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響應聯合國可持續發展全球目標,香港有幾個目標必須在2030前達標,全面教育市民環保和健康常識

中西區2019年開始舉辦首季免費蔬食工作坊,歡迎區內朋友參加,內容有世界各地蔬食文化體驗,烹飪方法,蔬食材料知識,分析氣球暖化面面觀與全球可持續發展關係

首場工作坊與1月5日星期六上午10時至1時舉行,地點為上環皇后大道中新紀元廣場181號11樓,活動將以英語及廣東話進行。

In response to the United Nation's global goals of for sustainable development, Hong Kong has declared several goals that must be reached by 2030.

Citizens are concerned about environmental and health issues, so urgent steps must to be taken to ensure a sustainable lifestyle for all. Amongst the goals set by the UN, promoting a plant-based diet is amongst one of the most urgent areas to address.

The Hong Kong’s Central and Western District Office is supporting a series of free vegan workshops to be held in the 1st quarter of 2019.

We welcome friends from the district to participate and experience global vegan food cultures from around the world. We will share cooking methods, knowledge of vegan ingredients, and discuss the relationship between global warming and sustainable development.

The first workshop will be held on Saturday, January 5 at 10 am to 1 pm at 11/F, Grand Millennium Plaza, 181 Queen’s Road Central, Sheung Wan. The event will be conducted in English and Cantonese.

Participants are accepted on a first-come-first served basis. Please sign up in the registration below.

First Workshop registration https://goo.gl/forms/8FsQh2G2xIM4rhYp1 For joining our subsequent workshops, please scan QR code for registration submission.

第一場工作坊內容總結如下:

地球暖化,與我們香港人有何關係,香港人該關心的問題嗎?

一直以來大家的資訊從世界各地的官方機構、大學研究發布,儘管一些民間組織多年來向大眾呼籲盡快採取有效的辦法,減慢全球暖化的步伐甚至逆轉不利我們居住的地球早日回歸可持續,究竟全球暖化與我們香港的生活模式有什麼關係?

香港大學地球科學系最新研究報告中提到幾個要點:

1. 香港是其中一個人均肉類消費量最高的地區,每人每日的平均攝入量達664克(相等於兩塊10安士牛排),其中豬肉和牛肉消費量最高,平均每日的攝取量是英國人的四倍多
2. 大多數肉類產品是從巴西,美國和中國進口的。在加工,包裝和運輸過程中產生大量的溫室氣體排放,牧牛業尤甚
3. 根據衞生署健康飲食金字塔上的份量指引,每人每天進食應不多於180克肉、魚、蛋及代替品類食物 (相等於一塊6oz牛排)。如市民按衛生署建議的份量進食,香港肉類消費碳排放量將可大幅減少67%
4. 香港市民減少吃肉(特別是牛肉)並採取更健康的飲食習慣,便可大幅減少溫室氣體排放,達致2030年減排目標

接下來的一連串工作坊,我們有不同層次的全方位資訊,讓大家一起來探討如何過永續的生活,為我們將來以及下一代作打算。