A1 Level – Elementary
1. Do you eat street food?
2. What is a quick meal?
3. Do you like spicy food?
4. What is a long line?
5. Do you think street food is cheap?
6. What is a crowded place?
7. Do you worry about getting sick?
8. What is a friendly seller?
9. Do you think street food is important for culture?
10. What is a good smell?
11. Do you eat while walking?
12. What is a new taste?
13. Do you like simple recipes?
14. What are three types of street food?
15. Do you think street food is better than restaurants?
A2 Level – Pre-Intermediate
1. What is the difference between street food and fast food?
2. Why is street food often cooked very quickly?
3. What are the good things and bad things about eating outdoors?
4. How can a customer tell if a street vendor is clean?
5. Should all street food vendors pass strict hygiene tests?
6. Why is it important for street food to be affordable?
7. Do you think street food is generally healthier than restaurant food?
8. What is the purpose of having street food stalls in busy areas?
9. How does globalization affect the types of street food available?
10. What is the difference between a food truck and a small stall?
11. Do you think street food tourism is a good thing?
12. What are the problems when street food stalls take up too much public space?
13. When is the best time to eat street food (e.g., late at night)?
14. What are two things that make street food popular?
15. How does the presence of street food affect the social life of a city?
B1 Level – Intermediate
1. What are the rules for politely asking a street vendor about the ingredients?
2. How does the cost of ingredients affect the prices charged by street vendors?
3. Should the government provide free business training for street food entrepreneurs?
4. What is the difference between buying street food and cooking a full meal at home?
5. Do you believe that street food is an authentic expression of local culture?
6. What are the challenges of legally regulating thousands of small street vendors?
7. How does the focus on quick service affect the quality of the food?
8. What is the idea of “culinary heritage”?
9. Is it fair or unfair when some street food areas are shut down for being unhygienic?
10. How does a lack of refrigeration affect the safety of perishable street food?
11. What are the steps for properly creating a simple street food dish?
12. What is the value of interacting directly with the person who cooks your food?
13. Should public media highlight the stories of successful street food vendors?
14. What are the reasons why some people feel unsafe eating food prepared on the street?
15. How does the globalization of street food affect traditional recipes?
B2 Level – Upper-Intermediate
1. What are the social pressures to try a country’s most famous street food?
2. What are the moral problems when city governments displace street vendors to gentrify an area?
3. How does constant social media showing of exotic street food affect local tastes?
4. Should city councils be legally required to provide clean water and waste disposal for street vendors?
5. Analyze the psychological effect of eating an inexpensive, highly satisfying meal in a crowded public space.
6. Who is responsible for providing low-interest loans and support for street food businesses?
7. What is your view on the practice of highly rated restaurants copying famous street food recipes?
8. Evaluate the role of international food critics in elevating the status of street food.
9. How does the concept of “informal economy” apply to street food vendors?
10. Discuss the concept of “food safety culture.”
11. What are the problems with having very different rules for street food safety in different cities?
12. What are the legal differences between a mobile food truck license and a permanent stall license?
13. Do you agree that the purpose of street food is mainly to provide affordable, quick sustenance?
14. What steps should be taken to ensure that street food vending is a sustainable source of income?
15. How does the simplicity of street food challenge the complexity of fine dining?
C1 Level – Advanced
1. Is it fair that street food vendors often have very little job security or legal protection?
2. What is the right way to think about a city’s moral duty to integrate street vendors into formal planning?
3. How do the platform’s algorithms influence which street food stalls become globally recognized?
4. When should the government consider mandatory insurance for all street food businesses?
5. What are the moral questions when we talk about using street food culture to market a city to wealthy tourists?
6. How does the focus on quick turnover affect the long-term, necessary investment in food quality and sourcing?
7. Discuss the impact of major corporate fast-food chains on the survival of independent street vendors.
8. How should leaders use knowledge about street food demand to design better public spaces?
9. What is the idea of “gastronationalism” and its link to protecting local street food traditions?
10. What are the long-term effects on society when fewer people can afford to eat out, even for street food?
11. What are the difficulties when courts try to decide if a city’s regulation unfairly targets street vendors?
12. How does the search for total convenience conflict with the ethical need to ensure hygienic standards?
13. Do you agree that the most important thing is the preservation of the food’s cultural authenticity?
14. What are the simple moral rules a person should follow when they benefit from extremely low street food prices?
15. Should the government set a legal minimum for the amount of public land dedicated to affordable food vending?
C2 Level – Proficiency
1. What is the real difference between a person’s enjoyment of street food and their appreciation for the cultural labor it represents?
2. Debate the idea: Should we completely ban all consumption of food prepared in unhygienic environments?
3. How does the concept of “authenticity” change when traditional street food is replicated globally?
4. What laws or rules are needed to control how technology platforms use algorithms to price street food based on location?
5. How do historical views of public markets and common food affect modern regulation?
6. How can communities maintain their unique street food traditions when globalization pressures standardization?
7. Argue the point that humans should stop all attempts to regulate street food and allow the natural market to dictate quality and hygiene.
8. What protection should laws give to street vendors who report excessive fees or harassment from city officials?
9. How can we stop the problem of using the argument of “culture” to excuse poor hygiene or labor practices?
10. What did old thinkers say about public commons, commerce, and the moral requirement of feeding the poor that is still relevant today?
11. What will happen to the need for human vendors if AI can perfectly manage automated, hygienic street food preparation?
12. How do people use the idea of “local experience” to avoid discussing the social problems of the informal economy?
13. How does the experience of a major food poisoning outbreak improve a city’s resolve to enforce hygiene standards?
14. What is the power of a collective movement to demand that street food vending is recognized as a legitimate trade?
15. If scientists could create a perfect, safe, and culturally resonant street food alternative, how would that fundamentally change urban culture?
