原來，一頓飯不僅能夠滿足味蕾，更能為整個社區帶來溫暖。

Guided by Ms Joyce WONG, Senior Lecturer of the Department of Hospitality and Business Management at THEi, four talented students from the Bachelor of Arts (Honours) in Culinary Arts and Management namely AU King Chung, Johnathan, YUNG Pak Yiu, Paco, LEE Pak Tak, Douglas and WEN Chi Yin, Fred successfully launched the “Farm to Table Little Pioneer” project.

Stepping up as mentors, four students empowered students with special educational needs through a series of three comprehensive experiential workshops. The journey began with a farm visit and menu planning, progressed to hands-on soft meal cooking, and culminated in transforming fresh hydroponic ingredients into IDDSI-standard “Care Food.” They used their professional culinary skills to develop soft meals for elderly individuals with swallowing difficulties. They served meals that are “nutritious, flavorful, and dignified,” creating a bridge of care between the youth and the elderly.

此項計劃更參與了2025/26學年「社」出新主意— VTC社區參與獎勵計劃（CommunityQuest）比賽，並在一眾參賽隊伍中突圍而出，打入「『社』出新主意 — VTC 社區參與獎勵計劃」2025/26 學年 12 強，晉身決賽，角逐六大獎項! 衷心感謝下列合作機構的全力支持，令是次活動圓滿結束。

• 德國寶香港有限公司
• 香港社會服務聯會照護食
• 浸信會愛羣社會服務處 — 青衣長者鄰舍中心
• 匡智松嶺綜合職業訓練中心
• 水糧莊
• The Wellness Kitchen