讓地方與餐車共好，讓回家的路不再這麼難

南迴地區涵蓋台東太麻里、金峰、大武、達仁等四鄉，長達一百多公里的南迴公路不僅交通不便，在就醫與地方產業的推動也困難重重。有鑑於偏遠地區醫療及教育資源貧乏、社會結構等問題，部落出生的醫師徐超斌組織了在地人士和有志青年籌組「南迴健康促進關懷服務協會」，透過籌建醫院、愛心巴士、方舟教室等服務照顧弱勢，並於2019年設立「捌個零社會企業」，期望藉由在地農場資源與文化資產，擴大營利銷售，鼓勵部落青年及族人返鄉創業，透過自力更生的地方產業創造偏鄉社福與特色經濟的雙贏。

「迴家不南公益餐車計畫」是經由中華汽車響應裕隆集團，協助媒合添購商用車，作為捌個零社會企業推廣農場作物的行動餐車，並委請畸零地工作室負責餐車設計及協助品牌建構。在三方的合作討論中，誕生了此公益計畫，希望能透過飲食形成新的聚集網路，將排灣文化的體驗透過餐飲服務推展至台灣各地的人們生活中。

Let the Community and Food Trucks Thrive Together, Making the Journey Home Less Difficult

The Nanhui area covers four townships in Taitung: Taimali, Jinfeng, Dawu, and Daren. The South-Link Highway, stretching over 100 kilometers, is not only challenging in terms of transportation but also presents substantial difficulties in healthcare and local industry development. Recognizing the issues of scarce medical and educational resources as well as social structural challenges in remote areas, Dr. Xu Chaobin, who was born in a local tribe, organized local residents and motivated youth to form the “Nanhui Health Promotion and Care Service Association.” Through initiatives such as building hospitals, running charity buses, and creating the Ark Classroom, the association seeks to care for the underprivileged.

In 2019, they established the “8 Zero Social Enterprise” with the aim of leveraging local farm resources and cultural assets to expand profitable sales. This initiative encourages local youth and tribal members to return home and start their own businesses, fostering a self-sufficient local industry. The ultimate goal is to create a win-win situation where social welfare in rural areas is enhanced while simultaneously developing a distinctive local economy.

The “Back To South Public Welfare Food Truck Project” is an initiative supported by China Motor Corporation in response to Yulon Group, assisting with the acquisition of commercial vehicles. These vehicles serve as mobile food trucks for the 8 Zero Social Enterprise to promote farm produce. Ground Zero Studio is responsible for the design of these food trucks and provides assistance with brand development. This public welfare project was born out of collaborative discussions among the three parties involved. It aims to create new social networks through food, allowing the experience of Paiwan culture to be introduced into the daily lives of people across Taiwan via food services.

土坂部落田野調查

畸零地創造的夥伴們經由南迴協會帶領我們數度造訪土坂部落的日常生活與傳統祭典，才得以一窺排灣族原住民在當代和傳統記憶中的生活面貌。藉由部落族人津津樂道的故事，重新認識腳下這塊一起成長的土地文化。透過原住民與生態共處的哲學，獲得更加悠然開闊的視野。

Tutsang Tribe Field Research

The partners at Ground Zero Studio, led by the Nanhui Association, have made multiple visits to the daily lives and traditional ceremonies of the Tutsang Tribe. These visits have provided a glimpse into the lives of the Paiwan indigenous people, both in contemporary times and through the lens of traditional memory. By listening to the tribe members’ captivating stories, we have rediscovered the cultural essence of the land we have grown upon together. Through the philosophy of coexistence between Indigenous peoples and nature, we have gained a more serene and expansive perspective.

體驗設計

畸零地創造實地走訪餐廳、與經驗豐富的主廚訪談，由專業窯烤師傅參與規劃窯烤動線設計，實現出理想上的空間配置與規格。
為了將人們對餐車的想像向前推進、打破對餐車設計的成見框架。我們在傳達設計理念時，希望透過人文溫度，同時帶出安全性、可行性、實用性、娛樂性與永續性，將「以人為本」的設計發揮到極致，帶給料理人與用餐者難忘的互動體驗。

Ground Zero Studio conducted field visits to restaurants and interviewed experienced chefs. Professional kiln masters were involved in planning the design layout for the kiln, creating an ideal spatial configuration and specifications. To advance people’s perceptions of food trucks and break the stereotypical design frameworks, we strive to convey our design philosophy infused with human warmth. Our goal is to highlight safety, feasibility, practicality, entertainment, and sustainability, pushing the “human-centered” design to its fullest potential. This approach aims to provide chefs and diners with unforgettable interactive experiences.

