活動報名網址(Registration)：https://www.accupass.com/event/2504010704348989412300

"Sustainable Food Stories Cultivated Across Taiwan" will take place at the National Taiwan Museum Nanmen Branch on April 19th, 2025. In response to the 2025 World Earth Day theme, "Our Power, Our Planet", this event is held in conjunction with NTM's long-term project, "Sustainable New Year's Dinner Tables". Focusing on the idea of "a nourishing Earth", the event connects local communities around Taiwan, showcasing sustainable production and circular economy practices. There will be a lively market, inspiring talks and workshops. The public is invited to "recharge" the planet through conscious food choices and knowledge-based action, coming together as a collective force for change.

This initiative is organized in collaboration with the National Development Council as part of the 2025 project: "Incorporating Bilingual Elements into Public Services and Activities."

三大類型活動 Three Major Events

I．市集 Earth Day Market

地點：南門館戶外廣場

Venue: National Taiwan Museum Nanmen Branch - Outdoor Sqaure

時間：4/19(六) 11:30-17:00

Time: April 19th, Saturday, 11h30 - 17h00.

攤位
介紹
類型

【國立臺灣博物館】

外語導覽服務

國立臺灣博物館外語導覽青年志工將提供市集導覽，以英語介紹各攤位帶來的環境議題。

每場次導覽預計15分鐘。

市集導覽—雙語

【古蹟燒】

Burndown Cake

「古蹟燒」為畸零地自2017年發起的長期藝術計畫，計畫起源於古蹟「自燃」的一連串事件，將藝術創作中的鑄模及燒製手法，挪用到食物生產上，創造出「雞蛋糕X古蹟」的混種，使日常中常見的造型雞蛋糕，成為可食用的雕塑品與紀念碑，以此回應文資保存及地方賦權等命題，拓展大眾對此的認識。

"Burndown Cake," Ground Zero Studio's 2017 art project, addresses Taiwan's neglected monuments that sometimes "spontaneously combust." The initiative transforms egg cakes into edible monument replicas using artistic molding techniques. These playful culinary sculptures provoke thought about heritage preservation and local empowerment, making complex social issues accessible through everyday food experiences.

古蹟燒點心、古蹟燒周邊商品

Burndown Cakes (monument-shaped egg cake) and souvenirs

【書屋花甲Ｘ而立書店】

Housebook 60 x Bookstore 30

書屋花甲教授飛行少年與失學孩子的咖啡證照課程，而後帶領孩子們考取證照便成立咖啡店提供之實習空間，「醜蔬果再利用、剩食不浪費」精神提供「續食定食」讓消費者可以更了解醜果也能是美味的理念。「而立書店」，以照護疾病、台灣文學、飲食書寫與繪本為為獨立書店特色，定期舉辦「而立之夜」邀請作家、名人分享故事。「書屋花甲」在台大店除了咖啡課程的進行，也加入了許多料理課程與講座，讓「永續Ｘ料理」的想法能讓更多民眾了解。

Housebook 60 provides barista certification courses for at-risk youth and school dropouts, with an on-site café serving as their internship space. Following the "ugly produce, zero waste" philosophy, they create special meals from imperfect produce. Their Bookstore 30 component specializes in healthcare, Taiwanese literature, culinary writing, and picture books, hosting "Night of Thirty" storytelling events. Beyond coffee training, the NTU branch offers cooking classes and lectures promoting sustainable cuisine concepts.

書籍、罐裝飲品

Books and canned beverages

【Bulk Store 簡塑慢行】

Simplastic Bulk Store

「簡塑慢行」是一間推崇簡單減塑的裸裝商店，致力於減少使用一次性包裝，並鼓勵顧客自備容器和袋子購物。店內每一個產品和每一個舉措，在在彰顯了「簡塑慢行」對於保護地球資源、減少環境負擔的堅定信念。

"Simplastic" is a package-free store championing simplicity and plastic reduction. It eliminates single-use packaging by encouraging customers to bring their own containers and bags. Every product and initiative reflects their commitment to protecting Earth's resources and minimizing environmental impact through sustainable shopping practices.

簡塑咖啡豆、布衛生棉、手工肥皂、洗髮餅、純棉手帕洗澡巾、天然清潔劑等。

Simplastic coffee beans, cloth menstrual pads, handmade soap, shampoo bars, 100% cotton washcloths and handkerchiefs, natural cleaning products, and more.

