拙而奇JOKI是由甘信一先生及其工作團隊於1996年時在花蓮石門成立，主要以石、各式原木與金屬銅等三元素進行複合性材質創作。在東海岸山水的涵養之下，甘信一先生將其對生命的感動與想像，以創意重新解構組合，透過點、線、及不規則圖塊的交舞，讓作品跳脫事物表象的束縛，直接與觀賞者進行心靈對話，令人忘我於神祕境界當中。

大腳丫和眼睛所組成的品牌圖像，象徵著拙而奇JOKI一直以來所秉持的精神：「對生命充滿好奇」，人類必須透過自己的眼睛去觀察，用強而有力的腳去印證，才能真正感受到生命的豐富與多采多姿，所謂藝術也正是來自於此種對生命的感動。

Joki was founded by A-Chen’s father Mr. Gan Xinyi and his team in Shimen, Hualien (1996). The complex creations are mainly composed of three elemental materials: metals (such as copper), wood, and stone. Under the aegis of the east coast mountains and bodies of water, Mr. Gan Xinyi manifests his imagination and emotions in his artistic creations. A choreography of dots, lines, and irregular shapes frees his artwork from the shackles of physical representation and lets his artwork go beyond the surface appearance into a spiritual level that speaks directly to the soul. Leaving viewers lost in a mysterious realm.

The brand logo with it’s bare feet and eyes symbolizes and represents the spirit of Joki “Life should always be full of curiosity”. Humanity must observe with their eyes and let their feet carry them through experiences. Only then will humanity be able to truly experience the richness and vibrancy of life. The true origins of art officially comes from our experiences in life.

花蓮豐富部落的「海岸咖啡莊園」，「豐富部落頭目」許永哲以部落共好為出發點，在老家的土地上以「友善農法」栽種咖啡，再由一群返鄉的年輕人創立的咖啡莊園。咖啡的栽種是用自然農法，在這海景絕佳的咖啡莊園體驗涵蓋部落導覽、鐵網烘豆體驗與山林午餐。

這裡的餐桌是用古老傳統竹編的方式製作，打造出獨特的海岸咖啡部落廚房，並用部落的蔬食文化結合莊園在地咖啡， 創作部落在地特色的原民風味無菜單創意料理。 海岸咖啡集結社區長輩的文化智慧 、部落青年與部落媽媽的原民創意料理， 讓部落廚房平台與部落青年們一起手創在地美味料理！

Coastal Coffee Manor in Hualien, established by Mr. Hu Yongzhe from the Fengfu Tribe, cultivates coffee using eco-friendly methods on ancestral land. This estate, founded by young locals who have returned to their roots, offers a unique experience with natural coffee farming, tribal tours, and traditional roasting and dining experiences. The dining area, crafted with traditional bamboo weaving, serves indigenous, creative dishes that combine the tribe's vegetarian culture with locally grown coffee. It serves as a hub where community elders, tribal youth, and mothers collaborate to create and share their culinary heritage.


Let's SDGs! 改變世界從你我的行動開始！

「海岸咖啡莊園 」是一家充滿社區愛與永續理念的咖啡店。店家以自發性回饋部落為己任，積極參與社區服務並透過義賣或樂捐，關懷孩童與老人，發掘部落優勢，建立永續的創新產業，為族人提供新的工作機會，並且公平對待每位成員。
在食材的選擇上，堅持購買部落長輩所採集的野菜及飼養的家禽，支持在地小農，建立產地與餐桌的供應鏈，並且在生活中不浪費食物。環境保護方面，店家節約用水、用電，並且進行廢水淨化處理，防止廢水直接排放至溪水和海岸，並拒絕提供一次性塑膠瓶裝飲水和餐具，並重新利用舊物，減少資源浪費。

「海岸咖啡莊園 」也參與部落巡山和潮間帶巡護活動，推動文化宣導，並推動專業的生態導覽活動，讓旅客了解山林智慧。他們尊重在地文化與習俗，參與部落會議組織，確保部落的公平正義與正向發展。他們樂意以彼此合作互惠，與在地及旅客建立夥伴關係。透過雙贏思維，形成包容、共好的支持系統，並提供環境友善資訊，協助旅客實現更永續的旅行。
#SDGs3健康與福祉 #SDGs8合適的工作及經濟成長 #SDGs11永續城鄉 #SDGs12責任消費及生產 #SDGs14保育海洋生態 #SDGs15保育陸域生態 #SDGs17多元夥伴關係

