Earticle

본 연구는 로컬푸드직매장이 단순히 농산물의 직매장, 직거래뿐이 아니라 농촌 공동체 회복, 6차 산업의 연결하는 고리로서 지역경제 활성화 효과를 더욱 확대시킬 효과적인 방안을 찾는데 목적을 두고　관광객들의 로컬푸드 체험관광 이용형태, 체험관광의 여러 요소들에 대한 관광객들의 소비가치 및　브랜드충성도의　영향 연구를 실증분석 하였다.　연구결과　체험관광과 체험의 속성 등을 통해 체험관광요소를 도출하였고, 로컬푸드 이용형태와 소비가치 및　브랜드충성도에　대한　영향관계를　고찰하였다는 점에 의의가 있다. 이를 통해 로컬푸드직매장의 문제점을 해소하기 위한 기초자료를 제공하고, 단순히 농산물의 직매장, 직거래뿐이 아니라 로컬푸드기반 체험관광을 접목한　로컬푸드기반 ６차산업 고도화를 위한 로컬푸드 융복합 다각화를 통한 고도화 육성 등 마케팅전략에 도움이 되고자　한다．

With this study local food direct sales store, just, this study the local food direct sales store, just, the direct sales store of the agricultural product, local food experiential building maniac use type of the tourists, and consumption value of the tourists about many factors of the experience tourism the purpose is put the effective room expanding more the activity of a local economy effect is found as the farming village community recovery and connected ring of the sixth industry it is not direct dealing The effect study of the brand loyalty was empitically analyze. The experience travel element was drawn through the attribute of the research result experience sightseeing and experience, and etc. it was Uiuiga on one that it investigated the local food use type and Sobigachimibeuraendeuchungseongdoe coldest day of the year influencing relationship.

This paper presents improvement of consumer’s access and convenience to Farmers Market(Local Food Shop). We analyzed case studies and proposed plans of Local Food Shop and related facilities. The results are described below. Thorough pre-education and public relations with extensive support for agricultural products in the area and external support are necessary. Most importantly, the consuming population was close. These factors were the factors of success. Tourists' visit is effective. Consumer distance should be within 10km. Long distance tourists need a way to attract tourists on weekends.　It is an advantage that there are many consumers. And it would be nice to have a market in the vicinity. And it is necessary to develop various activities such as experience activities and programs.　Also, a place convenient for cooperation with the government office, public health center, etc. is good. Accessibility is enhanced when ICs of frequent highway and highway are close to cars.　As a suggestion of placing a direct sales place, we will set up a place for consumers to collaborate and relax and also consider the convenience of providers. For the convenience of consumers' shopping, including sales outlets, we set up booths for daily necessities and industrial products, and place other agricultural cooperatives (NACF banks), local cafes and farmer restaurants in front. Consider multifunction combined service center for consumers and farmers.

최근 안전한 먹거리를 선호하는 경우가 증가하면서 로컬푸드에 대한 관심이 고조되고 있다. 로컬푸드는 건강한 먹거리에 대한 소비자의 욕구를 만족시키는 동시에 책임감 있는 소비를 장려함으로써 소비자가 느끼는 심 리적 만족도를 증진시키는 것으로 나타났다. 연구의 범위는 제주 당근으로 2022년 6월부터 2023년 4월까지 SNS 에 실린 #당근쥬스 #당근케잌의 키워드로 한정하고 네이버를 검색하였다. 당근 관련 사진의 인스타그램과 블로그 의 텍스트의 내용을 분석하여, 로컬푸드 당근의 지속가능한 마케팅을 연구하였다. 지속적으로 변화하는 온라인 환 경에 대비하고, 급변하는 외식업계에서 살아남기 위해 로컬푸드의 SNS에서의 다양한 컨텐츠를 통한 지속 가능한 가치 창출을 위해서 외식산업 전반에 강력한 마케팅 도구로 사용되고 있는 인스타그램과 블로그를 통한 로컬푸드 의 지속가능한 마케팅이 긍정적으로 발전할 수 있는 실무적인 시사점을 제공하였다.

