A new report from independent think tank Committee for Sydney aims to fire up the city’s blossoming street food economy.  

Developed in consultation with food operators, policy makers and planning consultants, the report looks at what’s working, what’s not and what would help – from regulatory reform to urban design – to unlock the potential of food served on the footpath. 

Matt Levinson, report co-author and Culture Policy Lead at the Committee for Sydney, said:  

“Street food is the metaphorical triple threat – an economic engine room for Sydney, especially for new migrants, as well as being a force of creativity and a powerful community builder.  

“Wherever you go in our city, whether it’s Burwood or Harris Park, Georges Hall or Crows Nest, you can see the evidence it’s taking off. 

“This is a tough business environment for operators, and with a few exceptions they’re succeeding despite, rather than because of, the policy settings.  

“We’ve got all the ingredients we need for street food to thrive in this city – with a few small changes, we can turn up the heat and really get things cooking.”  

Cheyenne Bardos, report co-author and Food Producer at the Powerhouse Museum, said:  

“We started looking into this after hearing people say we don’t have a street food culture and never would, and that just didn’t feel right for a city like ours, one of the world’s most multicultural cities with such a fantastic climate.  

“Sydney’s street food scene has more depth and diversity than people give it credit for. From heaving street festivals like Parramatta Lanes to roaming food trucks and curb side eats, there is a unique and thriving ecosystem right on all our doorsteps. 

“We’ve done the work and we know Sydney’s street food scene can flourish into an integral part of our economy, and part of our aim with this paper is getting Sydneysiders to feel that sense of FOMO and be inspired to check it out.”  

‘Taking it to the Streets: A vision for Sydney’s street food scene’ identifies four key actions to support the street food economy:  

1. Improve digital resources and processes to provide clear, consistent guidance for street food vendors 
2. Review planning controls to make it easier for street food vendors to operate 
3. Increase public support for Sydney’s street food culture, elevating its profile and credibility as a vital part of Sydney’s global brand 
4. Expand funding, infrastructure and partnerships that directly support food entrepreneurs. 

With discretionary spending at an all-time low, street food couldn’t have come at a better time, with key market trends aligning:  

• 30% of consumers’ dining choices are influenced by inflation. 
• 90% of diners are prioritising budget menu options. 
• Parramatta Lanes injected $1.5 million into the local economy in 2023, while the broader food services sector is a major part of the powerhouse night-time economy. 
• The food services sector (including street food) represents 63% of Australia’s core night-time economy (NSW’s night-time economy alone is worth $102 billion annually).  

This is the latest in a series of papers from the Committee for Sydney, which aim to open up more opportunities for culture in the everyday lives of Sydneysiders. Previous papers led to more adaptable live performance infrastructure being installed in public places, underused town halls being revived as cultural hubs, and more of Sydney’s city streets being opened up for festivals and markets.