Women as drivers of change for sustainable food consumption and production

Country: Taiwan

Organization: Homemakers United Foundation

Representative: Chia-hui Chou

Email: chia718@huf.org.tw


Description of the project: Started in 2012, this project aims to empower women and local communities to address food security problems under climate change. This is achieved in four ways: 1) mobilizing women to adopt a low-carbon food consumption lifestyle through workshops; 2) supporting women to launch climate change campaigns in their communities; 3) providing a free online map to promote local food sourcing from “green spots”; 4) drawing the government’s attention on food education in communities and schools.

Climate Impact: In the past decade, the number and the intensity of typhoons have escalated, threatening Taiwan’s food supply. Homemakers United Foundation has convinced 580 small farmers to use NON-GMO seeds and sustainable farming practices. Between 2012 and 2016, 100 food education programs have been held in Taipei, Taichung and Kaohsiung, with 4,000+ moms and members of the local communities participating. In 2015 a “Green Food Community Online Map”, was launched, mobilizing youth on an “anti-climate change” action on a daily basis.

Gender Impact: In Taiwan, women are aware of climate change and are drivers of change. Homemakers United Foundation enables 700+ women to launch and lead various food education programs in primary schools, universities, and their communities. Women are empowered to trigger behavioral change towards sustainable food consumption and production (reducing food waste, eating locally and seasonally, sourcing locally to urban farming etc.)

Scalability / replicability: The educational programs use simple and easy tools such as picture books, cooking recipe, online maps, which are easy to replicate in communities. The HUF also published open-source handbooks, to foster expansion in more primary schools, universities or communities. 3 food education exchange platforms have been created to promote low carbon food consumption