Food Carts in Europe – Licenses, Permits & Legal Requirements (2026 Guide)

   Launching a food cart in Europe in 2026 sits at the crossroads of three powerful trends: the boom in street food, the rise of mobile retail solutions, and a regulatory environment that is finally, slowly, moving online. Globally, the food truck market was estimated at around 6.1 billion USD in 2024 and is projected to almost double by 2034, powered by consumers appetite for flexible, outdoor dining and experiential formats that feel more like pop-ups than traditional restaurants. In Europe, that growth plays out on pedestrian squares, beach promenades and festival grounds where smart operators are swapping bricks-and-mortar leases for bespoke food carts and commercial food carts that can follow the footfall instead of waiting for it to arrive.

   From BizzOnWheels, as a European manufacturer of professional food carts, food bikes and mobile billboards, the pattern is remarkably consistent. Every week, founders reach out with strong menus and clear concepts, but a vague sense about “the paperwork.” They are comfortable creating a street food brand on Instagram but far fewer are comfortable parsing Regulation (EC) No 852/2004, municipal street trading ordinances, or what inspectors actually want to see when they open a sink cabinet. The purpose of this guide is to close that gap, not with legalese, but with the practical logic behind the rules, plus the kind of on the ground examples you need when you sit down with your city hall or local chamber.

  It’s important to be clear about what this is, and what it isn’t. This article is information, not legal advice. European food law is relatively harmonised, but implementation is not: rules change, new environmental standards appear, and street trading policies can shift from one side of a bridge to the other. UK councils like Camden, for example, have been updating their street trading terms and conditions ahead of 2026 to tighten expectations on hygiene ratings, training and environmental impact.Treat everything you read here as a map of the territory, not the final word. Before you spend a euro on equipment, cross-check with your municipality or city council online, then in person.

   If you do that, this guide can become a working playbook. Start with the European backbone, what almost every country will ask of a mobile food business. Then zoom into the snapshots for Belgium, Denmark, France, Italy, the Netherlands and the UK, using the official links we list as your step-by-step checklist. Along the way, notice how much of the compliance work is built into the design of your cart: hygienic surfaces, hand-wash access, power and gas management. For BizzOnWheels food carts, that’s not an aesthetic choice, it’s a compliance strategy assembled into hardware. 

Why 2026 Is A Sweet Spot For European Street Food

  Street food has always been a entry level way into hospitality, but 2026 offers something new: a convergence of demand, digitalisation and sustainability that favours agile operators with mobile merchandising in their DNA. Analysts tracking the food trucks and food carts market describe a segment growing at roughly 7–8% annually to 2034, driven by tourism, urbanisation and the expansion of food truck parks and curated street food festivals. Europe is over indexed in many of those drivers, especially in markets like the UK, France, Germany and Italy where city governments are actively using curated street food to animate public spaces.

  Technology is also lowering non-obvious barriers. In Denmark, for instance, centralised digital services mean registration with the Danish Veterinary and Food Administration (DVFA) and other business authorities can be completed online, with clear English language guidance for foreign founders. The Netherlands offers similar clarity through its business.gov.nl portal, including specific checklists for starting a food truck, registering with the tax authorities and complying with hygiene codes approved by the NVWA, the national food and consumer product safety authority.

  At the same time, regulators are starting to align with broader environmental and urban planning goals. Councils now routinely reference noise, waste, emissions and visual impact in their street trading conditions, not just food safety. Camden’s evolving rules, for example, explicitly link street trading to creating “green, clean, vibrant, accessible and sustainable places,” and they tie licence renewal to maintaining an acceptable food hygiene rating. For operators, this favours eco-friendly carts and food bikes that can operate quietly, with small footprints and low energy use, precisely the kind of mobile retail solutions that carts and bikes excel at. 

The European Backbone: Hygiene Law, Mobile Premises And Why Inspectors Think The Way They Do

  The good news about opening a food cart in the EU is that the core logic is shared. Whether you are grilling in Ghent or pulling espresso in Florence, you are operating under a legal ecosystem built around food hygiene from “farm to fork.” At the centre of that ecosystem is Regulation (EC) No 852/2004 on the hygiene of foodstuffs, which sets general obligations for all food businesses and specific requirements for “movable and/or temporary premises such as marquees, market stalls, mobile sales vehicles.

