Treating chickens and bats as learning partners and adopting participatory design for sustainable living, the NYCU Hsinchu Living Museum team works with the community residents and undergraduates to run the chicken coop and promote the education on bat conservation, so that the public, via personal engagement, can grasp the importance

In response to a letter from the Ministry of Education on the implementation of the trial of the “Guidelines for Administrative Agencies and Schools to Reduce the Use of Disposable Tableware and Packaged Drinking Water,” the Environmental Protection and Safety and Health Center of NYCU coordinated the development of related

We provide safe, nutritious, sufficient, and affordable food for faculty and students, actively reduce food waste, and provide teachers and students with affordable and nutritionally balanced dining services.   In response to the impact of the epidemic and rising prices, Yangming Campus encourages campus suppliers to provide nutritionally balanced and

After 14 years of research and development, Jehng-Jung Kao, a professor of NYCU Institute of Environment Engineering, finished the first zero waste recycling rooftop farms, which can be easily built on balconies and rooftops. The values of this project align with the core values of the following SDGs: SDG 2: