GREENEXT hosts Eating for a Sustainable Future Workshop at Shanghai Climate Week
An extraordinary event unfolded at the serene venue of Anken Australian House in Shanghai last week on 25 April. GREENEXT, in collaboration with PARIS 2050 Workshop, The Plant Forward LLAB, Gwen's jiang, Anken, and BIOFarm, presented an engaging event titled Eating for a Sustainable Future, as part of Shanghai Climate Week 2024.
The event commenced with participants indulging in a delectable "Grain Rain Season" plant-based lunch meticulously crafted by Gwen's jiang, providing a firsthand experience of the diversity and deliciousness of sustainable dining. Following the lunch experience, participants from diverse backgrounds engaged in ice-breaking activities led by the host, fostering a harmonious atmosphere conducive to networking. Subsequently, Yi-Wen and Gwen, experts in plant-based nutrition and food therapy, delivered insightful presentations, prompting attendees to reflect on their personal philosophies and practices regarding sustainable food.
The highlight of the event was the eagerly anticipated workshop segment, where participants immersed themselves in the Food Collage Workshop guided by certified Food Challenge instructors May and Wang Ruoyu. This workshop, drawing insights from credible international scientific research reports, provided a comprehensive understanding of sustainable diets and their implications for both humanity and the environment.
In another session, the "Sustainable Plant-Based Food Creation Workshop," participants, under the guidance of Plant Forward LLAB's founder, Yi Wen, utilized fresh ingredients from BIOFarm to learn the art of crafting an additive-free plant-based pumpkin seed sauce. Participants also put their newfound skills to use in preparing creative afternoon tea dishes, including vegetable noodles, cucumber rolls, and vegetable bowls.
The event concluded with participants enjoying apples provided by Haba Snow Mountain Farm and engaging in brainstorming sessions, sharing practical tips and experiences on integrating sustainable food choices into daily life. Many participants expressed their intent to frequent farmers' markets, opt for seasonal fruits and vegetables, reduce consumption of beef and lamb, and minimize food waste.
