Author / Lei
“Have you ever thought of the environmental cost of each meal we have?” This is a question raised by Mr. Mike May, who kindly visited China Biodiversity Conservation and Green Development Foundation (CBCGDF) on October 24, 2018.
The mission of achieving an ecological equilibrium and green development for the good of mankind, as has been the unremitting focus of CBCGDF in the past 33 years, may appear as being too remote for ordinary citizens and only concerned with government officials or environmentally-friendly social organizations. Yet Mr. May seriously doubts this and believes that everyone can contribute to the protection of our natural environment, and the first step can well be the greening of our daily meals.
In fact, the concept of adjusting people’s food eating habits so that they can be more tallied with sustainable development has been proposed and practiced by CBCGDF through its project of “GOOD FOOD”. And as a primary advocate of ecological civilization, CBCGDF representatives were invited to “the 30th Anniversary of Collaboration between Biodiversity and CAAS – the Symposium on Improving Food System Sustainability Using Agrobiodiversity” held on September 26, 2018 in Beijing.
This time Mr. May has brought us with his idea of “World Food Prize”, which can be regarded as the Nobel Prize in the food sector. We are being actively cooperating with Mr. May on the promotion of the “World Food Prize”, as a way of raising public awareness of contributing to the environment through the adjusting of their eating habits. More interesting news can be found at our official website (www.cbcgdf.org).
CBCGDF representatives at the 30th Anniversary of Collaboration between Biodiversity and CAAS – Symposium on Improving Food System Sustainability Using Agrobiodiversity held on September 26, 2018 in Beijing. (Photo: CBCGDF)
CBCGDF representatives are studying the concept of Agrobiodiversity. (Photo: CBCGDF)
CBCGDF representatives are listening to the lecture on “Mainstreaming Agricultural Biodiversity in Sustainable Food Systems” （Photo: CBCGDF)