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The Korea Rural Economic Institute hosted an international symposium on Oct. 23 to discuss ways of building the linkage between agriculture and the food service industry and create high added values in agriculture. At the symposium, which was held at the institute's Conference Hall, Choi Ji-Hyeon, senior researcher of KREI, delivered a keynote speech. In the speech, Choi said that about 73% of restaurants surveyed think price instability of domestic food ingredients is a big obstacle to their business and that it is thus crucial to find ways to stably supply domestic food ingredients at cheaper prices.
Prof. Lisa House of University of Florida cited the 'Farm to School' Program as an example of increasing consumption of agricultural products in the U.S., and said that the program should not stop at serving local or regionally produced foods in school cafeterias but raise understanding and interest in agriculture by reinforcing education-linked programs.
Prof. Shigeaki Oda of Kyoto University also delivered a keynote speech and said that as the demand for ready-to-eat vegetables gradually increases, various types of businesses that cater to the demand are being developed, as in the case of producers processing vegetables themselves and directly selling them to restaurants and wholesale commission merchants engaging in vegetable processing businesses.
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