Food Hub
Microbe-Joy Workshop 2024/25

Food Hub Microbe-Joy Workshop will begin with breathing exercises, enabling students to experience the connection between fermented food and invisible microorganisms, emphasizing sustainability in various aspects such as fermentation technology and science, food culture, food preservation, healthy living, resource recycling, and regenerative farming. Participants will also engage in practices related to the principles of a low-carbon diet, utilizing local organic agricultural products and fermented ingredients to create food, and reflecting on their visible food consumption choices. Additionally, they will examine the environmental management strategies of the Food Hub and explore methods for practicing sustainable living.

Related Subjects 

[Secondary School]  

Home Economics / Technology and Living 

Interdisciplinary Learning   

Life-wide learning Day, Science Education, STEAM Education, Personal, Social & Humanities Education, English 

Highlights of the Micro Joy workshop

1. Exercise of mindful breathing and its linkage with self and nature. 
2. A parade of fermented foods to introduce and link the visible and invisible aspects of the environment, such as the functions of microorganisms and their relationships with us and nature as part of a circular life cycle. 
3. Learn about traditional fermented foods through hands-on experience and design colorful displays of vegetarian meals. 
4. Enjoy fresh, locally sourced organic produce and herbs. 
5. Introduce the theory behind Bokashi compost bins (the Bokashi fermentation process) to understand food and waste management, and learn how to create compost. 
6. Discuss topics such as food science, food nutrition labels, and the food cycle system to enhance food knowledge and literacy. 

About the Food Hub

The workshop will take place at the Kardoorie Farm and Botanic Garden’s Food Hub, which is located at the HKU Kadoorie Center in Shek Kong, and will open in mid-2024. It aims to promote food literacy beneficial for both well-being and the environment through three main functions:

1. Provide organic and low carbon vegetarian dining experience for visitors.
2. Provide experiential learning courses on environmental education and food literacy.
3. Support innovative interdisciplinary research to promote the ecological and cultural conservation of food and agriculture, as well as the sustainability of the food system.

Program Details

Date / Time
Monday to Saturday: 09:00-11:30 or 14:00-16:30
(Closed on Tuesdays and Sundays)

Venue
Food Hub - University of Hong Kong Kadoorie Center, Shek Kong, Yuen Long

Group Size
22 to 35 persons (Teachers/Leaders inclusive)

Target
Secondary School Students

Fee
$250 per head

$180 per head for Registered whole-day school and Registered Charity

Application Form
Please fill in the online application form.

Enquiry
Phone: 5723 6343 or email: food.hub@kfbg.org