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August 15-17,2019

No.199 Yangcheng Road, Wuzhong District, Suzhou City, Jiangsu Province, China

What is Good Food Summit?

The Good Food Summit is an annual foodleadership conference hosted by the Good Food Fund of the China Biodiversity Conservation and Green Development Foundation (CBCGDF) The summit is about gathering together the finest minds and most compassionate hearts who share the same goal to transform China’s food system to a healthier, more sustainable and ethical one.  

Every year in the summer, change-makers from across the nation come to the Good Food Summit, where they meet with speakers, enablers, mentors from around the globe as well as one another to discuss some of the most pressing issues in our food system today.

About Summit 2019

"Into the 2020s" is the theme of this year's summit. Whether it is about achieving the UN sustainable development goals, mitigating climate change, slowing the biodiversity loss, or meeting the rising demand for food, we know for sure that the following decade will be the key to solving these problems, and that's why the 2020s is going to be the turning point in human history.

Centered around this theme, the summit invites its speakers and delegates to think ahead for the next ten years how we can bring about/back a plant-forward diet, support better practices in animal welfare, and reduce food waste and plastic pollution.  

What's special about this year's summit?

The highlight of this year's summit must be the official launch of EAT-Lancet report in China! Published earlier this year, EAT-Lancet report is the most important empirical research on healthy and sustainable food so far. It is a groundbreaking research as it is the first time more than 30 world-leading scientists from across the globe are brought together to reach a scientific consensus that defines a healthy and sustainable diet. Since it was pulished, the report has already been launched in multiple major cities around the world. Join us this August for exclusive introduction from the experts about this report!

As an event promoting sustainability, we also aim to host a near zero waste conference this year. We'll work hard to minimize food waste and the use of disposable products in order to reduce pollution.

Meet our speakers

We're exicted to introduce to you our speakers who come from around the world to bring  informative keynote speeches and inspiring panels on the topic of food sustainability.

Rafi Taherian , Certified Executive Chef ’95, is Associate Vice President of Yale Hospitality. His work history encompasses more than 25 years of progressive expertise in hospitality leadership. Prior to joining Yale in 2008, Rafi spent 13 years at Stanford University, where he served as executive director for Stanford Dining.

At Yale, his responsibilities include building and developing high-performing teams through focused and benevolent leadership and directing the department’s strategic planning and initiatives focused on ensuring operational excellence in the delivery of over 14,000 meals per day in 31 food service operations. His team is responsible for residential college and graduate student dining, retail, convenience stores, cafés, catering, executive services, a commissary, and a bakery. He has been recognized nationally as a seasoned veteran in piloting various industry leading sustainability initiatives and has received numerous awards for his vision and leadership in conceptualizing and implementing innovative hospitality programs.

Mia MacDonald is the executive director and founder of Brighter Green. She is a New York-based public policy analyst and writer who has worked as a consultant to a range of international non-governmental organizations on issues of environment, sustainable development, women’s rights and gender equality, reproductive health and population, and conservation and animal protection. She has published many articles in popular and environmental media, authored a number of policy papers and reports, and contributed to four books, including Nobel Peace Laureate Wangari Maathai’s best-selling autobiography, Unbowed. She is a Senior Fellow of the Worldwatch Institute and has taught in the human rights program at Columbia University’s School of International and Public Affairs and the environmental studies department at New York University. She received a Master’s degree in Public Policy from the Kennedy School of Government at Harvard University, a B.A. with honors from Columbia University, and also studied English Literature and Language at Oxford University.

Peggy Neu joined the Monday Campaigns as President in 2008 after 25 years of marketing in the corporate, nonprofit and government sectors.  She was an EVP at Grey Worldwide, one of the world’slargest communications companies, working with clients such as Procter &Gamble, Sprint, Aetna and Kaiser Permanente.  After a mid-career sabbatical traveling around the world, she turned her attention to applying marketing best practices to the challenges of public health. Prior to joining the Monday Campaigns, she worked with Noral Group International on a social  marketing campaign for the Department of Health and Human Services.

David Havelick graduated from UMass with a degree in Political Science and Sociology in 2005, and received his master’s degree in Sustainability and Environmental Management from the Harvard Extension School in 2014. He joined the Office for Sustainability as a Sustainability Manager in June 2016 after ten years of working at the Harvard T.H. Chan School of Public Health in the Department of Epidemiology, where he also co-led the EcoOpportunity team and led the Harvard Longwood Bicyclists. In the Office for Sustainability, David helps to develop, implement, and advance the University-wide goals, standards, and commitments that are contained in the Harvard University Sustainability Plan. He works with faculty, students, senior leaders, and staff to translate cutting edge research into practice and to ensure that research informs the priorities of the Office and the University.

