Climate Kitchen Forum: From Low-carbon Organic Agricultural Products to a Sustainable Catering Industry Economy

Publication Date：

2025.05.08

In January 2025, the global average surface temperature rose by 1.75°C above pre-industrial levels, making it the hottest January in history. The trend of global warming is becoming more severe and extreme weather events are occurring frequently, posing great challenges to the survival and development of humankind. According to the Intergovernmental Panel on Climate Change, greenhouse gases (GHGs) released from global agricultural land exceed 14% of the total global anthropogenic GHG emissions, and the food supply chain emits up to 26% of the GHGs, second only to the energy and construction industries. Under the severe challenge of global climate change, consumer demand for organic food is no longer limited to a single agricultural product, but extended to organic processed food, organic catering and other fields, providing a broader market space for the development of the organic industry. Then “Climate Restaurant Forum: From Low-carbon Organic Agricultural Products to a Sustainable Catering Industry Economy” comes into being. It aims to bring together industry elites, experts and scholars to discuss how to build a sustainable catering industry economy from low-carbon organic agricultural products, contribute to the fight against climate change, and realize the coordinated development of economy, society and environment.

Forum Topics

As the core and terminal of the food supply chain system, the catering industry is not only a participant in the climate issue, but can also be a key solver of the climate issue and a leader of public to address climate change. By choosing low-carbon and organic agricultural products, optimizing cooking methods, and reducing food waste, restaurants can effectively reduce carbon emissions and make positive contributions to the fight against climate change.

Topic 1: Organic Restaurants: Creating a Sustainable Catering Ecology and Lifestyle

Mr. Song Song, Executive Director of “Climate Kitchen” of Shanghai Climate Week, will share the construction concept and practice cases of organic restaurants, and discuss how to guide consumers to form a green and low-carbon lifestyle and promote the formation of a sustainable catering ecology through the creation of organic restaurants.

Topic 2: Driving Low-carbon Catering with Zero-carbon Agricultural Product Certification

Dr. Guo Ruqing from Organic Food Development and Certification Center of China will introduce in detail the standard, process and significance of zero-carbon agricultural products certification, analyze the application prospect of zero-carbon agricultural products in low-carbon catering and how to promote the low-carbon transformation of agriculture and catering industry through certification.

Topic 3: Tea as a Medium: Blending Traditional Culture, Healthy Catering, and Sustainable Lifestyle

How can tea, as a treasure of Chinese culture, play a unique role in sustainable dining? Ms. Katie Yen, General Manager of Camellia KTEA Taiwan Organic Tea Co., will share her experience of organic cultivation in her tea estate and how to combine tea culture with modern catering. She will elaborate on the application of organic tea in catering: how to use tea as an entry point, how to develop special catering products using organic tea, promote sustainable lifestyles, and add culture and sustainable vitality into the catering industry.

Development Pathways of Organic Catering and Building Sustainable Economic Value

In the panel discussion, the moderator Mr. Song Song, Executive Director of “Climate Kitchen” of Shanghai Climate Week, and guests Ms. He Huiling, CEO of Green Friday Garden Restaurant, Mr. Lai Lidong, CSO of Linzhan Group, and Dr. Guo Ruqing from Organic Food Development and Certification Center of China, will discuss in depth the development path of organic catering, including the growth path of organic restaurants, the management performance of low-carbon food supply, the practical experience and insights of climate-friendly catering and green event economy, and sustainable food supply chain, which provided valuable references for the participants.

-Sharing their experiences and challenges in the operation of organic restaurants and how to stand out in the highly competitive catering market and build an influential organic restaurant brand.

-Introducing the operation model and actual effectiveness of low-carbon restaurants, including experience in energy-saving and emission reduction measures, ingredient procurement strategies, cost control, etc., which will provide a case study for other catering companies to follow.

-Exploring how the hospitality industry can integrate with climate-friendly catering to create new economic growth points by providing green catering services and organizing green events, etc., and at the same time enhance the image of corporate social responsibility.

-Analyzing the key aspects and challenges in building a sustainable food supply chain, and how to ensure a stable supply of low-carbon and organic agricultural products through optimization of supply chain , so as to enhance the overall sustainability of the catering industry.

Detailed schedule and guests will be announced on site.

Addressing climate change and promoting sustainable development is the bounden duty and mission of the catering industry. Let's join hands and actively participate in this Climate Restaurant Forum to explore the development path of sustainable catering and work hard to create a better future! We are looking forward to your presence and witnessing this great event for the sustainable restaurant industry!

@BIOFACH CHINA 2025

亚洲国际有机产品博览会

2025年6月11日-13日，上海新国际博览中心N5馆

更多优质有机好物，等您来发现