Su Zhenchang announced to increase the nutritious lunch subsidy to 10 yuan nationwide and 14 yuan in remote areas

In response to the Council of Agriculture’s subsidy for group catering operators to use 3 chapters of 1Q domestic ingredients to make nutritious lunches in primary and secondary schools, Executive Dean Su Zhenchang announced today that the subsidy will be increased. 14 yuan, is expected to be implemented in May.

Chapter 3 1Q refers to the Taiwan Organic Agricultural Products Label, the Production and Marketing History Agricultural Products Label, the CAS Taiwan Excellent Agricultural Products Label, and the QR Code for Taiwan Agricultural Products Production Traceability.

蘇貞昌宣布調高營養午餐補助(中央社)

Su Zhenchang announced to increase nutritious lunch subsidies (Central News Agency)

Executive Yuan Spokesperson Luo Bingcheng reiterated during the press conference following the Executive Yuan meeting today that in response to the Council of Agriculture’s report on protecting the health of school children and adding more food rewards, Su Zhenchang ruled in the meeting that the government increased the use of three chapters of 1Q incentives for school children’s nutritious lunch last year. Raising the subsidy for each meal for each school child to 6 yuan and 10 yuan for remote villages has indeed expanded the proportion of domestic traceable ingredients from regarding 50% in 2019 to 93% so far. Su Zhenchang said that he agrees with the Committee of Agriculture’s proposal to increase the overall price by 4 yuan, increase it to 10 yuan nationwide and 14 yuan in remote areas, so that 1.8 million elementary and middle school children across the country can fully enjoy healthy and safe Taiwanese products, which will be implemented from May. .

He also reminded the Agricultural Committee to pay attention to the increased subsidy, which is truly reflected in the quality of the ingredients, so that school children can eat well, full and like to eat, and establish the culture and value of campus lunch from food and agriculture education, so that school children can know the ingredients and be content with it. Eat and understand how many people’s hard work is involved from the place of origin to the dinner table.

(Editor-in-Chief: Zhuang Yanyu)

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