Gyeonggi-do holds a dietary education business briefing session

Presentation of training operation direction/program composition and accounting/settlement guidelines

The Gyeonggi-do Dietary Education Support Center will hold a business information session on the 26th to discuss the direction of the center’s business operation in 2024 and resolve the questions of project participants.

This briefing session is run by the Gyeonggi Food Lifestyle Education Support Center, titled ‘Taste with all five senses, eat it yourself!’ The 2024 business direction was shared with about 150 people, including those involved in schools, childcare facilities, experience space provision, and public officials in charge of dietary education in 31 cities and counties participating in a total of 9 projects, including ‘dietary education’, and various problems that may arise in business operation. We plan to answer questions and answers.

At this business briefing, the Dietary Lifestyle Education Support Center plans to explain in detail the direction of education operation and composition of education programs tailored to the education target for each business, and provide clear guidelines for accounting and settlement, which project participants complain about. It also explains the ‘Traditional Food and Beverage Making Experience Education’ that is newly promoted this year.

Jeong Gong-sik, director of the Gyeonggi-do Agriculture, Fisheries and Life Science Bureau, said, “This is a briefing session to determine the direction in which the color education support project to be implemented in 2024 should proceed.” He added, “By sharing cases of healthy eating education and building consensus, all residents of the province can practice a healthy eating lifestyle.” “I hope we can,” he said.

Meanwhile, the Gyeonggi-do Dietary Education Support Center operates △Agricultural and rural experience dietary education for future generations △Tastes delicious with all five senses, eat it yourself! Participants were recruited from April 1 to April 16 for four projects, including dietary education, eco-friendly agricultural product experience for a healthy family, and traditional food and drink making experience training. A total of 17,494 people applied, and 7,531 were selected. .