GE2015-07
Food is indispensable to our survival but not everyone gives a thought to the looming food future, especially many of us who are living in the well-fed world. While EXPO Milan 2015, themed ‘Feeding the Planet, Energy for Life’ has tried to facilitate dialogue and raise public awareness about food security and sustainable development.
However, food crisis is not merely viewed as insufficient supply. Over-cultivation, indiscriminate application of advances in science and technology on food, meat production and long distance food transport and consumer habits and behavior are also the factors aggravating the food crsis.
GE ConFest 2015 invites you to play a vital role in contributing to the sustainable future of food by exploring more possibilities in agriculture industry, sustainable use of natural resources and food consumption patterns from communal to global levels.
人活着便需要進食，卻並非每個人都在意吃進肚子的食物從哪裏來、深思食物生產背後環環相扣的議題，尤其當我們生活在食物供應充裕的地區。隨着全球人口持續上升，糧食供應已成為國際關注議題，今屆於意大利米蘭舉行的世界博覽會，亦特意以「滋養地球，生命的能源」為主題，從「吃」的各種觀念，探討現代糧食危機與永續之可能。
面對日益嚴峻的糧食危機，我們必須反思食物從生產到餐桌的過程中，對自然環境、生態及人類帶來的各種影響。就耕種而言，大規模工業式種植對物種和土地帶來無法修復的惡果──基因改造和農藥使用加劇生態失衡。此外，全球化、過度消費和浪費也導致糧食分配嚴重不均。
GE ConFest 2015以「FF: Food & Future」為主題，嘗試透過反思食物生產、農業及土地政策、消費、飲食文化等各方面，探索一個與大自然和諧共存、多元而永續的生活模式，以行動改變「吃」的未來。
What is ConFest?
Conference x Festival.
We explore new knowledge and possibilities while enjoying arts and cultural performances. The 2-day ConFest includes the forum, screenings, street music concert, workshops, and the pop-up village.
ConFest，將節日 (festival) 的歡樂注入研討會 (conference)。為期兩日的GE ConFest FF: Food & Future包含講座、放映會、音樂會、工作坊及Village等元素，邀請你一起參與，在親切輕鬆的氣氛下蒐集意見，互相交流，一起腦震盪。
Village
以創新及環境友善理念運作的食店、特色小店和農莊在百周年校園的大學街上凝聚成小社區，帶來的不只是時令農作物、良心食品、公平貿易產品、DIY手作，還有捍衞自然生態的信念與堅持。記得去探探各位檔主！
Booths will be popping up over the Central Podium of Centennial Campus, run by NGOs, social enterprises, small stores and farmers showcasing a range of fresh local produce, goods and handicrafts. Stop by and say hello to them! Please refer to the map on the last page for their locations.
Dates: 7/10 (Wed) & 8/10 (Thu)
Time: 12:00 - 18:00
Venue: Central Podium (CPD), the Upper University Street, Centennial Campus, HKU
Booth Holders 參與單位
BooRanZi adVEGture 三綠狗素學
Connecting Myanmar
Farmhands 耕作人
Ferminist 漬女
Fu Kam Organic Dragon Fruit Farm 富琴火龍果有機生態農莊
Glocal Care 關懷全球在地
Greenwoods, HKUSU 香港大學學生會常綠林
HKU Rooftop Farm
Hong Kong Organic Farm 香港有機農場
Hong Kong VegFest 香港素食嘉年華
N*ICE POPS
Lively Life 喜居生活
Self-leaded Pie 實力派研究所
特色工作坊 DIY Workshops
教你製作特色泡菜，無添加家傳配方！此外，只要拓闊想像，加點創意與愛心，把剩菜/植物製成胭脂，潤唇膏，蚊怕水和紙張！各項工作坊於9月9日開始接受報名。
Come and learn how to make homemade fermented/pickled vegetables, DIY non-toxic blush, lip balm, insect repellent from vegetables and plants; and transform fruit peels into unique hand-made paper! Register now!
***Programmes and schedules ard UPDATED***
GE2015-07G
Making Your Own Sauerkraut德國酸菜製作
Introduction of fermentation and health benefits of Sauerkraut. You will learn hands-on making of Sauerkraut, and bring it home.
