convoluted permitting system for food trucks, and the black market that's sprung up as a result.

Comments [4]

John from NYC

The Health Department should be reviewing the air pollution that some of these trucks are emitting. If a car or bus was idling for such a time frame there would be a violation, what about the food trucks?

Jun. 08 2012 11:54 AM
DavidP from NEw York

why should a customer believe that a truck is really sanitary when, unlike a restaurant, the likelihood of an inspector catching the "SETUP" for errors is so much less likely since the setup is not nearly as easily ascertainable in the places where the trucks are cleaned. Your guest will know this and can speak about the end of the day cleanup SETUP situation

Jun. 08 2012 11:53 AM
Frank Grimaldi from EV

Do the trucks make enough money to offset the cost of the black market permits? If so, how?

Jun. 08 2012 11:53 AM
Saskia Scheffer from NYC

I am wondering about how much these trucks add to the pollution, always idling in one spot, for hours and hours. I notice it in park Slope, where the residents of the buildings that are right there where the truck(s) park are surely aware of it..

Jun. 08 2012 11:52 AM

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