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Good Food Hero Summit Day 2 (Part 2)

Good Food Hero Summit Day 2 (Part 2)| a collection of everyone’s opinions to piece together the “Good Food vision”for the society


On the afternoon of August 6th, more Good Food Heroes showed their styles in the “Leaves Bodhi Food Forum” and got advice and encouragement from mentors in the workshop. At night, three guests from the domestic catering industry shared their own inspiring “Good Food” stories.

This article covers main content of the summit on the Day 2 afternoon.


 “Leaves Bodhi Food Forum”


Around 20 Good Food Heroes, made up of students, teachers, farmers, chefs, and food actionists from all walks of life at home and abroad,  shared their experience and discoveries in the afterlunch forum.


It is the  small individuals, one after another that contribute to the whole society’s vision and pursuit of “Good Food”.


                  Yi-wen Li—“WHOLE Kitchen”

                 ZHU Zilon—”Natural Farmer Talks about Natural Farming Methods“

                  ZHENG Qingmin—“Se-enriched Rice in Northeast China”

                Michael Rosenblum—“Chinese Simple Food Artisan“

                  Justin—“Safeguard the Ocean”

                  Nikki—“Personal discoveries and thinking as a Vegetarian Cook”


Everyone present expressed their full appreciation for their speeches




After the forum, three mentors, CHANG Tianle, Erwin Li, and Becky Ramsing, conducted workshops in three dimensions--Social Entrepreneurship, Public Communication, and Creative Research--leading the participants to improve their project ideas.


Workshop of Social Entrepreneur


“Proceeding from food, embody social value in the business model”

CHANG Tianle

Initial convener of Country Fair Beijing Farmers’ Market

Founding Editor-in-Chief of Exchanges on Food Agency

Vice president of He Yi Institute


Mentor Chang suggested those participants who want to venture to firstly ask themselves several questions: What kind of social issue do you wish to solve? What are your solutions and models? Will your project bring about new problems to society? And if so, how would you avoid potential problems?


Chang’s own entrepreneurship virtually was directed on the basis of needs of the social industry, combined with her personal resources and abilities. Her accomplishments include:


She convened the Country Fair Beijing Farmers’ Market for the sake of solving the problem of a lack of exchanges and difficult trade between peasants adopting organic methods in agriculture and consumers. She established the “Exchanges on Food Agency,” the platform for writing and communication, in order to spread the accumulated experience of producers over the years and stories of the global food system known by professionals to more people. She launched the “Joint seedlings plan” so as to provide the experience for the entire industry.


Several Good Food Heroes showed their projects and got comments and pieces of advice from mentors in the workshop.


At the end of the workshop, she invited all participants to cultivate the soil optimizing for social entrepreneurship, and she said, “We are supposed to evaluate the thing we do from a historical yard stick, to measure whether it is positive, friendly and fair. Bearing the question in mind, then you could take advantage of your resources to follow your passion.”


Workshop on Public Communication


“Actions of pushing Sustainable Food Forward in Campus”

Erwin Li                

Saff of Yale Sustainable Food Program

Scholar in Food and Agriculture


How do we embody our rich cultural deposits and integrate humanistic stories into the project design, so that what we do contains the power of reaching people's hearts and ensures long-lasting effects?


Mr. Li further specified his point through one example: The land where Yale University situates once belonged to the Aboriginal people. The colonisits’ invasion and destruction later on the following totally displaced the indigenous peoples.  However, this history has never been forgotten. Both teachers and students involved in the YSFP took “Campus Farm” as an opportunity to build a relationship and long-term trust with descendants of the aborigines on the basis of mutual understanding and restoration of relationship. Every year indigenous people send the old seeds cultivated from generation to generation to Yale Farm. Sprouting and growing on land they originally belonged to, these plants quietly deliver on the stories lying in the depths of history. In addition, an online “Seed Museum has been successfully established by teachers and students in the hope that memories and stories carrying the liveliness could be preserved and told.


So, how do we get the thing we are doing involved with those living lives in order to reflect a remote history behind them? In his workshop, Dr. Li emphasized cultural power contained in the core of projects and provided suggestions on the projects of the Good Food Heroes from the angles of how to get deeper into the story and how to tell compelling stories.


Workshop of Creative Research


“Solve Problems Existing in the Food System though Systematic Thinking”


Becky Ramsing

a Senior Program Officer with the Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health


How to discover the root of a problem, so as not to cause more problems during the solution process?