食物設計

Pizza是一種適合在派對中與朋友分享，能帶給人們歡樂感的料理。只要搭配不同食材便可創造出無數種可能與風味的充滿包容性的料理手法。畸零地特別邀請專業義式手工窯烤pizza的職人，負責窯烤車Takec的食物設計，將部落族人細心耕種及養殖的各種時令特有作物：如刺蔥、段木香菇、小芋頭、南瓜、放山鬥雞等食材做到完美融合。我們也特別設置了整塊天然大理石材質的料理檯面，這種天然食材的保溫與透氣特性能夠將最細微的手工窯烤Pizza在麵團製作與料理時能呈現的專業品質與口感發揮到極致。

此外，烤地瓜、烤魚等是部落生活中常見的料理方式，透過車上的窯爐能將這些火烤的料理道地呈現，將山林的餽贈原汁原味的送到舌尖。

Food Design

Pizza is a dish that is perfect for sharing with friends at parties, bringing joy to people. With varying ingredients, it can be prepared in countless ways, offering an inclusive cooking method with numerous flavors. Ground Zero Studio specially invited professional Italian-style pizza artisans to design the food for the Takec kiln food truck. They skillfully blend various seasonal and unique ingredients meticulously cultivated and raised by tribe members, such as thorny coriander, log-grown shiitake mushrooms, small taro, pumpkins, and free-range gamecocks.

We have also installed a natural marble countertop, whose heat retention and breathability qualities allow the finest handmade kiln-baked pizza dough to achieve professional quality and taste during preparation and cooking.

Additionally, cooking methods like roasted sweet potatoes and grilled fish are common in tribal life. Using the kiln on the food truck, we can authentically present these fire-roasted dishes, delivering the pristine flavors of mountain and forest bounty directly to the palate.

突破餐車夢的框架

畸零地創造為南迴協會設計餐車的目標上不僅是功能與使用體驗的追求完美，更希望能創造一個理想的平台，運用餐車的機動特性，把台東土坂部落的人文風情帶到全台各地，把我們在這裡所獲得的感動能夠傳達出去，讓部落裡的人們和來自各地的民眾夠透過這件作品開啟彼此的深度互動。作為城鄉之間交流不可或缺的一扇任意門。

「餐車」在台灣餐飲業的既有觀念中，是介於「攤車」與「餐廳」之間的過渡存在，當懷抱著餐飲創業夢的人想小試身手時，便會需要比一般攤車更高的移動便利性與更完整的硬體條件，比起實體店鋪所需投入的成本，「餐車」反而是許多人的首選。

但我們相信「餐車」的可能性遠大於此，不僅是功能與使用體驗上的追求完美，運用餐車的機動特性，希望這台餐車能夠把台東土坂部落的人文風情帶到全台各地，作為城鄉之間零距離交流不可或缺的一扇任意門。

Breaking the Framework of the Food Truck Dream

Ground Zero Studio’s goal in designing the food truck for the Nanhui Association goes beyond functionality and the pursuit of perfect user experience. We aim to create an ideal platform that leverages the mobility of the food truck to bring the cultural richness of the Tutsang Tribe in Taitung to various parts of Taiwan. We hope to share the inspirations and emotions we have gained here, fostering deep interactions between the tribe’s people and individuals from all over. This food truck serves as an invaluable bridge for urban-rural exchange.

In Taiwan’s food and beverage industry, the concept of a “food truck” traditionally falls between a “street vendor” and a “restaurant.” Aspiring entrepreneurs often opt for food trucks for their greater mobility and more comprehensive facilities compared to street vendors and the lower investment required compared to brick-and-mortar restaurants.

However, we believe that the potential of a food truck extends far beyond these existing notions. By utilizing the food truck’s mobility, we aim to bring the cultural essence of the Tutsang Tribe to different places across Taiwan. This food truck can serve as an indispensable portal for zero-distance exchange between urban and rural areas.