| A Study on Development Measures for the Hansik Industry in Connection with the Food Ingredient Industry | |||
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| Author | Hwang, Yunjae | ||
| Views | 35201 | Publication Date | 2022.04.08 |
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Background and Purpose ○ The historical and cultural importance of Korean Food is significant, and is intimately related to peoples’ diets. The government policy on Hansik (Korean cuisine) considers the Hansik restaurant industry as the main target. Hansik takes up the biggest portion in the entire restaurant sector. In respect of the fact that it is based on the food ingredient industry, it has an intimate, mutual relationship not only with the restaurant industry but also with overall food-related sectors, including domestic farming and food processing. So to develop the Hansik restaurant industry continuously, we must seek countermeasures in financial and industrial contexts related to the food ingredient industry. ○ There have been various policy endeavors to establish a sustainable food system at home and abroad. In Korea, the government has established sustainable local food systems to promote the consumption of locally-produced agrifood within the region. In this context, it is necessary to expand the role of Hansik as the regional food industry, considering the fact that restaurants are massive buyers of food ingredients. ○ For this goal, it is necessary to specifically identify changes in the conditions and environment surrounding the Hansik restaurant industry and the actual conditions and demands of food ingredients. It is also essential to come up with measures to continue to develop the Hansik restaurant industry in connection with the food ingredient industry. The main purpose of this study is to review the conditions and environmental changes surrounding Hansik restaurants and derive countermeasures to develop the sector in connection with the food ingredient industry at the national and regional levels. Research Methodology ○ To identify and analyze the current condition and status of Hansik at home and abroad and identify directions for progress in connection with the food ingredient industry, we used surveys, statistical data, previous literature reviews, policy data, and visits to related organizations and companies. (For more information, please refer to the report.) |
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