This study examined the MZ Generation Consumers’ perception and needs of HMR (Home Meal Replacement) using local food. The paper provides basic data for deriving a plan to promote local food consumption and reports the implications for various development and distribution strategies regarding HMR using local food. In this study, a quantitative survey was conducted targeting 600 consumers to examine the general consumption status of HMR using local food by MZ consumers. In addition, a qualitative survey was conducted targeting 21 people to derive the specific perceptions and unmet needs of MZ consumers. These results showed that MZ consumers require healthy and fresh HMR but have low awareness of HMR using local food. Therefore, it is necessary to deliver sufficient information and promote it. In particular, MZ consumers have high expectations for ‘healthy and safe’ food when purchasing HMR using local food, which plays an important role in purchasing decisions. They also valued ‘convenience’, which means ‘simple cooking’, ‘subdivision packaging’, and ‘accessibility of purchasing channels’, as important when purchasing HMR using local food. Lastly, MZ consumers positively evaluated the values of ‘healthy eating’ and ‘revitalization of the local economy’ through local food.

본 연구에서는 울산지역에서 유통되는 로컬푸드 농산물 367건에 대해 다성분 분석법을 이용하여 잔류농약 350종 을 분석한 결과 다음과 같다. 로컬푸드 농산물에 대한 잔류농약 분석 결과 21.5%(79 건)의 검출률을 보였으며 부적합률은 1.1%(4건)으로 나타 났다. 품목별로 과일류는 65건 중 27건(41.5%), 채소류는 242건 중 50건(20.7%), 두류는 7건 중 1건(14.3%), 곡류 11건 중 1건(9.1%) 검출률을 보였고, 취나물, 곤달비, 파, 살구에서 기준치 이상의 잔류농약이 검출되었다. 검출된 잔류농약은 총 58종 163회로 살충제 성분이 가 장 많이 검출되었고 고독성 농약 1회, 보통 독성 농약 9 회, 저독성 농약이 48종이었다. 부적합 처리된 품목을 포함한 검출된 잔류농약 항목에 대한 위해도 평가 결과 위해지수(%ADI) 가 0.0000- 63.1043% 으로 모두 100% 미만으로 위해하지 않은 수준 으로 판단되었다. 지속적으로 로컬푸드 농산물의 운동 추진 방향인 지역 활성화와 안전한 먹거리 공급체계구축의 목적을 위해 엄 격히 관리되는 기준으로 안전성 검사를 실시하고, 신뢰성 확보를 위한 생산자 교육 및 홍보, 출하 전 안전성 검사 관리시스템이 정착된다면 울산지역 로컬푸드 농산물 사업 이 더욱 활성화되고 지속적으로 추진 될 수 있을 것으로 판단된다.

본 논문에서는 충남지역 로컬푸드 정책의 새로운 방향성을 모색하기 위해 지 속가능성, 지역균형발전의 관점을 활용하여 분석하였다. 이를 위해 로컬푸드의 이론적 논의, 소비자와 생산자 관점에서 로컬푸드 정책의 필요성을 주장하였다. 그리고 지속가능성과 지역균형발전의 시각에서 분석하고 새로운 방향성을 제시 하였다. 구체적으로, 로컬푸드 정책을 추진하였을 때 나타난 지역경제 선순환 구 조 및 가계소비지출 변화의 효과에 근거하여 지속가능성에 대한 필요성을 제시 하였고, 지방자치단체의 로컬푸드 사업 활성화를 통한 양질의 일자리 창출 및 비정규직 감소를 통하여 지역균형발전의 필요성을 제안하였다. 이를 통해 충남지 역 로컬푸드 정책에 대한 새로운 방향성의 결론을 내렸고, 나아가 향후 과제로 서 로컬푸드 평가지표개발⸱기초자치단체 지원⸱우수사례 발굴과 홍보 등도 함께 제의하였다.

This study aims to establish a strategy for selling kimchi to satisfy the needs and wants of European consumers through survey, FGI, and IDI. All survey participants were Europeans and were selected on the basis of their kimchi awareness. For the quantitative survey, 246 participants 15 years or older were selected; for FGI, 33 participants aged between 20 and 49 were selected; and for IDI, eight chefs were selected. The survey included four steps of ‘Awareness-First try-Needs-Future consumption’. The participants got to know kimchi through the Internet; for example, by visiting Korea and Hallyu, and suggested positive comments, including ‘fancy’ and ‘exotic.’ While satisfaction with kimchi sharply decreased due to taste and appearance in the first try of kimchi, it is important to provide the best first-try experience. It also showed that important needs for kimchi are ‘hot sensation’ , ‘crunchiness’ and ‘presentation’. They gave a negative answer to combination with traditional cuisines of their own country, but provided positive comments for benchmarking the use of traditional pickled foods. This study suggests that it may be necessary to implement a two-track strategy by the traditional kimchi as a ‘strategic product’ and localized kimchi as a ‘key product’.

