Eat for the Future: The First Global Food Pioneer Forum Ends with a Success

On January 13, 2019, Shinho attends 2019 Global Food Pioneer Forum as one of the main co-creators of the event. This forum is hosted by China Biodiversity Conservation and Green Development Foundation, and the theme is New Year dinner menu. This is an opportunity to discuss good international food trends and lead the future food trends in China.

'We do not have another Earth, and the industry that has the greatest impact on our planet is the food industry. For the survival of future generations, we need a food revolution.' At the press conference, the founder of the Good Food Fund, Jian Yi, opened with a speech titled Food Revolution. Mr Zhou Zhanguo, Chinese Representative of the World Farm Animal Welfare Association, and Ms Xi Chunling, Vice President and Secretary-General of China Agricultural International Cooperation Promotion Association, delivered keynote speeches.

Shinho HONA ORGANIC representative Ms Kang Yanli shared with the audience Shinho's belief that we should be 'treating the rest of the world like family'. She also expressed our wish to establish trust through food. Shinho's HONA ORGANIC is a brand of organic condiments with 17 years of organic history in leading the improvement of the food ecosystem. 'We did not inherit the Earth from our ancestors but borrowed it from our children. We have to be responsible to the environment!' Her touching speech won rounds of applause.

The New Year menu is announced at the forum. It was designed by seven master chefs around the concept of 'new life'. 'New' means the New Year, new ideas, new challenges, new opportunities. and 'Life' means lifestyle, growth, opportunities and organic.

In comparison to the free reign given to their creativity, the menu had some strict technical specifications: 85% of pure vegetable plus 15% of animal products that came from producers highly mindful of animal welfare. All ingredients also have to be locally produced and seasonal with low carbon emission. Chefs choose Good Food to present a New Year dinner that is both sustainable and quintessentially Chinese.

At the Menu that Pioneer the Future session, three representatives discussed sustainable diet for the future from different angles. Organic industry leader HONA ORGANIC's representative Kang Yanli talked about food production; UN Women representative Ms Wu Xinkun elaborated on how family and society can take the lead in the sustainable and healthy food industry; egg farmer representative Ms Zheng Hao explained her view on food sustainability in the future.

We will continue to elevate Chinese cuisine's international visibility and impact. Working together with chefs, Shinho aims to create a new food ecosystem in China that is defined by quality products, excellent service and abundant opportunity for growth. The world needs to see the beauty of Chinese cuisine. With the trust of our partnership in the food industry, we endeavour to internationalise the Chinese food cuisine for the global stage.

With the release of the New Year menu, the 2019 World Famous School New Year Feast was officially launched. During the Spring Festival of the 2019, year of the pig, our chefs would bring this New Year menu to create a Spring Festival dinner at the top five universities in the United States, including Yale, Harvard, and American Culinary Institute, to cater for an evening of culture and food sharing，of sustainable food development, physical and mental health.

As an important co-creator and organiser of the conference, Shinho was fortunate to witness the seven famous chefs lead a healthy and sustainable trend, and choosing quality ingredients from China to release a modern menu. In the future, we will continue to work hand in hand to create a better food ecosystem!