On October 9 (2025), the University Social Responsibility (USR) team from National Pingtung University of Science and Technology (NPUST) responsible for the “Intergenerational Flourishing and Happy Companionship” project collaborated with the Wanjin Community Development Association and the Chi-Shan Elementary School Affiliated Kindergarten to host the “Green Table” event. Held at Chih Shan Elementary School, the activity welcomed participation from seniors in the Wanjin community and children from the school’s Kindergarten.
The event was led by a team of students and faculty under Instructor Hui-Wen Shih from the Department of Hotel and Restaurant Management. Together, they guided the seniors and children through dessert and beverages making activities, using locally sourced ingredients from Pingtung to create delicious, low-carbon treats including dragon fruit yogurt cups, custard dorayaki, and honey lemon passion fruit juice.
Professor Huey-Fen Su, the project director from the Department of Recreational Sport and Health Promotion, stated that the “Green Table” is not just a food education class, but a genuine reflection of the USR team’s dedication to intergenerational learning. Through cross-disciplinary cooperation between multiple departments within the university and community partners, students gain professional service experience, and the community becomes more cohesive. The team plans to continue promoting the innovative application of local produce and intergenerational activities in the future, allowing the USR philosophy to take deep root and help achieve local sustainable development.
The “Intergenerational Flourishing and Happy Companionship” USR project is structured around four main focuses: Exercise, Nutrition, Knowledge, and Companionship. Within these, the “Green Diet” concept is a core component of its nutritionally focused “Happy Intergenerational Diet” principle. By incorporating local Pingtung specialties such as dragon fruit and passion fruit into the recipes, the activity allowed the elders and children to experience the diverse local flavors while fostering environmentally friendly and healthy eating practices.