【米愛林食物袋】

"Me Love Tree"
Food Bag

利用無染色、無漂白的厚棉布特性，有些許的吸水、吸油功能來開發設計裝載食物的「米愛林食物布袋」以取代一次性丟棄的塑膠袋和紙袋，並於2017年年7月取得專利證書。藉由參加各類型的市集活動及公開場合推廣環保食物袋，也提醒運用身邊隨手可得的事物，並試著改變生活中使用塑化袋物的習慣，以達到為地球減塑的目的。

Medodo Studio creates "Me Love Tree food bags" from unbleached cotton fabric with natural water and oil-absorbing properties. These patented (2017) alternatives to disposable bags are promoted at markets and public events. The studio encourages using readily available materials to replace plastic bags, aiming to change consumer habits, reduce plastic waste, and benefit the environment.

環保布質食物袋、餐具袋、手帕、書衣、書袋等。

Eco-friendly fabric food bags, utensil pouches, handkerchiefs, book covers, book totes, and more.

【真心手作康普茶】

TRUE LOVE KOMBUCHA

以在地有機無毒茶葉，多元化茶類：白茶、綠茶、黃茶、橙茶、烏龍茶、鐵觀音、紅烏龍、紅茶，真心手作出最美味最天然最永續的精品康普茶，分享健康快樂。

Adopting locally sourced organic tea leaves, TRUE LOVE offers a diverse range of teas, including white tea, green tea, yellow tea, orange tea, oolong tea, Tie Guan Yin, red oolong, and black tea. TRUE LOVE handcrafts the most delicious, natural, and sustainable kombucha, sharing health and happiness.

手作康普茶、有機茶葉、台灣原生山茶

Handcrafted kombucha, organic tea, and Taiwanese indigenous tea

【桃植物精油工坊】

MOMO TEATREE OIL

產地在新北市三峽與花蓮縣鶴岡，全程使用咖啡渣果渣茶渣製作的有機肥種植；不使用任何化肥與農藥，友善環境與友善種植地動物。

自家農場種植的澳洲茶樹精油、純露與水果精油

Self-grown Australian tea tree essential oil, hydrosol, and fruit essential oils

【採集人—北勢溪流域餐桌】

Collectors—
Beishi River Feast

採集人深入坪林北勢溪流域，開設「山林發酵間」，帶領大家探索採集植物加入發酵製成，轉化並豐富在地方滋味。本次將與計畫合作的發酵藝術家Sean一起出攤，帶來以康普茶、糖漿發酵的飲品，鬆鬆一飲，輕輕發笑。

The "Fermentation Room in the Woods" in Pinglin's Beishi River basin teaches visitors to gather and ferment local plants into tasty creations. Artist Sean joins this event, offering kombucha and syrup-fermented drinks that deliver a light, joyful drinking experience.

野採糖漿氣泡飲、山林發笑康普茶

Wild-harvested syrup sparkling drink and kombucha

【222工作室】

Race for the Beach -
Studio 222

為淨灘行動而成立的222工作室，將宜蘭沿岸進口的海漂寶特瓶做成以一朵朵的浪花，訴盡大海的美麗與哀愁。

Founded for beach cleaning initiatives, Studio 222 transforms plastic bottles washed ashore along the coast of Yilan into beautiful flowers, telling the beautiful yet sorrowful story of the ocean

永生花（海漂寶特瓶再造）

Preserved flowers (made from recycled plastic bottles)

【Aiver Earth 人與地球】

Aiver Earth: Human
and the Planet

Avier Earth 秉持「以自然為啟發，探索未來的可能」的精神提出了五個原則，旨在讓永續融為生活的一部分。更想通過對材質和品質的精益求精，我們重新定義未來生活方式與態度。

Avier Earth draws inspiration from nature to explore future possibilities. Their mission is to seamlessly integrate sustainability into daily life. Through careful material selection and quality craftsmanship, they aim to redefine lifestyle approaches for the future.

環境友善用材的日常品(包包、手機掛繩、帽子等)和環保3C產品

Eco-friendly daily items (bags, phone straps, hats, etc.) and sustainable 3C products

【北歐生活選物 My Nordic Home】

北歐生活選物 My Nordic Home不僅是一個販賣商品的地方，更是一個能讓人感受到北歐日常生活的空間。我們的初衷，是希望透過我們的努力，將北歐的美學融入大家生活中的每一個角落，讓每一天都充滿溫度與質感。

My Nordic Home is not just a store, but a space that lets you experience the essence of Nordic daily life. Our mission is to integrate Nordic aesthetics into every corner of people's lives, bringing warmth and quality to each day.