Participant needs to bring one 500ml empty glass container (Plastic is not allowed). Please remember to sterilize the container with boiling water before on your own.
Instructor 導師:
Sophia Wunderlich
Born and raised in Germany and currently living in Hong Kong, Sophia works as a permaculture designer, Reiki therapist and workshop instructor. Cooking is one of her favorite hobbies.
Date: 7/10 (Wed) // Time: 14:30-16:00// Venue: Village
Language: English // Quota: 10 // Fee: $70
GE2015-07L
Everyone is Ferminist - Hong Kong Style Pickles全民皆漬－港式漬物製作
漬漬復漬漬，醃菜好易識。只要發酵你的想像力，再借助傳統智慧及大自然的力量，便能製作出無添加、真材實料的港式醃漬物！
Instructor:
Lam Nui 林女
漬女之一，曾經自以為是美食家，走上農地之後，才發現自己原來一啲都唔識食。 現在堅持吃real food，而不是像食物的商品，相信能以食物為線索，找尋自主生活的可能性。
Date: 8/10 (Thu) // Time: 14:00-15:00 // Venue: Village
Language: Cantonese // Quota: 10 // Fee: $80
GE2015-07F
DIY Beetroot Blush面紅菜菜子-红菜頭胭脂
以新鮮紅菜頭製成胭脂，在臉頰塗上天然的一抹紅，名乎其實添上「自然美色彩」。扮靚之餘卻不會為皮膚和地球帶來負擔。
Date: 7/10 (Wed) // Time: 14:00-15:00 // Venue: Village
Language: Cantonese // Quota: 10 // Fee: $80
GE2015-07M
DIY Beetroot Lip Balm蔬菜不只好味道 -紅菜頭有色潤唇
為雙唇添上自然色調，時刻保持滋潤，男女合用，無添加護膚產品。
Date: 8/10 (Thu) // Time: 15:00-16:00 // Venue: Village
Language: Cantonese // Quota: 10 // Fee: $80
DIY Plectranthus Amboinicus Insect Repellent到手香「不怕蚊」水
唔使用剎它死o既！以自然的味道足以防止蚊叮蟲咬！取之於自然，用之於自然。
第1場: GE2015-07H // Date: 7/10 (Wed) // Time: 15:30-16:30 // Venue: Village
第2場: GE2015-07J // Date: 8/10 (Thu) // Time: 13:00-14:00 // Venue: Village
Language: Cantonese // Quota: 10 // Fee: $80
Instructor 導師: (GE2015-07F, 07M, 07H, 07J)
Linwah 年華
實力派研究所所長，專研究天然個人/生活日用品
Fruit Peels Recycled Paper剩食再生紙工作坊
從生活開始減少浪費。香蕉皮、蒜頭皮、洋蔥皮包含豐富的纖維，可以製成「剩食再生紙」。由社區及社群努力用心收集的食物外皮而製成的手工紙一方面能減少浪費，亦同時提醒我們人類對天然資源的珍惜和改變生活習慣的決心。
鼓勵參加者自備香蕉皮，蒜頭皮，洋蔥皮。香蕉皮須1-2星期曬乾，視乎天氣而定。
第1場: GE2015-07E // Date: 7/10 (Wed) // Time: 13:00-15:00 // Venue: Village
第2場: GE2015-07I // Date: 7/10 (Wed) // Time: 15:30-17:30 // Venue: Village
第3場: GE2015-07K // Date: 8/10 (Thu) // Time: 13:00-15:00 // Venue: Village
第4場: GE2015-07N //Date: 8/10 (Thu) // Time: 15:30-17:30 // Venue: Village
Language: Cantonese (GE2015-07E will be conducted in English) // Quota: 10 // Fee: 20
Instructor 導師:
Phyllis Ting 丁曉嵐
畢業於浸會大學視覺藝術院，並於香港中文大學文化修畢管理文學碩士。現為香港科技大學藝術中心項目助理，曾參與及策劃的藝術計劃包括：「油麻地剩食圖鑑」(2012)及「遠/近：關愛日本藝術創作展」(2011)。喜歡研究造紙、印刷、手工書及書籍設計，於2013-2014年與社群藝術網絡合作，參與「自主生活－可持續發展生活推廣計劃」。
GLOCAL Exchange – Fermented/ Pickled Vegetables
Homemade fermented/pickled vegetables carry the traditions and characteristics of their different origins. HKU students and staff members coming from over 100 countries worldwide are invited to exchange the local food, especially fermented/ pickled vegetables, that represents their own culture.
