News & Press
Read relevant news and press about SVP and the street vendors we represent- from hot dog vendors, to flower vendors, book vendors to street artists and more.
We’re working together to create a vendors movement for permanent change.
Street vendors fight for space on crowded midtown blocks
Curbed
“We realize that there’s lots of competition for public space in New York. Street vendors should be part of that,” says Matthew Shapiro, the legal director for the Street Vendor Project. “They should be part of the discussion whenever the city wants to put news stands or way-finding signs or planters or bike racks—these are all important, but vendors are also important, and they need to be a part of that discussion.”NYC Health Department Rolls Out Letter Grades For Food Carts And Food Trucks
Gothamist
"Given the current climate of immigration in this city, we were worried about any additional incursions into vendors’ privacy, especially their locations in a public space.”- Shapiro of SVP. After SVP and other street vendor advocates voiced their concerns about new health grades to the Health Department, the NYCHD instilled protections to ensure that no street vendor's privacy could be compromised in the process.NYC Settles With Hundreds of Street Vendors After Trashing Their Food Carts
Vice
Read this Vice article about how SVP amplified the voice of Wahed Whab when the city tried to take away his fruit stand spot, which his family has used for more than 35 years.‘Unjust and immoral’: street vendors call on New York City to issue more permits
The Guardian
If passed, a new bill will offer 4,000 permits over a decade. Read this article from The Guardian which shares the voices of street vendors in SVP like Walid Abdelwahab.New York City Food Carts Get Their First Report Cards
NY Times
Matthew Shapiro, the legal director of the SVP speaks with the New York Times about the impact of new health grades for street vendors. A cart or truck “is a much smaller space, with limited refrigeration and hot holding areas, and a potable water tank instead of water from the building,” he said. “I am not saying it is easy to run a restaurant, but vendors have unique challenges, while still being held to the same standard.”Contact
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