Recently, interest in local food has been heightened as the preference for safe food has increased. Local food has been shown to satisfy consumers' desire for healthy food and at the same time increase the psychological satisfaction felt by consumers by encouraging responsible consumption. The scope of the study was limited to the keywords of #carrot juice #carrot cake published on social media from June 2022 to April 2023 with Jeju carrots and searched Naver. By analyzing the content of texts of blogs and Instagram photos related to carrots, future sustainable marketing of local food carrots was studied. In order to prepare for the constantly changing online environment and to survive in the rapidly changing food service industry, Instagram and blogs, which are used as powerful marketing tools throughout the food service industry, are used to create sustainable value through various contents on local food SNS. It provided practical data for sustainable marketing of local food to develop positively through

본 연구는 안성 로컬푸드에 대한 소비자 구매를 결정짓는 주요 요인을 발굴함으로써 향후 안성지역 푸드정 책 수립 및 안성 로컬푸드 활성화를 위한 기초정보를 제공하고자 수행되었다. 먼저 안성 로컬푸드를 이용해 본 경험 이 있고 안성에 거주하고 있는 20세 이상 여성을 대상으로 설문조사를 실시하여 로컬푸드에 대한 소비자 구매유발 속성을 도출하였다. 도출된 7가지 속성 “우수한 품질”, “안전성”, “건강에 좋음”, “지역경제활성화”, “저렴한 가격”, “접근성”, “다양한 품목” 중에 안성 로컬푸드 소비자 구매의향을 결정짓는 주요 요인을 찾아내고자 로지스틱회귀분 석을 수행하였다. 분석결과 안성 로컬푸드에 대한 소비자 구매결정에 가장 영향을 주는 속성은 “우수한 품질”과 “저 렴한 가격”이었으며, 그 다음으로 “접근성”과 “지역경제활성화”인 것으로 조사되었다.

This study was conducted to provide basic information for future Anseong local food policy and local food activation by finding the key factor determining consumer purchasing for Anseong local food. First, we conducted a survey and derived consumer purchasing attributes for the local food. Logistic regression analysis was performed to find the main factors that determine the consumers’ purchase intention for Anseong local food out of such seven attributes as ‘excellent quality’, ‘safety’, ‘good for health’, ‘activation of local economy’, ‘low price’, ‘accessibility’, ‘variety of items’. The results showed that the most influencing attributes on consumers’ purchase decisions for Anseong local food were ‘excellent quality’ and ‘low price’ followed by ‘accessibility’ and ‘activation of local economy’.

완주군 로컬 푸드의 협력적 거버넌스 구축과정을 초기조건, 협력과정과 이에 영향을 미치는 촉진적 리더십과 제도 그리고 성과로 구분하여 분석하였다. 초기조건에서는 주체들의 문제 인식에 대한 공유가 중요하였다. 문제를 해결하기 위해서는 로컬푸드 주체들의 협력이 요구된다. 주체들간 협력 과정에 영향을 미치는 것은 촉진적 리더십과 제도이다. 촉진적 리더십은 주체들의 적극적인 참여와 협력을 촉진시키기 위한 다양한 노력이다. 특히 농민의 참여를 유인하기 위한 다양하고 정교한 제도적 장치들과 행재정적 지원이 요구된다. 협력 과정은 주체들간 면대면 대화, 신뢰, 이해의 공유, 작은 성과의 경험 등이 순환론적 과정으로 이어진다. 행정과 농민들간 지속적인 대화를 통한 농민들의 인식 전환, 사업주체들간 신뢰 형성, 그리고 사업 주체들의 사업에 대한 이해 공유 등이 사업의 성과로 연계되었다. 사업 주체들이 작은 성과를 공유하면서 자신감을 갖고, 이는 많은 사람들의 참여를 유인하는 결과를 가져왔다. 결과적으로 로컬푸드 협력적 거버넌스 구축에서 주체들의 문제 인식 그리고 주체들간 상호 신뢰 형성과 제도, 촉진적 리더십 그리고 성과 공유가 중요하였다.

Initial conditions, facilitative leadership, institution, collabortive process, and output to construct collabortive governance analyzed in local food case of Wanju County. Initial conditions are resources asymmeties, incentives for participation and understands on regional problems. These initial conditions connected to collaborative governance by facilitative leadership. Farmer’s negative perception about Local food project converted positive perception by persistent efforts of the county headman and experts. In the collaborative process of the Wangu local food case, face to face dialogue, trust building, shared understanding and intermediate outcome were analysed. Dialogue between administration and farmers, trust building among actors of Local foods, shared understanding and intermediate outcomes about Local foods produced active cooperation among actors, yielded big outcome