Forum
GE2015-07A
不需要農業的美食天堂？ A ‘Gourmet Paradise’ Without Agriculture?
生活在食店與商舖林立的城市，我們普遍認為有錢便能買到食物，糧食危機似乎與香港相距甚遠。而事實是，香港有超過九成的食物依賴進口，蔬菜自給率更低於2%，當食物供應和質量稍稍出問題，我們便立即面對糧食危機。從環保角度而言，香港進口食物經海、陸、空漫長運送，過程產生大量碳排放，對生態環境帶來壓力。
香港有條件和能力提高糧食自給率嗎？我們請來學者及業界代表，從土地規劃及農業政策等角度，了解香港如何善用資源，正視環保與糧食問題。
In general, Hong Kong people find food crisis are irrelevant to them as they believe money can buy everything. In fact, more than 90% of our total food supply is imported. This low food self-sufficiency rate can also enhance the potential dangers of Hong Kong’s food crisis. In terms of eco-friendliness, carbon footprint generated by the long-distance, large-scale transportation of food has caused tremendous pressure on the enviornment. Is Hong Kong able to boost its food self-sufficiency rate? Guest speakers will explore the possibility of Hong Kong's food self-sufficiency from the perspectives of land planning and agricultural policy.
Speakers 講者：
Prof. Edward Yiu 姚松炎教授
Associate Director, The Institute of Future Cities, The Chinese University of Hong Kong
香港中文大學地理與資源管理學系副教授，兼任未來城市研究所副所長。本身是專業測量師的姚教授，多年來致力研究房屋經濟問題，亦是專欄「房產學人」作者，專題討論香港的房屋土地政策。
Hand 阿手
Farmer, SoIL (Society for Indigenous Learning)
現職農夫，兩年前有幸遇上一班同好，於粉嶺馬屎埔村學習永續自然農法，後於鄉土學社繼續務農至今。
Dr. K K Liu 廖季堅獸醫 JP
Assistant Director (Agriculture), Agriculture, Fisheries and Conservation Department
漁農自然護理署助理署長 (農業)
Language: Cantonese
Date: 8/10 (Thu)
Time: 18:45-20:15
Venue: KK202, KK Leung Building, Main Campus, HKU
Registration (starts on 11/9):
For HKU students and staff: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?ueid=39258
For public: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?guest=Y&ueid=39257
Screenings
三套精選紀錄片，帶出食物、人與自然如何互相影響，描繪現代人的固有生活模式如何為自然生態帶來前所未有的沖擊。學者及專家將擔任映後座談嘉賓，探討片中所呈現的種種現象。
Three selected documentaries revealed the relationship between food, human and nature. While human behavioursadversely affect the environment, some people advocate saving the planet through a commitment to a sustainable lifestyle. Guest speakers will share their views on the phenomenon depicted in the films.
GE2015-07B
Slow Food Story 《慢食的故事》Italy | 2013 | 73 min | In Italian with English subtitles
Director: Stefano Sardo
This is the story of a revolution, a revolution at a snail’s pace. Carlo Petrini is the man who invented Slow Food and Terra Madre. In 1986 Carlo founded the ArciGola gastronomic association in Italy and, three years later in Paris, launched Slow Food, an international anti‐fast food movement. It’s a story of pranks and political passions, of restaurants and rediscovered peasant rites, of wine and journeys and gambles, some won and some lost but all taken with the same unsinkable, grouchy irony.