Becky Ramsing is a senior program officer with the Food Communities and Public Health Program, primarily responsible for managing the Center’s technical advisory role with the Meatless Monday Campaign.  Prior to joining the CLF, Becky worked with University of Maryland as a Technical Advisor for Nutrition and Food Security for projects in Afghanistan and Ethiopia, helping women produce and utilize food for family consumption and income generation. She also worked as a nutrition consultant for community, worksite, and school-based programs developing and implementing health and nutrition curricula with clients such as Head Start, Howard County Public School System and other business and community partners.

Kelley Wind  has worked at Coalition for Healthy School Food (CHSF)  for 12 years as their Program Director. CHSF is a 501 (c) (3) nonprofit that introduces plant-based foods and nutrition education in schools to educate the whole school community. In this role, she has worked to implement plant forward initiatives in the New York City (NYC) public school systems.

Chavalit Frederick Tsao is the Chairman of IMC Pan Asia Alliance Group (IMC Group) , President of Family Business Network (FBN) Asia and the founder of Octave.

After graduating from the University of Michigan with a Master of Science in Engineering (Industrial and Operations Engineering) and a Bachelor of Science degree in Engineering (Naval Architecture and Marine Engineering), Mr.Tsao joined his family business as the fourth generation leader. At 37, he took over the helm from his father, Tan Sri Frank Tsao.Under his stewardship, he restructured the traditional shipping company into a global enterprise with diverse business interests in more than 17 countries. 

Xi Chunling graduated from China University of Political Science and Law. She is vice president and secretary-general of International Cooperation Committee on Animal Welfare, China's first professional institution engaged in international cooperation on farm animal welfare.

Zhou Zunguo is the Chinese Representative of CIWF. In 1999 he started working in media industry and has been the host in various TV stations.In 2006, he became the Chinese representative of CIWF and in 2013 the Chinese director. From 2006 to 2008, he also served as the Chinese representative of the British Society for the Prevention of Cruelty to Animals. From April 2015, he served as the Chinese Ambassador of the organization.Mr. Zhou has organized many international conferences and training courses on animal welfare, and has worked with many institutions and individuals to promote animal welfare legislation in China. He often makes animal welfare speeches in universities and social institutions to raise public awareness. At the same time, he actively establishes cooperative relations with aquaculture industry, government departments and research institutions to jointly promote well-being of agricultural practice.Now, he has successfully established a link between the China International Cooperation Committee on Animal Welfare and CIWF. He hopes to improve the level of farm animal welfare in China and even in the world through various efforts.

Melinda Hou is the program operation officer of CIWF.She has more than fifteen years'experience in corporate social responsibility. Before joining CIWF, she was responsible for the planning and implementation of sustainable development of agricultural products in Yizi International Group on Commodity and Strategic Procurement. Prior to that, she served as Asia-Pacific Ethical Purchasing Manager for Kraft Foods and Cadbury and established responsible purchasing mechanisms in the company's supply chain. Before joining Cadbury, Melinda served as manager of social and environmental affairs in Adidas China.

Shi Yan has a Ph.D. from School of Agriculture and Rural Development of Renmin University of China and Post-Ph.D. from School of Humanities and Social Sciences of Tsinghua University. She is the Executive Director of Shared Harvest (Beijing) Agricultural Development Limited and Co-Chairman of URGENCI. She is an advocate of Community Supported Agriculture and Sustainable Agriculture in China. In 2016, she was elected "World Youth Leader" by the World Economic Forum. In 2017,  Foodtank elected her as one of the 20 people under 40 who affected the food system worldwide. She has published multiple essays and several books on sustainable food system.

Dr. Yuan Changzheng is a research fellow of the 100-person Program of the School of Public Health, Zhejiang University, and a part-time assistant professor of Harvard T.H. Chan School of Public Health. Her research focuses on the connection of dietary nutrition and lifestyle with maternal and child health, aging and cognitive decline of the elderly. She has also participated in and initiate a number of transformational public health promotion projects.

Prof. Zong Geng got his doctoral degree from Shanghai Institute of Nutrition Science, Chinese Academy of Sciences. He later pursued his study in Unilever Flalding Research and Development Center and in Harvard T.H. Chan School of Public Health.

Simon Yang is the Consulting Partner and Business Leader of MSC. He has provided sustainable development consulting services for many large enterprises at home and abroad, such as Budweiser Inbo, Hyundai Korea, Staulanso, Alibaba, Meituan, Zhongtengxin, Renhe Data. He is good at making sustainable development strategies and project planning, with abundant field research and project experience.

Meet the chefs

Anita Lo , born in Michigan, is a second-generation Chinese American and while she studied French at Columbia University, has never worked in any field other than the restaurant business. She opened Annisa, an intimate, upscale contemporary American restaurant in 2000. Annisa has garnered much praise, including glowing reviews from the New York Times and the New York Observer. Since its debut, Chef Lo has been named one of ten “Best New Chefs in America” by Food & Wine magazine as well as “Best New Restaurant Chef” by the Village Voice.  

