How does green living go from place of origin to dining table? Haoshiji discusses the current production and marketing system
"Food Nurture and Agri-Innovation" has partnered with the "NTU Global Change Research Center" to plan a series of lectures related to "food safety"; the first session is next Monday, featuring How's Food founder Hsieh Sheng-yu, who will talk about the journey of food from farm to table. Food-nurture people from on and off campus are welcome to sign up and join!
▋Green living, from farm to table. The Department of Sociology of Soochow University and How's Food agri-food integration.
- Speaker: Hsieh Sheng-yu
/ PhD, Graduate Institute of Building and Planning, National Taiwan University
- Time: 2016.3.7 (Mon) 12:30-14:00
- Venue: Room 202, 2nd Floor, Front Building, Global Change Research Center, National Taiwan University (near the Drunken Moon Lake on the NTU campus)
- Registration URL: http://ppt.cc/zOB6e (to help estimate the number of meals)
Modern society commonly has the problem of "food injustice." The reason "food injustice" occurs is mainly that, in the journey from farm to table, under an excessively commodified market mechanism, an interlocking chain of problems has emerged from upstream to downstream. For example, overuse of pesticides for mass production; use of inferior processed food ingredients to reduce costs. If we want to effectively address this problem, we must break free from the traditional mindset of agri-food commodification and re-understand the agri-food system as both a market economy and a subsistence economy. Through the practical experience of agri-food mutual-aid networks and food-agriculture education, we can, from the perspectives of sales channels, markets, and sociology, newly understand the difficulties that small farmers in our country must face every day in the agricultural market, as well as the problems encountered in the process of agricultural products going from farm to table. These understandings and reflections help us reinterpret the key issues of contemporary food safety.
- Speaker introduction: Co-founder of How's Food Agri-Food Integration Co., Ltd. (a social enterprise), concerned with environmental issues and agri-food issues, committed to environmentally friendly production, consumer food-agriculture education, and building a new operational format for agri-food based on fair trade.
"Food Safety and Social Research" lecture preview:
▋05/02 The technology and society of "gray food" / Kuo Wen-hua, Institute of Science, Technology and Society, National Yang-Ming University
▋06/07 Youth entrepreneurship, environmentally friendly tea action / Chang Sheng-lin, Graduate Institute of Building and Planning, National Taiwan University, and Big Table Environmental Integration
Organizer: Global Change Research Center, National Taiwan University, Food Nurture City - Humanities and Agri-Innovation
Co-organizer: International Master's and Doctoral Degree Program in Climate Change and Sustainable Development, College of Science
Academic conveners: Professor Chen Cheng-ping, Professor Chang Sheng-lin, Dr. Chien Hsu-shen