香港中文大学（深圳）前海国际事务研究院院长郑永年教授抛出灵魂拷问："当所有人都用同一个AI逻 辑思考，这个世界该有多无聊？" 广州中学校长李强淡定回应："变的是技术，不变的是育人初心"…… 2025年11月22日，广州天省实验学校（以下简称"天省"）建校二十周年庆典暨"数智时代：公民办中小 学的新生态"学术论坛在学校隆重举行。各级领导、国内知名专家学者、教育同仁及师生校友齐聚珠江 之畔，深入探讨在人工智能与大数据重塑教育格局的今天，公民办中小学如何携手构建教育新生态，回 归育人本真。 廿载芳华：从微光到璀璨星河的跨越 论坛在昊源集团董事长、学校创办人莫道明先生的欢迎致辞中拉开帷幕。他深情回顾了与广东实验中学 友好携手二十余载的历程，并表示，将论坛主题定为"公民办中小学的新生态"，既是对过去合作形成的 教育生态的回望，更是面向数智时代对未来教育的展望。 广州天省实验学校创办人莫道明教授致欢迎辞。 二十载栉风沐雨，二十载薪火相传。天省实验学校的前身是广东实验中学附属天河学校，从诞生之初便 承载着传承名校基因、探索民办教育新路径的使命。 广东实验中学党委书记全汉炎在致辞中形象地比喻道："20年是一棵树苗长成参天大树 ...

Group 1 - Beijing is expanding quality educational resources with new school constructions and completions across multiple districts [1] - Beijing No. 161 Middle School Guang'an Branch has completed its construction acceptance, featuring 24 classes and integrating educational resources from the Beijing No. 161 Middle School Education Group [2] - The Beijing Chen Jinglun Middle School Education Group has added three new member schools, enhancing resource sharing and promoting high-quality educational development [3] Group 2 - The construction project for the new Konggang School in Shunyi has received approval, with plans for 36 classes and 1,440 student places, expected to be operational by September 2027 [4] - The Beijing Normal University Affiliated School Economic Development Zone project has been publicly reviewed, including plans for a swimming pool with standard 50m lanes [5]

Core Viewpoint - The implementation of a self-service dining model in schools aims to reduce food waste and enhance student engagement in meal management, promoting a culture of saving and responsibility among students [1][2] Group 1: Self-Service Dining Model - The "My Plate, My Choice" self-service dining model has been adopted by 21 primary and secondary schools in Qiantang District, allowing students to choose their meals freely [1] - This model addresses the issues of food waste and diverse dietary preferences by giving students the power to make their own choices, fostering a sense of responsibility [1] Group 2: Waste Reduction and Management - At Yipeng Middle School, a 10-liter kitchen waste bin is used for class competitions, with an average of less than 2 liters of food waste per meal for 40 students, promoting a culture of saving [1] - The school incorporates kitchen waste volume into class evaluations, enhancing students' collective honor and awareness of food conservation [1] Group 3: Meal Quality and Student Engagement - Guanlan Middle School balances "scientific meal preparation" with "taste guidance," offering a variety of healthy options while ensuring meals are appealing to students [2] - Students are actively involved in meal management, with responsibilities such as maintaining cleanliness and encouraging portion control, which enhances their self-management skills [2] Group 4: Educational Philosophy - The shift to a self-service model is not merely about increasing food variety but involves an upgrade in management philosophy, integrating food education into students' daily lives [2] - School leaders emphasize that teaching students to prepare their own meals instills nutritional knowledge and fosters a responsible lifestyle [2]

