On August 16th, the third Good Food Summit opened in Sangha Retreat in Suzhou.
Qiu Jiaqiu, Founder of Real Image Media (China)
Qiu Jiaqiu hosted the opening ceremony of the Good Food Summit in 2019.
Jian Yi, Director of the Good Food Fund(GFF), CBCGDF
Eddy Ram, General Manager of Sangha Retreat of IMC Group
Qiao Ling, President of Slow Food Great China
Jian Yi, Eddy, and Qiao Ling delivered their welcome remarks.
Xiao Kuang, Group leader of Meat Atlas
After the opening remarks, Jian Yi, director of GFF, explained the necessity of promoting Good Food by addressing the UN estimation of a global population of 10 billion by 2050.
“Give me a lever long enough and a fulcrum on which to place it, and I shall move the world.” So what is the most powerful fulcrum of tackling global climate problems and biological crises for average people? It is our food choices on the table.
The motto of Good Food can be summarized by two words: good eating. Good eating means that an appropriate diet is good for our mental and physical health and good for the world's ecology.
Mr. Jian said that if humans don't change their eating habits, industrial farming will not fulfill enormous consumption demands, let alone food safety problems.
The top priority is to increase the proportion of plant-based foods in our diet. Mr. Jian clarified in the speech that Good Food doesn’t equal a vegetarian diet. The purpose of promoting Good Food is not to make everyone a vegetarian; Instead, it is to point out the unsustainability of humans' diets at present and raise awareness of choosing a plant-based diet based on empirical evidence.
At the end of the speech, Mr. Jian put forward the concept of “Food Forward,” vote for “10,000 Yuan For One Character” and the Chef 3.0 Project.
Then, Xiao Kuang, the head of the Good Food Data Group, shared an important statement from his team regarding the Meat Atlas of China and introduced the latest data on China's animal food supply and per capita consumption status. We derived few conclusions from this statistic report: Shandong and Henan are the two provinces with the largest production of animal products; Guangdong is the province with the most consumption of animal products; whether urban or rural, there are more and more cases of affluenza. However, with insufficient land resources to grow food, animal feed production mainly relies on overseas markets.
Dr. Brent Loken, Director of Science Translation and one of the lead authors of EAT-Lancet Report
Mr. Gu Yongqiang(right), president of HeYi and founder of Youku
Mr. Gu Yongqiang, president of HeYi and founder of Youku, presided over the official release of the 2019 "EAT-Lancet Report" in China.
Mr. Brent Loken officially released the "EAT-Lancet Report" on behalf of the EAT-Lancet Sustainable Food System and Healthy Eating Committee. The Lancet aims to achieve a plant-based healthy diet for nearly 10 billion people by 2050. There are significant differences between the current diet and recommended diet around the world. Whether we can solve food problems, carbon emissions, resources, land, etc., based on nature and turn our goals into actions is a significant challenge facing our generation. The "EAT-Lancet Report" brings together scientists from diverse backgrounds and professional fields worldwide to find an inclusive solution.
Mr. Rafi Taherian, associate vice president of Yale Hospitality
Ms. Peggy Neu, president of the Meatless Monday campaign
As the head of Yale Catering, Vice President Rafi Taherian introduced how Yale University integrates sustainable development into student motivation and school operations.
The Meatless Monday project’s global president, Ms. Peggy Neu, shared "New trends and menu changes in the sustainable development of the food industry worldwide." Why choose “No meet on Mondays?”The reason is Monday is the beginning of a new week, and it is easier to initiate changes.
Mia Macdonald, executive director and founder of Brighter Green
Xi Chunling, vice president of the China Association for the Promotion of International Agricultural Cooperation
Gao Ying, Chinese director of the Food Program of Ellen MacArthur Foundation
Mia Macdonald, the founder of the Brighter Green, shared a “plant-forward and sustainable food system” and elaborated on industrial farming damages.
Ms. Xi Chunling gave a keynote speech on the "Animal Welfare and Sustainable Food System." She pointed out that to improve animal welfare, we must establish a sustainable ecosystem from soil to table and develop green agriculture and animal welfare.
Ms. Gao Ying shared "Sustainable Food System and Circular Economy." The Food Project of the Ellen MacArthur Foundation creates a strong impetus for the circular economy of food and the governments of London, New York, and Sao Paulo, Brazil. They have launched policies related to sustainable food. It is expected that cities in China will join in the future.
The signing ceremony of the Good Food Pledge
At the end of the morning, the conference held a signing ceremony of the "Good Food Pledge," and dozens of organizations joined the signing initiative on the spot.
Ms. Yuan Changzheng, a Research Professor at School of Public Health, Zhejiang University, and adjunct assistant professor of nutrition at School of Public Health, Harvard University
Ms. Becky Ramsing, Master of Public Health, senior program officer of the Johns Hopkins Center for a Livable Future, and Registered Dietitian
Mr. Zong Geng, a researcher at the Institute of Nutrition and Health, Chinese Academy of Sciences
Ms. Luo Xiao, nutritionist at the Suzhou Sangha Retreat
Ms. Yuan Changzheng hosted the first "Plant-based Public Health Forum" in the afternoon, focusing on the relationship between plant-based diets and physical health.