瑞典環保抹布

Swedish biodegradable dishcloths

【海波浪海村夥伴】

Seabelongings Shore
Village Partners

來自宜蘭頭城大溪漁港的海波浪，與海邊的夥伴們，帶著魚蝦米和周邊小物，邀你來看過去現在未來的海洋行動，與飲食日常擦出什麼火花。

Seabelongings comes from Daxi Fishing Harbor in Toucheng, Yilan. Together with our partners, we offer some snacks and souvenirs, inviting you to explore how past, present, and future ocean initiatives can spark new connections with daily meals.

環境教育解說；自製刊物；少量櫻花蝦乾、餅乾點心

Concept promotion, self-produced publication, limited dried sakura shrimp and cookies

【獨角獸咖啡】

Unicorn Coffee

咖啡是嗜好品，不需要過度消費以及浪費，我們推崇被用心種植、處理、運輸、烘焙、沖煮的精品咖啡，讓咖啡不只是咖啡因，更是能讓你感受到，來自大地以及人文能量的精神糧食

Coffee is a treat to be savored, not wasted. We champion thoughtfully grown, processed, and brewed high-quality beans. When approached with intention, coffee transcends mere caffeine to become spiritual nourishment, connecting you to earth's energy and human culture.

咖啡

Coffee

【曬太陽洋食小館】

餐飲不僅是個人溫飽，還有人與土地、文化、人際、經濟之間的關係，因此曬太陽洋食小館除了考慮食材來源、在地接受度，還希望打破飲食階級，實踐友善餐桌，友善土地，友善人。

福爾摩沙燉菜

Formosan Ratatouille

【新北市立三民高中美好食驗室】

"Cooking A Better Future" of the San Min Senior High School

新北市三民高中國中部綜合領域三年的飲食課程以日常與在地食物為核心，結合環境與資源永續、動物福利、糧食安全等議題。今天將從日常飲食習慣與喜好出發，喚起意識、引領價值思辨，並提供「吃出好未來」的解方。

食物教育與環境教育解說

【苑裡掀海風】

Take the Sea Wind

苑裡，苗栗臨海小鎮，有一群青年將自己深深種下，相信更美好的未來，終將在家鄉破土萌芽。友善農業X藺類生活X空間經營X在地刊物X深度旅行X獨立書店「掀冊店」

藺草商品、鯊魚丸

【蓮霧比飯多—

林邊黑珍珠蓮霧】

「我吃過的蓮霧比你吃過的飯還多。」來自屏東林邊的蓮霧第三代，在阿公阿嬤準備退休之際，原本從小跑跳玩耍的蓮霧園，部分即將轉作「養水種電」使用，架設太陽能板。於是開始記錄每次從北部返鄉的心情與觀察，寫下在家族產業與彼此關係逐漸轉變中的思索。同時也想讓更多人認識家人細心照顧的黑珍珠蓮霧，透過不同形式與角度，延續這份土地的情感。

蓮霧

Wax apples

【國立臺灣博物館】

National Taiwan Museum

(有物教研室)

國立臺灣博物館將與觀眾分享近期產製的環境教育數位教材，包含推廣都市生態議題的數位互動有聲繪本「尋找鳥叫」、線上特展語音導覽等，獲取遠端使用博物館資源指南的同時，大家也一起積累綠色閱讀能量！

The NTM will publish a new-produced environmental education digital materials, including the interactive audio picture book "Searching for Bird-Sounds" and audio guide for the online speical exhibition. These resources are perfect for teachers and parents to use remotely, offering a guide to accessing the museum's materials anytime, anywhere.

＊室內空間容納人數有限，每場次時段將有人數控制。

＊20 participants per session; multiple sessions throughout the day.

＊活動免費，須購買國立臺灣博物館南門館門票參加。

＊FREE with admission. You may purchae the admission at the inofrmation center in the Red House of Nanmen Branch.

數位教材體驗

＊另設有【服務台】進行活動諮詢

＊Additional [Information Desk] set up for event inquiries.

