CBCGDF Sustainable Diet Manual Cases (14)
2019/5/26 13:30:00 本站

Case 14. International Exchange on Ecological Diet


Food not only solves the problem of daily diet, but also carries cultural connotations and integrates human feelings. Healthy diet and ecological diet have highlighted the pursuit of people in the new era. In actively advocating the concept of green catering, international exchanges are more and more frequent. From the end of March to the beginning of April Good Food Fund organized a lecture tour on "Eating at Yale-The way to green food at University" in Beijing, Shanghai and Nanjing, total of eight cities. The CBCGDF invited Yale University Vice President of Logistics Rafi Taherian to China for a related exchange visit and appointed him as a consultant to the Good Food Fund. Rafi Taherian's concept of green catering and a lot of work on food innovation will promote the development of good food.


Rafi Taherian said in his report that Yale's dining hall is very beautiful, because it is not only a place to provide food, but also a place to foster harmonious living environment for students. Yale University launched the "more this, less that" program for the first time, aiming to increase a healthier, more delicious diet. Yale University's logistics department will think about food issues, through the integration of sustainable development concept and physical and mental health concept, and a series of reform measures. Since 2014, Yale University has reduced 50.8% of chemical packaging waste. In the past 15-16 years, Yale has reduced its salt content in catering by 12%, increased its legume products by 23%. By 2016, The number of plant-based foods increased by 45%. Rafi Taherian said that Yale University is committed to improving people's dietary structure from the choices of ingredients. Up to 53% of Yale's purchasing plans are sustainable foods (from local / fair trade / humane / environmentally friendly products). Over the past eight years, Yale's revenue from conference catering has increased by 194%. Yale no longer buys eggs from caged chickens, but only purchases beef, and reduce the total amount of meat. For example, when 30% of the mushroom is added to the meat of hamburgers, hamburgers not only become healthier, but also more delicious. Consumers of food care more about the source of food than suppliers. Improving dietary structure is not only conducive to human health, but also conducive to the whole environment. There are 5,000 universities in the United States, which have a significant impact on the food economy as a whole. Yale University canteen provides students with the best food resources. Every year, a large number of foreigners come to the canteen. The canteen not only plays a role in providing food, but also creates a long-term impact, leaving people with dietary cultural memory. The change of dietary culture is a long process, usually takes 5-6 years.


Rafi Taherian also pointed out that seasonal food should be chosen as much as possible, because food transportation is also a huge consumption. We can expand the production of these foods by choosing more high-quality and safe foods. In addition, the packaging of food not only brings harm to the environment, but also harmful to people's health. Rafi Taherian's report aroused heated discussion from the audience. During the Q & A session, Rafi Taherian showed the audience the charm of "eating at Yale". Some people asked about genetically modified foods. Rafi Taherian said he could not determine the safety of GMOs, but in the United States, GMOs are generally used as feed, and only a small portion of them are used to extract oil. After the Q & A, Rafi Taherian also talked freely about his personal experience. He also said that he likes Chinese food culture very much, and many Chinese traditional foods also brought a great inspiration. During the lecture tour, the CBCGDF reached a "Good Food Consensus" with Mr. Rafi Taherian and planned to continue exchanges and cooperation with Yale University in the future.


By / Li Xue