From Fast Food to Slow Food: Green Drinks Chinese Forum

  • 29 June 2017
  • 18:30 - 21:00
  • Impact Hub, Shanghai

We rely on food for survival. However, living in today's metropolis we have all gotten accustomed to a variety of ‘convenient’ and ‘quick’ food from almost all countries.

•    Have you ever wondered how such convenience-based food impacts our health and life, our body and mind?
•    Have you doubted the safety of this food, or wondered why they are so ‘addictive’?
•    What about the impact of fast food on our environment?

Through this event we would like to get your attention on the above questions.


Perhaps you’ve noticed that you are overwhelmed by fast food advertisements when you take the subway or just saunter on streets. The number of fast food restaurants has increased remarkably in China in past decades, mainly from urban dwellers for faster lifestyle and pursuit of great convenience. Of course, such type of high sugar, cholesterol and trans-fat food comes at a cost to the body. China now has the largest number of overweight people in the world surpassing the US.

Not only does the increasing consumption of fast food diminish health, but it also brings about harmful environmental consequences. Fast food restaurants tend to use a lot of packaging and wrappers for the sake of convenience, which has greatly contributed to the pollution of oceans, lakes and rivers, with the disposable forming plastic tableware being the most common waste.

Understanding what we consume and maintaining a balanced diet may require some effort. Join us to discover how to avoid fast food and eat healthier with slow food and much more!

This forum will look to raise discussions on some of the following, among others:

  1. What are the health and environment impact of fast food industry?
  2. What is Slow Food and what are the environment and health benefits of it?
  3. What are other healthy eating concepts, businesses and lifestyle practices?
  4. Local food vs imported or global food


Yali Bai, Secretary General of Slow Food China
She is dedicated to the development of rural areas in China,particularly supporting the establishment of product and information network as well as encouraging young people being involved in farming.

Anna Na, registered Food Therapy coach
She studied TCM based food therapy for 10 years. Her work inspires many people world wide to cook and eat healthy. Her work has been featured on NPR. She believes that we can stay away from medicine, serious disease or chronic diseases by using whole foods to adjust imbalance and disharmony in the body. Now she is concentrating on TCM Based Food Therapy education.

Vivienne Huang, Founder of LifeBalance 
Graduated from SISU ( Shanghai International Studies University) as my Bachelor degree, and HKU ( HongKong University) as my Master Degree for eMBA. 15 years experience in NMC as senior manager, starting from Marketing Strategy to Organization Development & APAC Talent Development, then became entrepreneurs year ago. Now, I am à ICF professional Coach, CIH meditation facilitator, Detox Therapist. In LifeBalance, we distribute a Holistic Healthy LifeStyle, therefore it's very important about Whole Foods and the way we treat & connect with food. Our mission is distributing this lifestyle to at least 1 million families.

Raymond, COO of Yimishiji
Yimishiji is a Shanghai-based grocery e-commerce platform founded in late 2015. Using a data-centric approach, he has helped instill at Yimishiji a strong culture of lean startup and insights-driven decision-making to drive growth.

Note: This forum will be completely in Mandarin.

Event Details

29 Jun 2017 6:30 pm – 9:00 pm
Impact Hub, Creative Warehouse, Room 306, 195 Guangfu Road, Shanghai
Xinzha Road Line 1 Exit 1