  The regulation doesn’t tell you how many sinks your cart must have in Brussels versus Bordeaux. Instead, it establishes principles that national and local authorities translate into checklists. It requires food business operators to maintain premises in a clean, good state of repair, to provide adequate hand washing facilities, and to handle food in ways that prevent contamination. It also have the requirement that businesses base their procedures on HACCP Hazard Analysis and Critical Control Points, either through their own plan or an endorsed “hygiene code” created by a sector association, as is common in the Netherlands.

  This is why so much European guidance talks about “mobile food premises” rather than “food trucks” as a trendy concept. Finland’s food authority, Ruokavirasto, for example, treats a mobile kiosk or food cart as a movable food premises subject to notification several weeks before operations begin, plus extra notifications when you move into a new municipality.  The same legal thinking shows up again and again across the Nordics, Benelux, Germany and Southern Europe. The category is your friend: once you understand that you are a mobile food premises, you can see why inspectors focus so relentlessly on water supply, cleaning routines, temperature control and physical separation between raw and ready to eat foods.

The Unofficial European Checklist: Nine Things Almost Every Food Cart Needs

  Across countries, the paperwork looks different, but the boxes are similar. Think of them as the nine stages any serious food cart or food bike concept must pass before it deserves a logo.

1. Business Registration

   Whether you choose to operate as a sole trader, micro-entrepreneur, one-person company or limited company, authorities want to know who is legally responsible for the business and where it is established. In most countries that means registering with a central business register or local trade office: Belgium’s Crossroads Bank for Enterprises (CBE), Denmark’s CVR register, Italy’s Chamber of Commerce, Germany’s Gewerbeamt, the KVK in the Netherlands.Without this step, you will struggle to obtain permits, open a business bank account or access wholesale ingredients.

2. TAX and VAT Registration

  Once a business exists, the tax authorities want to know when and how you’ll cross local VAT, how you will invoice, and what basic records you will keep. The European Commission allows member states to set their own VAT registration and many have introduced simplified schemes for small enterprises, but the principle is the same: as your turnover grows, so does the expectation that you will register for VAT and issue compliant invoices. If you dream of scaling a fleet of eco-friendly carts or food bikes that trade at festivals across borders, getting this architecture right from day one is more important than picking your first wrap flavour.

3. Food business registration or approval

   Under EU hygiene law, you must notify or register your food business with the competent authority before you begin handling food. In Ireland, the Food Safety Authority emphasises that every operator must register; in Belgium, the Federal Agency for the Safety of the Food Chain (FASFC) states that no one may operate in the food chain without registration, authorisation or approval, with higher-risk activities requiring a preliminary inspection.Denmark’s DVFA and the Finnish authorities apply similar logic: notification weeks in advance, and in some cases formal approval depending on the risk profile.

4. Street trading or market permit

  Registering as a food business gives you the right to exist but it does not give you the right to occupy public space. That is governed by municipal rules about markets, pavements, plazas, beaches and promenades. German cities route this through their Gewerbeamt or Ordnungsamt, often requiring a special pedlar’s licence (Reisegewerbekarte) for itinerant traders. UK councils require street trading licences or consents for pitches on public land, with tightly defined conditions on location, operating hours, signage and waste.Southern European cities add their own twist: in Spain, the combination of vehicle licence, labour protections and municipal permissions means you often see food trucks only at pre-authorised fairs and events rather than casually on the street.

5. Food hygiene training

  Regulators are moving steadily away from purely punitive inspection models towards a more preventive approach that assumes trained operators make fewer mistakes. In France, at least one person in a food truck or “restauration ambulante” operation must have completed approved training in food hygiene, with separate training required for alcohol service. In the UK, the Food Standards Agency strongly encourages Level 2 Food Safety qualifications for handlers and higher-level training for supervisors, and some councils now bake explicit training requirements into their street trading licence conditions. For operators, this should not feel like a hurdle, it is free risk management and a powerful story point when you market an elevated, gourmet street food offering.

6. Food safety plan, your HACCP in practice

  While the regulation sets the principle, national authorities and sector groups often translate this into templates and “hygiene codes.” The Food Safety Authority of Ireland publishes guidance packs to help small caterers document critical control points like cooking, cooling and allergen management.Dutch authorities allow small operators to follow approved hygiene codes instead of building a full HACCP system from scratch, as long as they document how they adhere to those rules. For a cart, this often boils down to a simple set of written procedures for temperature control, cleaning schedules, raw/ready-to-eat separation and waste handling plus a layout that makes those procedures realistic on a busy Saturday.