Coastal Coffee Manor is a coffee shop dedicated to community love and sustainability, actively involved in tribal services and support. It sources ingredients from tribal elders and local farmers, focusing on sustainable practices and reducing waste. The shop also conserves resources, treats wastewater, and avoids single-use plastics. Engaged in tribal patrols and ecological tours, it promotes cultural understanding and respects local customs. Committed to fair and positive community development, Coastal Coffee Manor fosters mutually beneficial relationships with locals and visitors, contributing to sustainable travel.
#SDGs3 GOOD HEALTH AND WELL-BEING #SDGs8 DECENT WORK AND ECONOMIC GROWTH #SDGs11 SUSTAINABLE CITIES AND COMMUNITIES #SDGs12 RESPONSIBLE CONSUMPTION AND PRODUCTION #SDGs14 LIFE BELOW WATER #SDGs15 LIFE ON LAND #SDGs17 PARTNERSHIPS FOR THE GOALS

「莎娃綠岸文化工作室」是一個傳承港口部落智慧的文化空間，提供旅客文物館文化導覽、傳統苧麻工藝DIY、巫師樂舞的展演及港口部落的深度文化體驗。工作室由兩姊妹Lafay、Labay以及母親共同經營。他們致力於部落文化的保存工作，也是部落中原住民土地歸還議題的意見領袖。在這裡也提供有機農園的健康料理。

"Sawah Green Shore Cultural Studio" is a cultural space that carries the wisdom of the Makotaay Tribe. It offers museum tours, traditional weaving experience, and performances of shamanic music and dance so visitors can fully experience the Makotaay tribal culture. The studio is co-run by two sisters, Lafay and Labay, with their mother. They are dedicated to preserving their tribal culture and are opinion leaders on the issue of indigenous land return. Additionally, they serve healthy dishes made from produce from their organic farm.


Let's SDGs! 改變世界從你我的行動開始！

「莎娃綠岸文化工作室」扎根於部落，致力於與社區共同成長。他們關懷部落的孩童和老人，實踐社區服務的價值。作為原住民，我們致力於終身學習，傳承族語與山海知識，並且支持在地小農，將部落長輩所採集的野菜和飼養的家禽融入飲食，構建產地與餐桌的可持續的供應鏈。

積極保護在地文化的同時也擁抱創新，不斷發掘部落優勢，協同族人共同創業，為部落創造新的工作機會。通過合作與共好，與在地及旅客建立友善的夥伴關係，提供環境友善資訊，引導旅客實現更永續的旅行。
#SDGs5性別平等
#SDGs12 責任消費與生產 #SDGs16 和平正義與有力的制度
"Sawah Green Shore Cultural Studio" is deeply rooted in the tribe, and is committed to caring for the tribal children and elderly, and growing with the community. As indigenous people, they are committed to lifelong learning, and teaching of native languages and knowledge of the mountain and ocean. They support local farmers, and use wild vegetables and poultry raised by tribal elders, sourcing their ingredients sustainably.

Preserving local culture and embracing innovation, they seek traditional talents and start small businesses with their fellow tribespeople, creating new job opportunities. Through collaboration with both locals and travelers, they establish a friendly and mutually beneficial environment. They also offer green travel information for travelers to guide them on sustainable trips.
#SDGs8 DECENT WORK AND ECONOMIC GROWTH #SDGs11 SUSTAINABLE CITIES AND COMMUNITIES #SDGs12 REPONSIBLE CONSUMPTION AND PRODUCTION #SDGs17 PARTNERSHIPS FOR THE GOALS

「新太平洋1號店」是一家結合遊客中心、原住民工藝、音樂、書籍以及餐飲的複合式據點。對外，讓旅人們不只可以在這裡得到最Local的旅遊資訊，也可以享用到別具在地特色的餐食、飲料。不定時推出的企劃，也會利用實體空間，透過展覽、市集、共享晚餐等活動作為旅人深入認識花東的橋樑；對內，以團隊的企劃及設計能力擾動地方，為偏遠的花東地區注入刺激能量，與地方上的夥伴一起學習、成長，建立夥伴關係，並透過將在地文化轉譯為旅人能體驗到的體驗、商品，達到形塑地方品牌特色的推廣效果。


Let's SDGs! 改變世界從你我的行動開始！

「新太平洋1號店」由雅比斯國際創意策略股份有限公司團隊經營，作為地方的一份子，透過團隊的企劃力不斷與夥伴嘗試新事物，為地方帶來新的刺激。與地方夥伴聯合推出「老闆！來串生活」活動品牌，與夥伴們共同學習成長，建立彼此之間的夥伴關係，同時在規劃各式活動亦重視其永續性，將所有體驗活動視為推廣永續責任消費及生產觀念的過程，提倡減塑、環境友善，傳達與自然共好的態度。
#SDGs8 就業與經濟成長 #SDGs11永續城鄉 #SDGs17夥伴關係

