Street Food and Sustainability: Exploring Circular Economy Practices in Street Food Markets: A Case Study of Reffen, Copenhagen: Street food Market Reffen and Vendors Circular Economy Practices
Translated title
Street Food and Sustainability: Exploring Circular Economy Practices in Street Food Markets: A Case Study of Reffen, Copenhagen: Street food and Circular Economy
Authors
Phuyal, Sunita ; Kaur, Daljeet
Term
4. term
Education
Publication year
2025
Submitted on
2025-06-02
Pages
100
Abstract
Purpose: This study examines the everyday practices of vendors at Reffen Street Food through Practice Theory to assess whether these routines support or challenge the market’s claim to be sustainable and circular. Practice Theory looks at how materials, skills, and shared meanings shape what people do. Design/methodology/approach: A qualitative, ethnographic case study based on semi-structured interviews with 12 vendors, informal conversations, observations, field visits, and field notes collected between March and May 2025. Findings: There is a gap between Reffen’s branding and vendors’ actual practices. Materials and infrastructure: stalls typically had only one or two general bins, with limited waste sorting. Central food-sorting containers provided by management appeared unused during observations. Competencies: uneven across stalls; some staff lack basic knowledge of sustainability and circularity. Those who do have knowledge are motivated by personal values, cultural background, or prior work experience rather than structured training from Reffen. Meanings: although Reffen promotes itself as sustainable and circular, these ideas are not widely shared or internalized among vendors. There were few visible signs or prompts to inform customers. Reffen has not fostered a strong sense of community around circular values compared with more advanced models such as Tivoli and KleanHub’s reusable cup and container systems. Research limitations: The study covers 12 vendors in the 2025 season, with data collected from March to May 2025. Vendor turnover occurs each season, and the management perspective is missing. Future research should include more vendors, longer observation, seasonal comparisons, and management input. Practical implications: For urban street food markets, the results show that implementing circular economy principles depends on material infrastructure, such as waste sorting and reusable packaging, on strengthening vendor competencies through structured training and peer learning, and on building shared cultural values and motivations. Originality/value: The study applies Practice Theory’s three elements, materials, competencies, and meanings, to connect Reffen’s public claims with on-the-ground routines. It highlights both a practice gap and concepts that could inspire street food markets in developing countries that lack basic facilities.
Formål: Studiet undersøger madbodernes hverdagspraksisser på Reffen Street Food gennem en praksisteoretisk ramme, for at vurdere om de understøtter eller udfordrer markedets påstand om at være bæredygtigt og cirkulært. Praksisteori ser på, hvordan materialer, kompetencer og betydninger former det, folk gør til daglig. Metode: Kvalitativ, etnografisk casestudie baseret på semistrukturerede interviews med 12 boder, uformelle samtaler, observationer, feltbesøg og feltnoter indsamlet i perioden marts til maj 2025. Fund: Der er et gab mellem Reffens branding og leverandørernes faktiske praksis. Materialer og infrastruktur: I boderne var der typisk kun én eller to blandede skraldespande, og affaldssortering blev i begrænset grad praktiseret. De centrale beholdere til fødevaresortering, opsat af ledelsen, fremstod ubrugte under observationerne. Kompetencer: Uensartet niveau, hvor nogle medarbejdere mangler grundlæggende viden om bæredygtighed og cirkularitet. De, der har viden, er ofte drevet af personlige værdier, kulturel baggrund eller tidligere erfaring frem for struktureret træning fra Reffen. Betydninger: Selvom Reffen markedsfører sig som bæredygtig og cirkulær, er disse idéer ikke bredt delt eller internaliseret blandt boderne. Der var få synlige skilte eller budskaber, som gjorde kunder opmærksomme på bæredygtige tiltag. Samtidig er der ikke udviklet et stærkt fællesskab omkring cirkulære værdier, sammenlignet med mere avancerede ordninger som Tivoli og KleanHub med genbrugelige kop- og beholdersystemer. Begrænsninger: Studiet omfatter 12 boder i sæson 2025, med data indsamlet fra marts til maj 2025. Der er udskiftning i bodudvalg mellem sæsoner, og ledelsens perspektiv mangler. Fremtidige studier bør interviewe flere boder, strække observationerne over længere tid, sammenligne sæsoner og inddrage ledelsen. Praktiske implikationer: Resultaterne viser, hvordan cirkulære principper i byers street food-markeder afhænger af konkret infrastruktur, som affaldssortering og genbrugsemballage, af at styrke kompetencer gennem struktureret træning og kollegial læring, samt af at opbygge fælles kulturelle værdier og motivation. Originalitet/værdi: Studiet anvender praksisteoriens tre elementer, materialer, kompetencer og betydninger, til at forbinde Reffens offentlige løfter med hverdagsrutiner i boderne. Det fremhæver både et praksisgab og idéer, der kan inspirere street food-markeder i udviklingslande, hvor basale faciliteter ofte mangler.
[This apstract has been rewritten with the help of AI based on the project's original abstract]