OWYE Series Event 04: Organic, But At What Cost?

  • 17 September 2020
  • 18:30 - 21:30
  • OnAir Space, Shanghai

Organic food has been “hot” for several years globally now and China has also embraced the movement with gusto. The number of boutique shops and even mainstream grocers selling organic food has exploded in both Tier 1 & 2 cities. Ongoing food safety scares have driven Chinese consumers to paying premium prices for products they can confirm are fit for consumption.

The movement is definitely going from niche to mainstream. However, questions remain around affordability, transparency and scalability. The question of affordability comes into question not only for consumers, but also for farmers who do not want to be left behind but may not have the resources to certify their products.

Event Overview

In the 4th event of the Own What You Eat event series, in collaboration with David Laris, the questions we are looking to answer are:

  • How do we make the 'organic' food movement more sustainable?
  • Why is organic food more expensive than regular food? What is the journey of an organic product from seed to plate?
  • What are the nuances between organic certifications for different categories of products – e.g. vegetables vs. meat vs. dairy?
  • What educational resources are available to educate myself on this subject?
  • What are the systemic challenges that Chinese farmers face in becoming certified?
  • What leverage do consumers have in influencing the system?

Event Itinerary

18:30-19:15 Registrations & networking; light snacks and drinks may be served
19:15-19:30 Event introduction by GI & David Laris
19:30-20:10 Presentation by the Speakers
20:10-20:40 Open Q&A session with the audience
20:40-21:30 Food, drinks & networking / Event ends

Speakers & Panelists

To be confirmed

Event Details

17 Sep 2020 6:30 pm – 9:30 pm
OnAir Space, 176 Xietu East Road, Near Xizang South Road, Shanghai
Line 8 Lujiabang Road Exit 2