【Campus News Reporter Lin Li-Ya】
National Chengchi University (NCCU) held the opening ceremony for its self-managed food and agriculture restaurant—Jiying Building Cafeteria—on October 29. The cafeteria is now open for dine-in service. As the first of its kind among Taiwanese universities, the cafeteria emphasizes supporting 【local farms, organic practices, and small farmers】 by prioritizing ingredients that are locally grown, organically certified, and safe. Through contractual partnerships, local farmers are encouraged to use eco-friendly farming methods while gaining more stable income. On opening day, eco-friendly lunchboxes made with pesticide-free vegetables and organic fruits were served, and gift boxes were prepared for guests, featuring tea vinegar made from organic ground Pouchong tea, white rice from Gongliao farmers, and organic germ brown rice from Meinong, all to demonstrate tangible support for small-scale agriculture.
President Kuo Ming-Cheng expressed that good ingredients help people stay healthy and capable, thus enabling them to contribute more to the land. He emphasized that if just 【50 people consistently purchase farm products each month】, it would make a significant difference in supporting small farmers. He hopes NCCU can fulfill its University Social Responsibility (USR) mission and help transform society—“so that rural communities have sustainable livelihoods, and urban residents enjoy quality lives.” He further envisions that not only NCCU, but all eight universities in the Wenshan Alliance, will join in supporting 【local, organic, and small-scale agriculture】. “We may not achieve 100% immediately, but starting with 5% is a good step forward—becoming friends with local farmers and growing together.”
Huang Mei-Hua, District Chief of Shenkeng, expressed strong support for President Kuo’s commitment to organic values. She hopes to promote Shenkeng’s local agricultural products and natural beauty, enabling people to eat healthily and safely while creating market opportunities for small farmers. Additionally, she hopes that 【the Wenshan region will become a leader in food and agricultural education】, showcasing eco-friendly local food practices for others to follow.
The Jiying Cafeteria sources affordable and high-quality ingredients through NCCU’s Deep Plowing Project and guidance from a vegetarian diet consultant. To address storage concerns, the university invested in cold chain facilities at supermarket scale to ensure ingredient freshness. General Affairs Director Chang Chi-Heng explained, “Some equipment, such as the grill for the kitchen, only arrived last Friday due to shipping delays. Electrical system adjustments are also in progress. We expect full operations to be ready by the end of November.” For now, the cafeteria provides one set meal per service through pre-orders. In the future, once all equipment is in place, it plans to offer 【three to four meal options daily】 and allow walk-in orders.
Additionally, a new space has been added behind the cafeteria, transformed from a former garage. Named 【Xinchuan 95】 with calligraphy by President Kuo, it is expected to open at the end of November. Director Chang noted, “The detailed plans are still being finalized. The space may offer light meals or tea snacks and aims to provide more dining variety.” In the future, 【Xinchuan 95】 will also be available for reservation by campus groups, offering a new gathering space for students, faculty, and staff.
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Original Article (Chinese)