The culinary business in Indonesia has become attractive since it gives 41.40% contribution to total creative economy GDP in 2016 (BEKRAF-BPS, 2016). The high contribution of the culinary industry could not separate from the fact that Indonesia has plenty of local foods variety from a different area in Indonesia. Since 2016, on the scope of ASEAN Economy Community, the role of Indonesian millennial is essential. The total of ASEAN population is 625 million. 65 percent of them who was born in 1980 is around 375 million. Indonesia has approximately 84 million millennial which means 23% of the youth in ASEAN is Indonesia citizen. The current research aims to analyzed millennial behaviors and how they consumed local foods based on the online and offline appearance of the local food. Based on the survey to 121 millennial, this study found that online and offline appearance includes social media, sensory appeal, health and weight control, price, habit, and sociability and social image, have a significant influence to local food consumption among millennial. This study may provide a new perspective on how local food entrepreneurs should manage their online and offline appearance of local food to increase the product’s consumption.

This study aimed to develop unique, local “food tourism” products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City’s food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee’s anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which hasantioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

This study surveyed the recognition, image, preference, attributes, satisfaction and revisit intention for Korean food of local Vietnamese to facilitate the globalization of Korean food. Most participants had recognized Korean food. and, they were especially aware of kimchi (김치), bulgogi (불고기) and bibimbab (비빔밥), Additionally, most repondents thought these foods represent Korean traditions and culture very well. The image of local Vietnamese for Korean food was good. Which was reflected in Korean food having “a good reputation” and a high possibility for “globalization” were high. This study also investigated 16 kinds of Korean food and found the highest preferences to be for bulgogi (불고기), followed by galbitang (갈비탕), whereas that for doenjangchigae (된장찌개) was lowest. Some of the top choice attributes of Vietnamese for Korean food were found to be in “because it is ‘colorful’, ‘prepared sincerely’, ‘plated neatly’, ‘fresh’ and ‘comes with a variety of banchans (side dishes). This is a very meaningful result, making this an important reference for the globalization of Korean food. The local Vietnamese had high satisfaction and reuse intention degree for Korean food, and especially high satisfaction with the colorfulness of Korean food. In addition, the local Vietnamese showed a very high revisit intention for Korean food.

This study was applied to the PCA (Primary Components Analysis) for the sixteen table setting at the 2017 Yeongju local food contest. In this contest, we have developed a seonbibansang and a temple one-dish meal. As a result of the correlation analysis, the applicability and composition were 0.7980, harmony and taste were 0.7747 and easiness and composition were 0.7435. In the Primary Component Y1, all the variables X1…X10 mean that the quality of the food had positive values greater than zero. The second Primary Component Y2 has a large positive value while X4, X5, X6, X7, X9 have negative values. Y2 is a value representing the sanitation variable, and can be considered a traditional and characteristic table setting natural to the native food in Yeongju. In addition, we developed an-hyangbansang and seonmyoaecheong food content by applying PCA factors (the elements of harmony, ease and sanitation). Table setting of an-hyangbansang provided energy 61.5%, protein 20.0% and fat 18.5% and seonmyoaecheong provided energy 62.7%, protein 15.4% and fat 22.2%. This satisfied the necessary amount of caloric nutrient intake that could be provided in a meal. Especially through story-telling, a modern interpretation - or rebranding - of local and traditional foods could make these traditional food products familiar to consumers currently. The developed table setting is felt to be conductive to the possible commercialization and introduction of traditional food into the mainstream commercial food service industry.

Local food is widely known as a ‘safe food’ and its consumption has been made from many local consumers. A study about factors that gives influence on consumer satisfaction in local food enterprise is insufficient. So researcher tries to figure out related factors using empirical method. In study, use perceived quality of the local food, reputation of local place, brand value, customer satisfaction and recommendation to set up causal models and examine the structural relationships for managerial implication. The result show us perceived quality and brand value has a positive effect on consumer satisfaction, reputation of local place doesn’t have a significant effect on consumer satisfaction. In last consumer satisfaction has positive effect on recommendation intension. Base on this result, researcher provide managerial implication and limitation if this study.