慢食是一場美食革命！發起人卡羅．佩屈尼（Carlo Petrini）在1986年創立Arcigola，是慢食協會的前身，為了抗議麥當勞於羅馬市中心附近開設分店而正式成立，三年後在巴黎推動一個國際性的反速食抵抗運動。從生產到消費，放慢腳步，捨棄快速及量產。 慢食運動提倡維持單個生態區的飲食文化，食用與之相關的蔬果、促進當地飼養業及農業。
Speaker of post-screening discussion:
Mr. Bobsy Gaia
Co-founder, MANA! Fast Slow Food
Language of post-screening discussion: English
Date: 7/10 (Wed)
Time: 16:00-18:00
Venue: Gatherland 2001, 2/F, Pao Siu Loong Building
Registration (starts on 11/9):
For HKU students and staff: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?ueid=39260
For public: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?guest=Y&ueid=39261
GE2015-07C
《Seeds of Time》 USA | 2013 | 77 min | In English & Quechua with English subtitles
Director: Sandy McLeod
A ‘perfect storm’ is brewing as agriculture pioneer Cary Fowler races against time to protect the future of our food. Seed banks around the world are crumbling, crop failures are producing starvation and rioting, and the accelerating effects of climate change are affecting farmers globally. Fowler and the farmers embark on passionate and personal journey that may save the one resource we cannot live without: our seeds.
Speaker of post-screening discussion:
Dr. Eddy Lee
Chairman, Hong Kong Science Fiction Club;
Former Senior Scientific Officer, Hong Kong Observatory
Language of post-screening discussion: Cantonese supplemented with English
Date: 7/10 (Wed)
Time: 18:45-20:45
Venue: Gatherland 2001, 2/F, Pao Siu Loong Building
Registration (starts on 11/9):
For HKU students and staff: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?ueid=39262
For public: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?guest=Y&ueid=39263
GE2015-07D
Taste The Waste 《你在浪費食物嗎？》Germany | 2011 | 90 min | In German & French with English subtitles
Director: Valentin Thurn
A documentary about the worldwide destruction of food. Why do we throw away so much? Amazing but true: On the way from the farm to the dining-room table, more than half the food lands on the dump; most of it before it ever reaches consumers. We seek explanations: from supermarket sales staff and managers, from bakers, wholesale market inspectors, welfare recipients, ministers, farmers, and EU bureaucrats.
超市大量丟棄已到期，即將到期，甚至還有一段時間才到期的食品。食品標示的保存期限，其實是最佳賞味期，過期食品並非不能吃。於是，世上有將近一半的食物，在還沒被端上餐桌前，就被扔掉。在歐洲和北美已開發國家，每人每年約浪費近115公斤的糧食。單單歐洲和美加地區，丟掉的食物，就可以餵飽全世界饑餓人口的三倍！本片帶您從農夫、食品製造商、官方組織、超商到消費者，檢視每個環節發生的問題。
Speaker of post-screening discussion:
黃文泰先生 Mr. James Wong,
Member, Board of Governors, Friends of the Earth
Language of post-screening discussion: Cantonese supplemented with English
Date: 8/10 (Thu)
Time: 16:00-18:00
Venue: Gatherland 2001, 2/F, Pao Siu Loong Building
Registration (starts on 11/9):
For HKU students and staff: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?ueid=39264
For public: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?guest=Y&ueid=39265
Street Music Concert 開放音樂
Curated by: Kung Chi Shing
Performers: Jonathan Yang (HK), Tommy Antonio (UK), Kumi’s Drum Jam…
Date: 7/10 (Wed)
Time: 12:45-14:00
Venue: Podium outside Visitor Centre, Centennial Campus
However, food crisis is not merely viewed as insufficient supply. Over-cultivation, indiscriminate application of advances in science and technology on food, meat production and long distance food transport and consumer habits and behavior are also the factors aggravating the food crsis.
GE ConFest 2015 invites you to play a vital role in contributing to the sustainable future of food by exploring more possibilities in agriculture industry, sustainable use of natural resources and food consumption patterns from communal to global levels.