본 연구는 지역 향토음식에서 주변화되어 있던 알코올성 음료인 전주모주를 대상으로 그 변천 및 상품화에 따른 지역 안팎에서의 의미변화를 구체적으로 살펴보고자 했다. 이를 위해 지역민과 관광객을 대상으로 면담을 실시하고 문 헌 자료를 분석하였다. 연구결과, 전주모주는 1970∼80년대 전주 원도심 일대 에서 일정 정도 경제력 있던 사람들이 주로 소비하던 해장술이었으나, 지역 바깥에서는 도시화·근대화 과정에서 사라져가는 생활문화의 하나로 소개되었다. 1990년대 이후 외식문화의 발달, 음식 관광의 활성화, 콩나물국밥집의 확산 등 여러 사회문화적 요인이 복합적으로 작용하면서 모주 소비가 확대되었고, 여성 들이 선호하는 술이나 식전주로 의미화되었다. 2000년대 전후로 지역사회 내에 서 전통의 재창조 담론이 팽창하는 가운데 태조 이성계의 본향이라는 지역 이 미지와의 관련성 속에서 전통이라는 기호가 더해지고 상품화되면서 조선 시대 광해군 재위 시기, 인목대비 어머니 노씨 부인이 빚었던 술 또는 어머니가 빚 은 술이라는 유래가 선택되어 스토리텔링 되고 있다. 탈맥락화되어 대량 생산 된 모주는 한옥마을 관광기념품 정도로 공간적 의미가 축소되었으나 다른 지 역과 차별화된 지역의 문화자원으로 인식되기도 한다. 본 연구결과를 바탕으로 지역민의 기억과 관광객의 경험을 통합하여 전주모주 고유의 스토리텔링이 개 발될 수 있기를 기대해 본다.

This study attempted to examine in detail the process of meaning change according to the commercialization of local food targeting Jeonju Moju, which was marginalized in the cultural politics process. For this, the memories of local residents were collated and the contents of articles reported in the media were analyzed. Although it was mostly consumed by people with a certain level of economic power in the 70s and 80s, it was introduced as one of the disappearing living cultures through the media outside the region during urbanization and modernization. Since the 1990s, various factors such as the development of Korea's food service culture, the revitalization of food tourism, and the spread of bean sprout rice soup restaurants have been combined, and Moju has become meaningful as women's alcohol, and gradually, local children and students have also experienced the bean sprout rice soup and Moju. As a result, it was given the meaning of aperitif. Since then, amid the development of the Hanok Village and the expansion of discourse on reinvention of tradition, the recipe has been standardized and commercialized and sold on major streets of the Hanok Village. In addition, In relation to the local image of Taejo Yi Seong-gye's hometown, an anecdote story of Moju in the Joseon Dynasty is told. Based on the results of this study, I look forward to telling a story of local food based on the local historical culture and the memories and experiences of local people.

Since 2000, family tour has increased a lot by effect of five-day workweek in South Korea. So, it became much needed road station. however road station's facilities are lacking. Recently, there is a growing emphasis on rural regional activation. So the government is concentrating in rural policy. In Japan case study, Road Station(RS, Michinoeki) make regional activation by Road station service. Rs is rest area for motor driver in rural area. In general, it is construct at rural roads, not a highway. In this paper, we hope to take a lesson from the RS case study. 2015, 2016, in japan, we visited to 7 case study and interviewed to a staff. As a result, In Japan’s Rs was offering convenient services to motor driver and raising farmers's profits by selling local produce. The aim of that this paper is to suggest to Korean Type’s Rs. There are five results from this paper as follows : First, Japan Rs, it works well to improve in regional activation in rural area. Two, Also Rs has to community facilities attached to the culture, welfare, library etc. Three, 5 Korean Type Rs can sort out. There are Community type, Joint tourism type, 6th industrialization type, Urban-Rural Interchange type, Shopping center type. This RS is introduced to Korea hopes to contribute to the regional activation in rural area.

The market is the main place for buying and selling alternative food ingredients and is rich in local wisdom. This study aims to explain the diversity of food plants and alternative foods that are traded in the Kranggan Mas traditional market, Bekasi, and their potential as healthy food ingredients. The research was conducted with an ethnobotanical approach with surveys, interviews and observations. Respondents in the study were all traders who traded alternative food ingredients. Qualitative analysis grouping plants based on benefits, families, and parts used. There were 143 species belonging 105 genera and 46 families of food plants that were traded at the Kranggan Mas traditional market. Most of the plants are used as vegetables (51 species), followed by fruit sources (45 species) and followed by cooking spices (38 species) and alternative food (12 species). A total 128 species have been cultivated and 10 species are wild. The availability of diversity of food plants in traditional markets has an impact on the preservation of traditional foods of the surrounding community, such as sayur asem (Betawi ethnicity), pecel (Javanese ethnicity), and lalab (Sundanese ethnicity). Supply and development of food, especially wild and semi-cultivated plants such as Dioscorea spp. and Artocarpus sp., need to be studied further so that preservation and healthy food can be improved.