「里艾廚房＆人魚海」是由里艾擔任主廚，融合人與海洋文化的特色料理。

熱愛大海的里艾，不是在店裡就是在海裡，將親自打撈的新鮮海鮮結合在地食材與部落種植的蔬果及野菜、特色香料如刺蔥、甜芥等，呈現出當天最新鮮的東海岸佳餚，店裡手作甜點跟飲品也是一大特色，為用餐體驗增添甜蜜的風味。阿美族飲食文化表現在每一道料理中，為用餐者帶來味覺的驚喜之旅。

「里艾廚房＆人魚海」無菜單創意料理，提供預約制服務，需三天前預訂，每個餐期都有限制用餐人數，當天或三天內一樣可以來電詢問，如有客人取消可安排候補，不定時公休。

除了無菜單創意料理以外，也提供山與海的體驗遊程。想要更深入體驗阿美族文化的朋友們，不妨暫緩腳步，藉由大自然的美，療癒你的身心。


Let's SDGs! 改變世界從你我的行動開始！

「里艾＆人魚海」以自發性回饋部落為己任，透過義賣或樂捐支持部落孩童及關懷老人，同時主動參與社區服務與支持在地小農，販售原裝在地商品。對於食材的選擇非常講究，採用部落採集的野菜及家禽，在生活中不浪費食物，展現阿美族的飲食文化。
「里艾＆人魚海」支持偏鄉兒童受教權，教導族語，並參與部落會議確保公平正義。為了環境永續，店家節約用水、加裝太陽能板、使用環保清潔劑，同時保護水源安全，並參與垃圾分類與回收。店家不僅尊重多元性別，提供公平工作機會，協同族人創業提供新的工作機會。

減塑環保是「里艾＆人魚海」的重要理念，拒絕提供一次性塑膠產品，同時保護在地文化，參與巡山和巡護活動，推動文化宣導。透過雙贏思維，形成包容、共好的支持系統，並提供環境友善資訊，協助旅客達到更永續的旅行。
#SDGs1終結貧窮 #SDGs4優質教育 #SDGs5性別平權 #SDGs6淨水及衛生 #SDGs7可負擔的潔淨能源 #SDGs8合適的工作及經濟成長 #SDGs11永續城鄉 #SDGs13氣候行動

「美奧的廚房」一次僅接待一組客人，以獨特無餐單料理、開放式廚房分享在地食材所精心製作的美食，旅客可以與店家主人暢談，也能親眼目睹整個料理過程。
熱愛料理的秋玉想要打造一個讓人心靈凝聚的地方，她從都會生活回歸部落後，便決定把部落的成長記憶融入她的食譜中，並將阿美族媽媽手傳的獨特風味與旅客分享。「美奧的廚房」不僅講究料理本身的故事，更傳達食材的來之不易，鼓勵旅客尊重食材，嘗試吃更健康的飲食。

"Mei Ao's Kitchen" only accommodates one group of guests at a time, offering a unique no-menu cuisine experience in an open kitchen, where meticulously crafted dishes using local ingredients are shared. Guests can engage in conversations with the owner and witness the entire cooking process.

Passionate about cooking, 秋玉 wanted to create a place that nurtures the soul. Upon returning from urban life to the tribe, she decided to infuse the memories of the tribe's growth into her recipes and share the unique flavors passed down by Amis tribe mothers with her guests. "Mei Ao's Kitchen" not only emphasizes the stories behind the dishes but also conveys the laborious sourcing of ingredients, encouraging guests to respect the ingredients and explore healthier eating habits.


Let's SDGs! 改變世界從你我的行動開始！

「美奧的廚房」樂於與周邊小農、漁夫合作，向他們訂購當天捕獲的新鮮食材，並堅守新鮮度要保持在出餐的重要原則。秋玉甚至會親自到退潮的潮間帶，撿拾螺貝、海菜，或者與海女購買他們潛水捕獲的食材。秋玉認為，若要選擇當季食材，必須限量捕撈，讓海洋資源得以永續。她也會用很多種方式保存食材，例如利用潮間帶的海水醃漬芥菜，讓食物的味道變化豐富，也讓每一桌菜都包含著四季不同的美味。為友善對待環境，不提供外帶餐具。旅人想進行深度旅遊，也可以請他們推薦附近的店家及遊程。
#SDGs2 消除飢餓 #SDGs13 氣候行動 #SDGs14 保育海洋生態