人活着便需要進食，卻並非每個人都在意吃進肚子的食物從哪裏來、深思食物生產背後環環相扣的議題，尤其當我們生活在食物供應充裕的地區。隨着全球人口持續上升，糧食供應已成為國際關注議題，今屆於意大利米蘭舉行的世界博覽會，亦特意以「滋養地球，生命的能源」為主題，從「吃」的各種觀念，探討現代糧食危機與永續之可能。
面對日益嚴峻的糧食危機，我們必須反思食物從生產到餐桌的過程中，對自然環境、生態及人類帶來的各種影響。就耕種而言，大規模工業式種植對物種和土地帶來無法修復的惡果──基因改造和農藥使用加劇生態失衡。此外，全球化、過度消費和浪費也導致糧食分配嚴重不均。
GE ConFest 2015以「FF: Food & Future」為主題，嘗試透過反思食物生產、農業及土地政策、消費、飲食文化等各方面，探索一個與大自然和諧共存、多元而永續的生活模式，以行動改變「吃」的未來。
What is ConFest?
Conference x Festival.
We explore new knowledge and possibilities while enjoying arts and cultural performances. The 2-day ConFest includes the forum, screenings, street music concert, workshops, and the pop-up village.
ConFest，將節日 (festival) 的歡樂注入研討會 (conference)。為期兩日的GE ConFest FF: Food & Future包含講座、放映會、音樂會、工作坊及Village等元素，邀請你一起參與，在親切輕鬆的氣氛下蒐集意見，互相交流，一起腦震盪。
Village以創新及環境友善理念運作的食店、特色小店和農莊在百周年校園的大學街上凝聚成小社區，帶來的不只是時令農作物、良心食品、公平貿易產品、DIY手作，還有捍衞自然生態的信念與堅持。記得去探探各位檔主！
Booths will be popping up over the Central Podium of Centennial Campus, run by NGOs, social enterprises, small stores and farmers showcasing a range of fresh local produce, goods and handicrafts. Stop by and say hello to them! Please refer to the map on the last page for their locations.
Dates: 7/10 (Wed) & 8/10 (Thu)
Time: 12:00 - 18:00
Venue: Central Podium (CPD), the Upper University Street, Centennial Campus, HKU
Booth Holders 參與單位
BooRanZi adVEGture 三綠狗素學
Connecting Myanmar
Farmhands 耕作人
Ferminist 漬女
Fu Kam Organic Dragon Fruit Farm 富琴火龍果有機生態農莊
Glocal Care 關懷全球在地
Greenwoods, HKUSU 香港大學學生會常綠林
HKU Rooftop Farm
Hong Kong Organic Farm 香港有機農場
Hong Kong VegFest 香港素食嘉年華
N*ICE POPS
Lively Life 喜居生活
Self-leaded Pie 實力派研究所
特色工作坊 DIY Workshops
教你製作特色泡菜，無添加家傳配方！此外，只要拓闊想像，加點創意與愛心，把剩菜/植物製成胭脂，潤唇膏，蚊怕水和紙張！各項工作坊於9月9日開始接受報名。
Come and learn how to make homemade fermented/pickled vegetables, DIY non-toxic blush, lip balm, insect repellent from vegetables and plants; and transform fruit peels into unique hand-made paper! Register now!
***Programmes and schedules ard UPDATED***
GE2015-07G
Making Your Own Sauerkraut德國酸菜製作
Introduction of fermentation and health benefits of Sauerkraut. You will learn hands-on making of Sauerkraut, and bring it home.
Participant needs to bring one 500ml empty glass container (Plastic is not allowed). Please remember to sterilize the container with boiling water before on your own.
Instructor 導師:
Sophia WunderlichBorn and raised in Germany and currently living in Hong Kong, Sophia works as a permaculture designer, Reiki therapist and workshop instructor. Cooking is one of her favorite hobbies.
