抄録
The aim of this paper is to consider the meanings and problems of "local food production and consumption" through an investigation of the introduction of bread made from local rice flour into school lunch in Sasayama City, Hyogo Prefecture. The main conclusions of this paper are summarized as follows. On one side, the bread made from local rice flour is safer for children than the wheat bread produced in a foreign country. Further, the introduction of rice flour bread into school lunch may promote the activation of local-economy and it is also effective in the education of diet for children. On another side, local administrations must better organize the system to support local foods with the respect to the "local food production and consumption" ideology and must continue to support this atitude over the long term. Such a system also requires cooperation between the consuming constituent and the agricultual cooperatives in order to get rice flour made at a competitive price in the home market.
