暨大校長武東星表示，透過「春之饗」活動，成功促成師生、產業與地方夥伴的跨界參與，這不僅展現暨大推動「綠色大學」的堅定決心，更讓校園的學術能量實質回饋地方，達成多贏局面，落實大學社會責任，深耕地方創生。
本次活動由暨大觀光休閒與餐旅管理學系（觀餐系）統籌，攜手國姓鄉農會及在地產業夥伴共同推動，是大學社會責任（USR）計畫的具體展現。現場特別邀請榮獲綠色餐飲獎項的張文騰主廚與 Dennis主廚親臨主理，將「穿山甲」與「石虎」等生態保育意象融入餐飲設計。兩位主廚強調，餐飲不僅是美味的呈現，更是永續價值與環保理念的實踐，透過綠色餐桌與餐盒饗宴，讓環境保育精神深植人心。
NCNU President Wu Tung-Hsing stated that the “Feast of Spring” event successfully brought together faculty members, students, industry representatives, and local partners from diverse fields. This not only demonstrated NCNU’s firm commitment to advancing its vision of a “Green University” but also enabled the university to channel its academic resources into tangible benefits for the local community. By creating mutually beneficial outcomes, the event put university social responsibility into practice and further strengthened local revitalization efforts.
The event was coordinated by NCNU’s Department of Tourism, Leisure and Hospitality Management, in collaboration with the Guoxing Township Farmers’ Association and local industry partners, serving as a concrete example of the university’s University Social Responsibility (USR) initiatives. The event specially invited award-winning green dining chefs Chang Wen-Teng and Dennis to lead the culinary experience. They incorporated endangered wildlife conservation themes, including the pangolin and leopard cat, into their food and beverage designs. Both chefs emphasized that dining is not merely about presenting delicious food; it is also a way to put sustainability values and environmental protection principles into practice. Through green dining experiences and specially prepared meal boxes, they hope to foster a deeper public awareness of environmental conservation.