Taichung School Lunch Local Ingredients Limited to Mushrooms; City Consults Farmers' Associations to Diversify
Taichung City is promoting free school lunches starting in September, requiring the use of local ingredients. Currently, only mushrooms are guaranteed, prompting the Agriculture Bureau to work with farmers' associations to increase variety.
📋 Article Processing Timeline
- 📰 Published: April 16, 2026 at 18:49
- 🔍 Collected: April 16, 2026 at 19:02 (12 min after Published)
- 🤖 AI Analyzed: April 19, 2026 at 02:55 (55h 53m after Collected)
Central News Agency
(CNA Reporter Chao Li-yen, Taichung, 16th) The Taichung City Government is promoting free school lunches for public primary and junior high schools starting this September. The program mandates at least one organic vegetable and local ingredient per week. However, local ingredients are currently limited mostly to mushrooms. The Agriculture Bureau stated it has contacted farmers' associations and there are opportunities to increase the variety of ingredients.
The Taichung City Government has added an additional budget of NT$1.36 billion this year to implement free lunches for public primary and junior high schools starting in the second semester of the 115th academic year, benefiting over 210,000 students. The lunch provisions require at least one organic vegetable or fruit per week, the use of Taichung local ingredients once a week, at least one serving of fruit per week, and a daily offering of at least three dishes and one soup.
The Taichung City Council's Finance and Economic Committee held a meeting today. Democratic Progressive Party City Councilor Hsiao Lung-tse questioned whether the goal of using local ingredients at least once a week could be achieved, asking the Agriculture Bureau what ingredients are sufficient for supply.
Agriculture Bureau Director Lee I-an responded that the ingredients that can be supplied year-round are mushrooms, including shiitake, enoki, and king oyster mushrooms. Catering companies have already contacted mushroom farmers in Xinshe, which can guarantee substantial supply.
Hsiao Lung-tse questioned that starting next semester, if local ingredients for school lunches are reduced only to mushrooms, is it enough for children to just eat shiitake? He urged the city government to enforce the regulations and coordinate with various farmers' associations to understand the exact quantities of ingredients they can control.
Lee I-an replied that an inventory is underway. While leafy greens might be difficult, ingredients like rice, potatoes, and taro are possible, as well as fruits like citrus. The city government has already contacted farmers' associations and will cooperate with the Education Bureau to bring Taichung's seasonal local agricultural products into campuses, ensuring children eat the best ingredients. (Editor: Chen Ching-fang) 1150416
(CNA Reporter Chao Li-yen, Taichung, 16th) The Taichung City Government is promoting free school lunches for public primary and junior high schools starting this September. The program mandates at least one organic vegetable and local ingredient per week. However, local ingredients are currently limited mostly to mushrooms. The Agriculture Bureau stated it has contacted farmers' associations and there are opportunities to increase the variety of ingredients.
The Taichung City Government has added an additional budget of NT$1.36 billion this year to implement free lunches for public primary and junior high schools starting in the second semester of the 115th academic year, benefiting over 210,000 students. The lunch provisions require at least one organic vegetable or fruit per week, the use of Taichung local ingredients once a week, at least one serving of fruit per week, and a daily offering of at least three dishes and one soup.
The Taichung City Council's Finance and Economic Committee held a meeting today. Democratic Progressive Party City Councilor Hsiao Lung-tse questioned whether the goal of using local ingredients at least once a week could be achieved, asking the Agriculture Bureau what ingredients are sufficient for supply.
Agriculture Bureau Director Lee I-an responded that the ingredients that can be supplied year-round are mushrooms, including shiitake, enoki, and king oyster mushrooms. Catering companies have already contacted mushroom farmers in Xinshe, which can guarantee substantial supply.
Hsiao Lung-tse questioned that starting next semester, if local ingredients for school lunches are reduced only to mushrooms, is it enough for children to just eat shiitake? He urged the city government to enforce the regulations and coordinate with various farmers' associations to understand the exact quantities of ingredients they can control.
Lee I-an replied that an inventory is underway. While leafy greens might be difficult, ingredients like rice, potatoes, and taro are possible, as well as fruits like citrus. The city government has already contacted farmers' associations and will cooperate with the Education Bureau to bring Taichung's seasonal local agricultural products into campuses, ensuring children eat the best ingredients. (Editor: Chen Ching-fang) 1150416