Author: Wei Wu (Student, Department of Ethnology, NCCU / Part-time Assistant, “Indigenous Culture and Industry Revitalization” Project)
Extending from the core values of the 50+1 Social Enterprise—"Support Local, Support Small Farmers, Support Organic"—food and agricultural education embraces the same philosophy. By participating directly in agricultural work, including production, cooking, and dining, learners acquire essential skills and knowledge. Beyond understanding the origins of ingredients and the environmental impact of farming, this process encourages reflection on how everyday eating behaviors are embedded within broader systems that affect both consumers and farmers’ livelihoods. Food and agricultural education thus also emphasizes the importance of supporting local agriculture and providing economic assistance to small-scale farmers.
At National Chengchi University, this education is promoted through the on-campus Jing-Ying Building Cafeteria. Director Chou, who oversees the cafeteria, stated that it serves as a “demonstration site” for NCCU’s food and agricultural education. The cafeteria fulfills its goals through two main approaches. First, like any business, it must generate profit. However, as a social enterprise, it allocates part of its earnings to fund food and agricultural education on campus. Second, the cafeteria itself is a hands-on implementation site—its physical space and meals serve as direct communication channels for sharing these values with students and consumers.
The meal preparation process is a crucial element of this educational model. Project staff from 50+1, the University Social Responsibility (USR) initiative, and the Higher Education Sprout Project collaborate to identify local small farmers. After evaluating the farming environment and produce quality, selected products are sent to the cafeteria for assessment. The staff then determines whether the produce is suitable for meal preparation. If approved, the cafeteria purchases the produce at a price higher than the farmer’s usual direct-sale rate, considering not only its organic value but also the farmers’ livelihoods. The ingredients are then used by chefs to prepare dishes sold to the public.
In line with business sustainability, the cafeteria supplements small farmers’ produce with items sourced from partnering suppliers. These are delivered via refrigerated logistics to ensure freshness. All ingredients—whether from small farmers or suppliers—must meet high nutritional standards. While products from small farmers may not have formal certifications due to cost or capacity limitations, all other ingredients must carry one of the certifications under the Council of Agriculture’s "Three Labels and One QR Code" system: Traceable Agricultural Products (TAP), Organic, Taiwan Premium Agricultural Products, or source-tracking labels. This ensures food safety and consumer trust. As for why the cafeteria doesn’t source all produce from small farmers, Director Chou explained that their yields are often limited and inconsistent, making it difficult for the cafeteria to maintain stable supply volumes. Nonetheless, the cafeteria remains committed to supporting small farmers by maintaining a certain procurement ratio.
Yang Tzu-Hsien, project assistant at the cafeteria, shared that the biggest challenge in operations is balancing social responsibility goals with reasonable pricing and consistent food quality. This requires effective communication with consumers and their support to ensure long-term sustainability. Yang emphasized the importance of value transmission. Through hands-on cooking courses offered by the university, students actively participate in food preparation, turning the cafeteria into an experiential classroom that embodies the spirit of food and agricultural education. In addition, in-person events and lectures help convey these concepts, while videos on cafeteria screens and social media platforms showcase sourcing and cooking processes, helping consumers better understand the cafeteria’s mission.
Food and agricultural education goes beyond learning—it inspires reflection on the interdependence between eating habits and agriculture. Farmers’ production decisions are shaped by consumer demand, just as consumers rely on the farmers’ hard work for food. The Jing-Ying Building Cafeteria serves as a platform to share this message and acts as the starting point of a movement. It is hoped that this starting point will deepen students’ and consumers’ awareness of local communities, the environment, and personal well-being.
(All images by Wei Wu, part-time assistant for the “Indigenous Culture and Industry Revitalization” Project)