活動報名網址：https://www.accupass.com/event/2504010704348989412300

II．講座 Lectures

講座一 ◆ 吃出正能量：永續飲食與淨零綠生活的實踐

AM Lecture ◆ Food for Positive Change: Sustainable Practices and Green Living in Action

◆ 時間｜4/19(六) 09:40-11:30

Time｜4/19 (Saturday) 09:40-11:30

◆ 地點｜國立臺灣博物館南門館-小白宮
Venue｜National Taiwan Museum Nanmen Branch - The White Hall

◆ 費用｜活動免費，須購買國立臺灣博物館南門館門票參加。

Fee｜FREE with admission. You may purchae the admission at the inofrmation center in the Red House of Nanmen Branch.

◆ English consecutive interpretation available.

📖 講座簡介 Lecture Introduction

環顧世界都在朝向2050淨零碳排方向前進，你我該如何在生活中實踐呢?食物從生產到消費產生的碳排量非常高，佔33%，其中食物浪費佔8%，從源頭減少廚餘量，進而發展友善環境的農業、都市農耕縮短食物里程，從產地到餐桌的觀念，有許多可以在生活中落實實踐的永續飲食行動。將引導大家從飲食中發現問題，發想實踐行動，可以成為持續學習的動力及發想未來創意新職業的開始。

As the world pursues net-zero carbon emissions by 2050, how might we integrate this ambition into our daily lives? Food systems contribute significantly to our carbon footprint—approximately 33% of global emissions, with food waste alone accounting for 8%. By reducing waste at its source, supporting eco-friendly agriculture, and embracing urban farming to shorten supply chains, our dietary choices can become powerful vehicles for sustainability.

This lecture will help participants identify opportunities for improvement in their eating habits while collaboratively exploring practical, actionable solutions. These initial steps not only fuel ongoing learning but may inspire creative new career pathways in sustainable food systems.

👤 講者介紹 Speaker

吳碧霜 / 主婦聯盟環境保護基金會執行長

Wu Pi-Shuang / Executive Director of the Homemakers United Foundation

曾任中華民國社區營造學會秘書長，台北市社區營造中心執行長，具社區營造公私協力政策擬定與社區輔導培力經驗。擅長於都市與農村間社區營造議題推展，藉由人力參與、物力及財力的協助，整合生活與公私資源，促成社區與社群合作共好機制，朝向社區資源循環經濟機制形成。目前任職於主婦聯盟環保基金會，關注於營造低碳環境友善生態圈，永續飲食與低碳生活實踐，驅動各樣社會力產生影響力，促成改變朝向人與環境平衡發展的永續生活。

Wu previously served as Secretary-General of the Community Empowering Society and Executive Director of the Taipei Community Empowerment Network. She has extensive experience in shaping public-private partnership policies and developing community empowerment programs. Her work focuses on fostering community initiatives across both urban and rural areas. By mobilizing people, materials, and financial resources, she helps integrate public and private efforts to build collaborative networks, promote shared prosperity, and advance a circular economy of community resources. She is currently with the Homemakers United Foundation, focusing on creating a low-carbon, eco-friendly environment and promoting sustainable diets and lifestyles. Her work also draws on the collective power of civil society to create impactful change and support sustainable lifestyles that balances human well-being with environmental responsibility.

認識＃主婦聯盟環境保護基金會

1987年初，一群主婦有感於社會型態的急遽變遷，身為社會的一份子，不能再坐視生活週遭的種種環境病態、教育缺失。於是他們以「勇於開口，敏於行動，樂於承擔」自許，決心從自己做起，來改善環境，提昇生活素質，「主婦聯盟」於是誕生。1989年，主婦聯盟正式成立「財團法人主婦聯盟環境保護基金會」。多年來，「主婦聯盟」秉持初衷，倡議生活環保、綠色消費、綠色飲食、低碳節能、非核家園。透過組織力量，監督政府制訂政策；藉由社會教育，呼籲人人力行環保、永續生態。

About ＃Homemakers United Foundation

In early 1987, a group of homemakers, concerned by the rapid changes in society and the worsening environmental and educational conditions around them, decided they could no longer remain passive. “Bold in speech, swift in action, and ready to take charge,” they resolved to start making a difference themselves. This marked the start of what would become the Homemakers United Foundation, officially established in 1989. Staying true to their original mission, the organization has actively advocated for environmental protection, green consumption, sustainable eating, energy conservation, and a nuclear-free homeland. They take collective action to monitor government policymaking and promote environmental awareness and sustainable practices through public education.

