Rising Challenges: Portland Food Truck Workers Navigate the Heat of the Summer Season

Food Trucks Face Summer Heat Challenges

Monday was another scorching day in Portland. Many sought refuge in water or shade, but food truck owners faced the high temperatures head-on. At BG’s Food Cartel, the Rose City Hibachi food cart was firing up its grill. Owner Victor Palacios checks the temperature inside, revealing it reached an oppressive 107-108°F.

Working in such heat poses serious risks. Last summer, on a 98°F day, the temperature inside peaked at 110°F, forcing Palacios to close early. Despite drinking plenty of water, he ended up in the hospital for dehydration. This year, he’s taking no chances.

“We stock up on Gatorade and liquid IVs because plain water isn’t always enough,” Palacios shared. They’ve also made adjustments to their cart to combat the heat. There’s a fan blowing directly at the cook, another fan circulating air, and even an A.C. unit.

Just a few carts down, San Lucas Pizzeria owner Arturo Peralta noted that customers came out to avoid heating their homes. “We keep one oven off if it gets too hot,” he explained. This strategy helps manage the heat inside while still serving customers.

Interestingly, the issue of extreme heat is not just a local concern. According to a recent report from the National Oceanic and Atmospheric Administration (NOAA), the frequency of heatwaves in the U.S. has increased significantly. Studies show a 70% rise in the number of days with extreme heat in the last twenty years. As summers become more intense, food service workers will likely face even greater challenges in the future.

Both Palacios and Peralta are making necessary changes to adapt. Their experiences offer insights into the importance of proper hydration and effective ventilation for those working in extreme conditions. As temperatures begin to drop this week, more food carts are expected to reopen, demonstrating both the resilience and innovation of small business owners during the summer heat.

For more information on managing heat exposure in food service, check out this resource from the CDC.

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