-專訪人物 :黃俊誠/綠色餐飲指南創辦人之一 -主 持 人 :辜琮瑜/法鼓文理學院生命教育碩士學位學程副教授、推廣教育中心主任 聽到餐廳、評鑑，一般人會浮現腦中的大概就是「餐飲米其林」了 接著就會聯想到令人食指大動的美食 但如果是「綠色米其林」，又會與什麼有關？ 是素食？蔬食？還是…… 結果竟是低碳、淨零這個來自英國的永續餐廳協會指標 從農夫市集、綠色餐飲指南到企業員工餐 別人關注吃飯，俊誠則忙著打造綠色消費網 素食的他如何為了讓更多人願意投入而選擇不作單一價值認定 對他而言，吃不僅只是吃，而是有意識的做出選擇： 如何透過最普遍的日常飲食，吃出永續、創造綠食宣言 更多法鼓山播客節目-- https://www.ddm.org.tw/xmnews?xsmsid=0L207419114119814182 法鼓山全球資訊網—「聯絡我們」 https://www.ddm.org.tw/xccontactus?xsmsid=0K332358386251547168 -- Hosting provided by SoundOn
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