Bring a green eating experience into every day's three meals

Are you tired of days when the three meals are either restaurants or convenience stores, oily, sugary, and heavily salted? Do you want to make every day's three meals a green eating experience that "moves you to happy tears"? From May to June, this course will invite experts, scholars, homemaking experts, and farmers to share food-and-farming related knowledge with participants, paired with fun and interesting food-and-farming tasks, gradually guiding participants to understand Taipei's green eating resources, how to build a green eating lifestyle and network, thereby deepening their understanding of the concept of a green eating living circle and strengthening their motivation to put it into practice in daily life.

In addition, after the course ends, participants are expected to work in groups and choose one of the following tasks to complete, and share it publicly at the September results presentation:

1. Write a piece of green eating information for university students, in any format (such as a checklist / lazy pack / map, etc.)

2. Help restaurants identify the causes of dining-out food waste and feasible solutions

Event name: "Green Eating in Taipei" series course

Dates: May 5, May 19, June 2, and June 9, 2018 (all Saturdays)

Venue: 5F-1, No. 4, Lane 160, Section 3, Tingzhou Road, Taipei City (above Lianglianghao on Tingzhou Road)

Time: 0930-1630

Target participants: university students and members of the general public interested in this project, 25 to 30 people

Fee: 1000 yuan (500 yuan tuition and 500 yuan deposit)

Note: Participants must attend all 4 full-day sessions + the final sharing, and complete each task before the deposit can be refunded. The tuition portion is used to pay for farm tour fees, administrative costs, and other items that the Taipei City Department of Environmental Protection cannot subsidize.)

Registration URL: https://www.huf.org.tw/civicrm/event/register?reset=1&id=304

Contact person: 02-23686211*12 Ms. Shen [email protected]

Organizer: Homemakers United Foundation Environmental Protection Foundation

Co-organizer: Student Association of the College of Bioresources and Agriculture, National Taiwan University

Advisory organization: Department of Environmental Protection, Taipei City Government

Course content:

Date	Time	Content	Speaker / Host	Description
5/5 (Sat)	0930-1030	Project introduction and meet-and-greet	Shen Baoli, Senior Specialist, Homemakers United Foundation Environmental Protection Foundation Representative of the College of Bioresources and Agriculture Student Association	Introduce this project, its origins and goals, and help participants form groups and get to know each other through interactive games
	1030-1200	Cooling the Earth by Eating? - The Story of a Group of Mothers	Shen Baoli, Senior Specialist, Homemakers United Foundation Environmental Protection Foundation	Share the relationship between diet and climate change, practical methods for low-carbon eating, and the role of women in climate change
	1200-1300	Lunch
	1300-1430	Where is food waste?	Shen Baoli, Senior Specialist, Homemakers United Foundation Environmental Protection Foundation	Share the causes of food waste in Taiwan and its relationship with climate change, and ways to reduce food waste in daily life.
	1430-1600	Invisible imperfect produce + imperfect agricultural product creation	Wang Xinyu, Founder of Perfectly Imperfect	Share the causes of food waste in Taiwan's fields or the appearance of ugly fruits and vegetables, and how to use ugly fruits and vegetables in cooking and creation.
	1600-1630	Group discussion: Where are food-saving restaurants?	Shen Baoli, Senior Specialist, Homemakers United Foundation Environmental Protection Foundation	Introduce the food-saving restaurant project, and discuss in groups how to find 2-3 food-saving restaurants in Taipei City that meet the project criteria within the next two weeks. (See Appendix 2 for evaluation criteria)
5/19 (Sat)	0930-1030	Group report: Report on the results of lobbying food-saving restaurants	Shen Baoli, Senior Specialist, Homemakers United Foundation Environmental Protection Foundation	Groups report on the results of searching for food-saving restaurants over the past two weeks.
	1030-1100	Meeting Farmers in Taipei 1: Getting to Know the Water Garden Farmers' Market	Representative of Water Garden Organic Farmers' Market	Share the relationship between farmers' markets and farming friends, the development process, and how to promote to consumers the importance of friendly farming to the environment.
	1100-1130	Farmers' Market Treasure Hunt		In groups, conduct short interviews with farmers at the market and purchase ingredients
	1130-1330	Low-carbon cooking DIY: One pot, three dishes	Chen Shuyu, Senior Volunteer Instructor, Homemakers United Foundation Environmental Protection Foundation	Introduce household energy consumption in kitchens, how to carry out energy-saving actions in the kitchen or while cooking, and groups report the results of interviews with farmers at the market, etc.
	1330-1530	Eating Rice to Fight Warming? + Rice Dish DIY	Huang Zhaoyi, Senior Volunteer Instructor, Homemakers United Foundation Environmental Protection Foundation	Share the relationship between rice cultivation and climate change, Taiwan's rice food and festival culture, and learn about different types of rice, etc.
	1530-1630	Group discussion: Where are coarse grains?	Shen Baoli, Senior Specialist, Homemakers United Foundation Environmental Protection Foundation	Discuss in groups how to find and record 36 kinds of coarse grain-related foods over the next two weeks.
6/2 (Sat)	0930-1030	Group report: How much coarse grain do we eat?	Shen Baoli, Senior Specialist, Homemakers United Foundation Environmental Protection Foundation	Groups report on the 36 kinds of coarse grain dietary records and experiences from the past two weeks
	1330-1530	Farmers' Seed Preservation and Climate Change	Guo Huaren, Professor Emeritus, Department of Agronomy, National Taiwan University	Introduce Taiwan's types of coarse grains, and share the importance of seed preservation to farmers, biodiversity, and site-appropriate planting under increasingly severe climate change, etc.
	1230-1330	Lunch
	1330-1530	Taipei's Kitchen: 24 Hours of Agricultural Production and Marketing	Xu Boren, Deputy Manager of the Planning Department, Taipei Agricultural Products Marketing Corporation	Share the process of fruit and vegetable production, marketing, and transportation, and the role and importance of Taipei's First Fruit and Vegetable Wholesale Market, etc.
	1530-1630	Group discussion: Where does food come from?	Shen Baoli, Senior Specialist, Homemakers United Foundation Environmental Protection Foundation	Discuss in groups how to track the journey of one kind of food from production area to dining table within the next week. (Tentative)
6/9 (Sat)	0930-1000	Assembly and check-in
	1000-1200	Meeting Farmers in Taipei 2: What Is Friendly Farming?	Xue Lanying, Founder of Yuanji Organic Vegetable and Fruit Farming Learning Farm	Share the process of practicing friendly farming in Taipei, the impact of climate change on crops, seasonal and in-season food types, farm tours, etc.
	1200-1330	From Farm to Table: Gathering Organic Ingredients and Cooking Lunch		Participants personally carry out farming experiences, identify and gather ingredients, and use farm ingredients to make lunch, etc.
	1330-1430	Can wild vegetables by the roadside be picked?		Learn about the types and uses of wild vegetables, and use the farm's wild vegetables to make simple snacks, etc.
	1430-1530	Group discussion: Drawing a green food circle map	Shen Baoli, Senior Specialist, Homemakers United Foundation Environmental Protection Foundation	Organize the learning results and reflections from the past few months, and mark the learning process in the form of a map, etc.
Date and time to be set by each group		Pre-meeting for the final presentation		Prepare and divide the work for the day of the final presentation, etc.

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