Webinar – Tasting the Future: China’s Sustainable Protein Outlook

‘How to feed 1.4 billion people’ is already a big question. And how to do it sustainably?

Answers to these questions are not only crucial for people in China, but also important for New Zealand exporters and food producers.

On 4 December, the New Zealand China Council and the North Asia Centre of Asia-Pacific Excellence will co-host an online event to launch New Zealand China Council’s latest report Tasting the Future: China’s Sustainable Protein Outlook. The report will take an easily digestible deep dive into China’s policy and regulatory approaches to sustainable food, and how these official directives are likely to impact its protein production, investment and innovation.

During the event, report author Trivium China will present their key findings and interpret what current policies could mean for the future. New Zealand China Council member and chair of the Council’s Sustainable Food Working Group Cleo Gilmour will then lead a discussion of the report with agri-food experts based in both New Zealand and China.

How will China’s policy-makers shape its globally significant sustainable food industries? What alternative protein sources are being considered and who’s investing in them? And most importantly what does this all mean for New Zealand food exporters to China and our sustainable and alternative protein ecosystem?

This report is full of food for thought! Join us to have the first taste.

Click here to reserve a spot!