Dried and fermented mutton has been an essential storable protein source in an economy where weather conditions and seasonal fuctuations afect the availability of food. For generations, the Faroe islanders have prepared ræstkjøt (fermented and semidried mutton) and skerpikjøt (dried mutton) as an efcient and valuable cultural strategy for preserving meat. The data for this study have been collected through anthropological and ethnobiological feldwork as an embedded participant observer, supplemented with studies from written sources. Data were selected and qualitatively analysed. Our fndings show that this traditional cuisine, so far rarely noticed by researchers as a food heritage, requires that the islanders have access to sheep, master the technique of properly treating the slaughtered carcases, and that the necessary ecological conditions, in relation to wind and temperature, prevail for the meat to ferment and dry. They must also have access to the necessary equipment and skills, and be able to assess when the dried meat is cured. The relationship that exists between humans and the active microorganisms in this specifc context is also discussed. Appreciating and consuming local fermented food is also an important way of expressing Faroese cultural identity. Once a staple for rural people, fermented mutton is nowadays a rather exclusive delicacy. The study provides insights into a complex activity that includes local artisanship and food heritage based on the triangle of human?sheep-microbiota

본 연구는 로컬푸드와 관광콘텐츠 활성화 방안을 모색하고자 수행되었다. 이를 위해 통영시에서 진행된 설문조사 사례를 중심으로 로컬푸드 및 농촌관광에 미 치는 주요 변인들의 영향을 추정하였다. 분석결과는 다음과 같다. 첫째, 로컬푸드 구매 이유에 있어서 여성이 친환경, 신선도, 지역경제 활성화 부분에서 다소 높은 경향을 보였다. 지역 구분으로 살펴보면, 동지역에 거주자들이 보다 저렴하다는 이유로 로컬푸드를 소비하는 경향을 보였다. 둘째, 농촌관광의 경우 여성이 비교적 높은 만족을 보이며, 연령층은 10대~20대, 40대가 비교적 높은 만족을 보이는 것으로 나타났다. 농촌이라는 상대적으로 인프라가 미흡한 지역을 관광하는 것이기 때문에 숙박시설과 가격은 무엇보다 중요하게 인식하는 것으로 나타났다. 셋째, 로컬푸드 구매 경험을 설명하는 주요 변인으로는 남성, 동지역 거주자, 40~50대, 친환경 요인이 도출되었다. 농촌관광 경험을 설명하는 주요 변인으로는 40대~50대, 맛집, 문화시설, 숙박시설 쾌적성, 가격 적절성, 불편처리 등의 요인이 도출되 었다. 정리하면 로컬푸드를 활성화하기 위해서는 이들의 니즈(needs)를 지속적으로 충족시키는 상품을 유통시킬 필요가 있어 보인다. 특히 계절별로 구성되는 신 선한 라인업을 구축하여 브랜딩이 병행된 마케팅 전략을 수립하는 것도 필요해 보인다. 농촌관광을 활성화 하기 위해서는 숙박시설에 대한 쾌적성을 제고하고 가 격 경쟁력을 확보하여 다시 찾을 수 있는 관광지역임을 인식시킬 필요가 있다.

This study was conducted to explore ways to activate local food and tourism contents. For this purpose, I estimated the influence of major variables on local food and rural tourism, focusing on a survey conducted in Tongyeong. The analysis results are as follows. Firstly, regarding the reasons for purchasing local food, women are more inclined to prioritize eco-friendliness, freshness, and the revitalization of the local economy. Regionally, urban residents tend to consume local food primarily because it is more affordable. Secondly, women, as well as individuals in their 10s to 20s and 40s, showed higher satisfaction levels with rural tourism. Accommodation facilities and prices were identified as the most critical factors, as rural sightseeing areas often have relatively limited infrastructure. Thirdly, the main variables influencing the experience of purchasing local food included being male, residing in urban areas, being in the 40s to 50s age group, and considering eco-friendly factors. For rural tourism, the key variables impacting the experience are age(40-50 years), the presence of restaurants, cultural facilities, comfort of accommodation, price appropriateness, and the handling of inconveniences. In summary, revitalizing local food requires the distribution of products that consistently meet consumers' needs. In particular, it is necessary to establish a marketing strategy that combines branding with a lineup that is organized by season. To revitalize rural tourism, enhancing the comfort of accommodation facilities and offering competitive prices are essential for recognizing the region as a desirable repeat tourist destination.

