The role of facilities in supporting the sustainable street food scene in Finland : Attitudes and Perceptions of Street Food experts
Dau, Kim (2015)
Dau, Kim
Jyväskylän ammattikorkeakoulu
2015
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2015060812830
https://urn.fi/URN:NBN:fi:amk-2015060812830
Tiivistelmä
The study investigated the understanding of sustainable street food; related sustainable activities; and the impact of facilities on the street food scene in Finland. The goal was to define the roles of facilities in the street food movement and its potential for utilizing available resources to support the movement towards the sustainable development. Facilities were examined in both foodservice and events management context while the resources were considered in terms of economic, natural, human and social perspectives.
The theoretical background consisted of a literature review from three perspectives: street food, sustainable development and facilities. The approach of three parts was from a general understanding to a more specifical approach to the context of street food scene in Finland. A framework for evaluating “sustainable street food” scene was suggested by using the capital approach with a set of 24 thematic indicators of United Nations Economic Commission for Europe and other institutions.
The qualitative explorative research was implemented through six interviews. There were four in-depth interviews from different stakeholders to generate the picture of sustainable street food scene in Finland. Two expert interviews, from street food and events management field; and sustainability and facility management field, were conducted to provide insights and understanding about the phenomenon. Content analysis was used to interpret the collected data.
The results identified two main roles of facilities in supporting the sustainable street food scene. The first role is functional as providing space for products and experiences for a food event, which is the key feature of street food scene in Finland. The second is the promotional role of sustainable devolvement, for street food and Finland also. For future research, a more detailed and thorough study for facilities of a specific location or event could be conducted to achieve the implementations.
The theoretical background consisted of a literature review from three perspectives: street food, sustainable development and facilities. The approach of three parts was from a general understanding to a more specifical approach to the context of street food scene in Finland. A framework for evaluating “sustainable street food” scene was suggested by using the capital approach with a set of 24 thematic indicators of United Nations Economic Commission for Europe and other institutions.
The qualitative explorative research was implemented through six interviews. There were four in-depth interviews from different stakeholders to generate the picture of sustainable street food scene in Finland. Two expert interviews, from street food and events management field; and sustainability and facility management field, were conducted to provide insights and understanding about the phenomenon. Content analysis was used to interpret the collected data.
The results identified two main roles of facilities in supporting the sustainable street food scene. The first role is functional as providing space for products and experiences for a food event, which is the key feature of street food scene in Finland. The second is the promotional role of sustainable devolvement, for street food and Finland also. For future research, a more detailed and thorough study for facilities of a specific location or event could be conducted to achieve the implementations.