Elizabeth Flalkner is a celebrated chef and president of Women Chefs & Restaurateurs. She has owned and ran several restaurants. Today she does recipe development and consults for numerous products and brands and lives in New York. Falkner does both savory and sweet, traditional and modern. As a huge sports lover, she encourages people and chefs to think more like athletes and “stay fit to cook”. She has appeared on over 40 of the television cooking competition programs as this is her favorite sports. She has appeared in many food magazines, and has received multiple awards, as well as a nomination for a James Beard Award (2005).

Paul Then is the executive chef of Sangha Retreat. He's one of Singapore’s most celebrated chefs. Internationally trained, he brings with him over 30 years of hotel kitchen management and F&B operations experience. His professional accolades include being an integral part of a two Michelin star Hong Kong restaurant, on the panel of Chef consultants of First and Business Class for Cathay Pacific Airlines, and recognized as part of the 19 Great Chefs in Hong Kong by Heep Hong Society in 2010.

Tan Zhihao is the executive chef of The Living Room by Octave. Mr. Tan was born in Macao, a city famous for its world cuisine. He has over 20 years' cooking experience in multiple countries around the globe. He is an advocate of healthy and mindful eating.

Yiwen is a whole food therapist and also one of the main educators for the Good Food Road Show in 2017 where they toured 20 cities in China raising awareness on the ‘true cost of food’, and inspiring their audience to (re)discover Good Food choices that are healthy, sustainable, non-violent, mindful and culturally diverse. Her therapeutic food philosophy is serving whole, living, seasonal foods, in their natural form, minimally processed, minimally refined, packed with life force, which fuels and energizes our mind, body and health, but does not compromise on flavor, taste or satisfaction.

Chris Huang

Born in China but raised in France, Chris had the chance to learn from the world's fineset

culinary traditions. In 2008, Chris won the Bocuse d'Or China award. In 2014 he was championed at the reality show Taste Wars at CCTV2(central China television). In 2015, Chris won the annul Table Art Award, awarded by the French Ministry of Agriculture and Chaine des Rotisseurs. In recent years, Chris gradually moved towards a plant-based diet and dedicated much of his time in promoting this diet.

AJun has 21 years' experience in restaurant industry. He is the founder of "light plant-based diet" and also the vice president of Chinese Vegetarian Association. In 2017, he was awarded the title of Young Artist of Oriental Food. He advocates simple, balanced, natural, zero-burden diet, organic farming and natural farming methods, and opposes additives. At the same time, he also promotes green cooking without oil fume and pursues a light lifestyle in accordance with natural laws.

Agenda

Aug. 15th

Visiting eco-farm

Opening party in the evening

Aug. 16th

Morning    

Opening Speech "Into the 2020s"        

Keynotes:

Building New Food Culture for the 2020s

Release of the Meat Atlas

China Launch of the EAT-Lancet Report,2019

Menus for the Future

Good Food for All

GFF announces the Good Food Consensus and the Good Food Pledge

Afternoon  

Forum 1- Plant Forward

Topic A-Plant Forward and Public Health

Topic B-Social Innovation and Investments of Plant-based Food

Forum 2- Animal Welfare

Topic A- Why choose Animal Welfare Products

Topic B- Animal Welfare and Health

Evening    

Side Event- No Meat Monday

Aug. 17th

Morning   

Forum1 - Chef 3.0

Cooking demo and chef dialogues

Topic A- Chef Leadership

Topic B- Innovation of Future Plant Food Products

Topic C- How to be an Advanced Chef with Eco and Sustainable Awareness

Signing the Chef Manifesto

Afternoon  Forum2 - Green catering development

Keynote Speeches:

Green Catering in Yale;

Plant Forward in Harvard;

Share the experiences in Coalition for Healthy School Food in New York

Topic A- How to maximize the impact of sustainable ingredients in catering industry

Topic B- How to reduce food/kitchen waste and improve circular economy

Topic C- Green Catering Ally：explore new opportunities for future collaborations

Signing memorandum: Good Food Initiative

Evening    

Side Events

Aug. 16th-18th

Farmers' Market

p.s.Good Food Fund reserves the right to final adjustment

Check the venue

As an old Chinese saying goes: Suzhou and Hangzhou on earth reflects the paradise in heaven. 

The venue of this year's summit- Sangha (which means "community") Retreat is right there in one of the "paradises": Suzhou. Located near the Yangcheng Lake and the ancient Chongyuan Temple, Sangha Retreat is a picturesque ancient-modern town and a peaceful community.

As a space promoting holistic wellbeing and harmony with nature, we believe Sangha is a perfect place for our summit.

We look forward to seeing you in Suzhou this summer and to creat an enlightening experience together!