木葉粗食老闆娘 – Lilyth 與大家分享有機蔬食的創業信念

近年來，台灣掀起一股蔬食飲食風潮，實踐永續、低碳生活，令許多人開始嘗試茹素。管院英語學習角落於3月26日邀請到本院 IBMBA 碩班生、綠色餐廳「木葉粗食」的老闆娘Lilyth，與大家分享綠色創業會遇到的困難與挑戰，以及推行素食背後的理念。「木葉粗食」座落於學校附近的老宅區中，是高雄少數全素 ( Vegan ) 餐廳之一，擁有不少忠實顧客。

Lilyth 分享自己轉為素食者的心路歷程：「對於動物的愛與關懷」，是源於自家從小飼養的寵物犬，並逐漸將這份關注擴展至生活周遭的各種動物。看到因為部分不良經營的養殖場，導致動物們從出生到抵達屠宰場，都生活在惡劣的環境中，失去作為動物的自由，讓她於心不忍。

此外，素食飲食與近年各國積極推動的綠色政策亦息息相關，因為人類在飼養蛋雞或是乳牛的過程中，為了生產飼料而長期砍伐大量雨林，造成環境的大量破壞。

「讓我們重新思考『吃』這件事情」是她開設餐廳的理念，希望能為環境保護盡一份力。因為飲食選擇和環境變遷密不可分，就連餐廳的設施也對環境友善 ( Environmentally friendly )，例如餐廳內設堆肥廁所 ( Compost toilet ) ，可將排泄物轉化為堆肥灌溉餐廳後的花園。

同學們陸續以英文請教 Lilyth 創業心得，由於食材大多以有機及對環境友善的作物為主，成本和價格較一般餐廳高，因此要有明確的餐廳定位，吸引目標顧客成為長期客戶，才有助餐廳持續運作。經過這節課程，同學們掌握到與素食相關的英字詞彙，在綠色飲食的風潮下，更有助同學們與外國友人分享素食經驗，甚至構思綠色創業的理念。

（社會系徐考澧撰稿／管院媒體編修﹚

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【Management College Presents: Food for Thought : Advocating Sustainability Through a Plant-Based Cafe - English Corner】

The English Corner of the College of Management organized its third event of the semester on March 26th — Food for Thought : Advocating Sustainability Through a Plant-Based Cafe. This session was hosted by Lilyth, a student from the IBMBA program and the owner of "Mottainai Plant-based Whole Food Café", to share the difficulties and challenges of green entrepreneurship, as well as the philosophy behind vegetarianism. The restaurant is located in an old residential area near the school and is one of the few vegan restaurants in Kaohsiung.

Lilyth shared her journey to becoming a vegetarian, which began with her love for pet dogs, and extended to all kinds of animals, especially livestock in farms. She was very distressed when saw animals were forced to live in harsh environments and lose freedom for their whole life because of the bad management of some terrible animal farms. Moreover, vegetarianism is closely related to the green policies actively promoted by various countries recently. Long-term deforestation was implemented due to the process of producing feed for chickens and cows. Her philosophy for the restaurant is to "rethink what we eat", as dietary choices are inseparably linked to environmental changes. Even the restaurant's facilities are environmentally friendly, for example, the inclusion of a compost toilet that converts human waste into compost for the garden behind the restaurant.

Students asked Lilyth in English about her entrepreneurial experiences. Since most of the ingredients are organic and environmentally friendly, the cost is higher than that other regular restaurant and leading to higher prices. Therefore, having a clear restaurant positioning and attracting target customers to become regulars are crucial for the sustainability of the restaurant. Through this session, students acquired vocabulary related to vegetarianism. Amidst the trend of green diets, this event helps students share vegetarian experiences with foreign friends and even conceive ideas for green entrepreneurship.

(Written by. Alex Tsui, The Department of Sociology / Proofread by the Media of the College of Management)

【英語學習角落系列講座介紹】
💡 演講內容以英文進行
💡 於活動結束時發放「英語實踐歷程檔案計畫」點數證書
💡想了解更多講座資訊，歡迎來信詢問-管院英語學習角落專用信箱: engc@cm.nsysu.edu.tw