Sustainable Development Goals

News Content

Food and agricultural education is no longer limited to having students grow vegetables or prepare meals. Taiwan's Ministry of Education is promoting the integration of food and agricultural education into the formal school curriculum, transforming hands-on campus activities into structured learning. The initiative aims to help frontline teachers convert activities such as gardening, cooking, and ecological observation into curriculum modules that can be incorporated across different subject areas.


Commissioned by the K–12 Education Administration of the Ministry of Education, National Tsing Hua University has organized the "Food and Agricultural Education Toolbox" Teacher Professional Development Workshop. Through a three-day hands-on training program, the workshop promotes the development of food and agricultural education in a more curriculum-based, localized, and systematic manner. The goal is for students not only to experience farming activities but also to learn about the relationship between land, food, and sustainable development through classroom instruction.


Chiu Chiu-chan, Director of the K–12 Education Administration, explained that the workshop was jointly designed by National Tsing Hua University and local professional teams. The curriculum covers topics including food culture, ecological education, smart agriculture, local culture, and sustainable farming practices. The program is intended to strengthen teachers' inquiry-based teaching skills while integrating food and agricultural education into subjects such as natural sciences, science, social studies, and education for sustainable development.


The three-day program features a variety of interdisciplinary activities. These include "The Fun of Radishes: Food and Poetry," which combines classical poetry appreciation with cooking practice; ecological lessons on earthworms' role in soil cultivation and bees' importance in pollination; pesticide-free cultivation techniques for kale and sweet corn; field visits exploring the rice culture of Jinshanmian in Hsinchu; and activities on food forest survival skills and permaculture practices on school campuses. Together, these experiences help teachers develop a comprehensive understanding of the connections between land, agriculture, and food.


Participating teachers noted that the workshop not only provided practical, hands-on experiences but also incorporated scientific knowledge and industry perspectives. As a result, teachers gained more than just experiential learning—they were able to take home complete instructional modules that can be adapted into school-based curricula according to the unique characteristics of their schools. Some teachers also observed that the ecological lessons successfully transformed complex scientific concepts into engaging observation activities, making it easier for students to understand the value of the land behind their food as well as broader concepts of life education.

Chiu added that food and agricultural education in Taiwan has gradually evolved from one-time experiential events into interdisciplinary learning programs. By strengthening teachers' professional capacity, the Ministry hopes to help students develop a deeper understanding of food sources, agricultural environments, and sustainable development while fostering respect for food, appreciation for the land, and awareness of environmental conservation.


The first workshop received an enthusiastic response. The second phase will be held from August 25 to August 27, featuring six themed courses. The Ministry will continue collaborating with professional organizations and schools across Taiwan to expand food and agricultural education, enabling more teachers to bring local特色, sustainability concepts, and inquiry-based learning into their classrooms and further strengthen green education on school campuses.

References