Taiwan's Fubon Food Foundation Shares Food Education Experience in Singapore

(CNA, Taipei, 9th) Lin Fang-yan, CEO of the Fubon Food Foundation, was recently invited to the "2026 Singapore Vege International Forum" to share Taiwan's food education experience. Through methods like board games and animations, food science is transformed into relatable content, enabling children to make choices beneficial to their health.

The Fubon Food Foundation issued a press release today stating that the "2026 Singapore Vege International Forum" was hosted by Taiwanese vegetarian restaurant Yang Ming Spring and co-organized by the Singapore Tzu Chi Foundation. Over 200 representatives from Taiwan, Singapore, Thailand, and Malaysia gathered to focus on three major issues: lifestyle, food education, and food innovation.

Lin Fang-yan, Chairman and CEO of the Fubon Food Foundation, was invited to share how to cultivate healthy eating habits in young students from a food education perspective. She mentioned that the foundation's core principles are "Transparent Eating, Healthy Eating, and Sustainable Eating." It is committed to developing children's food literacy, allowing them to understand what they eat, know how to make healthy choices, and recognize the relationship between food and environmental sustainability.

Lin stated that the foundation integrates food education into Taiwan's 12-year national education curriculum, assisting schools in systematic promotion. Simultaneously, it develops diverse teaching materials such as texts, diagrams, animations, and board games to make food knowledge more relevant to children's life experiences.

Lin pointed out that the ages of 8 to 12 are a critical period for developing dietary preferences and choice-making abilities, which not only affects adolescent development but is also closely related to health risks in adulthood. Therefore, the Fubon Food Foundation continues to guide children in establishing healthy and sustainable dietary concepts through food education and life practices.

The foundation plans to collaborate with Yang Ming Spring this summer to design activities such as cooking, ingredient recognition, and scientific experiences, giving children the opportunity to build the concept of sustainable eating through hands-on practice in the kitchen. (Editor: Li Heng-shan) 1150609