20250828 學校蔬食日記者會

開學了,請給學生好吃的低碳蔬食

「學校蔬食日 2.0」,增加「多元植物性蛋白食品」

School is Back: Please Provide Students with Delicious Low-Carbon Vegetarian Meals

"School Vegetarian Day 2.0": Increasing "Diverse Plant-Based Protein Foods"

Press Release 新聞稿

📢 8/28 開學前夕記者會：啟動「學校蔬食日 2.0」，終結法規雙標

趁著新學期開學前夕，我們聯合立委與家長代表召開記者會，直指當前校園「蔬食日」成效不彰、廚餘量居高不下的核心痛點。我們不只要呼籲吃蔬食，更要求教育部從「法規面」徹底解除對植物性蛋白的歧視與雙重標準，正式啟動「學校蔬食日 2.0」。

【民間核心訴求】

終結法規雙標，停止污名化植物肉 (End Regulatory Double Standards): 強烈控訴教育部《學校午餐營養基準》的荒謬雙標：竟然允許被世界衛生組織 (WHO) 列為一級致癌物的動物加工肉（香腸、培根、熱狗）每週供應一次，卻將不含膽固醇的植物肉（素肉）貶低為「過度加工」並建議少吃。我們要求立刻修法，對植物肉與動物肉半成品一視同仁。
導入多元植物蛋白，拯救校園廚餘 (Introduce Diverse Plant Proteins to Reduce Waste): 點出純素學生在校園用餐的困境與蔬食日菜色單調的問題。要求將豆類、堅果、大豆製品，以及好吃的「多元植物性蛋白食品（如植物肉、素鬆）」正式納入菜單，用「美味」解決學生拒吃與廚餘浪費的問題。
國際科學實證背書 (Scientific Validation): 提出史丹佛大學醫學院 (2020) 與哈佛大學公衛學院的權威研究，證實以植物肉取代紅肉，能顯著降低心血管疾病風險，且植物肉的飽和脂肪更低、並富含紅肉缺乏的膳食纖維，徹底打破「吃動物肉才健康」的迷思。
制度化食育與廚房改革 (Systemic Culinary Reform): 要求教育部與地方政府制定「好吃蔬食團膳食譜及廚餘減量改善計畫」，讓營養師與廚師共同研發創新菜色，並將氣候變遷的飲食教育真正融入校園日常。

📢 Pre-Semester Press Conference (Aug 28): Launching "School Veggie Day 2.0" & Ending Regulatory Double Standards

On the eve of the new school semester, we held a joint press conference with legislators and parent representatives to address the core issues of the current campus "Veggie Day" —its ineffectiveness and high food waste. We are not just advocating for plant-based diets; we are demanding that the Ministry of Education (MOE) eliminate its discriminatory double standards against plant-based proteins at the regulatory level, officially launching "School Veggie Day 2.0."

【Core Demands from Civil Society】:

End Regulatory Double Standards and Stop Stigmatizing Plant-Based Meats: We strongly condemned the absurd double standards in the MOE's "School Lunch Nutritional Guidelines." The guidelines currently permit animal-based processed meats (like sausages, bacon, and hot dogs)—classified as Group 1 carcinogens by the WHO/IARC—to be served once a week, while unfairly stigmatizing cholesterol-free plant-based meats as "overly processed" and recommending limited consumption. We demand an immediate regulatory amendment to treat plant-based meats and animal-based semi-finished products equally.
Introduce Diverse Plant Proteins to Rescue Campus Food Waste: We highlighted the struggles of vegan students and the monotony of current Veggie Day menus. We demand the official inclusion of legumes, nuts, soy products, and delicious "diverse plant-based protein foods" (such as plant-based meats and vegan floss) into school menus. We must use "taste" as the primary solution to student reluctance and food waste.
International Scientific Validation: Presenting authoritative research from Stanford University School of Medicine (2020) and Harvard T.H. Chan School of Public Health, we proved that replacing red meat with plant-based meat significantly reduces cardiovascular disease mortality risks. Plant-based meats contain lower saturated fats and provide dietary fiber absent in red meat , completely shattering the myth that "only animal meat is healthy".
Systemic Food Education and Kitchen Reform: We demanded that the MOE and local governments formulate a "Delicious Plant-Based Group Meal Recipe and Food Waste Reduction Plan." This will empower dietitians and chefs to co-develop innovative dishes and truly integrate climate change-focused food education into daily campus life.

新聞稿「學校蔬食日2.0」20250828.pdf

新聞稿「學校蔬食日2.0」20250828_translated_Gemini.pdf

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