標題：【天下微笑台灣第24號】永續生產-因應氣候變遷 追求淨零排放
作者：AMOT協會 張奐雲秘書長
AMOT除了輔導農、漁、畜、禽的產地業者，以及上千家知名餐飲業門市，也與企業、醫院及學校，建立密切的合作關係外，接著將以聯合國永續發展指標的SDG12「永續消費及生產」，作為下一階段的推動目標。 張奐雲指出，今年由於全球因氣候變遷造成許多國家遭受經濟、環境及人民生命和財產的損失，隨著COP26氣候大會落幕，各國政府與企業更以「零碳經濟」為核心，達成多項承諾，因此AMOT為了儘速推動永續消費，帶動永續生產的目標，開始尋求多元的資源，包括與成立「氣候變遷調適及淨零排放專案辦公室」的農委會保持密切互動，以及進行更多跨農、漁、畜、禽、林領域的減碳專業知識交流外，更與多個相關部會、NGO組織，進行碳中和資訊的溝通。
其中，AMOT與環保署綠生活中的「綠色餐廳」合作，一同帶動社會大眾主動參與「源頭減量、在地食材、惜食點餐」等消費行為的改變，降低日常飲食對環境造成的負荷。
未來AMOT也將持續鼓勵更多餐飲業，在認同惜食和環保的理念下，使用更多在地的產銷履歷及有機食材。同時，AMOT站在戮力經營長達八年的食材溯源媒合服務上，所建立的公信力基礎，將繼續為農業的碳匯價值，開拓多元的應用管道，輔導餐飲業及有需求的各種產業，獲得農業領域第三方公正、公開的碳中和資源和諮詢服務，希望可以協助產業或企業提早部署，避免日後營運費用支出面臨碳費或碳稅等衝擊。
眺望未來，還有糧食安全及生活通膨等問題伺機而動，目前在與疫情、氣候變遷共處下，每一個人對於捍衛食安、永續生活的態度，都將牽動國家、地球對抗永續危機成敗的關鍵因素。
Besides the food traceability service towards the agricultural,fishery, livestock, and poultry producers and thousands of well-known foodservice industry outlets, AMOT will also establish close cooperation with enterprises, hospitals, and schools. Further more, AMOT will promote the Sustainable Development Goals (SDGs) 12 of the United Nations,"Sustainable Consumption and Production," as the next stage of its mission.
The author, Huan-Yun Chang, pointed out that this year, due to the economic, environmental, and human life and property losses suffered by many countries due to climate change, with the conclusion of COP26, governments and enterprises worldwide have made "zero-carbon economy" a corefocus, achieving many commitments. Therefore, in order to promote sustainable consumption and drive the goal of sustainable production as soon as possible,AMOT has begun to seek diverse resources. This includes maintaining interactions with the “Net Zero Emissions Project Office" of Ministry of Agriculture(formerly the Council of Agriculture) and conducting more exchanges of carbon reduction expertise across agriculture, fisheries, livestock, poultry, and forestry domains. Additionally, AMOT will also communicate carbon neutralization information with various relevant ministries and NGOs.
Meanwhile, AMOT has collaborated with the “Green Restaurant”, now the “Eco-friendly Restaurant” of “Ministry of Environment” (formerly theEnvironmental Protection Administration) in the Green Living program to actively promote changes in consumer behavior, such as "source reduction, local ingredients, and waste reduction dining," to reduce the environmental burden of daily diet.
In the future, AMOT will continue to encourage more catering industry businesses to use more local Taiwan Good Agriculture Practices (known as TGAP) products and organic ingredients while embracing the concepts of waste reduction and environmental protection. Furthermore, based on the credibility established through eight-years of ingredients’ traceability service, AMOT will continue to explore diverse application channels for the carbon sink value of agriculture, and will also provide the catering industry and various industries in need with third-party fair, transparent carbon neutralization resources and consulting services in the agricultural field, hoping to assist industries or enterprises in early deployment to avoid future impact on operating costs facing carbon fees or carbon taxes.
Looking ahead, there are also issues such as food security and inflation waiting us in the front. Currently, in coexistence with the pandemic and climate change, everyone's attitude towards safe guarding food security and sustainable living will be a key factor in determining the success or failure of countries and the Earth in combating sustainability crises.
