Oleksii Kuleba, Deputy Prime Minister for Restoration of Ukraine and Minister for Communities and Territories Development, is on a working visit to Odesa region. Together with Deputy Minister Tymur Tkachenko and Head of the State Service for Maritime, Inland Waterway Transport and Shipping of Ukraine Yevhenii Ihnatenko, he visited the ports of Chornomorsk, Pivdennyi and Odesa.

Oleksii Kuleba stressed that the stable operation of Ukrainian ports and the Ukrainian Sea Corridor was a guarantee of food stability in the world. Therefore, the safety of ports, personnel and vessels is a top priority.

“We are strengthening defence measures in each port. We are implementing additional measures that will increase the level of defence and security. It is also necessary to provide additional protection for the personnel of enterprises on the territory of the seaport, including the installation of mobile shelters. Additional funds will be allocated to restore the infrastructure of the Odesa port. In particular, this will include upgrading key facilities and enhancing the overall security of port areas,” he said.

Currently, 86 vessels are waiting to approach the ports of Odesa, Chornomorsk and Pivdennyi, with almost 2 million tonnes of cargo to be exported. Despite russia’s regular shelling of Ukrainian infrastructure, including civilian courts and grain storage facilities, Ukraine continues to be a guarantor of the world’s food security. In total, more than 2,800 vessels have called at the three ports since the launch of the Ukrainian Corridor, carrying products to more than 50 countries.

Oleksii Kuleba also held a meeting with the heads of ports, relevant state-owned enterprises and administrations, and the military to discuss the functioning of seaports, the protection of critical infrastructure and cooperation in protecting coastal facilities and waters.

Yesterday, Oleksii Kuleba together with First Lady Olena Zelenska, reviewed the progress of the school meals reform. They visited several community schools and observed how different types of kitchens were organised, how equipment was being modernised and how cooks were being trained.