When it comes to food, it is the quality as well as the virtue of the food that matter.
There is a beautiful vegan restaurant dedicated to promoting low-carbon food culture. The head chef lets Mother Nature decide the choice of ingredients, using every part of the local seasonal fruits and vegetables fully in preparing delectable dishes. The restaurant not only offers healthy food, but also cares about the well-being of the land and environment.
There is also a young man who dropped out of university to pursue his dream of becoming a chef and provide fresh, exquisite lunchboxes for schoolteachers. His meticulousness in every detail from buying ingredients to delivering lunchboxes demonstrates his determination to maintain food quality. Recently, he has even started a tuck shop in a secondary school offering lunchboxes to students, with the hope of changing the “lousy school food” culture with his cooking.
To eat virtuously, not only do you have to know your food, but it is also important to cherish them. Several university students launched a social enterprise supermarket especially to sell snacks and grocery items that have passed or are about to pass their “best before dates”. If you compare their goods to more than a hundred million similar food items that ended up in the landfill sites, what this small social enterprise can save is merely a drop in the ocean. However, regardless of how little they can do, they spare no effort in raising our awareness and reminding us not to waste resources from the Earth.
吃進肚子的東西，最需要講究品質，還要著重是否吃得有品。
一間環境優美的純素食餐廳，致力推動低碳飲食文化。主廚把食材的主權交給大自然，收到的本地時令蔬果，他都物盡其用做出美味菜式，不只要食客吃得健康，也關心土地和環境的健康。
另有一位年輕小伙子，考上大學卻放棄學業，矢志追尋做廚師的夢想，為學校老師製作新鮮精緻的午餐飯盒。由買菜到送飯，注重每一個細節，是為了對食物質素的堅持。他最近更在一間中學開小食部，為學生提供午飯，希望以自己的廚藝，一洗頹飯風氣。
要吃得有品，除了識食，也要惜食。幾個大學生開辦了社企超級市場，專門售賣臨近或已過「最佳食用日期」的零食雜貨。相對過億件這類食品被棄置堆填區，這間小小社企能拯救的，只是冰山一角。力量似乎微小，也要盡力引起關注，提醒人不要浪費地球資源。
