Good Food Summit
HOME > Good Food Summit
The First Phase of Good Food Hero Summit ·DAY 1 Belated Delicacy



With a bowl of brown rice porridge, a  brown sugar  steamed bun with nuts and pickles, the first Good Food Hero Summit was kicked off in Yangzhou, Jiangsu Province on August 10, 2017. It was hosted by Good Food Academy and co-sponsored by Universities& Colleges Vegan Association(UCVA) and Yangzhou Weipu Co.,Ltd.


01. Looking at the following food pictures with gratitude, a beautiful day begins.


Unconsciously, the first day of the summit had come to an end. As an editor, I am so excited to tell you that it was a great day today. We are holding a summit about food, so good and delicious food is the leading role.


The cate for lunch was so tasty, but I forgot to ask the dish name. Shot by GaoYang Yuanfan/Yang Surong.


Tea break snakes in the afternoon. Shot by GaoYang Yuanfan/Yang Surong.


Such delicious and good food is supported by all the participants. I would like to thank all the partners who have supported and participated in this summit, including all the volunteers working in the kitchen, all the partners who silently contributed, all the participants from all over the country, Tongsheng Charitable Hall and Yangzhou Weipu Co.,Ltd who provided the venue, Shanghai Shiyu Culture Communication Co., Ltd and China Biodiversity Conservation and Green Development Foundation. Thank you again for your support!


Volunteers are working in the kitchenand thank all of you. Shot by GaoYang Yuanfan/Yang Surong.


02. First impression of the summit: young, internationalinsightful and cultured.


One of the collaborators, Yang Jin, is introducing the agenda. Shot by GaoYang Yuanfan/Yang Surong.

Ice-breaking game, helping to know about each other. Shot by GaoYang Yuanfan/Yang Surong.

Participants are writing self introduction. Shot by GaoYang Yuanfan/Yang Surong.

Participants are putting up their self introduction. Shot by GaoYang Yuanfan/Yang Surong.

Participants are talking to each other.


03. Mr. Jian Yi, the initiator of Good Food Summit, says two important messages at the beginning.


Mr. Jian Yi is doing the opening speech. Shot by GaoYang Yuanfan/Yang Surong.


Before the summit, at 8 a.m.,Mr. Jian Yi, an independent director and cultural worker, introduced the reason why he initiated the Good Food Academy and held the Good Food Summit. Here are “good food experiences” about him in recent years:


In 2009, Mr. Jian Yi was invited to make a documentary What’s for Dinner?, which revealed the environmental pollution caused by industrial farming and the harm to animals and human health. Since then, he has become a vegetarian and  has developed a deeper understanding of food issues. Later, through showing documentaries and giving lectures, he has made more people know the truth of food.


In 2014, the WeChat official account"何以为食" was set up to continue to transmit the cost and truth of food.


In 2016, Good Food Academy and official website were set up, with the hope of building a reliable food education platform.


In the spring of 2017, the offline activity“Good Food”road show was implemented. The main content is to share the truth about food and re-recognize healthy, good and diverse food. So far, workshops have been held in more than 10 cities across the country to narrow the gap between people and food.


In May 2017, the project“Good Food Summit” was launched.


These are the two main points of Mr. Jian Yi’s sharing session.


The Good Food Summit includes three main sections: research, entrepreneurship and communication. Among them, research is the foundation (key 1). At present, there are very few original researches in our country. So this summit is not only to impart knowledge and theories, but also to take this opportunity for people to interact with each other and improve their own food projects. Subsequently, we will select ten "good food scholars" to give all-round support (key 2). During the three-day summit, we will hold a lecture in the morning to explain some of the research results on international food issues, and in the afternoon, we will have an in-depth discussion on our food concerns in the workshop.


04. Sino-US "Food industry" in the eyes of Mia MacDonald.


Mia MacDonald, a guest from New York, has been associated with the Good Food Summit since she became the producer of What’s for Dinner?. In addition, she is not only a scholar who has taught at Columbia University and the New York university, but also an activist and policy analyst who has written the autobiography about Nobel Peace Prize winner Maathai.


