Seongbuk-gu in Seoul will host the ’17th Seongbuk World Food Festival Nuri-Masil: Majiguna’ on May 18th in the Seongbuk-ro area of Seongbuk-dong.
The Seongbuk World Food Festival Nuri-Masil is a representative event of Seongbuk-gu that introduces the food and culture of various countries, attracting approximately 60,000 visitors annually to this cultural diversity festival.
This year, embassies from 19 countries across Asia, Europe, Africa, and the Americas will participate, operating ‘World Food Chef’ booths showcasing traditional foods. Local Seongbuk shops and organizations will join in the ‘Seongbuk Best Chef’, a ‘Climate Gastronomy Special Zone’ reflecting the era of climate crisis, alongside a total of 18 flea market stalls and cultural performance content from around the world.
After COVID, the Nuri-Masil Festival has strengthened its eco-friendly operation policy by mandating the use of reusable containers in all participating booths, and has set up separate disposal areas and reusable container return stations. Participants can directly engage in eco-friendly practices through events encouraging them to bring reusable containers.
Reflecting the era of high prices, the ‘Food Price Ceiling System’ will be reintroduced this year. All food will be sold for 8,000 won or less, aiming to reduce the burden on citizens and enhance accessibility.
Festival safety management will also be enhanced. Safety personnel will be stationed throughout the entire area, and there will be comprehensive checks involving queue management booths, cooking safety inspections, and sanitation management. Each food booth will undergo prior checks on temporary business registration status and gas and electricity usage.
The Seongbuk World Food Festival Nuri-Masil was the only event in Seoul chosen last year by the Ministry of Culture, Sports and Tourism in the ‘100 Local Culture Attractions’, recognized for its content rather than location or building.
Lee Seung-ro, the Mayor of Seongbuk-gu, said, “I hope this will be a festival where we can enjoy various tastes of the world while thinking about the earth, and continue ecological practices starting with ourselves.”
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