11月11日 November 11th:

At 9 a.m., full of anticipation, the students embarked on their first day of activities. We went to Shanghai New York University and experienced a workshop on kombucha tea. Kombucha tea is a fermented beverage with a long history, containing components that potentially benefit human health, such as maintaining gut health and alleviating abdominal diseases like constipation and diarrhea. The instructor explained the production process, nutritional components, and effects of kombucha tea, allowing the students to experience part of the tea-making process hands-on. At the end of the session, the students tasted the kombucha tea and praised its unique taste.

On the morning of November 11th, the students visited YK Vegetarian Restaurant to experience a vegan meal. The school also invited the restaurant's founder to give a brief speech to the students. The founder started eating a vegetarian diet at the age of 20 and worked at a vegetarian restaurant called "Bodhi Tree". After the closure of "Bodhi Tree" due to various reasons, she resolutely established a new vegetarian restaurant in Pudong, Shanghai. She shared her personal experiences and the benefits of vegetarianism, actively answering the students' questions. After the speech, the students enjoyed the restaurant's vegetarian set meal, which was cooked with simple ingredients, offering delicious flavors that left them immersed in the beauty of vegetarian cuisine.

11月12日November 12th: 

On the morning of November 12th, the students visited Epermarket Warehouse in Qingpu District. Under the guidance of the supervisor, we experienced the entire process of the offline supply chain of an online supermarket. From creating purchase plans, evaluating and selecting suppliers, to goods storage, order processing, and finally distributing the products. We witnessed how online shopping companies store and sort goods efficiently, delivering them to various regions. The warehouse also had its own ecological farm where all plants were grown without pesticides, although not officially certified organic. After the tour, the students went to the office building and participated in a seasonal fruit tasting workshop in the reception room, where they tried 8 different apple varieties, learning about the differences in apples produced in different regions.