In Taoyuan, Hsinchu and Miaoli, a new type of organic consumerism is arising, stressing local production, local consumption and natural health, coupled with environmentalism.
Producers actually meet the consumers of their foods, and a linkage between the land and the people has quietly been forged.
Juju C.S. Wang, a professor at National Tsing Hua University, is the originator of Hsinchu’s Zhuchingting Green Market events. In the past, organic products were often associated with the upper classes or capitalism, but today, consumers emphasize socialism and fair prices.
The concept stresses local produce for local consumption, and all effort possible is made to keep foods within 100 kilometers of where they were grown. This way, there is no need to refrigerate them before they reach consumers, and a real friendship can develop between the growers and consumers.
Since November of last year, the first weekend of each month sees a green market held on the university campus. The market emphasizes organic foods, but also places emphasis on environmental concepts and being a friend to the land. At present, there are 15 farms participating in the group, and the organic certification they have received means that the farmers are placing greater emphasis on not only proper organic techniques but also on being earth-friendly.
They do not spray pesticides, and emphasize natural methods for maintaining health and keeping the environment safe. They are also willing to let consumers come right on the farm so that they can understand the whole process their foods go through before reaching the table. This ensures that the foods that finally arrive in the consumer's hand are all safe.
At the same time, organic cultivation is attracting many young people back to the land. Working organically without using pesticides, they must invest more time in their farm work, but they also reap a higher payback and hold fast to the idea of being friendly to the Earth—a win-win situation.
This insistence on organic and natural production methods by farmers has led to the idea of the “green refrigerator.” Each week, they provide forms so that consumers can order fresh vegetables, and they also hold lectures and demonstrations. Their efforts have brought green consumerism and the organic lifestyle to the forefront in the area.
(This article originally appeared in The Liberty Times Oct. 10.)