A local event that won the Good Design Gold Award! Taitung Slow Food Festival: Let every traditional food tell a new story in contemporary times   Japan's Good Design Award, known as the Oscars in the oriental design industry, is one of the four major awards in the global design industry. At the awards ceremony held in November 2021, Taitung Slow Food Festival stood out from 5,835 works from all over the world, won the Best 100 Award (Best 100) with a winning rate of less than 2%, and was selected as the top 20. Next "Gold Award for Good Design". Among all the participating works, this is a rare work that won the gold award with a local event. The judges praised that the Taitung Slow Food Festival is not only a food festival, but the catering industry also gains self-confidence and learns about environmental protection and plastic reduction. field of learning.   Connecting land and food culture to create a local cuisine brand Slow Food originated in Italy. At that time, in order to counter the transnational fast food culture, the Slow Food movement was launched. The initiator Carlo Petrini set a clear definition for Slow Food - Good, Pure (Clean), fair (Fair). "Quality" means high-quality ingredients and delicious food, emphasizing the connection between cuisine and local culture; "pure" means that every link from the place of production to the table must be pure, safe, and environmentally friendly; "fairness" emphasizes that producers get Reasonable remuneration, consumers pay reasonable prices, treat each other fairly and sincerely. ​"Taitung Slow Food Festival" has been held since 2017, and when talking about its original origin, founder Guo Lijin said that it had to start in 2010. At that time, she undertook the project project of the government, and it was estimated that a piece of public land would be circled in Huadong for the development of BOT park. However, there were many failed BOT cases at that time. She and her team believed that setting up another BOT park would not only meet the market conditions at that time, but also think about what is really needed for the development of Huadong? "If you want to help the development of the real estate industry, you must have people, and the industry will be active only if you have people. Besides BOT, is there any other way to actively encourage local micro-industries, returnees, and local people... Cultivate from local resources and life?" In 2012, she assisted the Taitung County Government in winning the "One Person's Table of Origin" project supported by the Ministry of Economic Affairs. Starting from the Rift Valley of Taitung, she tried to establish the possibility of integrating local micro-industry from food, and stayed in Chishang to start a business In 2013, Jinhetang Urban and Rural Creative Consulting Co., Ltd. was established to focus on local development issues in Taitung, and to devote itself to professional services in urban and rural planning and local industry cultivation. It is actually not easy to make local food ingredients form a festival where a hundred flowers bloom. Guo Lijin said that when they first came to Taitung to make field tunes 10 years ago, there were very few local specialties, and the most common food for outsiders was "bento". At that time, the consumer population was small, and the food provided was relatively poor. Most of the people who went to the east were group tourists. They mainly got on and off the bus to eat bento, and only bicycles would go a little into the countryside. But when she really walked into the place, she often found that the dining tables in the local households were extremely delicious and unique. She smelled the opportunity of "eating" from it. The connection of one person, knowing so many local stores, show the local people's strengths, life experience and family inheritance through food exhibitions.   ​"One person's dining table" advertises that one person can eat on a bicycle or come to Taitung to relax alone. This is a gap in the in-depth tourism of Taitung in the past, and through the process of mentoring and starting a business, many new brands have blossomed everywhere.   Find a contemporary take on traditional food Taitung Slow Food Festival also presents Taitung's rich food culture in a systematic and interesting way with different themes every year. For example, the "Rejuvenation Table" featuring coffee, the "Worry Relief Table" featuring wine, the "Vigorous Table" featuring seafood, or the nostalgic and hearty "Reunion Table" for the reunion of various ethnic groups... 2020 In response to the epidemic this year, the theme of the summer is the "Vigorous Dining Table" for health and fitness, and the "Kind Dining Table" featuring Taiwan's native species and home-grown crops in autumn; in 2021, the "Children's Fun Dining Table" will be launched with the theme of childhood taste ", and in autumn, the "Ferment Table" will be held on the theme of rich fermented food in local life.   The more local, the more valuable and attractive The most talked about thing about the Slow Food Festival is that the rule of not using "disposable tableware" is implemented throughout the whole process. Participants bring all kinds of lunch boxes and tableware by themselves. rent. And through constant communication with the store, the store has also begun to be creative, preparing natural material food utensils such as moon peach leaves, macaque leaves, and coconut shells, which are both beautiful and environmentally friendly. Even the people from Slow Food Italy came to the scene and were amazed that Taiwan had done something that even Italy could not do. It has actually been 9 years since the slow food culture first sprouted in Taitung. From the time when you can only eat bento and rarely find local cuisine, Taitung's food culture has come a long way in the past 10 years. In the future, Guo Lijin hopes that through the Slow Food Festival, he will continue to expand the capacity of stores, give back to producers, and drive the economic influence of the entire industrial chain; in addition, he hopes that more people will join the Slow Food community to interpret and inherit the Slow Food culture.  

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