Core Insights - The article discusses the launch of the "AISL Harrow Gourmet Nutrition Plan" by Asia International School Limited (AISL), aimed at enhancing the quality and nutritional balance of school meals, addressing the concerns of parents and society regarding student nutrition and health [1][3]. Group 1: Program Overview - The "AISL Harrow Gourmet Nutrition Plan" has been implemented in five campuses, including Shanghai and Shenzhen, featuring a tasting event attended by over 500 participants [3]. - The new menu includes 20 dishes created by renowned chef Paul Yen, combining global culinary inspirations with local fresh and sustainable ingredients, receiving positive feedback for its nutritional value and diverse flavors [3][4]. Group 2: Nutritional Standards - AISL commits to using 100% natural ingredients, rich in dietary fiber, vitamins, and minerals, while replacing refined sugars with honey and fruits to reduce obesity risks and enhance student focus [3][4]. - The program adheres to six core commitments: no MSG, no artificial additives, non-fried cooking methods, no refined sugars, no highly processed ingredients, and low-quality vegetable oils [4]. Group 3: Educational and Community Engagement - The initiative emphasizes the importance of healthy eating in supporting students' overall development, aiming to create balanced nutrition structures that improve focus and learning efficiency [4]. - AISL has established a systematic supplier training and review mechanism to ensure consistent food quality across campuses, with plans to involve parents and students in proposing and evaluating new dishes [5].

Core Points - The Ministry of Education and the State Administration for Market Regulation jointly issued guidelines to standardize the procurement and acceptance management of bulk food ingredients in school canteens, aiming to enhance food safety and dietary fund management in schools [1][2] - Schools are required to procure bulk food ingredients from suppliers with legal operating qualifications and a good safety record, ensuring compliance with national standards [1] - The guidelines emphasize a strict inspection system for food procurement, ensuring traceability and quality safety of food ingredients [1] Group 1 - The guidelines aim to deepen the special rectification of food safety issues in schools and improve the food safety system [1] - Schools must consider opinions from various committees and adhere to the "three major and one large" principle when selecting suppliers [1] - Suppliers must not have had food safety incidents in the past three years and must not be on the serious violation blacklist [1] Group 2 - Schools are required to implement a principal responsibility system for food safety, making it a key agenda item [2] - At least one on-site meeting must be held each semester in the canteen to discuss food safety [2] - The guidelines reinforce the non-profit nature of school canteens and require transparency in bulk food ingredient information [2]

Core Viewpoint - The article discusses the issuance of guidelines by the Ministry of Education and the State Administration for Market Regulation to standardize the procurement and acceptance management of bulk food ingredients in school canteens, aiming to enhance food safety and management in schools [1][2] Group 1: Procurement and Acceptance Management - The guidelines emphasize that schools must procure bulk food ingredients from suppliers with legal operating qualifications and a good safety record over the past three years [1] - Schools are required to implement a strict incoming inspection system to ensure traceability and safety of food sources, prohibiting the purchase of substandard ingredients [1][2] - A "dual or multiple-person inspection" system for acceptance management is mandated, ensuring transparency and accountability in the process [1] Group 2: Storage and Record Management - The guidelines specify that accepted bulk food ingredients should be promptly stored and recorded, adhering to food safety operation standards [2] - Proper storage conditions must be maintained, including ventilation and pest control, while keeping hazardous materials at a safe distance [2] - Schools are required to maintain detailed management records of bulk food ingredients, ensuring accountability and traceability [2] Group 3: Training and Responsibilities - The guidelines highlight the importance of training for staff to ensure food safety responsibilities are effectively implemented [2] - Responsibilities for managing bulk food procurement and acceptance are clearly defined for educational and market regulation departments [2] - Schools must adopt a principal accountability system for food safety, integrating it into key school discussions and activities [2]

Core Points - A gastrointestinal discomfort incident occurred among students at Puning Huamei Experimental School on September 11, attributed to Clostridium perfringens causing acute gastroenteritis [1] - The primary cause was identified as improper food handling, specifically the storage and preparation of "braised chicken legs" served on September 10, which did not comply with food safety regulations [1] Summary by Categories Incident Details - The local market supervision department collected 17 batches of food samples for testing, which showed no abnormalities [1] - Clinical and epidemiological investigations confirmed the presence of the pathogen [1] Food Safety Compliance - The food preparation process failed to meet the standards outlined in the "Food Safety Operation Specifications for Catering Services" and "GB31654-2021 National Food Safety Standards for General Hygiene in Catering Services" [1] - The school has taken corrective actions, including replacing the cafeteria manager and the improperly operating chefs, and appointing a new food safety supervisor [1] Accountability Measures - Eighteen responsible individuals related to food safety at the school have been summoned for questioning, with serious consequences expected based on relevant regulations [1]

