Shoulder-to-Shoulder Smart Food was founded by a cross-disciplinary team of National Cheng Kung University (NCKU) alumni. We integrate advanced technologies including Information Technology (AI, IoT, Blockchain), nanomaterials, plant-based bioprotein technology, biomedical testing, and smart farming systems.

Guided by NCKU Professors Ching-Her Lin and Jun-Hshion Lai, and in academic-industrial collaboration with Professor Kuo-Hsiang Hung of NPUST, we provide farmers with comprehensive non-toxic and antibiotic-free solutions. Through our new retail platform, "Mr. T-Fresh," we deliver an innovative, intelligent food safety experience across the entire supply chain

        Food safety issues have become increasingly common, and the series of major incidents in recent years has repeatedly heightened public concern. Mo Chen, CEO of Shoulder-to-Shoulder Smart Food, states that in light of the future of smart agriculture and food safety technology, the company has adopted a pioneering "Green Thinking" philosophy.

By uniting experts across diverse fields—including industrial management, animal husbandry, biotechnology, biomedicine, optoelectronic engineering, and architecture—and integrating them with new retail e-commerce channels, the company has established "The New Era of Smart Agriculture" as its core corporate vision.

      Professor Jun-Hshion Lai emphasizes that the name "Shoulder-to-Shoulder" stems from the team’s diverse backgrounds and their shared commitment to smart agriculture and food safety.

The company’s core philosophy is: "Only through responsibility does life find meaning." The Left Shoulder represents "Willingness" (Ethical Care), while the Right Shoulder represents "Capability" (Green Intelligence). Together, they support a smart food safety ecosystem that stretches from farm to table.

       Mo Chen points out that to ensure peak quality, the company utilizes high-tech solutions to optimize breeding environments for poultry, pork, and seafood (fish and shrimp). We provide farmers with comprehensive non-toxic and antibiotic-free farming protocols, with Professor Kuo-Hsiang Hung of NPUST overseeing environmental monitoring across various sites.

By integrating IoT (Internet of Things) technology and high-end traceability systems, Shoulder-to-Shoulder Smart Food rigorously monitors every stage of the process, from farm to table.

        Chin-Yueh Chang, Chairman of strategic partner United Harvest Biotech, states that in alignment with national policies promoting non-toxic and antibiotic-free farming, the company has developed a Bio-active Protein Feed.

By directly fermenting feed with probiotics such as Lactobacillus and Yeast, and utilizing patented packaging to preserve biological activity, the feed significantly enhances the gut health and digestion rates of livestock. This innovation not only mitigates environmental odors in farming facilities but also effectively elevates the quality of meat, eggs, and milk.

        Hui-Wen Yang, COO of Shoulder-to-Shoulder Smart Food and head of the "New Retail" e-commerce channel, announces that the "Mr. T-Fresh" brand platform will launch on July 3rd. Guided by the core value, "Premium Food Starts with Rigor," the platform targets both individual consumers and commercial partners, including organic/green restaurants, traceable-source eateries, and hotels.

To seamlessly integrate the concept of non-toxic and antibiotic-free dining into daily life, the "Mr. T-Fresh" product line features creative and memorable names: Noble Chicken (君子雞), Baji Pork (八戒豬), Pure Water Fish (淨水魚), and Blessed Shrimp (好命蝦).

        Hui-Wen Yang points out that through the "Mr. T-Fresh" e-commerce platform, we aim to deliver non-toxic and antibiotic-free ingredients—raised with care by dedicated producers—directly into the hands of end consumers and commercial clients.

This direct connection serves to inspire more farmers to join the movement of intelligent, non-toxic husbandry. Ultimately, we want consumers to buy with confidence and eat with peace of mind. Food selection should no longer be a mere necessity for survival, but rather a belief in quality dining and a transformative power for change.

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