"Mei Ao's Kitchen" is eager to collaborate with local farmers and fishermen, sourcing fresh ingredients caught on the same day and maintaining freshness as a fundamental principle for serving dishes. 秋玉 even ventures into the intertidal zone during low tide to gather shellfish, seaweed, or purchase ingredients from "ina"（from Amis) who dive for seafood. She believes that choosing seasonal ingredients requires responsible harvesting to ensure the sustainability of marine resources. She employs various methods to preserve ingredients, such as pickling mustard greens using tidal seawater, creating a diverse range of flavors and capturing the essence of each season on every table. In an effort to be environmentally friendly, they do not provide takeout utensils. For travelers interested in in-depth exploration, they are also willing to recommend nearby popular sites/restaurants and itineraries.
#SDGs2 ZERO HUNGER #SDGs13 CLIMATE ACTION #SDGs14 LIFE BELOW WATER

「嗨咖驛站」是一間2023年初全新開幕，在花東海岸公路上的復古懷舊風的海景海鮮餐廳，提供豐富的在地特色海鮮及主廚創意料理，用餐環境為半戶外式的開放空間，是結合與大自然的放鬆用餐環境，寬敞舒適，適合家庭、多人聚會，一旁更是無敵海景，帶來視覺和味蕾的極致享受。

他們的生魚片鮮嫩可口見稱，每道料理都融入主廚獨特的創意，呈現出口味豐富且令人驚艷的菜餚，而且他們是寵物友善餐廳，歡迎旅客攜帶毛小孩一同品味美味的料理。

" HIKA Station "
“HIKA Station,” a charming retro-inspired seaside eatery, debuted in early 2023 along the picturesque East Coast. This unique dining destination specializes in an exquisite selection of local seafood delicacies and culinary creations sourced locally by its talented chef. With its semi-outdoor setup, the café offers a serene dining experience that harmoniously blends with the natural surroundings. The spacious and inviting ambiance is ideal for both family outings and group gatherings, promising comfort and relaxation.
One of the café’s highlights is its sashimi, celebrated for its unparalleled freshness and tenderness. “HIKA Station” also extends a warm welcome to pets.

SDGS：

「嗨咖驛站」支持在地小農，打造產地與餐桌的綠色供應鏈。透過義賣或樂捐幫助部落的孩子，同時關懷長者的需求，積極支持偏鄉兒童的受教權，為弱勢群體提供公平的工作機會。

透過採用自然生態工法，減少使用農藥與除草劑，維護生態環境，並以可重複使用的提袋、容器、吸管及餐具取代一次性塑膠包裝，以減少對海洋的汙染。此外，他們也節約用水，保護水源安全，透過淨化處理廢水，避免對溪水和海岸的污染。也通過申裝截電器和節約用電的措施，致力於減少能源浪費。

「嗨咖驛站」不僅在經營上堅持尊重在地文化與習俗，更關注地方事務發展，並透過與在地、與旅客的夥伴關係建立雙贏的支持系統，協助旅客實現更永續的旅行。

SDGs
“HIKA Station” champions food waste reduction and supports local farmers, fostering a green supply chain from farm to table. It aids tribal children and the elderly, upholds the education rights of children in remote areas, and offers fair employment to disadvantaged groups.

The café embraces eco-friendly practices, minimizes the use of pesticides, and replaces disposable plastics with reusable items to protect the oceans. It conserves water, treats wastewater to prevent pollution, and reduces energy waste with efficient measures.

“HIKA Station” respects local culture and focuses on community development, building mutually beneficial partnerships with both locals and tourists to promote sustainable travel.

「阿KEN 小農蜜」座落於一座樸拙的透天屋宅內，由阿Ken與大英共同經營。這裡販售的蜂蜜是以最天然的方式摘採而成堅持不使用藥物，有口袋裝、一般裝及大罐裝的柚子蜜、龍眼蜜、百花森林蜜及荔枝蜜，適合旅客送禮是或自用。
阿Ken與大英的日常很簡單，看山見海、與蜜蜂相伴。雖然養蜂的過程並不輕鬆，但他們保持樂天知足的態度，將抱怨轉化為笑語。他們對生活的豁然哲學也融入了每一罐蜂蜜中，邀請旅客一同品味其中的美好。

"Ken’s Honey Farm" is situated in a modest house, and is co-run by husband and wife Ah Ken and Da Ying. The honey here is harvested in the most natural way, and is chemical-free. Pocket-size, regular-size, and large jars of pomelo honey, longan honey, wildflower forest honey, and lychee honey are on sale for gift or personal use. Ah Ken and Da Ying lead a simple lifestyle surrounded by mountains, sea, and bees. Although beekeeping is hard work, they stay content and optimistic, turning complaints into laughter. Their philosophy of embracing life is infused into each jar of honey, which travelers can taste.


