Exploring the pathway of protein innovation and nutritional Development
On September 17, the first China Food and Nutrition Innovation and Development Forum was held in Beijing.
The Forum was held under the guidance of the National Food and Nutrition Advisory Committee, hosted by the Chinese Academy of Agricultural Sciences, and co-organized by the Food and Nutrition Development Institute of the Ministry of Agriculture and Rural Affairs, and AgFood Future Foundation.
Chen Junshi, academician of the Chinese Academy of Engineering and general consultant of the National Food Safety Risk Assessment Center, Zhang Hehe, secretary of the Party Leadership Group of the Chinese Academy of Agricultural Sciences, Chen Mengshan, member of the National Committee of the Chinese People's Political Consultative Conference and director of the National Food and Nutrition Advisory Committee, Mei Xurong, vice president of the Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs Wei Hongyang, deputy director of the Department of Agricultural Products Quality and Safety Supervision, and Tian Jianxin, deputy director of the Food Safety Standards and Inspection and Evaluation Department of the National Health Commission, attended the Forum.
(First row: From left to right, Director of AgFood Future Foundation Jennifer Lee, Deputy Director of the Institute of Food and Nutrition Wang Jimin. Second row: From left to right Supervisor of the Sustainable Future Center Xu Chang, Director of the Institute of Food and Nutrition Wang Jiaqi, Center for Sustainable Future Chairman Xue Yan, Director of the National Food and Nutrition Advisory Committee Chen Mengshan, Vice President of the Chinese Academy of Agricultural Sciences Mei Xurong, and Secretary of the Party Committee of the Institute of Food and Nutrition Wang Xiaoju)
The Food and Nutrition Development Institute of the Ministry of Agriculture and Rural Affairs and the Sustainable Future Center formally signed a contract to launch strategic cooperation , focusing on the "Research on Sustainable Transformation Paths and Promotion Policies of China's Food System." Jennifer Lee, director of AgFood Future Foundation, and Wang Jimin, deputy director of the Food and Nutrition Development Research Institute of the Ministry of Agriculture and Rural Affairs, signed the contract.
Chen Mengshan, Director of the National Food and Nutrition Advisory Committee, Mei Xurong, Vice President of the Chinese Academy of Agricultural Sciences, Wang Jiaqi, Director of the Food and Nutrition Development Institute of the Ministry of Agriculture and Rural Affairs, Wang Xiaoju, Secretary of the Party Committee, Xue Yan, Chairman of the Sustainable Future Center, and Xu Chang, Supervisor Witness the signing.
(Chen Mengshan, member of the National Committee of the Chinese People’s Political Consultative Conference and director of the National Food and Nutrition Advisory Committee: Leading the transformation and development of China's Greater Food Concept)
Chen Mengshan, member of the National Committee of the Chinese People's Political Consultative Conference and director of the National Food and Nutrition Advisory Committee, delivered an important speech on the theme of "Leading food and nutrition development with a big food concept", saying that "big food is based on the endowment of land and resources, relying on the support of science and technology and equipment, especially Apply biotechnology and information technology to transform production methods, get rid of the single shackles of water, land resources and labor, adhere to green and high-quality development, orderly and rational development, and achieve sustainable food supply." Emphasizing that strategic research on the big food concept should fully consider supply and demand Current situation, development plan, policy support and evaluation system.
(Mei Xurong, Vice President of the Chinese Academy of Agricultural Sciences: Released the "2022 China Food and Nutrition Development Report")
At the meeting, Mei Xurong, Vice President of the Chinese Academy of Agricultural Sciences, released the "2022 China Food and Nutrition Development Report", which summarized the changing trends in food and nutrition since the reform and opening up, and put forward a series of major policy recommendations. And advocate the establishment of a nutritious and healthy dietary concept and promote a healthy low-carbon diet . Ding Gangqiang, Director of the Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention, Ying Hao, Director of the Key Laboratory of Nutritional Metabolism and Food Safety, Chinese Academy of Sciences, Wang Yiyi, Vice President of COFCO Nutrition and Health Research Institute, Chair Professor of China Agricultural University, Global Food Economics and Fan Shenggen, director of the Policy Research Institute, commented on the “report."
(Chen Junshi, Academician of the Chinese Academy of Engineering: Transform the food system from the perspective of the entire industry chain and contribute to reducing greenhouse gas emissions by 1/3)
Chen Junshi, an academician of the Chinese Academy of Engineering, put forward suggestions for the transformation of China's food system in the theme report "Sustainable Food System": first, plan food production based on nutrition and health, and produce more nutritious and healthy food; second, start from the entire industry chain Change the perspective of the food system and contribute to reducing 1/3 of greenhouse gas emissions ; third, the food system must be inclusive, and vulnerable groups such as women and small farmers must benefit from it; fourth, the food system must be resilient and absorb the consequences of the COVID-19 pandemic Popular lessons; the fifth is to achieve social co-governance under the leadership of the government, starting from four aspects: policy, technology, system and personal behavior.
(Ryan Xue, Chairman of the Sustainable Future Center: Practice the big food concept and help the green and low-carbon transformation of agriculture and food)
Ryan Xue, Chairman of the Sustainable Future Frontier Technology Promotion Center, attended the meeting and shared the keynote, emphasizing that "agriculture has 'green' attributes and multiple functions. It is an important supplier of ecological products and an important part of the ecosystem. But 34% Greenhouse gas emissions also come from the agricultural and food supply chain, and reducing carbon emissions in the agricultural and food sector will help achieve the 1.5-degree goal." As a non-profit organization focusing on the green and low-carbon transformation of agriculture and food in the field of climate science and technology in China, the Center for a Sustainable Future will rely on its own platform advantages to build a cross-disciplinary communication and collaboration platform around key areas such as 'norms, standards, training, quantification, and piloting'. Link nearly 400 institutions in the fields of agriculture and food, science and technology, economy, climate, finance and other fields to strengthen international exchanges, promote the deep integration of low-carbon projects, achievements, technologies and markets, guide the market to form carbon reduction development expectations, and accelerate future agricultural and food innovation and diversity transformation.
(Xu Chang, Supervisor of the Sustainable Future Center: Global capital is actively flowing into the low-carbon field)
Xu Chang, Supervisor of the Sustainable Future Center, participated in the roundtable forum with the theme of "Research on the Development Path of New Nutritional and Healthy Foods" and discussed with the host Wang Jimin, Deputy Director of the Food and Nutrition Development Institute of the Ministry of Agriculture and Rural Affairs, the opportunities for low-carbon transformation of the international agricultural and food industry. and challenges. “We all know that agricultural food accounts for about 30% of global greenhouse gas emissions. Global capital is actively flowing into the low-carbon field. The influence of low-carbon and sustainable development labels on the market is also rapidly increasing. Carbon neutrality has great impact on enterprises’ supply chain management, Business risks, corporate image and value all play a key impact, and we are also developing a quantifiable green evaluation system to help companies strengthen carbon-neutral management."
Next, the Sustainable Future Center will work together with the Food and Nutrition Development Research Institute of the Ministry of Agriculture and Rural Affairs to coordinate industry experts to form a working group and strengthen industry interaction through relevant seminars and enterprise surveys. Jointly focus on sustainable food systems, protein innovation, facility agriculture, carbon footprint accounting standards and other fields, promote technological innovation and project implementation, assist the green and low-carbon transformation of agricultural food, and contribute to the achievement of my country's "double carbon" goal and the export of China's international green influence Contribute to the early realization of the beautiful vision of "carbon neutrality".