On April 25, 2026, about 100 educators gathered in Pasadena, California, for the Southern California Chinese Teachers Association Spring seminar. Designed to inspire teachers across all grade levels with innovative instruction, the gathering integrated environmental stewardship and humanistic values into language education. Invited by event organizers, the education department team from the Tzu Chi USA participated by providing plant-based meals and presenting interactive workshops on eco-friendly living and floral design.
Nutritional choices for environmental care
Before the midday break, volunteers delivered 100 freshly prepared plant-based bento boxes to the venue. Designed in the style of traditional Taiwanese railway lunchboxes, the meals incorporated colorful vegetables and plant proteins aligned with five-element nutritional concepts. Each box also featured a bookmark printed with a Jing Si Aphorism—short reflective thoughts meant to encourage mindfulness. Volunteer Jimmy Chiu (邱顯全) shared how daily dietary choices directly affect global sustainability, explaining the environmental connection behind plant-based eating.
LEFT: Tzu Chi volunteers distribute carefully prepared plant-based bento boxes to participants at the seminar. RIGHT: Volunteer Jimmy Chiu (right) introduces the delicious five-element plant-based bento boxes. | Photos: Yan-Juan Li
For many attendees, the meal served as a practical introduction to plant-based dining. Diana Dilixiati, a visiting teacher from Vancouver, Canada, who typically follows a meat-based diet, noted her surprise at the flavor and texture of the lunch. Highlighting her family history of hypertension and diabetes, she reflected on how dietary habits impact long-term wellness and expressed a desire to incorporate plant-based meals into her weekly routine.
LEFT: Volunteers interact with teachers while sharing plant-based meals. RIGHT: Teacher Diana Dilixiati shares her experience engaging deeply with plant-based concepts for the first time. | Photos: Yan-Juan Li
I originally couldn't believe these were vegetarian; the texture was truly like real meat, and it was delicious. — Diana Dilixiati, Participating Teacher
Another attendee, Yu Chu (朱瑜), observed that plant-based meals left her feeling lighter and improved her digestion and sleep. She noted that essential plant proteins and healthy fats can easily be obtained from ingredients such as tofu and avocados.
Vegetarian food is not only good for health, but it is also a way to practice environmental protection. This event allowed many people to experience vegetarian food for the first time, and the food was truly delicious. I really enjoyed this arrangement. — Yu Chu, Participating Teacher
Integrating eco-art into the classroom
Following lunch, volunteers Sandy Shen (沈毓琳) and Kathy Yang (楊淑蘭) led an afternoon session titled "Mindful Floral Art: Eco-Friendly Handcrafting and Flower Arrangement." Yang introduced multimedia resources on climate change and marine pollution—including videos on polar bears, sea turtles, and ocean cleanup initiatives—and shared educational materials that teachers could adapt for classroom character building.
LEFT: Teacher Yu Chu (朱瑜) shares her thoughts on experiencing a plant-based diet. RIGHT: Volunteer Sandy Shen presents on upcycling PET bottles into floral art to promote environmental concepts. | Photos: Yan-Juan Li
In the hands-on portion, Shen demonstrated how to upcycle plastic water bottles into decorative vases. Participants transformed discarded plastic containers into floral arrangements, putting into practice the concept of converting waste into practical beauty. The activity highlighted resourcefulness, cherishing daily resources, and adopting sustainable personal habits.
LEFT: Participants learn to upcycle plastic bottles into floral vases. RIGHT: Bin He, president of the Southern California Chinese Teachers Association, looks forward to future collaboration with Tzu Chi. | Photos: Yan-Juan Li
Teacher Zhe-Yu Chu (朱哲妤) noted that crafting vases from recycled bottles offered a concrete method for introducing environmental conservation to students. She highlighted that distinguishing between needs and wants helps reduce unnecessary consumption, providing a practical lesson in waste reduction.
Bin He (何斌), president of the Southern California Chinese Teachers Association, expressed appreciation for the collaborative effort, noting that teachers enjoyed both the nutritious meals and the relaxing, hands-on floral session.
Tzu Chi's Jing Si Aphorisms guide students in character education and interpersonal relations in a simple and clear way. — Bin He, President of the Southern California Chinese Teachers Association
Through the seminar exchange, educators gained practical tools and inspiration to foster environmental awareness among their students, carrying concepts of sustainability and mindfulness back to their classrooms across the region.
Written by Melinda Wu (吳嘉瑄), Hsin-Yi Li (李心怡)