Let's SDGs! 改變世界從你我的行動開始！

「阿KEN 小農蜜」自發性回饋部落，參與社區服務，透過義賣或樂捐幫助部落孩童和老人，同時購買部落長輩所採集的野菜和家禽，支持在地小農。他們關注於偏鄉兒童的受教權，維護他們的族語和山海知識，並且堅守性別平等，承諾不歧視，不暴力待人。

在日常中，他們節約用水，選用環保清潔劑，不使用農藥以保護水源及生態的安全，也不使用一次性塑膠物品，實踐垃圾分類與回收。他們邀請旅客們一起減碳，支持山林和海洋復育、保護在地文化與天然資源，並尊重獵場生態倫理。
#SDGs4 優質教育 #SDGs5 性別平權 #SDGs11 永續城鄉 #SDGs12 責任消費及生產 #SDGs13 氣候行動 #SDGs14 保育海洋生態 #SDGs15 保育陸域生態

"Ken’s Honey Farm" actively gives back to the community, engaging in community service through charity sales or donations to assist tribal children and the elderly. They purchase wild vegetables and poultry raised by tribal elders, and support local farmers. They focus on the educational rights of rural children, preserving their native language and knowledge of the mountain and sea. They also endorse gender equality, non-discrimination, and non-violence.

In their daily practices, they conserve water, use eco-friendly cleaning products, and avoid pesticide to protect water sources. They also refrain from using disposable plastic items and sort and recycle waste. They invite travelers to join them in reducing carbon footprint, supporting reforestation and ocean restoration, preserving local culture and natural resources, and respecting traditional, ethical hunting practices.
#SDGs4 QUALITY EDUCATION #SDGs5 GENDER EQUALITY #SDGs11 SUSTAINABLE CUTIES AND COMMUNITIES #SDGs12 RESPONSIBLE CONSUMPTION AND PRODUCTION #SDGs13 CLMATE ACTION #SDGs14 LIFE BELOW WATER #SDGs15 LIFE ON LAND

位於豐濱的「浪打義式冰淇淋」，源於對 Gelato義式冰淇淋的熱情，不使用任何人工香料，堅持使用高品質的原料，以獨特的在地口味冰淇淋聞名，他們相信每一份冰淇淋的製作不僅是為了帶給顧客味蕾上的享受，更是對地方文化與環境的一份承諾。
所有口味冰淇淋均採用本地小農「阿Ken小農蜜」做為基礎配方，這不僅展現了對當地農產品高品質的信任，也體現了支持在地小農、建立產地與餐桌供應鏈的理念。提供的口味不論是草莓還是檸檬，都帶有濃濃的純正蜂蜜香味。浪打冰淇淋蛋糕更是以義式冰淇淋為主體，達克瓦茲為基底，打造出的奢華甜點。

Lambda Gelato
Located in Fengbin, Lambda Gelato emerged from a genuine passion for gelato, with a firm commitment to shunning artificial flavors in favor of high-quality ingredients. Renowned for its distinctive local-flavored gelato, Lambda Gelato sees the creation of each batch not just as a treat for the palate but as an homage to local culture and a pledge to environmental sustainability.
The heart of every Lambda Gelato flavor beats with the essence of local Fengbin farmer A-Ken's Honey, a testament to the trust placed in the high quality of local agricultural produce and to supporting local farmers. This approach brings the farm-to-table concept to the creamy world of gelato, ensuring that every scoop sings with the rich, pure notes of natural honey. Completing the experience, the Lambda Gelato cake, with its gelato heart and dacquoise base, is transformed into an exquisite dessert.

SDGs：
「浪打義式冰淇淋」樂於助人，積極參與社區發展，老闆本業是位軟體工程師，從而提供偏鄉兒童程式設計課程，到支持多元性別公平就業，浪打不遺餘力地推動社會進步與和諧。
在環保方面，他們安裝太陽能板減少能源消耗，也堅持不使用一次性塑膠包裝，並積極推動垃圾分類與回收，以實際行動保護我們共同的地球家園，貫徹著對地球的愛與對生命的尊重。

SDGs
The owner of Lambda Gelato is keen on helping others and actively participates in community development. As a software engineer, the owner of Lambda Gelato offers programming courses for children in remote areas and supports gender diversity and fair employment.
Regarding environmental protection, they have installed solar panels to reduce energy consumption and steadfastly refrain from using disposable plastic packaging. Additionally, they vigorously promote waste sorting and recycling as practical actions to protect our Earth, embodying their love for the planet and respect for life.