Despite the fact that China, in its growing pains, frequently finds itself at odds with mother nature, it's also true that these two things—China and nature—have a lot in common. They’re both larger and more complex than we can easily imagine, making them hard to predict and control. In fact, when we think of China’s incredible forward momentum, we often describe it as a “force of nature.” And this is perhaps what’s so worrisome about it. Nowhere is this more apparent than in China’s food industry, where safety concerns have been a source of panic and confusion. Luckily, though, things are starting to change.
In this issue we talk to some leaders in the local green movement. Marie-Paule Benassi, the first counselor of food safety, health and consumers of the EU Delegation to China, explains to us the current state of food safety, and gives us some tips on making our lives healthier. We also talk to green activist Shi Yanabout organic farming, and Robert Fabiano, General Manager of the JW Marriott Beijing, about their program to save the earths two most precious resources: honeybees and fresh water.
In this issue you will find interviews with Master Chef Justin Kam, chef de cuisine,Trader;s Upper East Hotel,
Marie-Paule Benassi of the EU Delegation to China –BEIJING, Robert Fabiano, general manager of the JW Marriott Beijing, Shi Yan, co-founder of the Little Donkey Farm, Terry Yu, general manager of LohaoCity Organic Shops, Philip McMaster, founder of the World Sustainability Project, Casper Johansen, CFO/COO of Seravia, Jocelyn Eikenburg, founder of The Wu Way, and Tie Ying, the artist.We’ve also put together a list of great bars with a view, organic certifications, organic resources in Beijing, and blogs and websites that will help you create a cleaner world!
Download the latest issue at www.agendabeijing.com
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