Shanghai, May 17, 2023 - The local promotion activity of National Nutrition Week was held at IBP International Conference Center in Changning District of Shanghai.
This event is hosted by Shanghai Branch of National Nutrition Steering Commission and Shanghai Municipal Health Commission with support from member units of Shanghai Nutrition Innovation Platform. On the afternoon of the event, Sodexo, a global leader in services that improve Quality of Life, participated in the session of “Emerging Diet Mode and Relevant Food Pollutant” together with Meiji (China) Investment Co., Ltd. Hosted by School of Public Health, Fudan University, this session is part of the promotion of the National Nutrition Week. Sodexo shared its exploration on emerging sustainable diet modes in an effort to evolve the concept of sustainable diet.
With the theme of “Emerging Diet Mode and Relevant Food Pollutant”, this session is hosted by School of Public Health, Fudan University. Gao Xiang, Professor of School of Public Health, Fudan University, and Qin Huanlong, President of Shanghai Tenth People's Hospital, delivered opening remarks at the session. Qin Huanlong, President of Shanghai Tenth People's Hospital, Chen Bo and Gao Xiang of School of Public Health, Fudan University, Grace Han of Sodexo China, Toshihiro Otsu, Director of Meiji China Lactic Acid Bacteria Research Center, experts and enterprise representatives attended the session and delivered speeches, and exchanged scientific research results and dietary nutrition innovation practices.
According to a global survey conducted by Sodexo among executives in the fields of human resource, operation, purchasing and catering/facilities, 73% of leaders agree that the sustainability strategy and practice are growing increasingly important, and this trend is expected to continue in the future. During the session, Grace Han, Director and head of Government, Public and Corporate Affairs, Greater China, Sodexo, shared the company’s pioneering insights into emerging sustainable diet including how to achieve the social and environmental benefits of circular economy through reducing waste in food production and consumption.