Tag Archives: food

Food, feeding and eating in and out of Asia

 7th Annual International ADI Conference


Asian Dynamics Initiative, University of Copenhagen


24-26 June 2015  

Call for Papers

Food, feeding and eating activities are as old as life itself, but recently there has been a heightened interest in such issues within policy-making, international relations, and academic scholarship ranging from the bio-medical, philosophical, historical, and political to the social, cultural, economic, and religious. Food is both global and local: while foods, cuisines, recipes, people, and culinary cosmopolitanisms have been in global circuits of flows and circulations through various periods of history, the smells, sights, sounds, textures, and tastes of local foodscapes may evoke memories of ‘home’ and imaginations of travel alike. Moreover, with increasing numbers of people concentrated in large cities and urban agglomerations, the challenges of feeding people are becoming ever more complex. Against the backdrop of globalisation of Asia and Asian foods, this conference focuses on the wide-ranging aspects of production, consumption, distribution, disposal, and circulation of foods in and out of Asia. Read moreWe invite abstract proposals for paper presentations addressing the conference theme, but especially welcome perspectives relating to one or more of the panels listed below.



Jacqueline Nivard

Jacqueline Nivard, Centre d'études sur la Chine moderne et contemporaine

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Development and evaluation of a food environment survey in three urban environments of Kunming

soupecanardJenna Hua, Edmund Seto, Yan Li and May C Wang, (2014) Development and canardsetlegumesevaluation of a food environment survey in three urban environments of Kunming, China, BMC Public Health 2014, 14:235  doi:10.1186/1471-2458-14-235


Given the rapid pace of urbanization and Westernization and the increasing prevalence of obesity, there is a need for research to better understand the influence of the built environment on overweight and obesity in world’s developing regions. Culturally-specific food environment survey instruments are important tools for studying changing food availability and pricing. Here, we present findings from an effort to develop and evaluate food environment survey instruments for use in a rapidly developing city in southwest China.

We developed two survey instruments (for stores and restaurants), each designed to be completed within 10 minutes. Two pairs of researchers surveyed a pre-selected 1-km stretch of street in each of three socio-demographically different neighborhoods to assess inter-rater reliability. Construct validity was assessed by comparing the food environments of the neighborhoods to cross-sectional height and weight data obtained on 575 adolescents in the corresponding regions of the city.

273 food establishments (163 restaurants and 110 stores) were surveyed. Sit-down, take-out, and fast food restaurants accounted for 40%, 21% and 19% of all restaurants surveyed. Tobacco and alcohol shops, convenience stores and supermarkets accounted for 25%, 12% and 11%, respectively, of all stores surveyed. We found a high percentage of agreement between teams (>75%) for all categorical variables with moderate kappa scores (0.4-0.6), and no statistically significant differences between teams for any of the continuous variables. More developed inner city neighborhoods had a higher number of fast food restaurants and convenience stores than surrounding neighborhoods. Adolescents who lived in the more developed inner neighborhoods also had a higher percentage of overweight, indicating well-founded construct validity. Depending on the cutoff used, 19% to 36% of male and 10% to 22% of female 16-year old adolescents were found to be overweight.

The prevalence of overweight Chinese adolescents, and the food environments they are exposed to, deserve immediate attention. To our knowledge, these are the first food environment surveys developed specifically to assess changing food availability, accessibility, and pricing in China. These instruments may be useful in future systematic longitudinal assessments of the changing food environment and its health impact in China.

Read the full text on Biodmed central

Photo credit: J. Nivard

Jacqueline Nivard

Jacqueline Nivard, Centre d'études sur la Chine moderne et contemporaine

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Food safety management in China

Jiehong Zhou (Zhejiang University, China), Shaosheng Jin (Zhejiang University, China) (2013)  Food Safety Management in China. A Perspective from Food Quality Control System. Singapore: World Scientific; Hangzhou: Zhejiang University Press, 2013. xi + 228 pp. ISBN 978-981-4447-75-1  http://www.worldscientific.com/worldscibooks/10.1142/8689#t=aboutBook


Jakob A. Klein (2014). Review of ‘Food Safety Management in China: A Perspective from Food Quality Control System’ The China Quarterly, 217, pp 292-293. doi:10.1017/S0305741014000204.

