• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.476-486
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• 2017

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.

• Korean Journal of Organic Agriculture
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• v.22 no.1
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• pp.81-96
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• 2014

This study is aimed to examine the mediated effects of consumer recognition in relationship of local food tour experience and intention of action in the revitalization of local food. Questionnaire survey target was women in 30s and 40s. The local food tour experience is independent variable, intention of action is dependent variable, and consumer recognition is analyzed as mediated variable. As a result, consumer recognition which is mediating variable has two subordinated variables. One is direct affect and the other is indirect affect. Between local food tour experience and intention of action, there was partial mediating effect. Thus, through tour experience, consumer can have positive recognition of freshness, safety, health, taste, price, job creation and relationship. That affects to the intention of action. Based on the results of the study, it is necessary to learn success case for marketing revitalization, and develop and operate experiencing tour education program to manage customer continuously.

• Korean Journal of Organic Agriculture
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• v.26 no.4
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• pp.585-597
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• 2018

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.

• Journal of Applied Reliability
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• v.16 no.1
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• pp.15-25
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• 2016

Purpose: The purpose of this study is to identify the success factor of local food markets compared to other types of markets such as large discount stores. Methods: SWOT analysis was conducted. In addition to the analysis, we also have interviewed the local farmers and retailers to elaborate the analysis results. Results: The study shows the success factors to the local markets are minimizing the stages of distribution channels, shortening the travel distance from producers to consumers, providing fresh foods, maintaining small amount of production system, and supporting customers. Conclusion: Customer satisfaction is one of the key factors for the successful growth of local food markets. It is strongly recommend to find strategic ways of meeting customer needs since the local food markets are facing tough competition form the large retail stores armed with huge amount of capitals and infrastructures.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.346-354
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• 2006

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the performance (satisfaction) and importance for the quality, popularization and merchandising of local foods in the Ulsan area. A questionnaire was answered by 500 citizens over 16 years old living in the Ulsan area. The study data were analyzed by Importance-Performance Analysis method(IPA), frequency analysis, T-test, and ANOVA. The analysis of the quality attributes of local foods for tourist merchandising showed that importance was generally higher than performance. 'Sanitation', 'taste', 'freshness', 'healthfulness', 'nutrition' and 'service' were revealed to be significant ones in the quality attributes. The respondents thought that a lot of emphasis needs to be placed on 'generalizing and globalizing local cuisine', 'passing down traditional recipes','hosting various cultural events related with traditional foods', and 'increasing the number of restaurants specializing in local traditional foods'.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.109-118
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• 2015

The main purpose of this study is to get insight into the essential cognitive basis of local food purchase behavior based on Ajzen's (1991) theory of planned behavior. By asking open-ended questions using an online survey, participants' (n=163) salient behavioral, normative, and control beliefs in regard to local food purchase were assessed and analyzed. The most salient advantage was supporting local economy, followed by freshness, knowledge of where the food came from and how it was handled, environmental benefits, and health benefits. Assessing to consumers' normative beliefs found that local businesses, local farmers, family, local people, and friends were the most frequently mentioned individuals or groups who would approve consumers' local food purchasing. In contrast, the most salient barrier was inconvenient store location and time, followed by higher prices, limited availability and variety, and limited knowledge about where to buy local food.

• The Journal of Industrial Distribution & Business
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• v.13 no.12
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• pp.43-57
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• 2022

