Banquet uses produce grown on owl-friendly farms to raise awareness
Banquet uses produce grown on owl-friendly farms to raise awareness
2025-08-29
The eastern grass owl is a Category I endangered species with less than 500 in all of Taiwan. The Forestry and Nature Conservation Agency instructs famers in Kaohsiung and Pingtung against using herbicides and rodenticides to protect the threatened bird. Seventeen farmers in the area have achieved designation as “grass owl-friendly.” They recently worked with four eco-conscious restaurants to use their “owl-friendly” produce in a banquet to promote awareness of conservation.
Okra and lotus seeds are seared before being added to shrimp rice in pumpkin sauce. Organic winter melon and pineapple is topped off with a slab of fatty pork belly. What these dishes have in common is that they were both grown on farms recognized as being “grass owl-friendly.”
Chiang Chin-hua
Hotel executive chef
These ingredients come from owl-friendly farms, like jackfruit, tomatoes, bamboo shoots, and basil.
The Forestry and Nature Conservation Agency worked with four sustainable restaurants in Kaohsiung to make dishes with produce from these owl-friendly farms for a banquet to raise awareness of conservation.
Chao Kuan-lin
Restaurateur
I wrapped a filling in tofu skin to make a tofu steak, then grilled it with a barbeque sauce.
Triste
Restaurateur
There are a lot of spices and ingredients in this. Inside the crepe is a rice ice cream made from Kaohsiung No. 147 rice.
The eastern grass owl is a Category I endangered species with less than 500 left in Taiwan. This innovative banquet is not only a treat for the taste buds, but also a significant event for conservation.
Lin Hui-shan
Ecological research firm representative
We hope that these sustainable foods will introduce this issue to more consumers. Furthermore, from the act of eating a meal, we can promote conservation.
Tsai Chih-lung
Hotel executive sous chef
We hope that it’s not only the grass owl, but also the canals that run next to the fields will start to have fish and shrimp, thereby improving the entire environment.
Agroecology is a global trend. In the future, it’s hoped that more Kaohsiung restaurants will use ingredients that were grown with conservation in mind. By bringing sustainability to our food, we can protect these precious owls together.
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#grassowl #conservation #agroecology #ecofriendly #endangeredspecies #owl
守護草鴞! 高屏農友推友善耕作 攜綠色餐廳辦田園饗宴
2025-08-29
草鴞是台灣第一級瀕臨絕種的貓頭鷹，全台族群數量不到500隻。林業保育署輔導高屏地區農友，實踐不使用除草劑、鼠藥等友善耕作方式，共同守護珍貴的草鴞。目前高屏地區有17名農友取得友善草鴞標章，特別攜手高雄4家綠色餐飲餐廳，透過草鴞標章農產品入菜，展開一場深具保育意義的田園饗宴。
秋葵和蓮子川燙，點綴淋了南瓜醬汁的鮮蝦飯。有機冬瓜及鳳梨，上頭再加一塊東坡肉。這些菜品的共通點，食材都是有草鴞標章的田園蔬菜。
[[酒店行政主廚 江進華]]
“草鴞的田埂中的這些食材入菜，像波羅蜜、番茄、綠竹筍，還有九層塔”
林業保育署攜手高雄4家綠色餐飲餐廳，透過草鴞標章農產品入菜，展開一場保育意義的田園饗宴。
[[餐廳業者 趙冠林]]
“用豆包去包內餡做豆包排，照燒醬去做炙燒、炙烤”
[[餐廳業者 Triste]]
“很多香料食材做在這裡面，這個可麗餅的內餡是用高雄147(號)米(香米)做的米冰淇淋”
草鴞是台灣第一級瀕臨絕種的貓頭鷹，全台族群數量不到500隻。這場別開生面的餐會，不僅是味蕾的享受，更是一場別具意義的保育盛會。
[[生態科研公司負責人 林惠珊]]
“是希望這些永續食材，能夠讓更多消費者看見，進而從餐桌上面吃的這件事，就可以來做到保育這件事”
[[酒店副行政主廚 蔡志龍]]
“我們希望不只是草鴞，像是稻田旁邊的水圳，開始會有魚蝦，讓環境更好”
生態農業已是國際趨勢，期盼未來有更多高雄在地餐廳，導入具有保育精神的友善食材，永續落實在餐廳菜餚中，共同守護珍貴的草鴞。
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