粽子裡包的永續智慧：從端午節傳統，看見SDGs的生活實踐
- Bruno 老黑
- 5天前
- 讀畢需時 4 分鐘
每年端午節，粽香飄滿街頭巷尾，是台灣人再熟悉不過的節慶風景。人們包粽、送粽、吃粽，不僅是傳承節日習俗，更是一種文化的延續。但你是否想過，這一顆顆粽子，其實也藏著聯合國永續發展目標（SDGs）的實踐可能？
粽子不只是食物，它也可能是連結家庭、支持小農、推動環保、保存文化的媒介。當我們用新的視角重新檢視傳統節日，它不僅僅是「吃的文化」，更可以成為「永續的力量」。
SDG 2｜終結飢餓：支持在地農產，打造糧食韌性
傳統粽子原料，如糯米、花生、綠豆、豬肉、鹹蛋黃，多來自本地農業生產。透過鼓勵使用在地、季節性食材，不僅能減少食物碳足跡，也能支持本土小農的生計。當消費者越來越重視食材來源，粽子不再只是節慶美食，也是一種對糧食安全的集體行動。
SDG 12｜負責任的消費與生產：從包裝到分量，減少浪費的可能
市面上大量販售的禮盒粽，雖然外觀精緻，卻常伴隨著過度包裝與食物剩餘的問題。若能提倡使用天然竹葉、重複利用的禮袋，並以適量為原則製作與送禮，將可有效降低節日造成的環境負擔。吃粽子的同時，也是一場關於消費選擇的深刻反思。
SDG 11｜永續城市與社區：一顆粽子連結人心
在社區、家庭中，一起包粽、分享的過程，是代代相傳的文化記憶與人際連結的具體呈現。不同族群的粽子樣貌——如客家粄粽、原住民小米粽、南部鹼粽——不僅展現地方風味，更是族群共融與文化多樣性的具體象徵。
SDG 13｜氣候行動：植物性飲食與低碳烹調的選擇
肉粽固然美味，但隨著氣候變遷議題日益嚴重，選擇植物性或素食粽，也是一種低碳飲食的實踐方式。若能以電鍋、蒸籠等節能方式料理，搭配在地採購，將能進一步減少端午節的整體碳足跡。
SDG 4｜優質教育：讓節慶成為學習永續的媒介
從學校到社區，不少單位已開始以粽子為主題，設計出環保手作、文化探源、飲食教育等課程，讓下一代在包粽子的過程中學習歷史、了解食材、反思消費行為。這樣的教育，不只是知識的傳遞，更是價值的建立。
粽子之於永續，不只是巧合
粽子原本就是一種人與土地、人與人之間的連結。從農村到城市、從家庭到產業，它串起的不只是糯米與肉餡，更是一整套生活方式與價值觀。當我們從SDGs的視角去重新理解傳統，就會發現，永續不是外加的裝飾，而是可以深植於我們生活的每一個儀式之中。
下一次，當你咬下那一口粽子的同時，也許可以多問自己一句：
這顆粽子，是對這塊土地的善意，還是負擔？
Sustainable wisdom wrapped in Zongzi:
How the Dragon Boat Festival Reflects the UN’s Sustainable Development Goals
Every year during the Dragon Boat Festival, the aroma of sticky rice dumplings, or zongzi, fills the streets of Taiwan. People gather to make, share, and enjoy this iconic food, continuing a time-honored tradition. But have you ever considered that within each zongzi lies the potential for sustainability?
Far from being just a festive treat, zongzi can also represent our connection to local farmers, eco-friendly practices, community values, and cultural heritage. Through the lens of the United Nations Sustainable Development Goals (SDGs), this simple food takes on a new dimension—as a tool for meaningful change.
SDG 2 – Zero Hunger: Supporting Local Agriculture and Food Resilience
The ingredients of traditional zongzi—glutinous rice, peanuts, mung beans, pork, salted egg yolks—are largely sourced from local farms. By encouraging seasonal, locally grown ingredients, we reduce the carbon footprint of food transport and provide essential support to smallholder farmers. It’s a small act of consumption with a big impact on food security.
SDG 12 – Responsible Consumption and Production: Less Waste, Smarter Packaging
Many commercial zongzi come in over-packaged gift boxes, leading to unnecessary waste during the holiday season. Promoting the use of natural materials like bamboo leaves, reusable wrapping, and portion control can significantly reduce environmental impact. Eating zongzi then becomes an act of conscious consumption.
SDG 11 – Sustainable Cities and Communities: A Dumpling That Binds
Making and sharing zongzi is a social ritual that strengthens family bonds and neighborhood ties. The diversity of dumpling styles—such as Hakka-style zongzi, millet-based indigenous versions, or southern Taiwan’s alkaline water zongzi—highlights Taiwan’s multicultural fabric. Each version preserves unique culinary and communal values.
SDG 13 – Climate Action: Plant-Based Dumplings and Low-Carbon Cooking
While meat-based zongzi are traditional, choosing vegetarian or plant-based alternatives can significantly reduce carbon emissions. Using energy-efficient cooking methods and sourcing ingredients locally further lessens the environmental load. Even festive meals can be climate-conscious.
SDG 4 – Quality Education: Teaching Sustainability Through Tradition
Across schools and communities, zongzi-themed educational programs are emerging—integrating cultural heritage with environmental awareness. From DIY bamboo leaf wrapping to storytelling about the festival’s origins, these activities provide hands-on learning about history, ecology, and consumption choices. Culture becomes a classroom.
Zongzi and Sustainability: Not Just a Coincidence
At its core, zongzi is a vessel of connection—between people and land, between generations, and between culture and nature. It links rural livelihoods with urban celebrations, and ancient practices with modern values. When viewed through the SDG framework, we see that sustainability is not something to be added onto tradition—it’s already embedded in it, waiting to be rediscovered.
So the next time you unwrap a bamboo leaf and take a bite of sticky rice, ask yourself:
Is this dumpling a gift to the earth, or a burden?
原文 (中文)：Bruno Huang
翻譯 (英文)：Bruno Huang
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