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NTIS 바로가기Culinary science & hospitality research = 한국조리학회지, v.23 no.2 = no.85, 2017년, pp.104 - 116
정재란 (경희대학교 조리외식경영학과) , 김태희 (경희대학교 조리외식경영학과) , 배혜진 (경희대학교 조리외식경영학과)
The purpose of this study was to conduct an empirical survey on consumer perception and consumption behavior in relation to local food and eco-friendly food. The survey was conducted using 266 consumers who have heard about or purchased local foods and eco-friendly foods centering on Seoul and Gyeon...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
로컬푸드란 무엇인가? | 로컬푸드(local food)란 푸드마일리지가 짧은 지역에서 생산된 제철 식품으로 로컬푸드의 개념은 각 나라의 경제적, 사회적, 문화적 상황과 물리적 기준에 따라 다르다(Jung & Jung, 2012; Won, 2014). 다수의 선행연구에서 로컬푸드를‘거리의 개념’으로 정의하고 있고(Halweil, 2006; Lee et al. | |
미국은 로컬푸드 범위를 어떻게 구분하는가? | , 2013; Kim, 2014), 영국의 경우도 로컬푸드 범위를 지정하여‘거리의 개념’으로 정의하고 있다. 미국의 경우, 넓은 국토 때문에 ‘거리적 개념’보다는 마을 중심의 ‘공동체(Community)적 개념’으로 구분하는 경향이 강하다(Hong et al., 2009). |
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