In July 2026, the Mai HSIN TUNG YANG Foundation partnered with the Xinyang Foundation and Peifang Organic Farm to organize a three-day immersive food and agriculture education program for children from the Taiwan I Love You Social Welfare Association. Centered at "HSIN TUNG YANG Dihua 100" and the historic Dadaocheng neighborhood, the initiative guided children to handpick fresh ingredients at Yongle Market, decode certified quality pork labels, and master traditional hand-stir-fried pork floss craftsmanship. At the concluding exhibition, the young participants transformed into junior food education ambassadors, giving back to both their families and the local community.

Reshaping Fast-Food Culture: Half a Century of Culinary Heritage Grounding Food Education

Behind every fragrant, classic Taiwanese dish lies a steadfast commitment to quality ingredients and artisanal techniques passed down through generations. In the rush of modern urban living, children grow accustomed to convenient processed foods, rarely understanding farm-to-table provenance, traceability, or the care and responsibility invested in food safety.

Dietary education goes far beyond nourishment; it serves as a profound life lesson. Staying true to the mission of taking food education out of textbooks and into daily life, the Mai HSIN TUNG YANG Foundation translates more than half a century of rigorous manufacturing standards into approachable, hands-on experiences. Through the "Pork Floss Academy," market field trips, and artisanal cooking sessions, children learn to identify premium ingredients starting from beloved everyday flavors, experiencing firsthand the dedication of true craftsmanship.

Three Milestones of Immersive Food and Agriculture Education

1. Hands-On Sourcing at Yongle Market: The Marketplace as a Living Classroom

Divided into three groups, the children ventured into the lively Yongle Market in Dadaocheng. Shifting from passive observers to active decision-makers with shopping lists in hand, they took the lead:

• Consulting Vegetable Vendors: Learning visual cues to distinguish organic and fresh produce.

• Consulting Butchers: Exploring specific pork cuts, their culinary applications, and meat quality indicators.

Through these real-world market interactions, the children realized that food does not simply appear on the table; it represents a disciplined journey of origin, transit, selection, and preservation.

2. Pork Floss Academy: A Food Safety Journey from Raw Pork to Fragrant Floss

At the HSIN TUNG YANG Dihua 100 experiential space, the curriculum systematically mapped pork from pasture to plate:

• Deciphering Food Labels & Safety: Guiding children to recognize certified pork quality labels, understand cold chain logistics, and adopt an evidence-based view of food additives, sharpening their critical discernment around food choices.

• Hand-Stir-Fried Pork Floss Workshop: Holding heavy spatulas over the heat, the children experienced the delicate process of shredding, drying, and stir-frying pork fibers. What seemed like a straightforward task demanded patience, physical endurance, and precise technique, demonstrating the daily dedication required of culinary masters.

3. From Learners to Storytellers: A Child-Led Exhibition and Community Integration

On the third day, the children moved beyond passive listening by inviting their families to a self-curated exhibition:

• Interdisciplinary Creative Expression: The children independently designed booths such as "Pork Floss and Sausages in Session," "Organic Farming," and "Dadaocheng Time Machine"—an exploration of neighborhood history—even incorporating traditional crosstalk comedy to present food knowledge.

• Reciprocal Community Giving: The children brought freshly cooked sausages to neighboring vendors and market merchants to thank them for their patient guidance during interviews, completing an inspiring moment of cross-generational community connection.

Program Performance & ESG Outcomes

Stakeholder Testimonials

• Social Worker, Taiwan I Love You Social Welfare Association: "The children chose to present via crosstalk today, which was entirely different from yesterday's rehearsal. Their performance was brilliant, showcasing boundless creativity and confidence. The meals provided featured organic vegetables, pasture-raised eggs, and premium cuts, delivering wholesome nutrition with peace of mind."

• Local Merchant, Dadaocheng: "Every child dedicated themselves fully to presenting their booth. From hand-drawn posters to overall curation, their dedication made it clear they truly internalized the curriculum."

• Volunteer, Xinyang Foundation: "Seeing the children evolve from shyly asking questions to confidently sharing their home-cooked dishes with neighborhood merchants was the most rewarding outcome of all."

Grounded in Local Heritage, Sustaining Taiwanese Craftsmanship

A simple serving of pork floss carries decades of commitment to ingredient safety and respect for culinary heritage.

Moving forward, the Mai HSIN TUNG YANG Foundation will continue to utilize the historic "HSIN TUNG YANG Dihua 100" as a permanent base for food and cultural education. By broadening collaborations with organic agriculture, youth welfare groups, and historic commercial districts, we strive to help more children discover authentic Taiwanese flavors while instilling the focus and discipline of artisanal craftsmanship as enduring assets for their personal growth.

Frequently Asked Questions (FAQ)

Q1: What was the primary objective of this food education project led by the Mai HSIN TUNG YANG Foundation?

A1: Designed primarily for underserved youth, the initiative paired market investigations in Dadaocheng, pork quality label literacy, and artisanal pork floss workshops to build critical awareness around food safety and sourcing, instilling patience and focus through direct craftsmanship.

Q2: How did the program connect food and agriculture education with local culture and community engagement?

A2: By using Yongle Market as a living classroom, children learned directly from experienced local merchants. At the exhibition, they shared their freshly prepared dishes with neighboring shopkeepers, fostering cross-generational dialogue and community cohesion.

Q3: How does HSIN TUNG YANG align this initiative with its corporate ESG roadmap?

A3: Leveraging its core food manufacturing expertise to generate social impact, HSIN TUNG YANG—through the Mai HSIN TUNG YANG Foundation—collaborated with a youth welfare group and an organic farm to advance UN SDGs 4 (Quality Education), 11 (Sustainable Cities), and 17 (Partnerships for the Goals), demonstrating long-term social commitment.