'A Model of Fresh and Safe Dining'... Daedong Hospital Food Service Nutrition Team Awarded for Contributions to GAP Promotion

Received the Award from the Rural Development Administration for Education, Culture, and Information in Agriculture, Forestry and Fisheries

Daedong Hospital (Director Lee Gwangjae) announced that its Food Service Nutrition Team received the Award from the Rural Development Administration for Education, Culture, and Information in Agriculture, Forestry and Fisheries at the “2025 GAP Nutritionist Voluntary Learning Organization Performance Presentation Conference” held at Hall B, COEX, Seoul, on October 31.

Daedong Hospital Food Service Nutrition Team, recipient of the Award from the Rural Development Administration for Education, Culture, and Information in Agriculture, Forestry and Fisheries. Provided by Daedong Hospital

This performance presentation conference was part of the “GAP Nutritionist Voluntary Learning Organization,” jointly promoted by the Ministry of Agriculture, Food and Rural Affairs, the Rural Development Administration for Education, Culture, and Information in Agriculture, Forestry and Fisheries, and the Korea Agro-Fisheries & Food Safety Management Service. The initiative aims to foster professional personnel who can expand the use of certified agricultural products in group catering settings, based on a thorough understanding of the GAP system.

GAP (Good Agricultural Practices) is a certification system by the Ministry of Agriculture, Food and Rural Affairs that manages potential hazards from production to harvest and distribution of agricultural products in advance. The goal is to help consumers purchase safe and reliable agricultural products and to provide safe food and create a sustainable agricultural environment.

For this project, 100 nutritionists and nutrition teachers working in education offices, public institutions, companies, and organizations participated, forming 10 teams. From June to November 2025, a variety of programs were conducted, including: ▲Basic theory lectures on GAP ▲Mentor group learning sessions ▲Field trips to exemplary GAP-practicing farms ▲Collection of GAP-certified product usage data by each participant’s organization ▲Performance presentation conference, among others.

After the learning program, the teams’ meal plans, parent newsletters, and promotional materials were compiled and distributed as the “Best Practices GAP Education Book.” Improvements and ideas identified during the process are being reflected in future education and promotional initiatives, and nutritionists and nutrition teachers are being supported to continue participating in follow-up programs. This contributes to expanding the use of GAP-certified agricultural products and revitalizing the system.

The “Safe Hospital Table GAP365 Team” (comprising Daedong Hospital, Ulsan Hospital, Kosin University, Foodist, and Ourhome), led by Daedong Hospital Food Service Nutrition Team Manager Park Jiyoung, carried out various activities to promote the GAP system at each of their respective sites, such as introducing the GAP system and identifying GAP certification marks in daily life.

As a result, the team received high scores in several evaluation categories, including ▲team diligence ▲contribution to promotional activities ▲participation rate in advanced learning ▲presentation skills, and was awarded the Award from the Rural Development Administration for Education, Culture, and Information in Agriculture, Forestry and Fisheries at this performance presentation conference.

Park Jiyoung, Food Service Nutrition Team Manager, stated, “Until now, nutritionists and nutrition teachers from various fields such as education offices, public institutions, companies, and organizations have participated, but this was the first time that both Daedong Hospital and Ulsan Hospital joined as hospitals, making it especially meaningful. We participated with a great sense of responsibility and passion, and it was a valuable experience to learn and communicate about GAP with nutritionists and nutrition teachers from all over the country.”

She continued, “I am very pleased with this excellent result and sincerely thank my team members for their efforts. I will continue to do my best to create a food service environment where both patients and staff can feel safe by using safe and reliable ingredients.”

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