Farmer leads 'slow food movement'

Kim Byung-soo, chairperson of the Policy Council of Slow Food Korea

By Chung Ah-young

Kim Byung-soo has cultivated organic strawberries in Namyangju, Gyeonggi Province since 1987. He however struggled with selling his products to retailers because of the high price and low awareness about organic products until he eventually found a way of directly connecting with consumers to promote his products through the “slow food movement.”

The 55-year-old farmer pioneered the spread of the slow food campaign by establishing various regional communities and co-ops. He established the Paldang Organic Food in 2004, which produces eco-friendly products, and the Slow Food Culture Center in 2007, which provides educational programs about healthy foods.

“I thought small-scale farmers like me who are struggling with selling their products should be protected to keep cultivating healthy agricultural products,” Kim said.

He has expanded his activities to international organizations to develop the nation’s interest in the slow food movement and established several networks among slow food supporters.

Now a board member of Slow Food International, he succeeded in organizing AsiO Gusto, the first of its kind held in Asia, last year.

He currently serves as the chairperson of the Policy Council of Slow Food Korea, which was officially launched on May 22 with recognition from the Slow Food Foundation for Biodiversity, a nonprofit international organization.

“As Slow Food Korea has been officially inaugurated, I can do many things to raise awareness about slow food with support from the foundation,” he said.

Kim said three Korean products have been listed on Presidia, an international project designed to protect small-scale farmers and their indigenous and eco-friendly products, which are listed on the Ark of Taste, an international catalogue of endangered heritage foods named by the foundation.

“Korea has a variety of unique and indigenous agricultural products and traditional foods but they are not recognized internationally. Some heritage foods are disappearing from our tables even in rural areas. So we will try to promote more indigenous products and foods which are endangered in Korea,” he said.

This year, Slow Food Korea plans to add more than 40 Korean products on the list of the Ark of Taste.

Currently eight Korean traditional foods have been included on the list. Among them, three items ― soybean paste from Jeju Island and Yeononsan Ogye (a rare breed of chicken), and herbs in Ulleung Island have been selected as Presidia projects.

“We’re aiming to increase the number of traditional foods and indigenous products listed in the Ark. Many regional branches nationwide want to add their indigenous products to the Ark list so we will cooperate with regional communities and co-ops to protect small-scale producers,” he said.

Kim emphasized that the current food consuming culture relies heavily on fast food and other products from mass productions or genetically modified foods.

“We should change the table menu from the current unformed products to healthy foods so that farmers can be competitive and consumers can be healthier,” he said.