International guest Mia MacDonald is giving a speech. Shot by GaoYang Yuanfan/Yang Surong.


A group of data released by international authorities:

7 billion people consume 70 billion terrestrial animals and 1 trillion aquatic animals.

In order to provide meat and dairy products, stock-breeding occupies 70% of agricultural land and emits 14.5% of global greenhouse gases.


China's pork production and consumption are half of the world's.


China consumes as much as 175 million cubic meters of fresh water per year only for feeding chickens.


China produces 210,000 tons of antibiotic raw materials every year, half of which are used to treat people and the other half to feed animals.


Even as a person who is not sensitive to the data, I began to realize that the food industry, as the largest industry in the world, is bringing incalculably huge impact to the earth.  What is the relationship between these influences and our theme of "good food"?  It turns out that our production and consumption of animal food are actually accelerating the deterioration of the world's largest industry, including a series of environmental problems such as lack of water resources, deforestation, serious pollution of rivers and groundwater, global warming, and reduction of biodiversity.


But why most of us can't understand those? And how should we act? This may be the issue that we need to think about continuously at the summit.


05. Professor of New York University seriously discussed "Food Ethics".


Due to his inability to come to the scene, Jeff Sebo, a professor at the New York University, shared his opinions on food ethics through live-broadcasting video.


He raised some questions, such as:


Are we willing to increase happiness or reduce harm as much as possible?


Do we have any moral obligation to animals?

Do we have a moral obligation to this generation or also to future generations?

Do we have a moral obligation to our country or also to other countries?  

Do we pay more attention to individuals or groups?



Dr. Jeff Sebo believes that it is a moral consideration acceptable to most people not to harm the interests of the people around them. This is also the initial ethics evolved from ancient human beings. At that time, the impact of human beings on the environment was extremely weak, but the times were different, and human behavior had a significant impact on the present and future of the earth. Everyone's food choices have moral obligations to the world and the future. This is the ethics of the new era. If you only think about yourself, the world is a mess. No one can stand immune.


International guest Jeff Sebo is giving a speech through Skype. Shot by GaoYang Yuanfan/Yang Surong.


There are many energetic images from post-90s generation and post-00s generation in the UCVA. They were very active during the questioning session,  talking directly to American professors.


Questions after the lecture. Shot by GaoYang Yuanfan/Yang Surong. Shot by GaoYang Yuanfan/Yang Surong.


06. Of the nine parallel sessions, there may be one you like.


In the afternoon, a parallel session and a workshop were held in Weipu, a quiet ancient residence in Yangzhou. The 9 short speeches of the parallel session were respectively and simultaneously held in the tea room, the study and the meditation room.


A sharer in the second parallel session is sharing information. Shot by GaoYang Yuanfan/Yang Surong.


07. A burning brain design--Food Workshop.


The workshop led by Zaodian team belongs to burning brain design, and its main theme is subtraction design of food system. More than 50 delegates were divided into 10 groups. From the small themes including farmers, distributors, logistics, consumers, food processing, colleges, and food healing, they triggered brainstorming, focused on problems, and explored solutions through the guidance of design thinking.


Brainstorming is in progress. Shot by GaoYang Yuanfan/Yang Surong.

The delegates are working hard. Shot by GaoYang Yuanfan/Yang Surong.


After three hours of team effort and discussion, we all benefited a lot. Some members even said that this workshop was much better than the last time they participated. it the last workshop was version1, this time can be called version 2.


Brainstorm results show. Shot by Xie Boyun/Cao Diao.

A photo of the participants. Shot by Xie Boyun/Cao Diao.


Thanks again to the participants and sharing guests from all over the world! Thanks to the volunteers who worked hard to prepare for the summit! Thanks to Yangzhou Weipu Co.,Ltd who provided good food and venue!


Participants Shared their experiences on the first day. Shot by Qian qian.