The document summarizes research conducted at Club 36 Market in Nairobi, Kenya on November 27, 2014. Club 36 is an informal food market located near the University of Nairobi that has become a popular spot for locals, students, and workers in the area. The market started in 2009-2010 after a student strike and saw increased demand for ready food. The research involved taking photos of the market's infrastructure like food carts, structures, signage, and aspects of its operations such as available foods, transportation, energy and water sources, and hygiene practices.

1. PHOTO RESEARCH ON 27TH NOVEMBER 2014 BY JIBONDEFRESH
CREW AT CLUB 36 MARKET
Club 36 is an informal food market located at the University of Nairobi ecosystem. It is
gradually becoming a popular food spot for the locals/students/workers in the area.
It is said that “some come from as far as Afya Center” to have lunch at one of Nairobi‟s
most popular informal food markets. On a daily basis there are more than 500
customers who come in contact with the market.
The market started being active around 2009/2010 after a major strike by University of
Nairobi students that saw them destroy their Students Center. The Club 36 market
realized an increase in demand for ready food.

2. Below are a number of photos from our journey to the market on the 27th
of November
2014.
1. Hardware used: A custom made Food cart at Club 36 market. Which is larger than the
Smoked sausage carts. The food is enclosed in a glass compartment to keep clean and
it warm using burning charcoal, its movable and can change its location depending on
the customer demand. The cart is developed by „jua kali‟ artisans who also make
spoons, fork, and sufuria for a living.

3. 2. Structures: Above is a new structure made from mabati. The structures in the market
are of different materials. This is noticed as one enters the market and progresses
inwards up to the last food stall. The structure is wooden

4. 3. Location: A road sign at the junction of the market. The market was set up with the
authority of the Nairobi County Council.

5. 4. Population: 14 plastic chairs stacked together. Most food stalls cannot handle more
than 15 customers at a go during the peak lunch hours.

6. 5. Source of energy: The main source of energy for cooking bulk food is charcoal.
Though electricity, paraffin and gas are available. The „jiko‟ is used in the cooking food.

7. 6. Water: Reusable drinking water bottles. Water is a major necessity for the operations of
the eateries.

8. 7. Hygiene: Most food stall owners try to maintain high sanitation levels with the presence
water points for washing hands.

9. 8. Mode of transport: food transported to club 36 using ‘mkokoteni’ a cart

10. 9. Foods: ‘ndizi’ banana is one of the main foods/vegetable sold at club36 market
“secondary research it Key to understanding the under laying state”
Reference:
http://www.iied.org/air-citizen-scientists-map-food-dangers-nairobi
https://muunganosupporttrust.wordpress.com/2014/04/14/food-safety-in-nairobi-informal-
settlements/