UNIfy: Sustainable Living | 從香港農業看食物與社區的可持續發展 Food and Sustainability from the Lens of Hong Kong Food Production
The pandemic has severely disrupted our daily routines, but it has also given us an opportunity to reflect on the essentials of life which we often take for granted, one of which, is food. Where does our food come from? How is our food produced? Are our supplies of food reliable? In this forum, let us get in touch with nature and look at two farming projects in rural Hong Kong, the “Sustainable Lai Chi Wo Programme” and “Gift from Land” in Tai Po Lam Tsuen, to rediscover local agriculture’s value, the potential of food production in Hong Kong, and their relationship with sustainable development and communities.
日期 Date: 15/3/2021 (星期一 Monday)
時間 Time: 18:30 - 20:00
地點 Venue: 網上舉行 Online
語言 Language: 廣東話及英語即時傳譯 Cantonese with English Simultaneous Interpretation
胡應手先生 Mr WU Hand
Hand fell in love with the rural landscape when he walked into the village of Ma Shi Po. He fell in love with growing and selling vegetables as he started farming at SoIL (Society for Indigenous Learning). After visiting Matsushiro, a rice town in Japan, he fell in love with rice growing. Right now, Hand is re-cultivating Hong Kong rice in the Tai Po Lam Tsuen “Gift From Land” Project.
戚曉麗小姐 Ms. CHICK Katie
Katie’s joined “HSBC Rural Sustainability Programme” in 2014 and she is the person-in-charge of community development and agricultural revitalization works. She has initiated “Lai Chi Wo Experimental Farm for Sustainable Agriculture” and “LoCoKITCHEN” which aim at community building for local agro-food innovation and localised food system promotion.
For HKU members (HKU Portal login is required)
For non-HKU members
This event is part of the Hong Kong Sustainable Campus Consortium "UNIfy: Sustainable Living Campaign" #NewNormal Edition. For more details, please visit http://www.hkscc.edu.hk/activities/JUC2021.