Gumi City Council Proposes Gumi-Style Festival Model Integrating Local Food, Culture, and Tourism

Final Report Meeting Held by the Green Local Festival and Tourism Research Association

The Gumi Green Local Festival and Tourism Research Association, a research group of the Gumi City Council (representative member Kim Youngtae), held its final report meeting on "Research on Tourism Revitalization Measures through Festival Content Development Using Local Food" on the 30th at the 3rd-floor conference room of the Gumi City Council.

The final report meeting was attended by more than 30 people, including representative member Kim Youngtae, research group members Kim Younggil, Park Sechae, Lee Myunghee, and Lee Jeonghee, officials from relevant departments and the city council, as well as the research service provider. Participants shared the final results of the research project and discussed ways to apply the findings in the future.

The Gumi City Council member research group "Gumi Green Local Festival and Tourism Research Association" (representative member Kim Youngtae) held the final report meeting on "Research on Tourism Revitalization Measures through Festival Content Development Using Local Food" on the 30th at the 3rd-floor conference room of the Gumi City Council. Group photo / Photo by Kim Eehwan

This research began with an inaugural ceremony in July and was conducted over approximately four months. Through the research service, the following outcomes were produced: analysis of Gumi’s representative agricultural and livestock products (such as rice, melon, potato, wheat, and soybean); directions for linking and developing the existing "Gumi Ramen Festival" and "Food Festival"; proposals for new content such as the "GUMI Local Food Festa"; development of signature menus through collaboration among local farms, restaurants, and chefs; and strategies for festival revitalization and marketing, including stay-type, audience participation-type, and farm participation-type festivals.

In particular, a phased local food festival model was presented, benchmarking the Visa Wellington On a Plate gourmet festival in Wellington, New Zealand. Practical ideas such as "9Mi (Gumi) Rice Balls," "Pop-up Restaurants," and "Nighttime Stay Content (9Mi Night Michelin)" drew attention.

Based on these findings, the research engaged in in-depth discussions on ways to supplement Gumi’s existing festivals and establish a sustainable, sixth-industry-type festival policy in which farms, merchants, and citizens participate together.

Representative member Kim Youngtae stated, "This research began with the aim of connecting Gumi’s local food to regional festivals, not simply as food-centered events, but by expanding content that can be enjoyed and experienced together, leading to regional tourism. Through this research, we have confirmed the potential to develop Gumi’s representative agricultural products-such as domestic wheat, potatoes, soybeans, and melons-into new models that combine processing and experiential activities, moving beyond a focus solely on sales."

The Gumi Green Local Festival and Tourism Research Association will conclude its 2025 research activities with this report meeting and plans to actively utilize the proposals and achievements derived from the research in future festival planning and related ordinances of Gumi City.