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Gwangjin-gu (District Mayor Kim Kyung-ho) will hold the 'Food Consumption Trend Dining Industry Owners Forum,' a communication event with dining industry workers.

According to the district, as of August 2024, there are a total of 6,251 food hygiene businesses operating in Gwangjin-gu, including 4,279 general restaurants, 1,329 snack bars, 526 instant sales manufacturing and processing businesses, and 117 bakeries.

This is the first time a forum has been held with local dining industry owners to understand food consumption trends and improve food culture. Through this forum, the district plans to listen to the opinions of dining industry workers and actively reflect them in next year's food culture improvement projects.

The forum will be held in two sessions on September 6 at the Gwangjin Cultural Center. The schedule includes a master lecture, kimchi-making experience, and free discussion. The first session runs from 10 a.m. to 1 p.m., and the second session from 2 p.m. to 5 p.m., with 25 participants per session, totaling 50 participants.

In particular, master instructor Lee Ha-yeon, holder of Traditional Food Master No. 58, will be invited to provide practical content such as ▲healthy kimchi-making experience including low-sodium kimchi ▲nutritional value of traditional food kimchi ▲hygienic kimchi storage methods education ▲sharing know-how on making kimchi that reduces food waste.

Additionally, the forum will introduce food consumption trends, hold free discussions among dining industry owners, and conduct surveys to be used as reference materials for the development of food hygiene administration.

Dining industry workers who wish to participate can fill out an application form and submit it by visiting the Gwangjin-gu Office Health and Hygiene Division or by email to the person in charge. For more details, please contact the Gwangjin-gu Public Health Center.

Kim Kyung-ho, Mayor of Gwangjin-gu, said, “We have prepared this communication time to understand the latest consumption trends and the difficulties faced by dining industry owners and to actively reflect them in food administration. We hope for the active interest and participation of dining industry stakeholders.” He added, “Since the dining industry is directly connected to the health of residents, we always pay close attention and care. We will continue to do our best to establish a clean and healthy food culture.”

This content was produced with the assistance of AI translation services.