In the second event of the Food for Good series organized by Green Initiatives in collaboration with Franke, we invite thought leaders to share how we can re-establish our connection with our food, and how it impacts individual and planetary wellbeing.
In modern societies, most people eat not just to survive, but in hopes of reducing disease risks, boosting immunity, or simply increasing the sense of happiness. When we ingest food, we take in its intrinsic nutrients, as well as everything that goes into the production process – pesticides, fertilizers, environmental pollutants, and so on. As a result, human health is inseparable from planetary health.
How can we eat in a way that’s beneficial to the health of all?
Some of the questions we are looking to explore are :
- What is the link between our food system, disease prevalence, and environmental deterioration?
- What are certain kinds of food that increase stress, and how?
- What foods are good for the mind, body & planet?
- How should we approach the topic of ‘processed foods’?
- What are some holistic concepts pertaining to food: intermittent fasting, power foods, whole-foods plant-based, energy boosters, natural foods, etc?
- 17:30-18:00 Registration and networking
- 18:00-18:30 Cooking demo by plant based chef
- 18:30-19:00 Food tasting and networking
- 19:00-19:45 Event introduction and speaker presentations
- 19:45-20:45 Panel discussion and Q&A session
- 20:45-21:30 Food tasting and networking
To register for the film scan the QR code below or visit this link (on mobile).
More details to follow. We are currently looking for food sponsors to support the event. Write to us at firstname.lastname@example.org to find out more information about the sponsorship opportunities.
Click here to view the first event we did for the " Food for Good" Event Series.
Background: Professor Liu published more than 200 papers and 10 books.
He received M.Sc degree in 2001 from China Agricultural University and Ph.D degree in 2005 from Pennsylvania State University of USA. He had been the postdoctoral researcher in Kansas State University (2205-2006).His research field includes food safety, pathogenic mechanism investigation of food bacteria, cereal chemistry and baking processing technology, milk and milk product, extrusion technology and new food product development, food risk assessment.
Background: Hailey Chang is the Chinese language project director of NutritionFacts.org, responsible for overseeing website content, book culture, and development of strategic partners.
She has a master's degree in interpretation and translation from the Monterey Institute of International Studies in the United States, an eCornell plant nutrition license, and a medical interpreter experience in Stanford Hospital. She has lived and worked in six countries and is a plant-based life practitioner and promoter for 14 years.
Background: Jing is the producer and planner of Food to Tomorrow, initiator of Road to Tomorrow Podcast.
She is a media professional in the field of Solution Journalism, currently working as a leading editor of The Paper. She got a master degree in Urbanism of TU Delft. In August 2020, she published a book Waste Management: Global Experiences and Shanghai Praxis working as the editor and coordinator. In November 2020, she produced a short documentary series Ordinary People Living in Covid-19 Era collaborating with IDF.
Background: Yi-Wen is a Plant Forward Whole Foods Chef Educator, a noted member of ‘THE CHEFS’ MANIFESTO’ initiative by SDG2 Advocacy Hub and also a key initiator for many global food education programs.
She is a world citizen with 17 years of fashion marketing experience in New York and China who started a transition to the world of whole foods education since 2012. She is also a co-founder of The Plant Forward LLAB with the mission to educate, collaborate and initiate real actions and positive changes using food as a social lubricant for a sustainable human health and planetary well-being system #lets.plantforward.together