The Current Status and Potential of Local Food in South Korea

Man Chul Jung, David PEARSON

    Research output: Contribution to journalArticle

    113 Citations (Scopus)

    Abstract

    Due to the deterioration of small-scale agriculture in rural regions, and increasing concerns
    over population health, the local food movement in South Korea has recently attracted
    interest from many local governments and non-governmental organisations. This paper
    examines its potential to address some of the social and environmental challenges associated
    with current forms of food provisioning.
    This includes an assessment of farmers’ markets, school meals, box schemes, and traditional
    markets. It concludes with identification of six issues that need to be managed for local food
    to continue expanding in South Korea. These being: reducing ambiguity surrounding the
    meaning of local food; greater sharing of production risks with consumers; improving coordination
    of government involvement; increasing up-take of appropriate production
    methods such as organic; maintaining opportunities for diversity of local food producers
    including small-scale family farmers; and finally, embracing local food sales in dominant
    retail outlets such as supermarkets.
    Original languageEnglish
    Pages (from-to)61-78
    Number of pages18
    JournalLocale
    Volume4
    Publication statusPublished - 2014

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    South Korea
    food
    farmer
    small-scale agriculture
    meals
    sales
    rural area
    market
    health
    school

    Cite this

    Jung, M. C., & PEARSON, D. (2014). The Current Status and Potential of Local Food in South Korea. Locale, 4, 61-78.
    Jung, Man Chul ; PEARSON, David. / The Current Status and Potential of Local Food in South Korea. In: Locale. 2014 ; Vol. 4. pp. 61-78.
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    Jung, MC & PEARSON, D 2014, 'The Current Status and Potential of Local Food in South Korea', Locale, vol. 4, pp. 61-78.

    The Current Status and Potential of Local Food in South Korea. / Jung, Man Chul; PEARSON, David.

    In: Locale, Vol. 4, 2014, p. 61-78.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - The Current Status and Potential of Local Food in South Korea

    AU - Jung, Man Chul

    AU - PEARSON, David

    PY - 2014

    Y1 - 2014

    N2 - Due to the deterioration of small-scale agriculture in rural regions, and increasing concernsover population health, the local food movement in South Korea has recently attractedinterest from many local governments and non-governmental organisations. This paperexamines its potential to address some of the social and environmental challenges associatedwith current forms of food provisioning.This includes an assessment of farmers’ markets, school meals, box schemes, and traditionalmarkets. It concludes with identification of six issues that need to be managed for local foodto continue expanding in South Korea. These being: reducing ambiguity surrounding themeaning of local food; greater sharing of production risks with consumers; improving coordinationof government involvement; increasing up-take of appropriate productionmethods such as organic; maintaining opportunities for diversity of local food producersincluding small-scale family farmers; and finally, embracing local food sales in dominantretail outlets such as supermarkets.

    AB - Due to the deterioration of small-scale agriculture in rural regions, and increasing concernsover population health, the local food movement in South Korea has recently attractedinterest from many local governments and non-governmental organisations. This paperexamines its potential to address some of the social and environmental challenges associatedwith current forms of food provisioning.This includes an assessment of farmers’ markets, school meals, box schemes, and traditionalmarkets. It concludes with identification of six issues that need to be managed for local foodto continue expanding in South Korea. These being: reducing ambiguity surrounding themeaning of local food; greater sharing of production risks with consumers; improving coordinationof government involvement; increasing up-take of appropriate productionmethods such as organic; maintaining opportunities for diversity of local food producersincluding small-scale family farmers; and finally, embracing local food sales in dominantretail outlets such as supermarkets.

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