How to Cool Down a Boiling Planet?

This article is a translation of the original text from the Sheng Yen Education Foundation, introducing the "How to Cool Down a Boiling Earth?" lecture held by the foundation on June 29, 2023. The event invited experts to discuss the current state of global warming, corporate carbon reduction strategies, and environmental practices in the food and beverage industry, aiming to promote the concept of spiritual environmentalism through cross-sector dialogue.

Global warming is becoming an increasingly severe reality that humanity must confront. How can we respond to the shift from global warming to global boiling?

On the afternoon of June 29, the Sheng Yen Education Foundation will host the seminar "How to Cool Down a Boiling Planet?" at the Dharma Drum Degui Academy. The event will feature interdisciplinary discussions with Professor Wang Zhong-He from Academia Sinica, DOMI Co-founder Corey Lien, and Green Dining Guide Co-founder Huang Jun-Cheng. Together, they will explore the current state of global warming, corporate carbon reduction and sustainability, and environmental action through the food industry—aligning with the core values and practices of mindful environmental protection.

Before the 20th century, temperatures above 40°C had never been recorded, but now they occur frequently, serving as a precursor to extreme climate events.

Professor Wang Zhong-He, a lifelong environmental scientist, used data and charts to illustrate the current state of global warming, emphasizing that carbon reduction is an urgent and necessary task. He stressed the need for people to recognize, prepare for, and respond to climate disasters through awareness, prevention, avoidance, and relief efforts.

Global warming is raising ocean temperatures, making super typhoons with wind speeds exceeding 86 meters per second increasingly common. By the end of this century, sea levels are expected to rise by 1.5 meters, putting 7 million people in Taiwan at risk—meaning that you and I could become climate refugees. With per capita carbon emissions reaching 11.9 metric tons, Taiwan ranks among the higher-emission countries, highlighting the urgent need for greater efforts in carbon reduction.

Corey began caring about the environment for the sake of future generations, eventually founding a social enterprise focused on energy conservation. He emphasized that sustainable actions need to be integrated within companies, particularly involving the business sector, and that small lifestyle changes, when accumulated, create a significant positive impact.

Many companies struggle with sustainability simply because they don’t know how to start. By providing motivation, guiding them through hands-on experiences, and helping them find their role, businesses will not only take action but often go even further.

He shared real-life cases: after students visited workplaces to learn about sustainability, employees began voluntarily adopting eco-friendly practices. Some companies, after recognizing the challenges faced by energy-vulnerable households, donated their energy savings and even set up dark experience rooms at exhibitions to help consumers understand the issue firsthand.

From food production to consumption, the food industry accounts for 33% of total carbon emissions, making it a crucial area for carbon reduction. Huang Jun-Cheng started by assisting organic farmers in selling their produce at markets and later collaborated with restaurants to promote environmental sustainability through food.

He emphasized that green dining is a low-environmental-cost dining model that aligns with humanistic values, encouraging progress and growth. Inspired by this vision, he introduced the European Green Dining Guide. Whether it's offering diverse low-carbon food choices for consumers, sourcing seasonal local ingredients in the restaurant industry, or improving corporate catering, Huang is committed to promoting green dining, proving that sustainability is not only achievable but can also be enjoyable.

Moderator Associate Professor Gu Tsung-Yu concluded that while much of the discussion focused on real-world challenges, the key takeaway was motivation. When more people embrace carbon reduction, and more hearts are changed, sustainable practices can become widespread. The three speakers are both advocates and practitioners in carbon reduction—good ideas, when put into action, create meaningful impact.

The Sheng Yen Education Foundation aims to promote Master Sheng Yen’s philosophy, and cross-disciplinary dialogues like this help integrate spiritual environmentalism into everyday life. This year, the foundation has planned four such discussions, inviting experts and practitioners from various fields to share how inner transformation can drive real-world change and make sustainable living a reality.