Filmmaker, Founder & President of the Good Food Fund, China Biodiversity Conservation and Green Development Foundation. Jian is a 2009 Yale World Fellow. His films have won international awards and been shown across the globe including at New York's MoMA. His short documentary What's For Dinner? in 2009 eventually led him to found the Good Food Fund in 2017 and to co-found the Food Forward Forum in 2019 with Yale Hospitality.

Melinda brings over 15 years of experience in leading supply chain sustainability initiatives for Fortune 500 and multinational companies. At Mondelēz International, she spearheaded strategy development and implementation for sustainable agricultural products within the international commodities and strategic sourcing team. She also led ethical sourcing programs for Cadbury and Kraft Foods in the Asia-Pacific region, where she established mechanisms for responsible sourcing within the companies' supply chains. She also previously served as social and Environmental Affairs Manager at Adidas. Before joining the Good Food Fund, she contributed to Compassion in World Farming, successfully driving the implementation of farmed-animal welfare projects in China. In recent years, she has been leading the Good Food Fund team in active global collaborations, committed to driving a transition towards a healthier and more sustainable food system in China from the consumer end.

In the beginning of the establishment of the Good Food Fund in 2017, she organized the "Good Food Roadshow" as the project leader, went to 19 cities across the country to organize 39 workshops in 3 months. Then organized the  "Green Dining at Yale" 2018 China Speaking Tour. Her responsiblity in the team is the management of good food programme. She worked in the Fortune 500 companies, specialized in project management. Now she transforms from the commercial company to NGO and focuses on sustainable lifestyles and responsible consumption.

Huiyu leads the WET Market project at the Good Food Fund, and is responsible for the annual case collection activity of the China Food Systems Action Hub, launched by the Good Food Fund under the Action Track 2 of the UN Food Systems Summit.

He was a Campaign Lead for Act4Food Act4Change in 2021, a Sustainable Development Project (SDP) coach at the Moonshot Academy in Fall semester 2021, and the Secretary-General of the IYSECC-Ⅺ organized by CYCAN in 2019. 

He holds a master's degree in urban planning from Tsinghua University and is a graduate of the Human Rights Master Program at Peking University Law School. He also holds a bachelor's degree in sociology. 

He is a national second-level soccer athlete and an amateur referee in his free time.

Li Yihong is the Good Food Fund’s Planning Director and the leader of the Biodiverse Food Project. He is a former media professional, non-fiction writer, and chief story officer of the IFChina Original Studio. He has more than 10 years of professional experience in charity and nonprofit, media, art, community, writing and other fields. During the pandemic, Yihong launched the Impact Narrative Writing Camp which reached more than 2000 Chinese learners. He also developed collaborative creative projects such as the Thousand Villages Image Plan, Thousand Villages Writing Plan, and Peace Image Plan projects. Yihong also participated in the development and launch of the Yicang Network Project, which has achieved large-scale replication of public welfare products in more than 3000 communities.

Wayne Liu has 10 years of sales and marketing management experience in foreign enterprises and eight years of entrepreneurial experience in the food and beverage industry, and has established two food and beverage chain brands. In June 2021, he joined the Good Food Fund and began his journey of of healthy and sustainable diet advocacy. He graduated from Renmin University of China.

Before joining the Good Food Fund, Zhong Yuhua studied and worked in Canada. His internship in the provincial parliament’s Green Party office made him deeply aware of the threat that climate change poses to society and the importance of sustainable development. While pursuing his master’s degree, he worked in a local food processing business and launched his own venture in the field of sustainable food, innovating ways to provide consumers with a diet and lifestyle that’s beneficial for their health and for the planet. 

After joining the Good Food Fund, my understanding of food completely changed. I realized eating is not a simple act. Eating sustainably and healthfully includes caring for the animals we share this planet with and paying attention to pollution and waste of natural resources. As the mother of a two-year-old child, I worry about these issues. My son is a kind and introverted child who likes to make friends with animals and mimic animal sounds. I dread the day when I will have to explain to him how people put his animal friends on their dinner table and eat them. As a mother, I choose not only to focus on whether my son's food is healthy and nutritious, but also to focus on what kind of attitude my son will develop toward the earth we live on. I hope our work can raise awareness about good food and create a world with more conscience for the next generation.

Hongmei believes food is a public health and sustainability issue. Her pursuit of a plant-based lifestyle led her to join the Good Food Fund in 2015. The Good Food Fund expanded and developed significantly since then. Six years later, she returned to the same position, this time with more knowledge of the food system and a deeper commitment to contributing her own efforts toward a sustainable future.

Siqi graduated from University College London’s Material and Visual Culture program at the end of 2020. During her studies she conducted field research of overseas restaurant kitchens and foreign student kitchens for nearly a year and developed a keen interest in the cultural stories behind our food. After joining the Good Food Fund, she began to pay attention to the science—and the problems—behind the food system. She hopes that through practice and engagement, more people can come to truly understand and respect their food.

Graduated from China Agricultural University. Participated in multiple research programs while studying agricultural economics and business analytics in the US. Realized the limitation of economic development’s contribution towards people’s dietary health when conducting a research project. Decided to focus on the food system itself afterwards. An animal person. Has a dream to improve livestock’s animal welfare.