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Our research team monitors and examines China's changing food system and its implications for food security, food safety, and environmental health within China and beyond. From field to table, we characterize transitions happening at each stage of the food supply chain in China, and investigate the drivers of and barriers to stimulating positive transitions to create a more sustainable food system. With a broad focus on issues such as the informal food sector, small food enterprises, food safety, new food retail, and ethical food consumption, we try to develop a comprehensive understanding of food system transitions, and delineate its complexity by studying major food issues and their interrelations.
See our studies particularly in ecological agriculture by visiting the Ecological Agriculture in China website.
See our collaboration with Hungry Cities Partnership.
News
- Feb. 26, 2019New Book
We have recently published a new book: Organic Food and Farming in China.
We are currently facilitating a LinkedIn group called China’s Changing Food System, and we welcome people with diverse backgrounds to participate in the discussion.
Meet our people
Danshu Qi
Danshu Qi is a PhD Candidate in Steffanie Scott’s research team at University of Waterloo. Her research is focusing on China’s ecological food systems and the social impacts on traditional small farmers. She has conducted fieldwork in Nanjing in terms of farming practices and operations of ecological farms, social relations within ecological food sectors, and the role of traditional small farmers.