The world of Tzu Chi February 2020 (Vol.119)

2020 • 02 38 ocal News Translated by Translating Team I n a public lecture on January 11, 2017, Master Cheng Yen appealed to all to observe Ethical Eating Day on January 11 yearly. The Ethical Eating Day is part of a global movement to raise awareness on the benefits of a vegetarian diet, starting with a vegetarian meal every day to mitigate the adverse impact of meat-based diets on the environment, such as global warming and climate change. The movement has garnered widespread support from across the world. More than 1.37 million individuals from 200 countries have pledged to commit to a vegetarian diet in varying frequencies on the Ethical Eating Day website. To honour the occasion and promote vegetarianism, Tzu Chi Malacca volunteers organized various activities to engage the public at the KIPMall shopping centre, including games based on the 5R concept and a tutorial on making DIY eco- friendly tote bags from T-shirts. The volunteers also travelled to six schools across the state to spread the message on vegetarianism. A total of 6,400 people participated in the events held in conjunction with Ethical Eating Day. The volunteers conducted a talk at SJK (C) Keh Seng to share with the students the importance of reducing carbon footprint through vegetarianism and the nutritional benefits of fruits and vegetables. The school even encouraged students to bring their own fruits packed in a lunchbox and to adopt a diet rich in fruits and vegetables. Meanwhile, the principal of SJK (C) Ek Te requested the school canteen operator to prepare vegetarian fried noodles for the students in support of vegetarianism. In Seremban, 68 volunteers were divided into two groups, each stationed at the Tzu Chi Lukut Recycling Centre and S2 City Park respectively, to promote vegetarianism through informative brochures and poster boards. Members of the public were fairly receptive towards the volunteers’ efforts, with many pledging to commit to vegetarian meals on a regular basis. Malacca & Seremban 2020.01.11 Reducing Carbon Footprint with Every Meal Reported by Tzu Chi Documenting Team Photographs by Yong Siew Lee & Wong Siew Chin