Shinhan Card Takes Initiative to Support Proper Consumption of Our Food Products

Introducing the 'Chakji Project' Featuring Animal Welfare Certified Food and More
Content Produced by Seoul National University Food Biz Lab and Shinhan Card Hwaksin Studio

[Asia Economy Reporter Ki Ha-young] Shinhan Card announced on the 14th that it will launch the 'Chakji Project,' which encourages interest and supports sales by delivering accurate information about our food products.

The Chakji Project is an abbreviation for the 'Good and Sustainable Consumption Project,' designed to promote ethical good consumption and future-oriented sustainable consumption.

This project is carried out through a collaboration between Shinhan Card and Seoul National University’s Food Biz Lab, and is produced by 'Hwaksin Studio,' a content studio jointly operated by Shinhan Card and Interpark.

First, Shinhan Card will start the Chakji Project with a series on animal welfare certified eggs, followed by topics such as native chicken and traditional pig breed restoration, and the geographical indication system?subjects that consumers have not frequently encountered before. These will be uploaded to Shinhan Card’s YouTube channel. Professor Moon Jeong-hoon from the Department of Agricultural Economics and Sociology at Seoul National University, who co-planned the Chakji Project, will participate in content production to deliver diverse information to consumers, and former KBS announcer Kim Kyung-ran will also appear to present the related content in an easier and more entertaining way.

Moreover, Shinhan Card will sell the Korean food products introduced in the Chakji Project content at reasonable prices through Hwaksin Studio’s live commerce broadcast, Hwaksin Live. This is expected to provide consumers with opportunities to purchase safe food while supporting producers with new sales channels, creating a win-win situation for both consumers and producers.

A Shinhan Card representative said, "We will sincerely continue the Chakji Project, created to raise interest and encourage active participation in good and sustainable consumption, so that positive social changes can occur."