본 연구는 소비자에게 안전하고 건강한 식품을 제공하고 소비자와 생산자 모두의 경제적 이익, 지방경제 활성 화, 환경오염 감소, 식량주권 확보에 도움이 되는 로컬푸드의 소비 촉진을 위하여 우리나라 인구의 약 40%가 밀 집되어 있는 서울과 수도권의 로컬푸드 구매실태를 살펴보고 로컬푸드 소비행동에 영향을 미치는 소비자의 내적 요인과 시장환경요인을 살펴보고자 하였다. 소비자의 내적 요인인 식품선택의 동기와 외적 요인인 시장환경이 로 컬푸드 구매에 어떠한 영향을 미치는지 살펴봄으로써 로컬푸드 소비 증진을 위한 소비자․생산자를 모두 고려한 효과적인 정책의 기초 자료를 제공하는 것을 목적으로 한다. 본 연구는 주로 식품을 구매하는 주체인 주부 중 수 도권에 거주하는 20대에서 50대 사이의 주부 381명을 대상으로 2014년 5월 30일에서 6월 2일까지 4일간 온 라인 설문조사를 실시하였다. 연구 결과를 요약하면 다음과 같다. 로컬푸드 구매에 유의한 영향을 미치는 요인은 사회인구학적 특성 요인 변수에서는 가족에 영유아 자녀가 있는 경우, 농촌․주말농장 경험이 있는 경우가 로컬 푸드 구매에 유의한 영향을 미쳤다. 식품선택 동기 중에서는 이타적 동기, 건강 및 안전 동기, 경제 및 편의성 동기가 유의한 영향을 미쳤고, 외적환경 변수인 로컬푸드 시장장애와 로컬푸드 시장신뢰 모두 로컬푸드 구매에 유의한 영향을 미치는 것으로 나타났다. 로컬푸드 구매를 촉진하기 위해 구매저해요인으로 규명된 높은 가격이나 낮은 구매편의성을 개선하기 위한 인센티브제도 및 구매지원서비스와 구매촉진요인의 활성화를 위한 교육 및 정 책적 지원을 제안하였다.

This study investigated the effects of internal and external factors on consumption of local food based on the A-B-C behavioral model. The purpose of this study is to suggest implications to promote local food consumption. The extent of local food consumption was defined by the proportion of total food expenditure spent on local food. The internal factor was defined by food choice motivations; the external factor was measured in the perceived barriers and confidence in the current local food market. Data were collected by the online survey method from May 30th to June 2nd 2014 with questionnaires from 381 married women living in Seoul and the suburbs of Seoul. The major findings are as follows. First, farming/weekend farm experience and living with a infant are positively associated with local food consumption. This results suggest that consumers who have a chance to experience local food production are more likely to purchase local food. Second, it was proved that the higher the altruistic and health/safe motive is, the more the local food consumption is. On the contrary, economy/convenience motive is negatively associated with local food consumption. Third, among the external conditions, perceived market barrier is negatively, but local market confidence is positively associated with local food consumption. Familiarity with local food, altruistic attitude, and health/safe food choice are the key factors affecting local food consumption. Based on the results, policies and educational supports to promote local food consumption are suggested.

This study’s purpose is to find out the image of local food and its effect on the satisfaction of the food according to the food life style for tourists visiting Suncheon. For this purpose of the study, 316 questionnaires were collected from tourists visiting Suncheon City and used for statistical analysis. The sub-factors of dietary life style were divided into health, palate, trend, and experience. In addition, the sub-factors of local food image were divided into aromatic, aesthetic and health discrimination. In this study, a correlation analysis was conducted after securing conceptual validity and reliability. The study’s results were as follows. First, the dietary lifestyle of tourists visiting Suncheon City was found to have a partial influence on the image of local food. Second, the local food image of Suncheon City was found to have positive effect on the satisfaction of all four lower factors. Third, all four sub-factors of the diet lifestyle of tourists visiting Suncheon City were found to have a positive influence on satisfaction. The implications of this study are as follows. Theoretically, we studied tourism and lifestyle that had been studied so far, eating life style of foreign tourists, and food life style of domestic tourists, unlike studies of food life style that were limited to HMR. From a business perspective, the restaurant's physical environment, the restaurant's multi-space items, and local food brand identity are provided through a custom food tour course.