7. Technical approvals

   Once you introduce LPG, electrical systems, extractor hoods or integrated refrigeration, you are playing in a space where fire safety, building standards and vehicle regulations intersect. Specialist builders of mobile food vehicles emphasise that operating without the correct gas and electrical certificates is not only dangerous but can jeopardise your right to trade.In some jurisdictions, particularly for food trucks rather than small carts, vehicle type approval or specific inspections for “vehicles of venta ambulante” (ambulant sales) add another layer of compliance. This is one of the strongest arguments for working with experienced manufacturers of commercial food carts rather than improvising a DIY build. 

8. Insurance

  Public and product liability cover is the bare minimum when you serve food in public; many markets and councils will insist on seeing proof of cover before granting a pitch. Operators with powered vehicles need additional motor insurance, and cross border traders should pay particular attention to whether their policies cover them at festivals in neighbouring countries. Advisory articles aimed at German and Nordic mobile food businesses now routinely frame adequate insurance as part of “being a serious operator,” alongside registration and hygiene compliance.

9. “Local extras” that can make or break a business model

  Noise limits, requirements for grease traps, waste contracts, terrace or seating permissions, environmental levies on generators, caps on how many food trucks may operate in a defined area, these are rarely spelled out at EU level but matter intensely at street level. Brussels’ guidance on catering businesses, for instance, makes explicit reference to noise standards and the need for operating permits even for small hospitality concepts.In Barcelona, local practice means independent food trucks rarely operate as free roaming vendors on city streets, instead, permits are concentrated in controlled spaces and events. When you scout a location, it is as important to ask what cannot be done there as what is allowed.

If your concept can survive those nine filters on paper, it is ready to move into hardware. That’s the moment when a food cart ceases to be an aesthetic object and becomes a tool for soft power compliance.

Belgium 2026: Friendly To Carts, Serious About Registration

  Belgium is one of Europe’s more food cart friendly environments, with two central institutions: the Crossroads Bank for Enterprises and the Federal Agency for the Safety of the Food Chain (FASFC). Before you can sell a single cone of fries, you must register your business through an accredited enterprise counter, which secures your company number in the CBE and often handles VAT registration in the same process.

  Once your business exists on paper, Belgium’s culture of itinerant trade kicks in. Operators who sell outside fixed premises typically need an itinerant merchant card (leurkaart), and they must secure municipal permission for any market pitch, square or promenade they use. For the food part, the FASFC requires every operator in the food chain to be registered, authorised or approved before operating, with higher-risk activities subject to more intensive scrutiny and site inspections For a food cart, that means designing interior surfaces and workflows that inspectors recognise instantly as “cleanable, controllable and compliant” a language that professionally built eco-friendly carts speak fluently.

Denmark: Digital-First, Structured And Surprisingly Straightforward

  Denmark’s regulatory culture is often summed up in two words: digital and predictable. The Danish Veterinary and Food Administration (DVFA) provides a clear English language roadmap for starting a food business, explaining when you simply register and when you must seek formal approval before trading. All food businesses, including mobile units, must be on DVFA’s radar before they serve customers, and operators can use national portals like Virk to file notifications and access municipal services.

  For street trading, Denmark layers national hygiene rules onto highly local decisions about where food carts and trucks may operate. Copenhagen, for instance, distinguishes between mobile vending in squares and operations in parking areas, applying different rules and fees. Some Danish authorities also impose annual renewals for street vending permits, which nudges operators towards long-term professionalism rather than seasonal opportunism. In practice, this makes Denmark a good laboratory for mobile retail solutions that combine Nordic design aesthetics with rigorous hygiene clean lines, integrated sinks, discreet waste handling and branding that reassures both locals and tourists.

France: “Commerce Ambulant” And The Culture Of Formal Training

   In France, the law sees your food cart or truck not as a novelty but as part of “commerce ambulant,” a longstanding category covering itinerant trade. If you move between communes, you are likely to need a “Carte de Commerçant Ambulant,” issued via the Chambre de Commerce et d’Industrie (CCI) or the Chambre des Métiers. Many operators pair that with a micro-entrepreneur or company status that keeps accounting manageable in the early years. French regulators are uncompromising on training. For food trucks and mobile catering, at least one person in the business must have completed approved training in food hygiene according to HACCP principles, and operators who sell alcohol must add a specific exploitation permit after separate training. On top of that, you will likely need authorisations to occupy public space (permis de stationnement or autorisation d’occupation temporaire) from the mayor’s office or prefecture for each site you use, and you must notify the departmental food safety authority (DDPP/DDETSPP) of your activity.

