로칼푸드 운동과 외식산업의 협력적 발전방안

The purpose of this study is three-fold: to explore the concept of local food, to examine the background of local food movement, and to develop cooperative initiatives for local food and foodservice industries. Local food has emerged for social, agricultural and academic motivations since 1970s. In the United States, it has developed mainly for the economic and environmental reasons. Local food movement has been spreaded out in Europe as a sort of community movement. In Korea, eight local governments have made local laws to assist the production and consumption of local foods. This study presented five policy alternatives for a cooperative development between local food and foodservice industry. First of all, local food has a high level of brand value for local production and resources. It may help foodservice industries to enhance their image for health and safety. Second, local food can be a good channel through which regional communities design a prosperous future. Third, there is a possibility that a transportation system can be enhanced between farmers and consumers. This will be a good contribution for all the food ingredients. Fourth, restaurants in a certain region may be able to attract many visitors and tourists from other regions, using local foods. Fifth, local residents can use local foods for the movement of community building and restoration in the future.