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2018 Good Food Summit

What kind of feeling will silent dining bring? Let the Good Food Fund take you to this experience.

With the heavy and distant echo of a singing bowl, the huge banquet hall gradually calmed down. All guests in attendance were chewing their food slowly, perhaps almost reverently, for the sake of a moving kind of happiness that savoring the true flavor of food could bring.

 

The ten-minute “silent dining” session is new to most people living in modern society. Guests could experience the beautiful awareness following a peaceful calm state of mind, in a session that successfully embodied one of the core ideas of “Good Food”:  the respect for food.

 

Tibetan folk artist Cai Rang performed on the singing bowl, accompanied by his vocals.

Gathering in the Red Palace Banquet Hall in Tibet Hotel Chengdu on the night of August 4th, all the participants of the Second Good Food Summit attended the welcome banquet held by the Himalaya Happy Mandala Group Limited, the co-organizer of the summit. At a dinner infused with Tibetan cultural elements, these participants enjoyed an exquisite feast of vegetables.

The French chef Justine and South African chef Nikki, together with chefs from Tibet Hotel, jointly contributed to the lunch meals during the summit.

 

拉卡藏·恩义, the co-founder and CEO of the Himalaya Happy Mandala Group Limited, served as the host throughout the dinner. With wise and interesting explanations, the sophisticated elder succeeded in guiding participants to learn the styles and concepts of experts and speakers attending the banquet.

 

The host was interviewing Rafi Taherian.

 

The host was interviewing Kristie Middleton.

 

The host was interviewing Lee Hyun Joo.

 

At the end of the convivial dinner, the host promptly encouraged everyone to have more fun in a Tibetan way. As they filled the hall, participants from across China and around the world danced with joy hand in hand, led by the Tibetan artist Cairang.

 

Foreign experts danced with Tibetans.

If it was warm hands that connected everyone physically, then what connected their hearts together was a shared belief: a commitment to construct a home of happiness through concerted efforts to change food — a process that values health, taste, environmental protection, kindness to animals, and sustainable development.

 

On the afternoon of August 4th, experts, caterers, and student representatives from domestic universities attended a small-scale roundtable conference on “how to promote food reform in domestic university canteens,” arranged by the Good Food Fund at Aroma Bar in Tibet Hotel Chengdu.

 

The roundtable conference on university logistics management before the Second Annual Good Food Hero Summit

 

Participants included:

Zhou Jinfeng, secretary-general of the China Biodiversity Conservation and Green Development Foundation (CBCGDF);

 

Jian Yi, chairman of the Good Food Fund under CBCGDF;

 

Zhang Nianmei, vice-head of the dining center of Peking University;

Wang Yu, from the Fudan University Catering Management Office;

 

Greg Drescher, vice-president of the Culinary Institute of America (CIA);

 

Rafi Taherian, vice-president and logistics assistant at Yale University;

 

Kristie Middleton, managing Director of the Humane Society of the United States' (HSUS) Farm Animal Protection program;

 

Becky Ramsing, Senior Program Officer at Johns Hopkins Bloomberg School of Public Health, Center for a Livable Future;

 

Lee Hyun Joo, initiator of “Meat Free Monday” in Korea;

 

Hou Bing, Chief Representative of China in CIWF;

 

Zhang Yuehan, journalist for Southern Weekly;

 

Student representatives from Tsinghua University, Nanjing University, and Columbia University.

 

The discussion was generally sincere and intensive. After acquiring details about the present food supply systems and ideas of domestic universities and colleges, these experts and professionals gave pertinent advice on food reform in university canteens from their accumulated practical experience. Also, administrators and chefs working in domestic university canteens shared their thinking and practices during the reform and engaged in fruitful in-depth exchanges with foreign pioneers about practical details.

 

Zhou Jinfeng, secretary-general of the China Biodiversity Conservation and Green Development Foundation, said that in a moment key to the sustainable development of humanity, all people present should bravely shoulder our responsibilities to lead the public to the promising future and become both Good Food Heroes and pioneers in our nation.

 

The Second Good Food Hero Summit formally opened on August 5th. Please stay tuned for more exciting content!