Core Viewpoint - The article emphasizes the importance of enhancing food safety management and service levels in schools through specialized training sessions for school principals and food safety personnel in Tori County [2] Group 1: Training Overview - A specialized training session was organized for 26 schools and kindergartens in Tori County, focusing on food safety management [2] - The first session on September 9 included theoretical explanations covering policy requirements, legal regulations, and key risk prevention points related to school meals [2] - The training aimed to help participants master the theoretical knowledge and standards required for food safety management in schools [2] Group 2: Practical Implementation - The second part of the training on September 10 involved practical demonstrations in school kitchens, focusing on food storage, cooking procedures, and sanitation practices [2] - Participants received hands-on training in food safety operations, including the classification of food storage areas and the proper cleaning and disinfection of utensils [2] - The training effectively transformed theoretical knowledge into practical skills, enhancing the overall food safety management capabilities in schools [2] Group 3: Training Impact - The "theory + practice" model of the training clarified the direction and methods for the special rectification of school meals [2] - The initiative is expected to provide strong momentum for schools in Tori County to ensure ongoing food safety in their meal services [2]

Core Points - The article discusses the Green School in Bali, Indonesia, which has gained significant popularity among families, particularly from Western countries, who relocate to be near the school for their children's education [1][3][2] - Green School has successfully operated for 15 years, contrary to initial skepticism about its sustainability, and has become a prestigious institution accommodating over 600 students from kindergarten to high school [2][3] - The school is recognized for its eco-friendly architecture, primarily constructed from bamboo, and has received accolades such as the "Greenest School on Earth" by USGBC and the AGAKHAN AWARD [5][6] Group 1: School Overview - Green School is located in Sibang Kaja village, Bali, and was founded by John Hardy, who transitioned from a successful jewelry business to create an environmentally conscious educational institution [10][11] - The school emphasizes a pollution-free environment, utilizing bamboo for construction due to its strength, rapid growth, and ecological benefits [15][16] - The central bamboo structure of the school serves multiple functions, including classrooms, yoga spaces, and performance areas, all designed to enhance the learning experience [17][21] Group 2: Environmental Practices - The school employs innovative environmental practices, such as natural ventilation for cooling, composting toilets, and using livestock for landscaping [23][24][26] - Energy is generated through a large turbine in a nearby river, and the school promotes a lifestyle that minimizes electronic device usage and plastic products [48][50] Group 3: Cultural and Educational Experience - The Green Camp program offers various immersive experiences for families, focusing on hands-on activities and cultural exchanges, with a diverse international participant base [38][44] - The camp emphasizes teamwork and practical skills, with activities like building rafts and planting trees, fostering a sense of community among participants [52][55] - The culinary aspect of the camp includes local food preparation, highlighting the importance of sustainable eating practices [58] Group 4: Family Dynamics and Challenges - Families participating in the camp face challenges adapting to the eco-friendly lifestyle, including limited amenities and communal living arrangements [30][34][36] - Despite the difficulties, the experience promotes family bonding and a deeper understanding of environmental consciousness [62][65]

Core Points - The inauguration ceremony of Renmin University Affiliated High School Suzhou Campus took place in Suzhou Industrial Park on August 28 [1] - The school is a 12-year system institution, covering elementary, middle, and high school education [1] - The campus occupies nearly 110 acres and currently has 988 enrolled students, including 80 in high school, 406 in middle school, and 502 in elementary school [1] - There are 102 full-time teachers, with 51 being high-level outstanding teachers recruited [1] - The school will leverage Renmin University's "integrated education" strategy and local resources in biomedicine and nanotechnology to develop its unique educational offerings [1] - The focus will be on life sciences, information technology, and Sino-French projects, aiming to cultivate innovative talents from an early age [1] - The educational model aims to create a comprehensive talent cultivation system that integrates various educational stages and collaborates with campuses, enterprises, and research institutions [1]