講座二 ◆ 龜山島、櫻花蝦、寶特瓶，還有我們未來的海洋

PM Lecture ◆ Guishan Island, Sakura Shrimp, PET Bottles, and the Future of Our Oceans

◆ 時間｜4/19(六) 14:40-16:30

Time｜4/19 (Saturday) 14:40-16:30

◆ 地點｜國立臺灣博物館南門館-小白宮

Venue｜National Taiwan Museum Nanmen Branch - The White Hall

◆ 費用｜活動免費，須購買國立臺灣博物館南門館門票參加。

Fee｜FREE with admission. You may purchae the admission at the inofrmation center in the Red House of Nanmen Branch.

◆ English consecutive interpretation available.

📖 講座簡介 Lecture Introduction

龜山島不只是宜蘭風情的符號，也是新鮮海產的代表，更是一群漁民曾經的家。你可能聽過這裡的紅喉、胭脂蝦、櫻花蝦，或是嘗過這裡的紅目鰱、金鉤蝦，但這個海域的魚蝦種類，多到無法用一本圖鑑寫完。這樣的漁業環境，有著什麼樣的特色與困境？住在這裡的人們如何看待？怎麼解決？歡迎你來到現場，和海波浪一起從認魚、撿垃圾開始，尋找未來的可能。

Guishan Island stands as more than a picturesque landmark of Yilan's coastal beauty—it once thrived as a vibrant fishing community renowned for its exceptional seafood. While its rosy seabass, whiskered velvet shrimp, sakura shrimp, red bigeye, and dried shrimp may be familiar delicacies, they represent only a fraction of the area's extraordinary marine biodiversity, too vast for any single field guide to encompass.

What distinctive features and challenges shape this local fishing environment? How do the region's inhabitants perceive and respond to these conditions? Join us as we explore how fish identification and shoreline conservation can spark innovative visions for our oceans' future.

👤 講者介紹 Speaker

詹佳和 / 海波浪專案經理

Chan Chia-Ho / Project Manager at seabelongings

從生物系出發，因為喜歡魚而對漁業產生興趣，在漁村中接觸各式青年團隊，進而投入地方教育工作。

With a background in biology and a love for fish, Chan Chia-ho developed an interest in the fishing industry, collaborating with various youth teams in fishing villages and engaging in local educational work.

認識＃海波浪 seabelongings

海波浪是位於頭城龜山島社區的青年團隊，關注龜山島議題與海洋文化，致力於挖掘在地知識並以多種形式轉譯呈現，包含地方行旅、公民論壇、海洋餐桌、產品設計、紀錄片、地方誌等形式參與地方創生事務。

About ＃Seabelongings

Seabelongings is a youth team based in Toucheng that focuses on issues related to Guishan Island and marine culture. They are dedicated to uncovering local knowledge and sharing it via travel experiences, community forums, ocean-to-table events, locally designed goods, documentaries, and publications, all part of their efforts to revitalize the local culture.

活動報名網址：https://www.accupass.com/event/2504010704348989412300

III．〈懂吃懂吃‧山海永續廚房〉永續飲食行動發表暨手作工作坊

Sustainable Dish Presentation and Culinary Workshop

◆ 時間｜永續菜色發表12:00-12:30；料理手作工作坊12:30-13:10

Time｜Presentation 12:00-12:30; Workshop 12:30-13:10.

◆ 地點｜國立臺灣博物館南門館-戶外廣場木棧台

Venue｜National Taiwan Museum Nanmen Branch - Outdoor Square Main Stage

◆ 費用｜活動免費，須購買國立臺灣博物館南門館門票參加

Fee｜FREE with admission. You may purchae the admission at the inofrmation center in the Red House of Nanmen Branch.

◆ English interpretation available.

一場從年夜飯開始的節慶行動。「懂吃懂吃」集結學生用創意改寫年菜的永續提案，並由專業主廚帶來現場實作示範。從徵件到共煮，讓我們在節慶中練習選擇，用飲食回應土地，也為未來的餐桌添一分希望。

A revolution sparked at the New Year's Reunion Dinner. The presentation showcases students' innovative, eco-conscious interpretations of traditional holiday dishes, brought to life through expert culinary demonstrations. Through this blend of student creativity and communal cooking, we'll explore how mindful food choices can honor our planet and cultivate hope—one thoughtfully prepared meal at a time.