본 연구는 외식전공 실습수업에 프로젝트 기반 학습(Project-Based Learning: PBL)을 적용하여 학습자의 학습효과와 학습만족도를 분석하고, 지역 식문화 콘 텐츠 개발을 위한 실무형 교육모델로서의 가능성을 검토하는 데 목적이 있다. 연구는 4년제 대학의 외식전공 재학생을 대상으로 음료상품 개발 실습수업을 진행하 였으며, 학습자는 지역 농특산물을 활용한 외식 콘텐츠를 기획·제작하고 패키지 디자인과 최종 발표까지 수행하였다. 수업 절차는 팀 구성, 문제 정의, 자료 탐색, 해결안 도출, 결과 발표 및 자기성찰의 단계로 이루어졌고, 교수자는 촉진자 역할을 수행하였다. 연구 결과, 학습자는 자기주도성, 협업능력, 문제해결력, 창의력 등 다양한 역량이 향상되었음을 인식하였으며, 수업 방식에 대한 전반적인 만족도 또한 높게 나타났다. 특히 PBL 기반의 참여형 수업구조는 외식전공 실습교육의 몰입도와 현장 연계성을 강화하는 데 효과적이었다. 본 연구는 지역 식문화 자원을 활용한 콘텐츠 실습수업의 효과를 실증적으로 확인함으로써, 산학협력형 외식 콘텐츠 교육모델의 발전 가능성을 제시하고, 콘텐츠 산업에서 요구되는 창의융합형 인재 양성에 기여할 수 있는 교육적 시사점을 제공한다.

This study aims to analyze the learning effectiveness and satisfaction of students by applying Project-Based Learning (PBL) to practical courses in the food service major, and to explore its potential as a practical education model for developing local food culture content. The research was conducted with undergraduate students enrolled in a practical training course on beverage product development. Learners planned and produced food and beverage content utilizing local agricultural products and completed the entire process from package design to final presentation. The course procedures consisted of team formation, problem definition, data exploration, solution derivation, result presentation, and self-reflection, with the instructor serving as a facilitator. The results indicate that learners recognized improvements in various competencies such as self-directed learning, collaboration, problem-solving, and creativity, while also reporting a high level of overall satisfaction with the instructional method. In particular, the learner-centered participatory structure of PBL contributed to enhancing both the immersion and practical relevance of the food service major’s practical education. By empirically confirming the effectiveness of content-based practice classes utilizing local food culture resources, this study suggests the potential of an industry-academia collaboration model for food service content education and provides educational implications for cultivating creative and convergent talent required in the content industry.

본 연구는 공공가치의 필요성이 대두되고 이에 대한 중요성이 증대됨에 따라 지역단위에서의 정책 을 공공가치적 측면에서 분석하고자 하였다. 공공가치 모델 가운데 Moore의 전략적 삼각 틀을 분석모 형으로 선정하여, 충청북도 음성군의 사례를 대상으로 푸드플랜의 공공가치 실현과정을 분석하였다. 분석결과, 음성군은 오랫동안 푸드플랜 정책이 추진되고 논의되어 왔지만, 장기적 틀이나 협력적 상황에서 이루어지기 보다는 분절된 형태로 이루어졌다. 2000년대 이후 본격적인 논의와 협의 과정 이 이루어지면서 공공가치를 획득해 가는 과정에서 갈등 표출과 이해관계의 상충이 나타나기도 했 다. 푸드플랜의 궁극적 목표인 먹거리 사각지대 해소와 푸드플랜 가치체계 개선을 추진하고 있지 만, 아직은 푸드플랜에 대한 가치 공유와 확대는 미흡한 것으로 보인다. 운영 역량면에서는 푸드플 랜 정책을 추진할 수 있는 공적 영역의 인적 역량과 조직 역량은 미흡하지만, 민간 영역과의 거버 넌스 추진체계 확보와 조례가 구비되고 있다. 하지만, 장기적인 계획이나 이해관계자의 다양한 참 여는 한계로 나타나고 있다. 이런 과정은 정당성과 지지 획득과정으로 연결되고 있는데, 민과 관이 협력하여 학교급식지원센터가 설립되고, 로컬푸드 매장 등이 확보되었다. 하지만 긍정적인 방향으 로 공공가치가 확보되고 있지만, 푸드플랜 과정이 관에 의해 주도되기 보다는 민에 의해 주도되고 있음을 알 수 있다.

