| Abstract: | 國內外面臨糧食危機、食安問題、新冠肺炎疫情、烏俄戰爭等使糧食危機更加嚴重，積極推動「 2030 年全球永續發展議程」SDGs（Sustainable Development Goals）和食農教育（Food and Agriculture Education）。本研究動機為希望藉由開發創意食譜的製作過程，及透過「食農檢核表」，了解材料及完成後的產品是否符合當地食材、環境友善、食品安全及健康飲食理念，以達到永續發展目標（SDGs）和食農教育精神。研究對象為研究生授課學生，問卷調查結果顯示：在符合SDGs和食農精神方面，利用「食農檢核表」(一)7種產品符合14項項目，符合率為92.9%以上。 (二)在環境友善和珍惜資源之目標裡，調查結果顯示符合5項項目，符合率為100%。(三)透過研究生授課的課程，讓學生學習在日常生活中運用在地食材烘焙食品，積極將食農精神傳遞給眾人知道。(四)其中更有2項產品高達6至7位學生有意願在家嘗試試做，且答對「食農檢核表」的檢核項目達84%以上，故研究生之產品有效達到宣導食品安全與健康飲食之目的。研究建議：(一)發現成本差異有可能會造成使用意願降低，進而對農民或業者來說，造成降低種植或製造生產的意願，建議相關政府單位應列入研究計畫，希望未來能得以改善。(二)售價太高，容易造成國民所得較高者願意購買，一般消費者望塵莫及，如何讓一般消費者也願意購買，會是我們未來努力的方向之一。
The food crisis at home and abroad, food safety problems, the new crown pneumonia epidemic, the Ukraine-Russia war, etc. have made the food crisis more serious, and actively promoted the "2030 Global Sustainable Development Agenda" SDGs and Food and Agriculture Education. The motivation of this research is that through the process of developing creative recipes, and through the "Food and Agriculture Checklist", we hope to know whether the materials and the finished food conform to the local ingredients, environmental friendliness, food safety and healthy eating concepts, so as to achieve sustainable development. SDGs and the spirit of food and agriculture education.The subjects of the study were postgraduate students. The results of the questionnaire survey showed that in terms of conforming to the SDGs and the spirit of food and agriculture, 7 products using the "Food and Agriculture Checklist" (1) met 14 items, with a compliance rate of over 92.9%. (2) In the goal of being environmentally friendly and cherishing resources, the survey results show that 5 items are met, and the compliance rate is 100%. (3) Through the courses taught by postgraduates, let students learn to use local ingredients to bake food in daily life, and actively pass on the spirit of food and agriculture to the public. (4) Among them, 6-7 students are willing to try out 2 products at home, and they answered more than 84% of the inspection items in the "Food and Agriculture Checklist", so the products of postgraduates effectively meet the promotion of food safety. with the purpose of healthy eating.Research recommendations: (1) found that the cost difference may reduce the willingness to use, which in turn reduces the willingness to plant or manufacture production for farmers or businesses. improve. (2) The price is too high, and it is easy to cause people with higher national income to be willing to buy, and ordinary consumers are far behind. How to make ordinary consumers also willing to buy will be one of the directions of our future efforts. |
