More than 90% of students participating in school meals featuring traditional foods made from local agricultural products expressed satisfaction.
On October 22, the National Agricultural Products Quality Management Service announced the completion of a pilot program called 'Traditional Food Certification Day at Our School,' conducted in collaboration with the Ministry of Education and five regional education offices across the country.
This initiative aimed to educate growing students about the value of traditional foods and encourage healthy eating habits. The participating schools included Wangsan Elementary in Gyeonggi Province, Bupyeongnam Elementary in Incheon, Seongdang Elementary in Daegu, Jangok Elementary in North Gyeongsang Province, and Gapyeong Elementary in Busan.
Students were served meals made from traditional foods, including soybean paste, red pepper paste, and kimchi, all certified for quality and made with 100% locally sourced ingredients, without any food additives. Traditional snacks such as Sikhye and Hangwa were also featured.
In a survey conducted after the experience, 91.4% of responding students reported enjoying the meals prepared with 100% local agricultural products. Additionally, 91.8% indicated an increased preference for traditional foods, and 76.7% felt healthier after the meals.
Notably, 87.8% of respondents stated they would look for traditional food certification marks when shopping at supermarkets. The National Agricultural Products Quality Management Service expressed hope that the experience in school meals would enhance interest in traditional foods and lead to increased consumption at home.
Kim Cheol, head of the National Agricultural Products Quality Management Service, stated, 'This pilot program was a meaningful opportunity for students to personally experience the true taste and safety of traditional foods made with our agricultural products. We will continue to expand experiences and promotions tailored to future generations and strengthen post-management of certified traditional foods to establish a reliable supply of safe food that the public can trust.'
* This article has been translated by AI.
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