In the present study, we conducted in-depth interviews with school dieticians and nutrition teachers to determine the local foods they were aware of and their experiences with local foods. We also aimed to obtain more detailed measures for local food vitalization and suggestions for improvements. In-depth interviews were performed with 8 school dieticians and nutrition teachers, who stated that local food vitalization was needed for school food services, because it could be a foundation for securing safefood products, student healthi mprovements, environmental protection, and the establishment of a general consumption market. However, they were aware of a higher number of disadvantages than advantages in school situations and indicated the deterioration of the quality of food products as the biggest disadvantage. The most-suggested measurement items for local food vitalization in schools included improvement of the food distribution system, expansion of education, information sharing, prevention of monopolies, improvement of food-product quality, and mass production. In addition, it was suggested that school dieticians and nutrition teachers should invest efforts in the development of excellent recipes and varied diets utilizing local foods. Therefore, system supplementation is urgently required in order for school food service officials, and consumers, to efficiently introduce and vitalize local foods. It is also necessary to foster an environment that encourages trust-based relationships with producers to maximize the effect of system supplementation. This would be the foundation for improving the health of students, improving food-service quality, nutrition management, and vitalization of the regional economy in the future, and will positively affect students’ food consumption patterns even after they become adults.

The purpose of this study was to categorize and comparatively analyze tourists of different life-style groups who visit Yesan according to their lifestyles as well as their consumption behaviors and attitudes towards local foods or specialty agricultural products in order to understand the various needs, attitudes, and behaviors of consumers in each life-style group. Group 1 had a high percentage of single people in their 20s and those who worked in technology. Group 2 had a high percentage of those in their 30s and 40s who were married and were professionals. Group 3 had a high percentage of men and those in their 40s and 50s, as well as a high percentage of high income, highly educated people. Group 4 had a high percentage of those in their 20s or those in their 60s or higher. Compared to other groups, group 4 had a larger percentage of lower income and less educated people. In verifying the difference between life-style groups in terms of their behaviors and attitudes toward local foods and specialty agricultural products, consumption and experience of regional specialty foods showed high average scores in groups 1, 2, and 3, with significant differences from group 4.

This study was conducted to examine the effects of local food value perception on purchasing and experience inconsumers. χ2-test, ANOVA, and linear regression analysis were conducted. The findings are summarized as follows: Themost common place for buying agricultural products was ‘hypermarkets’ (41.7%), and the most important factor forpurchasing local food was ‘local government’s certification products’ (23.7%). The most important value recognition itemfor local food was ‘I think that local food is a high-quality agricultural products.’ (3.74 points), followed by ‘I think that localfood have a value of respect for customers’ (3.61 points) and ‘I have a faith for the local food.’ (3.61 points) in that order.The main tourism experience activity was ‘food experience’ (49.0%), and information source of local food experiencetourism was ‘mass media (TV, newspapers, etc.)’ (37.3%). As age increased, experience of local food also increased. Themost effectual value recognition item for purchasing local food was ‘I think that local food have a value of respect forcustomers’. The most effectual value recognition item for increasing intake experience of local food was ‘I think that the localfood is high-quality agricultural products’.

The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.

The purpose of this study was to develop cultural food contents from local dishes related to the historical and cultural heritage in the representative areas of Gurye and Jinan. The information on 'Story' was collected from each region's representative local native journal, searches of related web-sites, analysis of old literature, and interviews of traditional households. 'Telling', the conveyance, was focused on texts of literature analysis, which were synthesized from historical conditions, regional food materials, cuisine, regional symbolism, etc. The created food contents were displayed with balanced and healthy Korean food dishes after nutritional analysis. In Gurye, the content was extracted from the story of Hwang hyun (黃玹, 1855-1910) - figura of Gurye - and his collection, "Maecheonyarok", and the storytelling native food was prepared. In Jinan, the content was extracted from the text of an anecdote from "filial son Kwang-beom Lee", a local journal. We tried to express Gurye's clean image in connection with the patriot - Hwang hyun (his nick name was Maecheon), in the late period of Chosun through the unprocessed and simple nature of the dining table. As in Jinan's storytelling materials, we tried to express a healthy menu of health food for older people based on the clean nature and documents about the real character's filial behavior. The developed healthy menu and dining table properties in this study have been established in accordance with nutrient intake standards of energy in Korea.

