Student Research Reports

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As the greenhouse effect worsens, climate change has become one of the most serious problems in the world today. The large amount of carbon dioxide and other greenhouse gases in the air is causing the Earth to heat up more quickly, which is having a major impact on nature and human life. Because of this, reducing carbon emissions has become a shared goal around the world. Plants—especially vegetables—can help slow down climate change by taking in carbon dioxide through photosynthesis. Taiwan’s diverse climate and distinct seasons provide ideal conditions for growing a wide range of vegetables. By selecting suitable crops and applying natural farming methods, we can not only improve agricultural productivity and dietary health, but also enhance the carbon fixation capacity of crops—contributing positively to environmental sustainability. This study focuses on vegetables grown in the rooftop garden on our school campus. Using seasonal crops native to Taiwan as references, we selected various vegetable species for sampling and experimental design. We conducted measurements of the vegetables’ carbon fixation efficiency under illumination, aiming to compare the carbon reduction potential of different seasonal vegetables, analyze the influencing factors, and identify the most promising varieties for wider adoption. Through this, we hope to provide scientific evidence for climate adaptation and the advancement of sustainable green agriculture.