Purpose: Despite the numerous studies on factors impacting pro-environmental behavior, actual studies analyzing a relationship between pro-environmental behavior and eco-friendly channels (e.g., local food market and farmers' market channel) usage behavior (visit and purchasing frequency) are rare. This study investigated the relationship between consumers with positive pro-environmental behavior and eco-friendly channels usage behavior. Research design, data and methodology: The study investigated the relationship between pro-environmental behavior and eco-friendly channels (local food markets and farmers market) visit behavior by analyzing data from the Korea Consumer Agency's 2021 Korea Consumption Life Index, with a focus on the pro-environmental index. Relationship between pro-environmental behavior and whether eco-friendly channels visit or not were analyzed. Demographic variables also influence eco-friendly oriented channels visit. Data analysis used hierarchical regression, firstly inputted pro-environmental behavior, and then demographic variables inputted, and finally pro-environmental behavior and demographics interactions as moderating variables inputted. Results: Consumer's with positive behavior towards pro-environment were indeed more likely to choose local food market and farmers' market compared to other consumers. Demographic variables also effect local food market visit. Some demographic variables moderate this relationship. The results, however, differed by channel type. Conclusions: Pro-environmental behavior is closely related to eco-friendly channels (local food market and farmers; market) visit.

• The Journal of Economics, Marketing and Management
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• v.8 no.4
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• pp.13-25
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• 2020

Purpose - This study is aiming to provide policy makers with new insights to promote the consumption of locally-grown produces in the HMR industry by exploring what kinds of policies Japan, UK and Italy have developed. Research design - After introduction, the research starts to review the existing literature related to the promotion of local produce consumption, and then, compares the policies introduced by the above countries. Finally, the authors draw conclusions on the basis of research findings. Results - Firstly, central government has to collaborate with local authorities to promote local food consumption in the HMR industry. Secondly, countries have strengthened food label system to enhance local food consumption, in terms of country of origin. Thirdly, all of nations has highlighted food safety to protect customers. Fourthly, the government has created the business environment forcing HMR operators and retailers to follow the government's policy. Fifthly, it is necessary to support the social communities to enhance their social responsibility, from the government's point of view. Lastly, the social responsibility and the ethical administration of retailers should be sustainably strengthened by social atmosphere. Conclusions - In line with the growth of HMR products, governments have to make a considerable effort to develop innovative methods to promote local food consumption in the HMR industry.

• Korean Journal of Organic Agriculture
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• v.24 no.1
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• pp.45-59
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• 2016

The Hongseong-Gun school food service center (Hongseong SFSC) that is managed directly by local government is supplying local environmentally friendly foods from 2014. This study aimed to analyze a case on Hongseong SFSC and to propose improving directions. Hongseong SFSC showed higher supply ratio (67.4%) of local environmentally friendly foods compared to the other centers. The operation effects of this center are reliably price of farmer's products, increased consumption of local agri-products, school food confidence, and so on. But there are many problems on this operation. Improvement directions of SFSC for local food system are as follows: Firstly, the supply range of foodstuffs is needed to establish quality standards to increase foodstuffs quality. Secondly, guidelines for creating a fair commission fee structure should be established. Thirdly, the contract issues between the center and schools need to be resolved by governance system. Fourthly, local environmentally friendly agricultural cultivation and cropping systems are required to establish reliably supply of farmer's products.

• Journal of Digital Convergence
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• v.16 no.7
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• pp.117-122
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• 2018

The purpose of this study is to investigate the relationship between perception, perception, and relationship quality through technical analysis of perception of southern food among college students of Namdo area. Through the analysis and empirical analysis, we tried to provide an understanding of local traditional foods and provide them as a basic data for local traditional food as a tourism resource. It directly or indirectly supports the results of previous studies. It directly or indirectly supports the results of previous studies. Therefore, the perception that can be expressed by knowing the characteristics of the local food is expressed by the continuous relationship and maintenance of the local food, so that the trust, the commitment, and the satisfaction expressed as the quality of the relationship can be expressed as the continuing relationship, maintenance and interest. If the meaning of local food and storytelling are given in order to induce growth and development of food tourism as a local food, it will be very helpful for building image of local traditional food. If local food is perceived as a favorable or unattractive attitude, it will be related to meaning and continuous interest and food and beverage behavior as local people such as active interest and pride in local food, It is believed that food will play a big role in the growth and development of tourism resources.