  For equipment, this translates into a strong preference for carts with a dedicated hand wash sink, clearly separated preparation zones and surfaces that inspectors can quickly judge as easy to disinfect. 

Italy: Licenza Tipo B, SCIA And The Art Of Working With Bureaucracy

  Italy’s street food scene is among Europe’s most vibrant, but it sits on top of a bureaucracy that rewards patience and good advisors. Before you can trade, you need to choose a legal form, obtain a Partita IVA (VAT number), and register with the Chamber of Commerce and social security bodies like INPS and INAIL.

For itinerant trade, the keyword is “commercio su area pubblica” and the licence is typically “tipo B.” This authorisation allows itinerant trade and participation in markets and fairs across the country, provided you respect local rules on where you can stop and for how long. Italian guidance is clear that a Type B licence is the base document for those who wish to operate on any public area nationally, not just in a single municipality.

  Alongside the licence comes SCIA, the certified notification of starting activity, which often doubles as a health notification to the local ASL, the sanitary authority. Local regulations then require HACCP training for food handlers, sanitary authorisation for the vehicle or cart, and paid permissions for occupying public land (suolo pubblico). Taken together, that makes Italy an environment where modular carts, capable of operating at a city market during the week and a coastal festival at the weekend, offer a better return on all that administrative effort than single-use, location bound setups. 

Netherlands: Checklists, Hygiene Codes And Predictable Processes

  The Netherlands has quietly become one of Europe’s most attractive environments for structured mobile merchandising. The process starts at the Chamber of Commerce (KVK), where registering your food cart business automatically alerts the tax authority and, within weeks, yields your VAT identification number.

  On the food safety side, operators must register with the Netherlands Food and Consumer Product Safety Authority (NVWA) if they produce, transport or sell foodstuffs, and they must either draft a HACCP plan or follow an approved sector hygiene code. Municipalities then layer on street trading or market licences, plus any local taxes or environmental expectations. In many cities, alcohol sales from mobile units trigger additional licensing, often coupled with a Social Hygiene Diploma for the operator.

  For an operator, the benefit is predictability. Business.gov.nl maintains a dedicated page for starting a food truck business, spelling out costs, permits and regulatory steps in plain language. It is the sort of environment where an investment in high quality, eco-friendly carts designed with hygiene codes and Dutch inspectors in mind, can pay off across multiple cities and concepts. 

United Kingdom: Post-Brexit, But Still Speaking HACCP

   Brexit did not erase British hygiene culture, it repackaged EU derived principles into domestic law and guidance. Anyone running a food cart, stall or truck in the UK must register their food business with the local authority at least 28 days before starting to trade, using a central portal operated by the Food Standards Agency (FSA). Registration is free and cannot be refused, but failing to register can lead to enforcement action.

  Beyond registration, UK regulators rely heavily on guidance and local licensing. The FSA’s “Starting your food business safely” resources walk new operators through food hygiene, structural requirements for mobile and temporary premises, allergen labelling and traceability. Councils then add their own layer: many require a street trading licence or consent for any cart, van or stall on public land, and some now insist that traders hold at least a Level 2 Food Safety certificate and maintain a food hygiene rating of three or above to keep their licence. Camden’s 2024–2025 updates are typical, explicitly linking licence eligibility to training and minimum hygiene ratings.

For UK operators, this has a practical implication. Equipment that helps you achieve and sustain a strong hygiene rating integrated hand-wash sinks, clearly labelled storage, durable, easy-to-clean worktops, is no longer just “nice to have.” It underpins your ability to hold a licence and trade in high-value locations. 

Beyond The Big Six: Nordics, Germany, Spain And Portugal

Outside the headline markets, European practice still follows a recognisable pattern: register the business, register as a food business, secure a right to trade in public space, and then live up to hygiene expectations with both your behaviour and your equipment.

In the Nordics, mobile food premises are often tightly integrated into municipal food control systems. Finland requires operators of movable food premises to submit notifications at least four weeks before starting operations, and to inform the relevant authority when they arrive in a new locality, especially if operation is repeated regularly. Finnish cities like Vantaa and Lahti explicitly remind operators to keep copies of notifications at the cart to present to inspectors on demand something that any serious operator across Europe would be wise to copy.

