SCHOOLS IN TAIPEI CITY TRY TO RE-USE LEFTOVERS TO CUT FOOD WASTE|北市營養午餐廚餘量高 部分學校推剩食再利用

A Taipei City lunch box business association released statistics that show that at the end of 2015, 100 private and public Taipei City schools produced 10 tones of food waste every day. Although up to April of this year, food waste was cut to 6 tones, the amount is still large. Some schools are promoting use of leftovers hoping to cut waste. When it's almost lunch time a lunch box business delivers crates of lunch boxes which are sent into each classroom. Sichuan style tofu, vegetables, fried chicken cubes and curry are all available as students line up for lunch taking what they like to eat. ==SU 8th Grade Student== Curry is my favorite. This one is also nice. This, however, is the worst. No one really likes it. It tastes blend. ==HUANG 8th Grade Student== Rice is often what's left over. Vegetables too. The basic cost of Taipei City public elementary and middle schools lunch boxes is the highest nationally at NT$60. However, according to a lunch box business association which caters to 100 public and private Taipei schools, delivering 70,000 lunchboxes a day in 2015, food waste for a single day was large at 10 tons. Although the figure in latest statistics for 2016 and 2017 was lower at 6 tons, the waste was still considerable. ==CHEN MING-HSIN Chair, Taipei Association for the Lunch Box Food Industry== The largest quantities of leftovers are often seen on vegetarian days. Fried foods and those which are put on top of rice such as curry, Thai style ground pork, are favorites. Bitter vegetables are avoided by students. The John Tung Foundation said the waste of food was not just down to picky eaters but cooking in large quantities. ==YU HSUAN-WEN Nutritionist, John Tung Foundation== When food is cooked in large quantities, taste often gets sacrificed. Moreover, our education for kids today never places much importance on food. To cut waste Taipei City Municipal Jinhua Junio High School promotes leftovers being refrigerated. The food waste that students leave every day is given directly to pig farmers, but untouched food with no safety concerns is put in a refrigerator. ==YU LI-LING Principal, Jinhua Junior High School== We put extra food in boxes and store them in refrigerators for the underprivileged or for our own students and their families that are in need. The school is in Taipei's Daan District, less than three percent of its students are from disadvantaged families and those which take school lunches home are not as many as in Hualien and Taitung. In Taipei City restaurants and stalls abound and students can eat anything they want without difficulty. To cut waste, the Education Department also reminds schools to change the menu and try different dishes. TRANSLATED BY：CLARE LEAR 學生的營養午餐每天都有吃完嗎？台北市餐盒食品商業同業公會統計，台北市100所公私立學校，在104年年底，平均每天產生10公噸廚餘，雖然到了今年4月，廚餘量已經下降到每天6公噸了，數量還是很大。董氏基金會原因在於，大鍋菜比較難控制美味，以及學生偏食、挑食習慣所造成。因此有學校，推出剩食再利用，希望減少浪費。 中午時間快到了，餐盒業者送來一箱箱的菜餚，分別放到每間教室門口。 麻婆豆腐、青菜、炸雞塊、還有咖哩，菜色齊全！學生們排隊取餐，喜歡吃的就多拿，不愛的，少夾些。 ==國二學生 蘇同學== 咖哩就是得100分 然後這個呢 大概80分 這個就是那個 給最低分 這個大家都不太喜歡吃 因為就是沒什麼味道 ==國二學生 黃同學== 飯有時候是剩最多的 還有青菜啊 台北市公立國中小營養午餐的成本，全國最高、有60塊，但根據餐盒公會負責的100所公私立學校、每天7萬份餐來算，104年，單日廚餘量也很可觀、有10公噸，雖然這個數字在105年、106年最新統計，陸續下降到6公噸，剩食量依舊不少。 ==台北市餐盒食品商業同業公會理事長 陳明信== 那比較多的部分 就是在 比如說像蔬食日的部分 油炸食品、可以淋在飯上面的咖哩、打拋豬，是熱門菜色，苦一點的青菜，較不受到學生青睞。董氏基金會指出，食物被浪費，除了挑食，還和大鍋菜有關。 ==董氏基金會食品營養中心資深營養師 尤宣文== 有可能是因為大鍋菜 本來在口味上的拿捏上 就會比較不準確 還有加上就是在飲食教育上 可能現在的小朋友 比較沒有從小 就是認識真食物 如何減少浪費，台北市金華國中推動「聖(剩)食冰箱」計劃。學生每天的備餐、吃剩的餐點，「廚餘」直接回收給養豬戶，沒有被汙染、安全無虞的「剩食」，就放進這個冰箱。 ==台北市金華國中校長 俞玲琍== 多餘的備餐 那我們就打包完 就擺在冰箱裡面 那提供有需要的人 希望對弱勢的團體 或是我們自己學生的弱勢家庭 能夠有所幫助 金華位在北市大安區，弱勢學生不到全校3%，打包回家的人，不像花東那麼多，而北市餐廳、小販林立，學生想吃什麼，一點也不難，要減少浪費，教育局提醒，還是得適時調整菜量，改變菜色。 記者 曹晏郡 沈志明 台北報導