Organic food has been “hot” for several years globally now and China has also embraced the movement with gusto. The number of boutique shops and even mainstream grocers selling organic food has exploded in both Tier 1 & 2 cities. Ongoing food safety scares have driven Chinese consumers to paying premium prices for products they can confirm are fit for consumption.
The organic movement is gradually going from niche to mainstream; however, questions remain around affordability, transparency and scalability. The question of affordability comes into question not only for consumers, but also for farmers who do not want to be left behind but may not have the resources to certify their products.
Some questions we would be looking to answer through this forum are:
- How do we make the sustainable food movement sustainable?
- Why is organic food more expensive than regular food? What is the journey of an organic product from seed to plate?
- What are the nuances between organic certifications for different categories of products – e.g. vegetables vs. meat vs. dairy?
- What educational resources are available to educate myself on this subject?
- What are the systemic challenges that Chinese farmers face in becoming certified?
- What leverage do consumers have in influencing the system?
- 18.00 – 19.00: Registration and networking
- 19.00 – 19.30: Moderated Panel Discussion
- 19.30 – 20.15: Panel discussion open to the audience
- 20:15 – 21:00: Drinks and networking
Note: There will be an entrance fee of ¥30 for all registered guests, that includes juice and beer. ¥50 for non-registered guests. Free entrance for students and interns, with PRIOR REGISTRATION (else ¥30).
For more information, please visit our website