Sustainable Development Goals

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By Lin Hsiao-Yun / Taipei

Food and agriculture education is about more than teaching students how to grow vegetables or prepare meals. It can also be integrated with science, culture, art, and everyday life. As part of the Ministry of Education’s efforts to promote food and agriculture education on school campuses, six themed courses are being offered this year through the “Food and Agriculture Education Toolbox.” Covering topics ranging from tomato cultivation and sound collection at traditional markets to Hakka-style pork dishes, the 24 solar terms, natural plant dyeing, and making tofu from soybeans, the program helps teachers transform familiar foods and everyday experiences into interdisciplinary learning materials and bring food and agriculture education into the regular curriculum.

The Ministry of Education’s K-12 Education Administration commissioned National Tsing Hua University to implement the “2026–2027 Food and Agriculture Education Demonstration Schools and Regional Support Network Program.” A teacher professional development workshop was held at National Tsing Hua University from August 25 to 27. The workshop explored food and agriculture education from multiple perspectives, including agricultural production, food culture, traditional seasonal wisdom, scientific inquiry, and the aesthetics of everyday life. Teachers were given opportunities for hands-on practice while considering how these experiences could be transformed into courses that actively engage students.

Among the six courses, “Tomato Exploration” introduces teachers to food production through variety identification and field cultivation, helping them understand how ingredients are grown and produced.

“The Market Is Singing” takes a different approach from traditional food and agriculture courses. Combining sound recording with exploration of local ingredients, the course encourages participants to discover traditional markets through multiple senses.

“When It Comes to Pork, Use Every Part” introduces Hakka pork dishes and culinary traditions, using food as a starting point for exploring local culture.

“Eating Well with the 24 Solar Terms” begins with seasonal ingredients and introduces the traditional wisdom behind the concept of “eat local and eat in season.”

“Natural Plant Dyeing and Food-Based Creativity” combines the colors of natural plants with culinary creativity, connecting food, art, and hands-on experiences.

“Crazy Tofu Comes to School” gives teachers the opportunity to make tofu themselves from soybeans and then explore the scientific principles underlying traditional food production.

Participating teachers said that after taking part in the hands-on activities, they realized that food and agriculture education is not limited to planting and cooking. Familiar ingredients, places, and experiences from everyday life can all become materials for students’ inquiry-based learning. Demonstrations by instructors also helped teachers better understand how to adapt experiential activities into formal lessons according to students’ ages and curriculum needs.

Chiu Chiu-Chan, a section chief at the Ministry of Education’s K-12 Education Administration, said that the workshop held in July focused on helping teachers establish a foundation for transforming food and agriculture experiences into curriculum content. The August workshop further expanded teachers’ perspectives on interdisciplinary teaching.

“The goal is to help teachers move from ‘experiencing food and agriculture education’ to ‘designing courses,’” Chiu said.

The Ministry will continue to connect teachers with local professional resources and help them accumulate a diverse range of teaching materials. By bringing the connections among food, production, land, and everyday life into schools, the program aims to help students develop healthy eating habits, learn to value food, and build an awareness of environmental stewardship through everyday learning.

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