On 4th April, VERO 3.0, the initiative by Singapore Tzu Chings reached the National Technological University (NTU). Here, Li Shao Wei introduces to the students the importance of vegetarianism and protection of the spiritual environment. (Photo by Chen Hui En)
2013 marks the third year of Singapore Tzu Ching’s VERO (short for ‘Veggie Hero’) campaign to promote vegetarianism. Following the lead of the “Consume 80% and save the rest” campaign, the students donated the remaining 20% into their bamboo coin banks to help the needy while accumulating vegetarian meals. Tzu Ching also introduced vegetarianism to the National Technological University. Making use of DIY simple and healthy vegetarian dishes, they encouraged participants to experience the fun and meaning behind vegetarianism.
Vegetarianism Benefits Ourselves and Others
The conversation of a group of youngsters was being screened: “We are a group of youths who strive to conserve the Earth. We are here to encourage everyone to eat less meat and waste less food.” “Just the four of you? Haha!” “No matter how difficult it is, we will persevere!” On 4th April 2013, 30 NTU Tzu Ching participants of the “Just Try Vegetarianism” initiative watched the third VERO promotional video.
Why must we waste no time in promoting vegetarianism? In the video, Tzu Ching Xiao Jia Chen explained that carbon dioxide, methane and carbon monoxide are the three main culprits in causing global warming. In particular, carbon monoxide is mainly produced by cow dung. “Large amounts of water resources and areas of land are needed to rear domestic animals, resulting in water shortage and deforestation. Environmental protection is not only achieved via recycling waste products; we can also do so by changing our dietary habits. ”
Li Shao Wei continued by sharing about the importance of vegetarianism in protecting our spiritual environment. “When we look at the meat on our plates, it is difficult to recall the original appearance of the meat and where it comes from. We often take the lives of innocent animals in order to satisfy our appetite. Actually, the resources that are used to rear domestic animals can be used to sustain many countries suffering from famine.” Looking at the photos of domestic animals being slaughtered, the participants gained a better understanding of the processes involved in rearing domestic animals.
Making Nutritious Vegetarian Popiah and Dumpling
Is preparing vegetarian food challenging? It is not difficult if we know how to do so. The common ingredients that we see in the supermarkets, such as bean curd and cucumber, contain rich nutrients. All we have to do is to match them up, and we will be able to produce delicious and healthy vegetarian food. During the 4th April and 28th October activities, the organizing committee specially arranged a segment to teach the students how to make vegetarian versions of common dishes like popiah and dumplings.
On 4th April, student Sun Shang Ji calmly demonstrated how to prepare popiah: first take a piece of popiah skin, place a quarter-sized popiah skin on top of it then spread on some sweet sauce and chili sauce. After that, place a piece of lettuce, 3 spoons each of turnip, beansprouts, cucumber, bean curd cake, parsley and peanuts, and finally roll it up.
After watching the demonstration, the students started their hands on session; carefully peeling the popiah skin and rolling them up. The first-hand experience of making and trying the nutritious and tasty vegetarian popiah, plus understanding the massive effect of eating meat on the environment, inspired new student Lee Shao Hua to play his part in environmental protection by eating less meat.
“Red in red radish benefits the heart, yellow in corn aids the spleen and stomach, white in tofu nourishes the lungs, green in cabbage helps the liver, black in Shiitake mushroom invigorates the kidneys…” On 28th October, Tzu Ching facilitator Chen Bao Zhu explained the benefits of consuming foods of the five colors to our organs, while demonstrating how to wrap dumplings.
When the steaming DIY dumplings were presented in front of everybody, the students enjoyed the dumpling meal, while feeling a sense of warmth in their hearts. In order to let everyone enjoy the delicious and healthy dumplings, the activity organisers willingly prepared 3 batches of dumpling skins. “Looking at the smiles on their faces while savouring the dumplings, we feel very happy that our efforts are worth it.”
Reduce Complaints by 20%, Increase Gratitude by 20%
On the afternoon of 10th November, 40 VERO members brought their bamboo coin banks back ‘home’, and gathered at the Tzu Chi Redhill free clinic. This day, everyone came together to look back on the three years of the VERO campaign.
This year, many NTU VERO members who were previously participants became organizers. “I have participated in the Tzu Chi and VERO campaign for a year or so. Initially, I was pretty curious why this group of peers chose to sacrifice their recreational time to willingly engage in environmental protection activities. With time, I gradually discovered that even youths can do many things that do not only benefit us. If everyone contributes willingly, the power of goodness is multiplied.” one of NTU’s VERO organizers Wang Xin Ling shared.
From participant to organizer, it is difficult to avoid meeting diverse problems. Wang XinLing said: “Being closely involved in the processes, and receiving the help of seniors directly, I learnt to use different methods to do things – to convince myself first before sharing with others.”
While going vegetarian, persevering in making donations into the bamboo coin banks to do good is also a big challenge. National University of Singapore (NUS) Tzu Ching Zhang Yue said: “Placing the bamboo coin bank in front of me is a way to remind myself. I will actively try to buy smaller portions of food so that I can donate the remaining 50 cents into the coin bank. When I lift up the coin bank occasionally and feel that it is too light, I will motivate myself to work harder.”
The Thanks-giving ceremony came to an end. Each of the VERO brought their love-filled coin banks ‘home’, exchanging for a new one to continue the next cycle of love. The effect of goodness continues on.
During the first vegetarianism promotion activity, Sun Shang Ji first demonstrated how to make vegetarian popiah, then encouraged participants to give it a try. (Photo by Chen Hui En)
28th October is the “Try Out Vegetarian Food” activity initiated by the VERO 3.0 at NTU. Facilitator Chen Bao Zhu demonstrated to the students how to prepare dumplings, while explaining the health benefits of the five colored ingredients. (Photo by Chen Yi Wen)
Participants got to enjoy the taste of delicious and healthy dumplings they had earlier prepared with care. (Photo by Chen Yi Wen)
From participant to organizer, it is difficult to avoid diverse problems which require wisdom to handle. Wang Xin Ling shared how she had matured through taking on the VERO 3.0 Vegetarianism promotional activity. (Photo by Deng Hao Jian)
In response to the “Consume 80% full and save the rest ” campaign, everyone presented their full bamboo coin banks in exchange for a new one to continue the cycle of love. (Photo by Ye Jian Kang)
Each gratitude card that is pasted on “Mother Earth” contains the reflections of the participants after one year of promoting VERO 3.0 vegetarianism activities. (Photo by Ye Jian Kang)
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