1. CX 3 Mobile Vending Survey Tool CX 3 Tier 2 WebinarTraining March 2012

2. Purpose: To evaluate the alternative sources of food available and accessible in low-income neighborhoods, specifically around schools CX 3 Mobile Vending

3. CX 3 Mobile Vending Documents 1.Instructions 2.Survey tool plus protocol 3.Training PowerPoint

4. 500 feet radius of middle/high schools, elementary optional Buffer using GIS to see location 500 feet = approximately 1 block Check site prior to surveying if possible Limit mobile vending survey to same areas covered in outdoor marketing (1000 feet for outdoor, 500 feet mobile vending) Fill out one survey tool for each school Take pictures! CX 3 Mobile Vending Instructions

5. Record mobile vendors at all entrances to schools Be there before the bell rings Be sure to have enough surveyors Maps can help – suggest marking on map where vendors are stationed with short descriptor matching the one recorded on survey Remember: Complete 1 survey instrument for each school CX 3 Mobile Vending Instructions (cont.)

6. Have top portion of survey filled out prior to arrival at school Record if visible from school Record type of vendor (1 – 7) Record main product (1 - 7) –Only food products, but can make note of others Record marketing tactics, be sure to circle 0 if none Check for valid permit Determine if half or more of food is healthy –Healthy vs unhealthy listed on back CX 3 Mobile Vending Instructions (cont.)

8. Vendor Type: 1 Motorized truck or van Product: 4 Prepared food Vendor Type and Product

9. Type/Size: 2 Large Push Cart ( push cart above the waist) Product/Ad: 4 Prepared food items (tamales)

10. Type/Size: 3 Small push cart (below the waist) Product/Ad: 1 Ice Cream Vendor Type and Product

11. Marketing Tactics and Permit Display Record if additional marketing tactics not on cart or truck Bell, music, signage Or NONE Permit needs to be displayed Be sure to check to see if it is valid and up to date

12. Amount of Healthy Food Is > 50% of the food healthy? Give a visual scan of the food and determine if more than half is healthy You may need to look at the menu posted

13. Notes/Comments Vendor Description Be sure to make notes about the vendor Be specific about the description of the vendor, type of products and marketing tactics to be able to discuss later Come up with way to match any photos to descriptors