Page 82 - 2018 Annual Report Council of Agriculture, Executive Yuan

Collective Dining The Language of Food Unit 3: Building Food Security and Agriproduct Safety Systems (6) The use of domestic traceable food in school lunches and for non-staple foods for the military In order to ensure food safety, the Executive Yuan proposed the “Five Links of Food Safety.” This policy encourages the consumption of domestic traceable foods, starting from school lunches. The use of domestic traceable foods in school lunches was implemented by all municipalities, cities, and counties nationwide starting in the first school semester of 2017. As of December of 2018, 54% of fresh food in school lunches met the “Four Labels and One QR Code” standard. (The “Four Labels” refers to certification labels for organic products, CAS premium agricultural products, Traceable Agricultural Products, and Gi-Am-Pu safe fruits and vegetables, while the “One QR Code” refers to the production traceability QR Code.) Promotional strategies included the following: A. The COA assisted the Ministry of Education (MOE) to incorporate domestically produced agriproducts with a traceability label (mark) into the MOE’s amended “Contract Template for School Lunch Boxes (Buckets) Procurement.” We also assisted school food purchasing inspectors to correctly distinguish “Four Labels and One QR Code” agriproducts. Promoting the use of locally grown traceable ingredients in school lunches ensured the food safety of school lunches. B. The COA also finalized the “directions for use of the incentive fund for the central government to subsidize local governments in promoting the use of domestic traceable fresh food in school lunches.” Based on these directions, we utilized the incentive fund to promote the use of domestic traceable fresh food in school lunches. C. The COA arranged inspections of kitchens belonging to primary and junior high schools and 535 institutional catering businesses. The inspection rate reached 23.61% of all kitchens belonging to schools nationwide and 29.01% of institutional catering businesses that supply lunches to 80