Germany, by contrast, is famous for its layers of trade law. Anyone running an itinerant food cart or trailer typically needs to register a business (Gewerbeanmeldung) with the local trade office and, if they move between locations, apply for a travelling trade licence known as a Reisegewerbekarte, valid across the federal republic.In practice, this means that German inspectors will be as interested in your paperwork and tax compliance as in your hand-wash sink.

In Spain and Portugal, frameworks for “venta ambulante” or ambulant sales usually demand a trio of permissions: vehicle compliance, worker documentation and municipal rights to use public space. Advisory pieces written for Spanish food truck entrepreneurs in 2025 emphasise that vehicles must be properly approved as ambulant sales vehicles and that operators often trade primarily at events, fairs and controlled spaces rather than freely in city centres. For operators dreaming of a pan-European, festival driven brand, this means any investment in hardware should be designed to sit comfortably under both Nordic notification regimes and Iberian vehicle standards.

When Your Cart Is Your Compliance Strategy: How BizzOnWheels Designs For Inspectors

  All of this leads to an under appreciated truth: the cart you choose is not just a brand statement; it is one of your main compliance tools. Experienced builders of food trucks and carts point out that many of the most common pain points lack of hand-wash facilities, poor separation between raw and ready-to-eat foods, unsafe gas storage are design flaws, not operator flaws.

  BizzOnWheels approaches cart design with that inspector’s checklist in mind. Hygiene-ready layouts use smooth, non-porous, easy-to-clean worktops, rounded corners and splash resistant surfaces that can withstand repeated disinfection. Optional integrated hand-wash sinks with fresh and grey water tanks anticipate the expectation in markets like France, the UK and the Nordics that a mobile premises must provide staff with dedicated hand-washing facilities. 

  Power and gas management is another design frontier. Properly engineered compartments for gas cylinders, with ventilation pathways and safe distances from ignition sources, make it easier to obtain LPG certificates and satisfy fire authorities. Thoughtful routing of electrical wiring and provision for certified connection points support PAT testing and local electrical approvals. In mobile food bikes particularly relevant for low-emission zones, battery and solar power ready layouts and cable management become part of an eco friendly story that resonates with councils aiming to reduce generator noise and fumes. 

  Storage and workflow complete the picture. Modular shelving and refrigeration zones that clearly separate raw ingredients from ready-to-eat components help operators implement HACCP in the real world, not just on paper. On a busy service, that can be the difference between a near miss and a contamination incident. For operators who envision both indoor mall placements and outdoor festivals, push-cart and bike towed configurations allow the same unit to adapt to multiple regulatory contexts, maximising return on investment while staying aligned with local rules. 

Five Grounding Moves Before You Buy Your First Cart

Before you send a deposit to any manufacturer, there are five moves that will make everything that follows easier and cheaper.

  First, spend a focused afternoon with the law, not your logo. Pull up your country’s official guidance on starting a food business whether that’s the DVFA in Denmark, business.gov.nl in the Netherlands, the FSA in the UK or your national food authority and read it with your concept in mind. It is more important than choosing colours for your cart panels, but it will stop you investing in a design that can never pass inspection in your target city.

  Second, talk to your local authority with specific, practical questions. Ask what permits are required if you operate with a push cart or food bike instead of a truck. Ask whether you may trade on a particular square or park, at what hours and with what fee structure. Ask what inspectors expect to see inside a mobile food premises of your type, from sinks and refrigeration to documentation. Conversations with Finnish and German municipal health inspectors, for instance, show they welcome early contact and often provide checklists or floor plan guidance that can be fed straight into cart design.

  Third, choose equipment that inspectors like before you choose equipment you like. When you read case studies from specialist builders of food vehicles, a pattern emerges: units with integrated hand-wash sinks, clear drainage, safe gas storage and food grade surfaces “sail through” inspections more quickly, while improvised DIY setups attract follow up visits and temporary restrictions. This is not about buying the most expensive cart, it is about buying a cart that has been engineered for the reality of European inspections.

 Fourth, plan how you will keep your paperwork physically with the cart. Authorities from Finland to France recommend keeping copies of registration notifications, HACCP summaries, gas and electrical certificates, insurance documents and training certificates on site, ready to show at any inspection. Building a dedicated document compartment or tablet holder into your cart is a small design choice with an outsized calming effect when inspectors arrive unannounced.

