SOFRON, a venture company that manufactures and supplies disposable sanitary aprons nationwide, has signed a business agreement with the Chungcheongbuk-do Branch of the Korea Foodservice Industry Association to support a cleaner dining environment and promote the development of the foodservice industry.

Under the agreement, SOFRON will work with the association to ensure a stable supply of quality products to foodservice businesses while expanding cooperation between the two organizations. The agreement was formally signed by Kim Tae-gon, head of the association’s Chungcheongbuk-do branch, and Lee Sang-min, CEO of SOFRON.

SOFRON manufactures and supplies disposable sanitary aprons for restaurants and other foodservice establishments.

According to the company, demand for disposable aprons has increased as hygiene has become a greater priority, while concerns over disposable products, environmental impact and related regulations have also continued to grow.

In response, SOFRON said it obtained Korea LOHAS certification as part of its efforts to develop more environmentally conscious disposable apron products.

The company also said it was the first in the domestic industry to introduce a product made with fabric derived from sugarcane-based raw materials. The product was developed as part of SOFRON’s efforts to consider the environmental impact associated with disposable products and differentiate its offerings through material selection.

SOFRON has also taken steps to strengthen consumer protection. The company said it carries product liability insurance from Samsung Fire & Marine Insurance, providing coverage of up to KRW 100 million in accordance with consumer dispute resolution standards under Korea’s Framework Act on Consumers.

According to SOFRON, the coverage is intended to support responsible manufacturing practices and protect consumer rights.

SOFRON is continuing to expand its cooperation with the foodservice industry by adjusting product pricing to reduce the burden on restaurant operators and introducing new products designed for use in foodservice environments.