What is "green dining"? And how can the choices we make at the dinner table every day bring about positive change for the environment and local communities?
The session begins with Ms. Chen Chiung-hui, the Central Region Coordinator for the "Green Dining Guide," introducing the initiative's core philosophy and sharing her experiences in promoting green dining. The course also covers the application process and evaluation criteria for the Green Dining certification, illustrating how restaurateurs can adopt more sustainable models—through actions such as mindful ingredient selection, waste reduction, and eco-friendly practices—while raising public awareness of the value of green dining.
In the afternoon, Chef Chang Wen-teng shares practical insights from his work promoting green dining in local communities. He conducts a cooking demonstration using "Leopard Cat Bananas" (Shihu Bananas)—a local agricultural product from Nantou—to create a banana cream paired with banana pound cake. Additionally, the chef serves pollution-free longan flower tea from Zhongliao, Nantou, and demonstrates how to incorporate snow fungus into dishes, showcasing the versatile ways local ingredients can be utilized. Through tasting and discussion, the concept of green dining is transformed from an abstract idea into a practice that can be integrated into daily life and local industries.
