On the 20th, the Jeonju City Research Institute (Director Mi-ja Park, hereinafter referred to as the Institute) held a "Expert Forum for Establishing the Future Vision of Jeonju's Food Industry" at the Best Western Plus Jeonju Hotel to explore the direction of development for Jeonju's food industry.

First, Geum Gi-hyeong, the representative of the (Association) Cultural Heritage Creative Space, who was in charge of the first presentation, presented a strategy for industrialization and globalization based on the identity of Jeonju food under the theme of "The Identity of Jeonju Food and Strategies for Industrialization and Globalization," emphasizing that Jeonju could leap into a "sustainable gourmet eco-city."

Next, Oh Young-taek, the director of the Regional Specialization Research Institute, through a presentation on "Gourmet Industry Infrastructure and Gourmet Tourism Contents," highlighted the need for activating gourmet tourism contents linked to Jeonju's food culture and tourism contents. He also proposed strategies for establishing a gourmet tourism support system that responds to trend changes, such as strengthening control towers, expanding tourism and education infrastructure, gourmet tourism belt formation, globalization of JK-Food, and expanding regional distribution strategies.

The subsequent discussion involved Kim Nam-gyu, a special professor at Jeonbuk University, Min Dong-gyu, the office director of the Jeonju Tourism Foundation, Oh Young-ho, a senior expert member of the Korean Food Promotion Institute, Lee Woo-seok, the director of the Play and Eat Research Institute, and Cha Kyung-ok, an economic tourism policy cooperation officer at Jung-gu Office in Seoul, discussing the industrialization strategies of Jeonju's food industry.

During the discussion, Special Professor Kim Nam-gyu proposed activating specialty streets for food content and establishing a consultative body for Jeonju, while Office Director Min Dong-gyu emphasized the need for a sustainable growth structure for Jeonju's food industry through policy coordination and strengthening domestic consumption. Additionally, Researcher Oh Young-ho proposed creating a gourmet belt in Jeonju and establishing a specialized institution for gourmet tourism, emphasizing global standardization and differentiation. Director Lee Woo-seok suggested creating a structure where the local economy and citizens grow together through a stay-type gourmet tourism model combining tradition and tourism. Cooperation Officer Cha Kyung-ok also paradoxically emphasized the need for continuous research, standardization efforts, and innovation in food based on tradition and modern sensibility.