Ms. Becky Ramsing said, “Plant-based diet does not need to be perfect, and it should vary from person to person, encourage every bit of progress, not demand perfection, and not make judgments.”
Mr. Zong Geng is a researcher at the Institute of Nutrition and Health, Chinese Academy of Sciences. He has been devoted to studying nutrient biomarkers’ application in nutritional epidemiology research and cohort research on the relationship between diet and lifestyle to diabetes and cardiovascular and cerebrovascular diseases.
Ms. Luo Xiao, a nutritionist at the Suzhou Sangha Retreat, is familiar with the food safety regulations in China, Australia, and New Zealand. She has a HACCP certificate. Through her efforts, food quality and nutrition have reached new heights at the Sangha Retreat.
From Left to Right
Mr. Yang Ming, Co-partner of MSC consulting
Ms. Chen Fei, Strategy and Marketing General Manager of OATLY Greater China Region
Mr. Miao Mengzhu, General Manager of GFIC
Mr. Lv Zhongming, Founder and CEO of ZhenMeat
Ms. Zhou Jing, CPO of GFF
Mr. Yang Ming, Ms. Chen Fei, Mr. Miao Mengzhu, Mr. Lv Zhongming, and Ms. Zhou Jing shared their perspectives and market observations around "social innovation and investment in plant-based products," as well as companies and public welfare organizations’ ways of promoting plant-based products and ideas.
Ms. Hou Bing, Operating Representative of China’s Enterprises Program of Compassion in World Farming
At the Animal Welfare Forum, Ms. Hou Bing introduced the basic needs of animal survival, animals’ living conditions in an industrialized, intensive farming environment, and the meaning of animal welfare. She also made a distinction between the focus of animal welfare and human welfare. The "European Egg Footprint Report" introduced at the meeting was enlightening. From a global perspective, high welfare animal feeding methods are forming a new trend.
In the round table discussion, the twelve guests were divided into two groups. They discussed the following two topics: “Why advocate group meal companies and food companies to use animal welfare products?" and “farm animal welfare and health."
From Left to Right
Mr. Zhou Zunguo, China’s chief representative of Compassion in World Farming
Mr. Wang Feng, GFF chef
Mr. Brain Tan, Promoter of Sustainable diet
Ms. Shi Yan, CSA
Ms. Zhao Xinhong, President of the Institute of Pig Industry Chain in Qinglian, Zhejiang
Mr. Han Taixin, Vice President of SANOVO EGG GROUP
During the discussion at Round Table 1, two representatives of entrepreneurs practicing animal welfare breeding, Ms. Zhao Xinhong, and Mr. Han Taixin, described their exploration and reflection in this field.
Dr. Shi Yan stated that during her Ph.D. research, she had paid attention to the many topics discussed at this summit, which is another model of the food system. After understanding the new trends, she believes that it is more important to ask how to implement the concepts and promote them rather than solely doing academic research. Therefore, she chose to start a business in the agricultural field.
Chef Wang Feng admitted that, in the cooking industry, there are not many people who have plant-based diets, and that consumer demand is also restricting the chef's choice of ingredients. In terms of animal products, high-quality animal food and high welfare farming are inseparable.
From Left to Right
Ms. Hou Bing, Operating Representative of China’s Enterprises Program of Compassion in World Farming
Mr. Meng Xiangbin, Diet and Nutrition Researcher of China Health Care Association
Ms. Li Dongli, CTO of BJBNLY
Mr. Guo Xiushan, Technical Promotion Professor of Beijing Vocational College of Agriculture
A Jun, Founder of China Vegan
Mr. Ouyang Huiyu, Director of Beijing Station of the Green Great Committee
During the Round Table 2 discussion, the host, Ms. Hou Bing, asked Ms. Li Dongli and Mr. Guo Xiushan to explain why their enterprises still insist on choosing welfare farming and adopting the highest production standards even if costs are higher.
Mr. Guo replied that welfare farming seems to be inefficient. Still, because it reduces the occurrence of animal diseases and antibiotics, it improves efficiency from another set of criteria.
During the Q&A session, experts called for more Chinese scientists to speak out in academic research on animal welfare in the world. Traditional Chinese wisdom can also provide a unique perspective on this topic.
At the Youth Roundtable Forum in the evening, the youngest participant was eight years old. He said: "Good Food should be sustainable. For example, seeded tomatoes can be grown, and foods that are not contaminated with pesticides should be healthier”.
Every bite of food shows our “purpose” or “values” to the world. Every taste of food also demonstrates value to ourselves.
The intelligent, friendly, and inspiring feast is ready.
The theme on the second day: Chef 3.0 and the green corporate catering. To be continued.
INTO the 2020s
Photographers: Julien, Yi Han