Jakob A. Klein is lecturer in social anthropology at SOAS, University of London, and deputy chair of the SOAS Food Studies Centre. His publications include “Everyday Approaches to Food Safety in Kunming,” The China Quarterly, No. 214 (2013) and, co-edited with Yuson Jung and Melissa L. Caldwell, Ethical Eating in the Postsocialist and Socialist World (forthcoming, University of California Press).

Abstract of the book

In recent years, China has taken a number of effective measures to strengthen the supervision of food quality and safety, but food safety incidents still occur sometimes. The recurrence and intractability of such incidents suggest that, in addition to the imperfect supervision system, the greatest obstacle to China’s food quality safety management is that China’s “farm to fork” food supply chain has too many stages, the members on the supply chain have not form a stable strategic and cooperative relation, and on the other hand, during the transitional period, some practitioners lack social responsibility. Therefore, China’s food quality safety management and the establishment of food quality and safety traceability system should follow the development trend of international food quality and safety supervision, and should combine with the establishment of China’s agricultural industrialization and standardization, integrate China’s existing but isolated effective measures, such as the establishment of bases for the implementation of the system of claiming certificates or invoices, for the performance of Management Regulations for Pig Slaughtering and Quarantine Inspection in Designated Places, and for the conduct of World Expo, as well as the establishment of market access system, take into consideration the demand, the dynamic mechanism, and the performance of important measures of food supply chain members for food quality and safety control, as well as the difficulties and the deep-seated reasons in the implementation process of such measures.

To this end, this book chooses important agricultural products of vegetables, pork and aquatic products as the subjects investigated. From an “integrated” vertical perspective of the supply chain and according to the degree of industrialization of different products, focusing on the key links of quality and safety control of vegetables, pork and aquatic products, this book carries out empirical analysis of the construction of food quality and safety control system, such as HACCP (Hazard Analysis Critical Control Point) quality control system and food quality and safety traceability system, deeply analyzes and straightens out the dynamic mechanism and the performance of different business entities implementing the food quality and safety management system, as well as the bottleneck and deep-seated causes of promoting advanced experience of pilot areas and enterprises in China, and put forward ideas and suggestions of establishing long-term effective food quality and safety management system with regard to vegetables, pork, and aquatic products, which can provide scientific basis for the government to design food quality and safety management policies.

Sample Chapter(s)
Chapter 1: Overview of Food Safety Management in China (499 KB)


  • Overview of Food Safety Management in China
  • Safety of Vegetables and the Use of Pesticides by Farmers in China
  • Adoption of Food Safety and Quality Standards by China’s Agricultural Cooperatives
  • Implementation of Food Safety and Quality Standards: A Case Study of the Vegetable Processing Industry in Zhejiang, China
  • Adoption of HACCP System in the Chinese Food Industry: A Comparative Analysis
  • An Empirical Analysis of the Implementation of Vegetable Quality and Safety Traceability Systems Centering on Wholesale Markets
  • Investment in Voluntary Traceability: Analysis of Chinese Hog Slaughterhouses and Processors
  • Quality Perception, Safer Behavior Management and Control of Aquaculture: Experience of Exporting Enterprises of Zhejiang Province, China
  • Outlook for China’s Food Safety Situation and Policy Recommendations

Jacqueline Nivard

Jacqueline Nivard, Centre d'études sur la Chine moderne et contemporaine

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Stop food waste



–       英国废物和资源行动计划 (Waste and Resources Action Programme)


相关连结 : http://www.wrap.org.uk/

–       丹麦停止食物浪费运动 (Stop Wasting Food movement Denmark)


相关连结 : http://www.stopspildafmad.dk/inenglish.html

–       欧盟优化食物使用避免浪费策略(Food Use for Social Innovation by Optimising Waste Prevention Strategies ; FUSIONS)项目


相关连结 : http://www.thinkeatsave.org/ch/index.php/partners/our-partners

更多相关组织,请参见 : http://www.thinkeatsave.org/ch/index.php/partners/our-partners与欧盟委员会网页: http://ec.europa.eu/food/food/sustainability/eu_actions_en.htm

Chi-Han Ai

Ph.D. candidate of EHESS ( École des hautes études en sciences sociales, Paris) focusing on regional economic development in China and Taiwan.

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