The Possibility of Food Culture as a Regional Resource

Abstract

In this report, food culture is regarded as a regional resource, and a questionnaire survey was conducted to explore possibilities to create a new industry based on regional food culture. The questionnaire targeted small-scale enterprises with local roots that promote local production for local consumption. Regarding the subjects, specific focus was on farmer's restaurants and Italian restaurants. The questionnaire included survey items to measure customer awareness of food culture and sensitivity to vegetarian foods, and revealed differences in the underlying consciousness of customers who visit farmer's restaurants versus Italian restaurants. The results suggested possibilities to cultivate new customers and create a new industry by developing unique menus and new products that utilize a region's latent food culture.