In this paper, I contribute to the analysis of local food plan in Emseong Gun based on the public value model. In public value model, I utilized Moore’s ‘triangle of strategy’, and then I analyzed the process of creating public value of food plan in case of Emseong gun.. Moore’s model consists of legitimacy and support, value, and operational capacity. As a result of the analysis, food plan policy has been promoted and discussed for a long time, but it has been done in a fragmented form rather than in a cooperative situation. Cooperation with food plans has been formed since the 2000s, and conflicts have also emerged in this process. Although we are working to eliminate the alienation of food and improve the value system, which is the target of the food plan, the value sharing and expansion of the food plan seems to be insufficient. In terms of operational capability, the public sector that can implement the food plan policy is insufficient in human capacity and organizational capacity, but securing system for promoting governance with private sector and ordinances are provided. However, it still lacks complete governance in Emseong gun.

본 연구는 로컬푸드 구매동기가 만족도에 미치는 영향에 대하여 살펴보고, 신뢰의 매개역할에 대하여 실증분석을 통해 검증하였다. 분석결 과를 요약하면 다음과 같다. 본 연구의 자료수집은 전남 지역의 로컬푸드 직매장을 이용하는 소비자들을 대상으로 편의표본추출법에 의해 2025년 5월 3일부터 5월 23일까지 설문조사를 실시하였다. 본 연구의 표본자료는 전체 230부를 배포하였으며, 이 중 연구에 적합하지 않은 자료 27부를 제외하고 203부를 최종자료로 사용하였다. 분석결과는 다음과 같다. 첫째, 기능성 동기, 접근성 동기가 만족도에 유의한 영향을 미치는 것으로 나타났다. 그러나 이타적 동기, 타인지향적 동기, 경제성 동기는 만족도에 유의한 영향을 미치지 않는 것으로 나타났 다. 둘째, 로컬푸드 구매동기 중 기능적 동기, 접근성 동기와 만족도 간에 신뢰는 매개역할을 한다고 볼 수 있다. 그러나 이타적 동기, 타인지향적 동기, 경제성 동기와 만족도 간에 신뢰는 매개역할을 하지 않는 것으로 나타났다. 본 연구 결과를 바탕으로 신뢰의 매개효과를 중심으로 로컬푸드 구매동기가 만족도를 위한 효율적인 마케팅전략 수립방안에 기초자료를 제공할 수 있을 것이다.

This study examined the effect of local food purchase motivation on satisfaction and verified the mediating role of trust through empirical analysis. The analysis results are summarized as follows. For data collection in this study, a survey was conducted from May 3 to May 23, 2025 for consumers who use local food stores in Jeollanam-do by the Convenience Sampling method. A total of 230 questionnaires of the sample data for this study were distributed, of which 203 questionnaires were used as the final data, excluding 27 questionnaires of data not suitable for the study. The analysis results are as follows. First, it was found that functional motivation and accessibility motivation had a significant effect on satisfaction. However, it was found that altruistic motivation, other-oriented motivation, and economic motivation did not significantly affect satisfaction. Second, trust plays a mediating role between functional motivation, access motivation, and satisfaction among local food purchase motivation. However, it was found that trust did not play a mediating role between altruistic motivation, other-oriented motivation, economic motivation and satisfaction. Based on the results of this study, local food purchase motivation can provide basic data on how to establish an efficient marketing strategy for satisfaction, focusing on the mediating effect of trust.

본 연구는 강원도 관광지에 방문한 20-30세대 관광객을 중심으로 관광동기에 따른 재방문의도에서 향토음식 인식의 매개효과가 있는지를 알아보고자 하였다. 연구결과 첫째, 강원도 관광동기와 재방문의도 간에 미치는 영향 관계를 분석한 결과 레저시설, 힐링, 휴식은 영향을 미치는 것으로 나타났고, 먹거리는 기각이 되었다. 둘째, 강원도 관광동기와 향토음식 인식 간에 미치는 영향 관계에서 힐링, 먹거리는 유의한 영향을 미치는 것으로 나타났고, 레저시설과 휴식은 기각되었다. 셋째, 관광동기가 재방문의도 간의 영향 관계에서 향토음식 인식의 매개효과에서 레저시설, 힐링, 휴식은 부분매개효과, 먹거리는 완전매개효과가 있는 것으로 나타났다. 실무적 시사점으로는 첫째, 관광동기 에서 먹거리 요인을 향상시키기 위해서는 관광객들을 위한 다양한 먹거리 프로그램이 있어야 할 것으로 인식을 높여야 할 것이다.

