New Year's Message from CBCGDF Food Green Standard Working Committee

On December 29, relevant comrades of the Food Green Standard Working Committee of China Biodiversity Conservation and Green Development Foundation(CBCGDF) reported to the Secretariat on the revision of green standards for the food industry and future work priorities.

In the context of the rapid development of the current food industry, green standards and professional talent management have become the key to the development of the industry. How to promote the green development of the food industry and innovation in talent management is the focus of the Working Committee. At present, the Working Committee has completed the revision of three national standards, and the remaining work is expected to be completed in the first half of 2025. The CBCGDF Secretariat suggested that the focus of future work should be on professional talent management and carry out social evaluation work, such as the evaluation of skilled talent masters in the food industry and the star rating activities of corporate management level and product quality. And proposed a seven-star standard evaluation system with reference to the Michelin restaurant star rating, aiming to formulate evaluation rules and standards.

At the same time, the meeting also discussed the plan to carry out activities in the 2025 Macau Food Culture Festival, aiming to add green development content to the Macau Food Culture Festival, and at the same time use it as a good platform to promote green standards in the food industry.

Finally, the two sides reached a consensus on the revision of green standards for the food industry and clarified the next work priorities. Agree to formulate relevant rules and standards for the seven-star standard evaluation system as soon as possible and conduct in-depth discussions after the Spring Festival. Look forward to showcasing the green development achievements of the food industry at the Macau Food Culture Festival and enhancing the public's awareness of green standards in the food industry.

Reporter:Retenir

Translator: Daisy        

Reviewed by Sara

Editor: Daisy

Contact: v10@cbcgdf.org; +8617319454776

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