Date: 7/10 (Wed) // Time: 14:30-16:00// Venue: Village
Language: English // Quota: 10 // Fee: $70
GE2015-07L
Everyone is Ferminist - Hong Kong Style Pickles全民皆漬－港式漬物製作
漬漬復漬漬，醃菜好易識。只要發酵你的想像力，再借助傳統智慧及大自然的力量，便能製作出無添加、真材實料的港式醃漬物！
Instructor:
Lam Nui 林女漬女之一，曾經自以為是美食家，走上農地之後，才發現自己原來一啲都唔識食。 現在堅持吃real food，而不是像食物的商品，相信能以食物為線索，找尋自主生活的可能性。
Date: 8/10 (Thu) // Time: 14:00-15:00 // Venue: Village
Language: Cantonese // Quota: 10 // Fee: $80
GE2015-07F
DIY Beetroot Blush面紅菜菜子-红菜頭胭脂
以新鮮紅菜頭製成胭脂，在臉頰塗上天然的一抹紅，名乎其實添上「自然美色彩」。扮靚之餘卻不會為皮膚和地球帶來負擔。
Date: 7/10 (Wed) // Time: 14:00-15:00 // Venue: Village
Language: Cantonese // Quota: 10 // Fee: $80
GE2015-07M
DIY Beetroot Lip Balm蔬菜不只好味道 -紅菜頭有色潤唇
為雙唇添上自然色調，時刻保持滋潤，男女合用，無添加護膚產品。
Date: 8/10 (Thu) // Time: 15:00-16:00 // Venue: Village
Language: Cantonese // Quota: 10 // Fee: $80
DIY Plectranthus Amboinicus Insect Repellent到手香「不怕蚊」水
唔使用剎它死o既！以自然的味道足以防止蚊叮蟲咬！取之於自然，用之於自然。
第1場: GE2015-07H // Date: 7/10 (Wed) // Time: 15:30-16:30 // Venue: Village
第2場: GE2015-07J // Date: 8/10 (Thu) // Time: 13:00-14:00 // Venue: Village
Language: Cantonese // Quota: 10 // Fee: $80
Instructor 導師: (GE2015-07F, 07M, 07H, 07J)
Linwah 年華 實力派研究所所長，專研究天然個人/生活日用品
Fruit Peels Recycled Paper剩食再生紙工作坊
從生活開始減少浪費。香蕉皮、蒜頭皮、洋蔥皮包含豐富的纖維，可以製成「剩食再生紙」。由社區及社群努力用心收集的食物外皮而製成的手工紙一方面能減少浪費，亦同時提醒我們人類對天然資源的珍惜和改變生活習慣的決心。
鼓勵參加者自備香蕉皮，蒜頭皮，洋蔥皮。香蕉皮須1-2星期曬乾，視乎天氣而定。
第1場: GE2015-07E // Date: 7/10 (Wed) // Time: 13:00-15:00 // Venue: Village
第2場: GE2015-07I // Date: 7/10 (Wed) // Time: 15:30-17:30 // Venue: Village
第3場: GE2015-07K // Date: 8/10 (Thu) // Time: 13:00-15:00 // Venue: Village
第4場: GE2015-07N //Date: 8/10 (Thu) // Time: 15:30-17:30 // Venue: Village
Language: Cantonese (GE2015-07E will be conducted in English) // Quota: 10 // Fee: 20
Instructor 導師:
Phyllis Ting 丁曉嵐畢業於浸會大學視覺藝術院，並於香港中文大學文化修畢管理文學碩士。現為香港科技大學藝術中心項目助理，曾參與及策劃的藝術計劃包括：「油麻地剩食圖鑑」(2012)及「遠/近：關愛日本藝術創作展」(2011)。喜歡研究造紙、印刷、手工書及書籍設計，於2013-2014年與社群藝術網絡合作，參與「自主生活－可持續發展生活推廣計劃」。
| Oct 7 (Wed) | Code | Workshop | Language | Quota | Fee |
| 13:00-15:00 | GE2015-07E | Fruit Peels Recycled Paper 剩食再生紙工作坊 | English | 10 | $20 |
| 14:00-15:00 | GE2015-07F | DIY Beetroot Blush 面紅菜菜子 (红菜頭胭脂) | Cantonese | 10 | $80 |
| 14:30-16:00 | GE2015-07G | Making Your Own Sauerkraut 德國酸菜製作 | English | 12 | $70 |
| 15:30-16:30 | GE2015-07H | DIY Plectranthus Amboinicus Insect Repellent 到手香「不怕蚊」水 | Cantonese | 10 | $80 |
| 15:30-17:30 | GE2015-07I | Fruit Peels Recycled Paper 剩食再生紙工作坊 | Cantonese | 10 | $20 |
| Oct 8 (Thu) | Code | Workshop | Language | Quota | Fee |
| 13:00-14:00 | GE2015-07J | DIY Plectranthus Amboinicus Insect Repellent 到手香「不怕蚊」水 | Cantonese | 10 | $80 |
| 13:00-15:00 | GE2015-07K | Fruit Peels Recycled Paper 剩食再生紙工作坊 | Cantonese | 10 | $20 |
| 14:00-15:00 | GE2015-07L | Everyone is Ferminist 全民皆漬 (港式漬物製作) | Cantonese | 12 | $80 |
| 15:00-16:00 | GE2015-07M | DIY Beetroot Lip Balm 蔬菜不只好味道 (紅菜頭有色潤唇) | Cantonese | 10 | $80 |
| 15:30-17:30 | GE2015-07N | Fruit Peels Recycled Paper 剩食再生紙工作坊 | Cantonese | 10 | $20 |
GLOCAL Exchange – Fermented/ Pickled Vegetables
Homemade fermented/pickled vegetables carry the traditions and characteristics of their different origins. HKU students and staff members coming from over 100 countries worldwide are invited to exchange the local food, especially fermented/ pickled vegetables, that represents their own culture.
