Let's Lay the Foundation for the 'Future Food Industry'... National Pukyong University Signs MOU with Korea Agro-Fisheries & Food Trade Corporation

Agricultural and Fishery Food Industry Development and Creation of a Sustainable Food Environment Agreed

National Pukyong University (President Jang Young-su) and Korea Agro-Fisheries & Food Trade Corporation (President Kim Chun-jin) have joined hands to promote the development of the food industry and create a future food environment.

The two organizations signed a memorandum of understanding on the morning of the 27th at the president's office on the 3rd floor of the university headquarters.

President Jang Young-su and President Kim Chun-jin agreed to cooperate in developing Korea's agro-fisheries and food industry and creating a sustainable food environment for future generations.

President Jang Young-su (right) is signing an agreement with President Kim Chun-jin.

Through this agreement, the two organizations will participate in the low-carbon diet campaign. They will also work to expand ESG practices such as carbon neutrality in the agricultural and food sectors and collaborate on nurturing future talent and strengthening employment and entrepreneurship capabilities in the agro-fisheries and food fields.

Additionally, they will jointly strive to stabilize the supply and demand of Korea's agro-fisheries and food products, improve distribution structures, expand exports, exchange personnel, technology, and information for the development of the agro-fisheries and food industry, ensure student health through safe public meals, and revitalize various industries.

Korea Agro-Fisheries & Food Trade Corporation is conducting a low-carbon diet campaign to reduce greenhouse gas emissions generated throughout the entire process of food production, distribution, processing, and consumption.

With this agreement, it is expected that cooperation with National Pukyong University, a global specialized university in marine and fisheries, will expand, giving momentum to the spread of global low-carbon dietary practices.