Systematic thinking is extremely indispensable especially when confronting the great and complicated challenges of public health, environment, social and economic development in the food system.

Becky introduced the methods to apply systematic thinking.—since everyone has different life experiences, they could understand one thing differently. If you want to grasp the essence of things, you should not be trapped by past experiences and beliefs. Instead, pay attention to observing the causal relationships between things, raise a presumption and then confirm it though amounts of practice, while maintaining an open mind. Also, always be realize that you may not have taken every factor into consideration and that your entrenched beliefs and assumptions could be wrong.

Becky also provided pieces of suggestions on the projects of the Good Food Heroes. The student representative of the Vegan Society in THU and PKU introduced the “Vegetarian Festival”at the universities that they are preparing and had deep exchanges in the workshop with the teachers from PKU catering center.


Night Special Speech


“Business Experience on Vegetarian Food Enterprise and Enterprises Infused with Traditional Culture”



Brand founder of SUZHI


XIAN Dong discovered that the homogenization of vegetarian restaurants in Beijing is extremely serious, which is embodied in the lack of diversity from orientation to menus. Therefore, she was determined to establish the brand of SUZHI, targeting non-vegetarians and people in need of health nursing. SUZHI Restaurants are renowned for the delicious food and integrating the brand concepts and ideas into definite services.


Suzhi Restaurants pays concentrated attention to their ingredients, dishes and soups, which will alternate following the seasonal exchanges and customized services. The feasts, infused with elements of traditional culture, provide customers with desirable dining experience in an all-round way.


The brand upholds the principle that “Simplicity is the essence; a straight mind is a place for awakening.”XIAN Dong believes that people conducting vegetarian enterprises always have a good initial intention, but whether the original intention is delusional or true, it must be further verified through actual process of enduring practice.


“Sibe‘s Practice in Reducing Food Waste”


CHU Xueyou

Vice-President of Inner Mongolia Sibe Catering Group


Starting with recalling the good childhood memories from a character “ao”(a flact iron plate for griddling), Mr. Chu considers that food indeed carries many things. Sibe not only provides customers with delicious meals and desirable dining experiences, but also fulfills an enterprise social responsibility by reducing food waste.


He illustrated Sibe’s practice of reducing food wastes from three different angles: supply chain, food processing and service reminder.


Regarding the supply chain, reducing waste attaches great importance toscientific and accurate estimation of order; considering the food processing, the enterprise has adopted efficient production line layout and the flexible use of large and small sauce packaging which can effectively save labor and materials. In view of services on dining tables, the waiters always remind the customers of the amount of dishes when ordering and to pack after the meal which reduces the waste on the dining table.


“A Father’s Journey of Discovery Good Food ”



Promoter of Organic Vegetable Food and Traditional Culture Research


Since the birth of his daughter, SUN Lin has been exploring the origins of food, but he later found that it is difficult to eat genuinely healthy food. Therefore, he entered into the catering industry, aiming to exerting himself to promote even a little change.


Mr. Sun devoted himself to lots of  learning and research, book-writing, tastingsand serving as counselor in vegetarian and ecological restaurants. He gradually found out that to cook “Good Food”requires efforts of catering industry in the following two aspects:


On the one hand, cook training is required. Cooks are supposed to get rid of the habit of flavoring food with additives and learn to consume ecological ingredients to make full flavored, healthy and novel cuisines. On the other hand, using inartificial spices(natural condiments) is important. Condiment manufacturers are encouraged to develop non-additivated compound condiments, freeing the chefs from limited condiments like oil, salt, sauce and vinegar.

SUN Lin deems the “chef-training”and “new condiments”as imperative in complementing the industry chain of Good Food. As more Chinese catering companies join in and begin supplying Good Food, our society will benefit greatly from the process.


Delicious Food Provided in the Summit


The organizers of the summit all felt distressed when they found that since the coffee break on the first morning was relatively close to lunch, some food waste was caused.

Therefore, organizers decided to move the break on August 6th to the afternoon as a counter meal before the speeches at night. The arrangement aims to reduce unnecessary waste and respect the food producers and work of the cooks and staff.


The food available during the break include crisp and tender cookies, sweet and soft Dorayaki, appetizing soybeans, caramel nuts, and other various kinds of fruits and vegetables. Participants all enjoyed a delicious and entertaining rest time.

The focus of the last day of the Good Food Heroes Summit on August 7th will be advocating for some food policies. Food actionists from the US, South Korea, and China shared their precious experience on the topic from different perspectives. Please stay tuned for their speeches full of wits and wisdom!