Forum
GE2015-07A
不需要農業的美食天堂？ A ‘Gourmet Paradise’ Without Agriculture?
生活在食店與商舖林立的城市，我們普遍認為有錢便能買到食物，糧食危機似乎與香港相距甚遠。而事實是，香港有超過九成的食物依賴進口，蔬菜自給率更低於2%，當食物供應和質量稍稍出問題，我們便立即面對糧食危機。從環保角度而言，香港進口食物經海、陸、空漫長運送，過程產生大量碳排放，對生態環境帶來壓力。
香港有條件和能力提高糧食自給率嗎？我們請來學者及業界代表，從土地規劃及農業政策等角度，了解香港如何善用資源，正視環保與糧食問題。
In general, Hong Kong people find food crisis are irrelevant to them as they believe money can buy everything. In fact, more than 90% of our total food supply is imported. This low food self-sufficiency rate can also enhance the potential dangers of Hong Kong’s food crisis. In terms of eco-friendliness, carbon footprint generated by the long-distance, large-scale transportation of food has caused tremendous pressure on the enviornment. Is Hong Kong able to boost its food self-sufficiency rate? Guest speakers will explore the possibility of Hong Kong's food self-sufficiency from the perspectives of land planning and agricultural policy.
Speakers 講者：
Prof. Edward Yiu 姚松炎教授 Associate Director, The Institute of Future Cities, The Chinese University of Hong Kong
香港中文大學地理與資源管理學系副教授，兼任未來城市研究所副所長。本身是專業測量師的姚教授，多年來致力研究房屋經濟問題，亦是專欄「房產學人」作者，專題討論香港的房屋土地政策。
Hand 阿手Farmer, SoIL (Society for Indigenous Learning)
現職農夫，兩年前有幸遇上一班同好，於粉嶺馬屎埔村學習永續自然農法，後於鄉土學社繼續務農至今。
Dr. K K Liu 廖季堅獸醫 JP Assistant Director (Agriculture), Agriculture, Fisheries and Conservation Department
漁農自然護理署助理署長 (農業)
Language: Cantonese
Date: 8/10 (Thu)
Time: 18:45-20:15
Venue: KK202, KK Leung Building, Main Campus, HKU
Registration (starts on 11/9):
For HKU students and staff: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?ueid=39258
For public: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?guest=Y&ueid=39257
Screenings
三套精選紀錄片，帶出食物、人與自然如何互相影響，描繪現代人的固有生活模式如何為自然生態帶來前所未有的沖擊。學者及專家將擔任映後座談嘉賓，探討片中所呈現的種種現象。
Three selected documentaries revealed the relationship between food, human and nature. While human behavioursadversely affect the environment, some people advocate saving the planet through a commitment to a sustainable lifestyle. Guest speakers will share their views on the phenomenon depicted in the films.