👤 主廚介紹：黃育芯

Chef: Huang Yu-Hsin

原本是媒體工作者，後來體認到「吃是重要的事」，所以跨足成為友善餐桌倡議份子，不但拿起鍋鏟在廚房烹煮，也走進產地體驗各種物產滋味，希望透過分享料理心法，讓大家加入自煮行列，一起實踐友善餐桌的願景。

Having started her career in media, Huang Yu-Hsin discovered that "eating is a meaningful act," inspiring her advocacy for conscious consumption. Now dividing her time between kitchen and field, she explores the rich narratives and flavors of local ingredients. Through her distinctive culinary philosophy, she encourages home cooking as a pathway to cultivating a more thoughtful, sustainable food culture.

認識＃曬太陽文化創研社
餐飲不僅是個人溫飽，還有人與土地、文化、人際、經濟之間的關係，因此曬太陽洋食小館提出從產地到餐桌的倡議行動，實踐友善餐桌，友善土地，友善人。

About ＃Sunlight Cultural & Creative Society
Dining is not just about feeding ourselves—it’s deeply connected to land, culture, community, and economy. That’s why Sunlight Western Bistro launched a farm-to-table advocacy project, focusing on being kind to the land, to the people, and to the environment.

👤 主廚介紹：鄭雅珺

Chef: Cheng Ya-Chun

經歷

經歷 ❘ 248農學市集-市集經理 ❘ 好食機農食-經理

用食物風土體驗四季的斜槓煮婦，近年關注發酵、保存食物

協助做甜點的先生經營「Café Chat Leopard 豹紋喵甜點工作室」、「厝邊味-大橋頭飲食計畫」發起人

2023~2025 世界柑橘果醬大賽佳作獎、日本銅賞

2023 臺北市環保局-惜食料理食譜徵選-金獎

Experience

Manager of 248 Farmers’ Market | Manager of Howsfood
A versatile home cook who uses local food and ingredients to explore Taiwan’s changing seasons. In recent years, she has focused on fermentation and food preservation.

She and her husband, who specializes in desserts, co-run Café Chat Leopard, a dessert studio. She is also the founder of Yummunity – Daqiaotou Food Project, a community-based food initiative.

2023–2025: World Marmalade Awards in Japan – Special Commendation & Bronze Award

2023: Taipei Environmental Protection Bureau's “惜 FOOD in Taipei” recipe competition – Gold Award

認識＃豹紋喵喵
Café Chat Leopard 豹紋喵喵是一間小小的甜點工作室，成立於2011年，主要以台灣在地有機友善&精選食材和甜點結合。我們對自己最基本的要求是美味、手工無添加、友善環境，讓大家品嘗在地食材的風味外，也能用甜點的方式支持友善環境的耕作方式。

About ＃Café Chat Leopard

Café Chat Leopard is a small dessert studio founded in 2011. We specialize in handcrafted sweets made with carefully selected, locally sourced, organic and eco-friendly ingredients from Taiwan. At the heart of what we do is a simple commitment: delicious, additive-free handmade treats, made with the environment in mind. Through our desserts, we hope to not only showcase the unique flavors of local ingredients, but also support sustainable and environmentally-friendly farming practices.

活動報名網址：https://www.accupass.com/event/2504010704348989412300

◆永續節慶飲食微型展示
Mini-exhibition on Sustainable Festive Dining Table

◆ 時間｜2025年4月19日（六）至 4月20日（日）

Time｜4/19 (Saturdat) - 4/20 (Sunday), during opening hours.

餐桌是起點，也是行動現場。微型展示聚焦學生永續年菜設計與O2 Lab的「海廢餐桌」，邀請觀眾重新想像飲食與環境的關係

The dining table is both a starting point and a site of action. This micro-exhibition showcases students' sustainable New Year's meal designs and O2 Lab's Marine Waste Dining Table, inviting viewers to reimagine the relationship between food and the environment.

活動資訊翻譯：劉欣偉、黃美琳／編輯：方慧詩
Translator: Winny Liu, Nicole Wong/ Editing: Phaedra Fang　

活動報名網址(Registration)：https://www.accupass.com/event/2504010704348989412300

aeeble