Global warming has become increasingly severe in recent years, profoundly impacting Earth's ecosystems and human environments. Enhancing public awareness and consensus on climate change and the net-zero transition is crucial. This awareness will inspire behavioral changes, encourage sustainable lifestyles, and secure a better future for both the planet and our students.
The Pingtung County Environmental Protection and Promotion Education Association is dedicated to collaborating with Sustainable Food Power to promote a nationwide net-zero green lifestyle. To implement sustainable lifestyle education on campuses, we are organizing the "Sustainable Food Power Campus Tour—ESG Net-Zero and Sustainable Food Transition Lecture Series" as a public welfare environmental education initiative.
Sustainable Food Power is a non-profit, public welfare environmental organization long committed to helping schools and enterprises achieve their ESG and SDGs carbon reduction and net-zero goals.
This lecture series is entirely free of charge as part of our public welfare mission. Each session lasts approximately 1 to 2 hours, which can be adjusted based on school requirements. The curriculum covers key topics such as "Climate Change and Net-Zero Green Lifestyles," "Five Guidelines for Sustainable Eating," and "Greenhouse Gas Emissions in the Food Supply Chain." It also features diverse activities including sustainable exhibition boards, documentary appreciation, and environmental education theater performances.
These activities align comprehensive goals with UN Sustainable Development Goals, including SDG 12, SDG 13, and SDG 15. For more information, please visit our official website (https://esgfood.org/appointment/), email us at
Sustainable Food Power Promotion Managers
- Northern Region (Keelung City, Taipei City, New Taipei City,桃園 City, Yilan County) Ding Zi-Wen 0911-239849
- Central Region (Hsinchu City, Hsinchu County, Taichung City, Changhua County, Nantou County) Huang Kai-Rong 0932-595602
- Southern Region (Tainan City, Kaohsiung City, Pingtung County) He Ying-Fang 0911-585175
Sustainable Environmental Education Course Information
The curriculum is carefully curated into four distinct themes to provide a comprehensive understanding of sustainability in our daily lives. Each course is designed to inspire actionable change and foster environmental stewardship.
Theme 1: "Path to the Future: New Standards for Green Consumption & Sustainable Food Transition"
This session focuses on the systemic changes required in production and consumption to achieve net-zero goals under the challenge of climate change.
- The rise of transition driving green production models
- Net-zero green lifestyle under sustainable consumption and climate change
- The five guidelines for sustainable eating
- Greenhouse gas emissions in the food supply chain
- How sustainable eating preserves biodiversity
- Veganism: The global wave of vegan consumer ethics
- National net-zero carbon emission and sustainable food policies
Theme 2: "Sustainable Eating and Medicine: Reducing Carbon Through Dining for a Healthier Self and Planet"
This theme addresses the direct correlation between dietary habits, personal well-being, and global environmental health.
Note: This session is hosted and taught by physicians, nutritionists, nurses, or medical school professors.
- Reducing carbon through dining for a healthier self and planet
- Five indicators of sustainable eating to heal a warming planet
- Dietary habits and disease risks
- The life-saving diet from the Einstein of the nutrition world
- The new four healthy food groups
- Food carbon footprints
- Diet and zoonotic disease outbreaks
- My right to know about food: A glimpse into the secrets behind food production
Theme 3: "Sustainability on the Tip of the Tongue: Exploring New Trends in Green Eating & Cooking Demonstrations"
This interactive session explores practical ways to introduce sustainable ingredients into daily culinary practices, bridging theory and practical kitchen skills.
- How environmentally friendly is my dining table?
- The new green food fashion that reduces carbon emissions by 70%
- Five indicators of sustainable eating
- What is a green restaurant?
- Introducing popular emerging sustainable ingredients: Future meat, eggs, and milk
- Nutritional proportion adjustment for plant-based diets
- Vegetarian cooking and baking techniques
- On-site cooking and baking demonstrations by the instructor
- Student practice and tasting (A material fee is charged only for hands-on cooking sessions)
Theme 4: "SDGs Sustainable Knowledge Exhibition Boards & Online Interactive Quiz Games"
This theme utilizes engaging visual materials and interactive games to reinforce sustainability concepts in an entertaining format.
- Nutrition and health themes
- Carbon reduction themes
- New lifestyle with plant-based diets
- Sustainable eating themes
Course Details and Application
This public welfare initiative offers flexible scheduling and comprehensive alignment with global sustainability standards to maximize educational impact.
Course Duration: 100 minutes to 2 hours including intermission (can be discussed and adjusted) Fee: Free of charge (Public Welfare)
Aligned UN Sustainable Development Goals (SDGs)
- SDG 2: Zero Hunger
- SDG 3: Good Health and Well-being
- SDG 6: Clean Water and Sanitation
- SDG 11: Sustainable Cities and Communities
- SDG 12: Responsible Consumption and Production
- SDG 13: Climate Action
- SDG 14: Life Below Water
- SDG 15: Life on Land
Please fill out the Lecture Application Form at https://drive.google.com/file/d/1A5Yehi_oe52x275ouHO00n83T_3pZEP_/view?usp=sharing
- Sustainable Food Power Website: https://www.facebook.com/ESGSDPA/
- Brief Activity Summary: https://esgfood.org/ and our team will contact you shortly. Alternatively, you can reach out via email at
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