GE2015-07B
Slow Food Story 《慢食的故事》Italy | 2013 | 73 min | In Italian with English subtitles
Director: Stefano Sardo
This is the story of a revolution, a revolution at a snail’s pace. Carlo Petrini is the man who invented Slow Food and Terra Madre. In 1986 Carlo founded the ArciGola gastronomic association in Italy and, three years later in Paris, launched Slow Food, an international anti‐fast food movement. It’s a story of pranks and political passions, of restaurants and rediscovered peasant rites, of wine and journeys and gambles, some won and some lost but all taken with the same unsinkable, grouchy irony. 慢食是一場美食革命！發起人卡羅．佩屈尼（Carlo Petrini）在1986年創立Arcigola，是慢食協會的前身，為了抗議麥當勞於羅馬市中心附近開設分店而正式成立，三年後在巴黎推動一個國際性的反速食抵抗運動。從生產到消費，放慢腳步，捨棄快速及量產。 慢食運動提倡維持單個生態區的飲食文化，食用與之相關的蔬果、促進當地飼養業及農業。
Speaker of post-screening discussion:
Mr. Bobsy Gaia Co-founder, MANA! Fast Slow Food
Language of post-screening discussion: English
Date: 7/10 (Wed)
Time: 16:00-18:00
Venue: Gatherland 2001, 2/F, Pao Siu Loong Building
Registration (starts on 11/9):
For HKU students and staff: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?ueid=39260
For public: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?guest=Y&ueid=39261
GE2015-07C
《Seeds of Time》 USA | 2013 | 77 min | In English & Quechua with English subtitles
Director: Sandy McLeod
A ‘perfect storm’ is brewing as agriculture pioneer Cary Fowler races against time to protect the future of our food. Seed banks around the world are crumbling, crop failures are producing starvation and rioting, and the accelerating effects of climate change are affecting farmers globally. Fowler and the farmers embark on passionate and personal journey that may save the one resource we cannot live without: our seeds.Speaker of post-screening discussion:
Dr. Eddy LeeChairman, Hong Kong Science Fiction Club;
Former Senior Scientific Officer, Hong Kong Observatory
Language of post-screening discussion: Cantonese supplemented with English
Date: 7/10 (Wed)
Time: 18:45-20:45
Venue: Gatherland 2001, 2/F, Pao Siu Loong Building
Registration (starts on 11/9):
For HKU students and staff: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?ueid=39262
For public: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?guest=Y&ueid=39263
GE2015-07D
Taste The Waste 《你在浪費食物嗎？》Germany | 2011 | 90 min | In German & French with English subtitles
Director: Valentin Thurn
A documentary about the worldwide destruction of food. Why do we throw away so much? Amazing but true: On the way from the farm to the dining-room table, more than half the food lands on the dump; most of it before it ever reaches consumers. We seek explanations: from supermarket sales staff and managers, from bakers, wholesale market inspectors, welfare recipients, ministers, farmers, and EU bureaucrats. 超市大量丟棄已到期，即將到期，甚至還有一段時間才到期的食品。食品標示的保存期限，其實是最佳賞味期，過期食品並非不能吃。於是，世上有將近一半的食物，在還沒被端上餐桌前，就被扔掉。在歐洲和北美已開發國家，每人每年約浪費近115公斤的糧食。單單歐洲和美加地區，丟掉的食物，就可以餵飽全世界饑餓人口的三倍！本片帶您從農夫、食品製造商、官方組織、超商到消費者，檢視每個環節發生的問題。
Speaker of post-screening discussion:
黃文泰先生 Mr. James Wong, Member, Board of Governors, Friends of the Earth
Language of post-screening discussion: Cantonese supplemented with English
Date: 8/10 (Thu)
Time: 16:00-18:00
Venue: Gatherland 2001, 2/F, Pao Siu Loong Building
Registration (starts on 11/9):
For HKU students and staff: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?ueid=39264
For public: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?guest=Y&ueid=39265
Street Music Concert 開放音樂
Curated by: Kung Chi Shing
Performers: Jonathan Yang (HK), Tommy Antonio (UK), Kumi’s Drum Jam…
Date: 7/10 (Wed)
Time: 12:45-14:00
Venue: Podium outside Visitor Centre, Centennial Campus