【交流】永續食農國際講座｜全球學校午餐潮流回應農業與環境永續

臺灣的學校午餐，早年以補充營養、讓孩子吃得飽為目標，後來逐漸重視食材安全，近年更推動國產可溯源食材，讓一餐午餐連結起在地農業與食育。大享食育協會長期投入學校午餐的倡議與國際交流，我們也一直很好奇：當世界各國紛紛把學校午餐視為通往永續的關鍵，國際的趨勢是什麼？值得我們持續思考與跟進。

本次講座邀請香港教育大學望月要子副教授與香港大學 Jeremy Rappleye 教授，以「全球學校午餐潮流回應農業與環境永續」為題，從法國的「味覺教育」談到日本向傳統世界觀的回歸，帶領我們看見全球學校午餐的發展趨勢，也一起思考臺灣可以借鏡什麼、又有哪些值得珍惜與保留的傳統。

講座全程以英文進行，並搭配中文字幕，歡迎大家踴躍參加。

講座資訊

時間｜10月14日（三）14:00-16:00

地點｜國立臺灣大學農業綜合館 418 室

講者｜
Dr. Yoko Mochizuki（望月要子博士）香港教育大學社會科學與政策研究學系

現任香港教育大學社會科學與政策研究學系副教授。投身學術界之前，她曾任聯合國教科文組織聖雄甘地和平與永續發展教育研究所（UNESCO-MGIEP）政策主管、聯合國教科文組織巴黎總部永續發展教育（ESD）暨氣候變遷計畫專家，以及聯合國大學永續性高等研究所（UNU-IAS）ESD專家。她目前的研究透過以學校午餐為主題的理論與實證研究，重新構想環境與永續教育、ESD及全球公民教育。

Dr. Yoko Mochizuki (望月要子) is Associate Professor in the Department of Social Sciences and Policy Studies at the Education University of Hong Kong. Before joining the academia, she served as Head of Policy at UNESCO-MGIEP, Programme Specialist for Education for Sustainable Development (ESD) and Climate Change at UNESCO Paris, and ESD Specialist at UNU-IAS. Her current research focuses on reimagining environmental and sustainability education, ESD, and global citizenship education through theoretical and empirical work on school food.

Pro. Jeremy Rappleye（蘭哲明教授）香港大學教育學院

Jeremy Rappleye博士現任香港大學教授暨比較教育研究中心（CERC）主任。他曾任職於京都大學及東京大學逾15年，也曾為聯合國、世界銀行等重要國際組織工作。近期著作包括An Interdependent Approach to Happiness and Well-Being（與內田由紀子合著，2026）及School Food, Sustainability, and Interdependence: Learning from Japan’s Shokuiku?（與小松光、Nishiyama Suzuka合著）。

Dr. Jeremy Rappleye is Professor at The University of Hong Kong, and Director of the Comparative Education Research Center (CERC). He previously worked at Kyoto University and The University of Tokyo for 15+ years.   He has worked for leading global organizations, including the United Nations and The World Bank. His recent works include An Interdependent Approach to Happiness and Well-Being (with Yukiko Uchida, 2026) and School Food, Sustainability, and Interdependence: Learning from Japan’s Shokuiku? (with Hikaru Komatsu and Nishiyama Suzuka).

講題｜

法國的學校午餐：「味覺教育」能否通往永續？｜望月要子博士
France’s School Food:  Can 'Taste Education' Lead to Sustainability? 

在法國，學校午餐明確與福祉及永續相連結，呼應法國政府在促進公共衛生、支持農民、推動社會公平與減緩氣候變遷等方面更全面的承諾。自2010年代起，法國政府將「味覺教育」納入公共政策並加以制度化，作為官方推薦的飲食教學法。雖然「味覺教育」被歐洲鄰近國家視為食育的「原型」，但歐洲以外的人對它了解有限，其與學校午餐之間的關聯也較少受到探討。研究主要以近年的政策性文本為基礎，概述法國學校午餐的政策與實務，包括食育與學校午餐之間的關係，並針對以「味覺」為核心的取向提出若干批判性問題。最後，本文將探討把法國的政策與實務當作「經過驗證的解決方案」推廣至全球所帶來的意涵。換言之，臺灣或其他東亞國家是否應該仿效法國模式？

In France, school food is explicitly connected to well-being and sustainability, echoing the French state’s broader commitment to promoting public health, supporting farmers, advancing social equity, and mitigating climate change. The government has institutionalized ‘taste education’ in public policy as a recommended food pedagogy since the 2010s. While ‘taste education’ is regarded as a ‘prototype’ of food education for neighbouring countries in Europe, it is not well understood by those outside Europe, and its connections to school meals have been underexplored. Drawing mainly on recent policy-oriented texts, this paper provides an overview of France’s school meals policy and practice, including the relationships between food education and school meals, and raises some critical questions about the focus on “taste”. The paper concludes by considering the implications of spreading French policy and practice as ‘proven solutions’ worldwide. That is, should Taiwan or other East Asian countries follow the French model?  

邁向永續的學校午餐：現代科學，還是傳統世界觀？｜蘭哲明教授
School Food for Sustainabilty: Modern Science or Traditional Worldviews (世界觀)?

全球對於「學校午餐是通往永續未來的關鍵之一」已逐漸形成共識。重要的國際組織相繼發表重大報告，投入學校午餐的經費也大幅增加。然而，對於「如何」改善學校午餐，各方的共識卻少得多。英美國家持續採取「科學」取向，法國探索「味覺教育」，芬蘭則堅守福利主義。那麼，擁有數個全球最具代表性「學校午餐」制度的東亞又是如何？以日本為例，最引人注目的是其向傳統世界觀的「回歸」──包括文化、宇宙觀、哲學、宗教等。在這樣的脈絡下，臺灣的情況又是如何？傳統世界觀是否仍然存在？這些文化傳統對於朝永續「轉向」而言，是助力還是阻力？在推動更好的「綠色學校午餐」時，這些傳統應該進一步發揚，還是應改以更科學的方法取而代之？本場演講不提供標準答案，而是比較世界各國的做法，並邀請聽眾結合臺灣當前的處境，共同討論與思辨這些問題。

Around the World, there is a growing consensus that school food is one key to a sustainable future.  Leading global organizations have issued major reports, and funding for school food has surged.  However, there is much less consensus on ‘how’ to improve school food.   Anglo-American countries continue to pursue a ‘scientific’ approach, while France explores ‘taste education’ and Finland persists in welfarism.  What about East Asia, which has several of the most prominent ‘School Food’ systems in the World?  Taking Japan as an example, what is striking is the ‘return’ to traditional worldviews – culture, cosmologies, philosophies, religion, and so on.  In this context, what about Taiwan?  Do traditional worldviews remain?  Are these cultural traditions a help or hinderance to making the ‘turn’ to sustainability?  Should these traditions be further cultivated in the push for better ‘Green School Food’ or instead replaced by a more scientific approach?  Rather than providing definitive answers, this talk compares various countries worldwide, and then invites the audience to discuss and debate these questions in relation to Taiwan’s current situation.

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