This study was intended to outline the characteristics of the food culture in the area of Kyungsangnamdo and its modernization by interpretation and analysis of the novel Toji, which was set in Hadong, Jinjoo in the area of Kyungsangnamdo in the early 20th century. The characteristics of the Kyungsangnamdo area's native dish during the Japanese ruling era in the latter half of the Choson dynasty are as follows. In the first part of the novel, which spans from 1897 to 1908, vegetable and grain food development can be seen in the area of Hadong, the interior plains of Kyungsangnamdo, where there is a typical farming village in the mountains. The second part of the novel, which spans from 1911 through 1917, includes some mentions of the properties of Kyungsangnamdo area's native dishes through the lens of emigrated Koreans living on Gando island. Gando island is in China, and is where Seohee, the heroine, escapes from her homeland and remains for a period of years. There is a unique type of seafood in the Gando area using fresh marine products, exactly the same as in the Kyungsangnamdo area. The third part of the novel spans 1919 through 1929, after Seohee returns to her own country and regains her house. There is a noticeable description of food culture in the area of Jinjoo in Kyungsangnamdo through the description of Seohee focusing on the education of her children. The well-described features of Jinjoo are boiled rice with soup of beef leg bones and Jinjoo bibimbob, with vegetables and a variety of foods using cod. Cod are caught in large quantities in Kyunjgsangnamdo, and cities in the area grow to medium size as the area became traffic-based. The fourth part of the novel spans from 1929 through 1938, and includes very detailed descriptions of characters and background locations. Salted fish combined with the wild ingredients of Mt. Jiri feature prominently in the Kyungsangnamdo's area descriptions. The fifth part spans from 1940 through 1945, and as the Japanese colonization era ends, the foods described in Kyungsangnamdo seem to develop the usage of soybean paste. With abundant fish and shellfish Kyungsangnamdo, the dishes that evolve to use soybean paste include mussel soybean paste soup, picked bean leaves in soybean paste, chaitgook - cold soup from soybean paste, and seolchigook used with seaweed and sea laver.

The aim of this study was to examine how customers perceive storytelling at a real local restaurant and to understand how consumption reflects their evaluation by understanding their values. Participants received information from a real local restaurant in the Gangneung area to examine the effects of storytelling and to evaluate their affective attitudes towards local restaurant stories, word-of-mouth intentions, and purchasing intentions using a seven-point Likert scale. A total of 310 consumers were used. A factor analysis was performed to identify consumption value characteristics and factor structure, which consisted economic value, emotional value, and epistemic value. To test whether local restaurant consumers could be classified into homogenous groups based on their consumption values, a three cluster solution was selected, and a Kmeans cluster analysis was performed. As a result, three groups were identified and labeled appropriate for their scores based on each of the consumption values; emotional value-oriented consumers to cluster 1, epistemic value-oriented consumers to cluster 2, and economic value-oriented consumers to cluster 3. An analysis of variance was used to examine the differences in the affective attitudes towards storytelling at the local restaurant, purchasing intentions, and word-of-mouth intentions across the three clusters. The epistemic value-oriented consumers had the highest score for all three variables. In contrast, economic value-oriented consumers had the lowest scores for the three variables. A regression analysis revealed that affective attitudes towards storytelling were significantly affected by these three consumption values. It also showed that positive affective attitudes towards storytelling were associated with higher purchasing intention and word-of-mouth. The significance of this study was to show how customers perceive storytelling at a real restaurant and reflect on their evaluation by understanding their consumption values. As a result, this study examined the potential power of storytelling as an effective marketing communication tool for local restaurants.

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to makc menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the Survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu developmεnt process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select thε menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items werε rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce， rice pizza, grape pie， rice & grape ice cream, grape chocolate, and rice roll cakes.

This study was performed by questionnaire to investigate current use of native local foods of adults in Gyeongju classified by age. The subjects were consisted of 421 citizens(217 males and 204 females) living in Gyeongju. The findings are summarized as follows: 'Institute' scored high as 30.6% in the main responsible body for the succession of local foods. The most emphasized points to popularize the local foods was to 'taste'(36.4%). a point to be considered to develop tourism product of the local foods was to 'development of recipes acceptable to the people of today'(24.6%). The recognition rate score of native local foods of Gyeonngju area was 'Hwangnamppang', 'Hanjeongsik', 'Ssambap', 'Haejangguk', 'Hoe(Gampo)', 'Memilmukmuchim', 'Gyodongbeopju', and 'Yugoa' in the order. On the other hand, the recognition rate score for 'Ssukgulrei', 'Borisudan', 'Dalraikkakdugi', 'Hwanggeumju', 'Baesuk', 'Gyeojachae', 'Gungjungjeongol' was very low. The preferred and intake native local foods of Gyeongju area was 'Hanjeongsik', 'Ssambap', 'Hoe(Gampo)', 'Haejangguk', 'memilmukmuchim' in that other. On the other hand, the preference for 'Ssukgulrei' 'Borisudan', 'Hwanggeumju', 'Baesuk' and 'Dalraikkakdugi' was very low.

The purpose of this study is to analyze the cases of Asan-si and Hongseong-gun in Chungcheongnam-do to derive the direction of development of the school meal support center and improvement of the school meal policy in connection with local food. We conducted a survey on the importance and performance of school meal support policy and local food supply policy for nutritionists in two areas. In addition, we identified the issues to be improved intensively and the issues to be continuously managed over the medium to long term, and suggested directions for improvement using IPA. As a result of the importance-performance analysis of school meal support policy and local food supply policy, both Asan-si and Hongseong- gun. focused on improving the price and quality of local food.