This study aimed to find out whether there is a mediating effect of local food perception on the intention of visiting according to the motive of tourism, focusing on tourists of the 20-30 generation who visited tourist destinations in Gangwon-do. As a result of the study, first, as a result of analyzing the relationship between the motivation for tourism in Gangwon-do and the intention to visit, it was found that leisure facilities, healing, and rest had an effect, and food was rejected. Second, in the relationship between the influence between tourism motivation and local food perception in Gangwon-do, healing and food were found to have a significant effect, and leisure facilities and rest were rejected. Third, in the relationship between the influence of tourism motivation and the intention to visit, it was found that leisure facilities, healing, and rest have a partial mediating effect and food has a complete mediating effect in the mediating effect of local food perception. In terms of practical implications, first, in order to improve the food factor in tourism motivation, it is necessary to raise awareness that there should be various food programs for tourists.

The purpose of this study was not only to extend research on experiential value by examining the effect of Local Food Consumer’s experiential value on attitude and purchasing intention but also to seek both a new strategic for management of the local food. The data for this study are drawn from a sample of 198 purchasing products at the local food stores across Jeonju in South Korea. On the basis of the discussion of consumer’s experiential value on attitude and purchasing intention, a number of hypotheses were proposed. This study utilized a pass analysis to testify hypotheses proposed. Results showed that group value of customer's experiential value had the most significant influences on customer’s attitude. In addition, both functional and group value had a positive influence on consumer’s purchasing intention. On the other hand, ecological value had no effect on it. Lastly, there was a positive relationship between consumer’s attitude toward a local food and purchasing intention. Based on the results, implications for consumer’s experiential value literature, practices for local food in terms of strategic guidelines and future research are discussed.

Due to the ratification of the Korea-US FTA, globalized food is exposed to the risk of infection in the Opaque and complex structure of the distribution. So the local agricultural producers and consumers have been harmed. Against this background, This study was carried out for the purpose of remodeling of closed school placed as the nucleus of the village but now abandoned to cause the decline of the village and introduce the local food system which is consuming farm products produced in the region.

Gyong-gi province has been the political, social, economical center of Korea since the three Kingdom period, Koryo, Chosun dynasty. As a result, the area enjoys abundant local food culture. However, due to the truce line going through the province, it was divided into northern and southern region. Development of the northern Gyong-gi province has been restricted because of security and defence reasons. So, even though it has kept abundant local food heritage compared to other regions. local food products have not been fully developed. Furthermore, as bed towns of Seoul and new towns are constructed in this region, traditional and local culture has been vanished gradually and the regional uniqueness is disappearing. This report focuses on identifying unique local foods of northern Gyong-gj province where tourist site development is limited and finding out how to utilize these as international tourism resource in the 21$\^$th/ century, the era of reunified Korea. Now, we need to seek ways to overcome the current difficulties and utilize the heritage of food culture and develop It in a form that suits the taste of modern consumers.

본 연구는 광주지역 미식 선호가 관광지 이미지와 참여 의향에 미치는 영향을 분석하였다. 다중회귀분석 결과, 한식류, 남도음식류, 탕·국류, 면류 모두 관광자원, 관광지환경, 먹거리, 교통 이미지에 유의미한 긍정적 영향을 준 것으로 나타나, 연구의 모든 가설이 채택되었다. 이는 광주지 역 음식문화가 관광지 인식 형성에 중요한 요인임을 보여준다. 그러나 한식류와 면류의 영향력은 남 도음식류나 탕·국류보다 낮게 나타나, 광주의 미식적 차별성이 충분히 인식되지 못하고 있음을 시 사한다. 따라서 지역 고유의 맛과 식문화를 현대적으로 재해석하고, 지역 식재료를 활용한 대표음식 개발과 체험형 관광콘텐츠 강화가 필요하다. 본 연구는 광주 미식자원의 관광 활성화 전략 마련을 위한 기본 자료로 활용될 수 있다.

This study analyzed the influence of culinary preferences in the Gwangju region on tourists’ destination image and intention to participate. Multiple regression analysis revealed that preferences for Korean cuisine, traditional Namdo dishes, soups, and noodles had significant positive effects on all sub-factors of destination image—tourism resources, environment, food, and transportation—thus supporting all hypotheses. These findings indicate that the local food culture of Gwangju plays a key role in shaping perceptions of tourism destinations. However, the relatively lower influence of Korean and noodle dishes compared to Namdo and soup dishes suggests that Gwangju’s culinary distinctiveness is not yet strongly perceived. Therefore, strategies to modernize traditional flavors, develop signature dishes utilizing local ingredients, and expand experiential food tourism programs are required. The results of this study provide fundamental insights for developing gastronomic tourism strategies that can enhance Gwangju’s regional tourism competitiveness.