 Finally, if you dream of taking your brand on the road to festivals in neighbouring EU countries, or to UK events if you can navigate the logistics think cross border from day one. Equipment built to broadly recognised European standards, with clear hygiene design and flexible power options, will adapt better to varying national interpretations of EU-style rules. Articles aimed at cross-border operators repeatedly stress that the combination of good design and solid paperwork is what unlocks that mobility.

The Bottom Line: Let Your Equipment “Speak The Language” Of Inspectors

  Launching a food cart business in Europe in 2026 is not “easy” in the sense of being paperwork-free. It is easier than it has ever been for those who understand the logic: register the business, register the food operation, secure the right to trade in specific places, and design your cart so that basic hygiene principles are baked into every surface and workflow. The reward is access to a growing market in which consumers actively seek out street vending innovation, experiential marketing and eco-friendly, mobile formats that feel intimate where traditional restaurants feel generic.

References

• Food Safety Authority of Ireland – Hygiene of Foodstuffs and HACCP guidance
  
  
• FASFC (Belgium) – Approval, authorisation and registration for food businesses
  
  
• Belgian government – Registration with the Crossroads Bank for Enterprises and business counters
  
  
• hub.brussels – Catering businesses in Brussels: permits and obligations
  
  
• Danish Veterinary and Food Administration – Starting a food business in Denmark
  
  
• Registration form for food businesses in Denmark (Virk)
  
  
• Business.gov.nl – Step-by-step plan: starting a food truck business
  
  
• Business.gov.nl – Applying food hygiene (HACCP) principles
  
• Business.gov.nl – Selling food and beverages / NVWA registration
  
  
• Food Standards Agency (UK) – Getting ready to start your food business
  
  
• Food Standards Agency (UK) – Starting your food business safely
  
  
• UK government – Register a food business
  
  
• UK government – Guidance on food business registration
  
  
• Camden Council – Street trading licence conditions & policy updates
  
  
• Finland – Mobile food premises guidance (Ruokavirasto)
  
  
• Vantaa (Finland) – Outdoor sales and mobile food premises
  
  
• Lahti (Finland) – Food premises notification
  
  
• Germany – Market stall in Germany and Reisegewerbekarte overview
  
  [Source: https://de.wikipedia.org/wiki/Reisegewerbekarte]
• BetterWeCare – Health & safety regulations for food trailers in Germany
  [Source: https://www.betterwecare.com/health-safety-regulations-for-food-trailers-in-germany/]
• Italy – Commercio su area pubblica and itinerant trade Type B
  [Source: https://fareimpresa.comune.milano.it/commercio-aree-pubbliche/commercio-itinerante]
  [Source: https://arsoli.mycity.it/modulistica/categorie/778710/schede/778822-commercio-area-pubblica-forma-itinerante-tipo-b]
  [Source: https://www.commercialista.it/Dettaglio-Articolo/il-commercio-ambulante-itinerante-breve-guida-alla-normativa/]
• TeamSystem – How to open a food truck in Italy (procedures and costs)
  [Source: https://www.teamsystem.com/magazine/horeca/aprire-un-food-truck/]
• France – Restauration ambulante and food truck regulation & hygiene training
  [Source: https://entreprendre.service-public.gouv.fr/vosdroits/F36831]
  [Source: https://www.legalstart.fr/fiches-pratiques/metiers-restauration/reglementation-food-truck/]
  [Source: https://www.beau-comme-un-camion.fr/post/quelle-formation-food-truck-choisir-le-guide-complet]
• Spain – Food truck permits and 2025 legal framework
  [Source: https://lacommafoodtruck.com/en/what-permits-or-licenses-do-i-need-to-operate-a-food-truck/]
  [Source: https://www.foodtrucksbreadandbutter.com/blog/categories/normativa-y-permisos-food-trucks]
• Global and European food truck and food cart market trends
  [Source: https://www.gminsights.com/industry-analysis/food-truck-market]
  [Source: https://www.emergenresearch.com/industry-report/food-carts-trucks-market]
• VS Veicoli Speciali – Meeting health and hygiene standards with your food truck
  [Source: https://www.vsveicolispeciali.com/en/meeting-health-and-hygiene-standards-with-your-food-truck/]