| Food Policies for the Inclusive Growth and Sustainability (Year 2 of 3) | |||
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| Author | Kim, Sanghyo | ||
| Views | 38176 | Publication Date | 2022.05.03 |
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Chapter 1. Introduction Background and Purpose ○ The food service industry in South Korea is characterized by a very high proportion of small restaurants. Small restaurants not only have limitations in leading the price determination of their meal services, but also have no choice but to accept the price of production such as food ingredient prices and labor costs as a given. And the food service industry in South Korea has a low operating profit margin due to a fierce competition. As a result, the korea food service industry has high closure rates and low survival rates. On the other hand, due to the nature of the food service industry, which accounts for half of the nation's dietary life, it has a wide range of customer touch points, and it plays a very important role in terms of supporting diet for the economic vulnerable groups. In addition, as a major consumer of agricultural and livestock products produced domestically and locally, the food service industry is an important economic subject that can drive and embrace the growth of agriculture. In summary, the food service industry has the following characteristics. ① the high proportion of small businesses, ② low operating profit margins and survival rates, and the high rate of business closure, ③ food service industry can be connected with various ways to ensure the right to adequate food for the vulnerable groups, ④ considering that agriculture, which is a vulnerable industry, the food service industry is a major consumer of agricutural and livestock products that can embrace agriculture, it is highly necessary to examine the situation and status of the industry, and to review and improve related policies from the perspective of inclusive growth. (For more information, please refer to the report.) |
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