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Anti-Food Waste - Towards a "Zero" Food Waste Society

Globally one-third of all food produced in the world is lost or wasted, causing about $940 billion per year in economic losses and an estimated 8 percent of global greenhouse gas emissions. Food that is ultimately lost or wasted consumes about a quarter of all water used by agriculture, requires cropland area the size of China, bringing huge economic, social, and environmental impacts. Especially the COVID-19 pandemic has disrupted the global supply chain, which exacerbates food insecurity and malnutrition. Reducing food loss and waste is critical for achieving the synergies on food security, climate change mitigation, resource efficiency improvement, biodiversity protection and etc.

In China, around 35 million tons of food are lost or wasted annually, equivalent to 6% of China's total food production. In August 2020, President Xi Jinping required to stop food waste, and stressed enhancing legislation and supervision, taking effective measures, and establishing a long-term mechanism. Reducing food waste will also accelerate to achieve China’s 2060 carbon neutrality pledge. 

We are facing with a historical opportunity to accelerate the pace of reducing food waste in China. The Anti-Food Waste Law has been approved at the 28th Session of the 13th National People’s Congress (NPC) Standing Committee on April 29, 2021. The Law puts forward governance mechanism at all levels, including government leadership, department cooperation, industry guidance, media supervision and public participation. It sets the basic principles for the food consumption of the whole society. In the next step, all stakeholders will take actions to ensure the implementation of the Law.

Under this background, the Embassy of the Kingdom of Denmark in Beijing, the World Resources Institute and the China Chamber of International Commerce is organizing this conference on “Anti-Food Waste – Towards A ‘Zero’ Food Waste Society” on June 1st, 2021 to discuss how to promote the effective implementation of the Anti-Food Waste Law, as well as the opportunities and challenges faced by the private sector. 

The conference also provides a platform for communication and cooperation, so as to enhance the partnerships among the stakeholders of Anti-Food Waste Law at all levels.

In 2019, the Embassy of the Kingdom of Denmark in Beijing and the World Resources Institute jointly launched the “Improving Resource Efficiency and Reducing Food Loss and Food Waste Initiative” and established a Cooperation Platform. The Platform serves as a foundation to improve resource efficiency of the food system and reducing food loss and waste through enhancing stakeholder awareness, providing practical solutions and cross-regional and cross-industry cooperation. The Platform will promote the sustainable transformation of China’s food system and contribute to the sustainable and healthy global food system. The conference is the annual flagship event under the Platform, at which, the best practices and research findings in China and Denmark will be introduced. 



Preliminary agenda

June 1st, 2021 - Access via Zoom 


Registration, 14.30 - 15.00

High-Level Opening Ceremony, 15.00 - 15.30 

Host: Marie Louise Flach de Neergaard, Minister Counsellor, Embassy of the Kingdom of Denmark in Beijing

Online Opening Speech by
- Rasmus Prehn, Danish Minister for Food, Agriculture and Fisheries
- HRH Princess Marie of Denmark

Remembrance of Yuan Longping the "Father of Hybrid Rice"
The Congratulatory Video of Yuan Longping to our Anti-Food Waste Conference in 2019

Welcome Remarks
- Li Fang, Country Director, World Resources Institute China
- Xiao Sun, Director-General, Department of Multilateral Cooperation, China Chamber of International Commerce

Keynote Speech
- Flemming Besenbacher, Chairman of the Board of One/Third, Chairman of Carlsberg Foundation and Foreign Member of the Chinese Academy of Sciences

Session 1:  Efficient Implementation of the Anti-Food Waste Law 15.30 - 16.45

Guiding Presentation
- Xiaojie Liu, Research Associate, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences

Panel Discussion on how to implement the Anti-Food Waste Law efficiently in China
- Juan Han, Associate Professor/Deputy Division Director, Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs of China
- Zhanfeng Dong, Research Fellow, Chinese Academy of Environmental Planning, Ministry of Ecology and Environment of China
- Gang Liu, Associate Professor, University of Southern Denmark
- Yuan Liu, Programme Director, Vanke Foundation
- Selina Juul, Chairman of the Board and Founder of Stop Wasting Food movement and Champion 12.3

A Voluntary Approach to Reduce Food Waste from A Danish Perspective 
-Jeppe Juul Petersen, Sector Counsellor (Food and Agriculture), Embassy of the Kingdom of Denmark in Beijing

Summary of Expert Comments

Session 2: Legislation – A Driving Force of Reducing Food Waste 16.45-17.55

Guiding Presentation:
- Xiaoxi Song, Deputy Secretary-General, China Hospitality Association

Panel Discussion on how private sectors take actions to reduce food waste and the existing best practices

Chinese stakeholders:
- Xiyan Tian, GM of Cooperation and Development Dept., Alibaba Local Services
- Dong Lai Shun
- Yonghui Supermarket

Danish stakeholders: 
Alfred Che, Vice President, Danfoss China
Wieke Edinger, Chr. Hansen

Summary of Expert Comments

Closing, 17.55-18.00


Marie Louise Flach de Neergaard Jeppe Juul Petersen

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