Chinese and French environment month "eat out health, eat quality" theme series of activities held smoothly.

china-France Environment Month, the Science and Technology Branch of the French Embassy in China, in cooperation with the Chinese Nutrition Society, launched a series of activities on September 17 under the theme of "Eat Health and Eat Quality".One of the
series of activities was the exchange of reports on nutrition and health links and food policy launched by the Science and Technology Branch of the French Embassy in China in cooperation with the School of Food Science and Nutrition Engineering of the Agricultural University of China, the Chinese Academy of Nutrition and the French National Institute of Health and Medical Research. On the morning of September 17th, the conference was held in the report hall of the School of Food Science and Nutritional Engineering of China Agricultural University, with more than 150 people participating in the event. Key activities include an introduction to the link between nutrition and disease/health, an overview of China's diet status and nutrition-related policies, and experiences and case studies of France's assistance in addressing food imbalances through dietary public policies closely related to the agro-processing and retail industries.
, Vice Dean of the School of Food Science and Nutritional Engineering, Agricultural University of China, delivered a welcoming speech during the
Inspective Group Photo
exchange. Researchers at france's National Institute of Health and Medical Research, Sebastian Rogers, have linked fat composition to cancer in the diet. Professor Yu Hongbo of the School of Food Science and Nutritional Engineering, Agricultural University of China, elaborated on the role of selenium, a nutrient, in preventing cancer. Researcher Yang Xiaoguang, Vice President of the Chinese Nutrition Society, and Marie-Liz Molinier, Chief Adviser on Food, Agriculture and Rural Areas of the French Ministry of Agriculture and Food, respectively, introduced the nutritional status of China and France and related public policies. French business representatives Danon and Carrefour shared their respective examples and experiences in the field of nutrition improvement. The atmosphere of the exchange was lively, with the audience scrambling to ask questions and interacting and interacting with the experts.
Report Exchange Guest Question and Answer Session
Series of Activities Ii - The Chinese-French Health Cooking Show, jointly organized by the Chinese Nutrition Society and the French National Institute of Health and Medical Research, was held in the afternoon at the Education and Training Center of the Chinese Nutrition Society and broadcast live on Sina Weibo. In order to promote healthy eating, French chefs and Chinese registered dietitians are giving cooking shows together. Among them, the French side is led by the top French chef, Michelin chef Mr. Jérôme Laurent, the French Embassy in China chef Mr. Julien Moulières as an assistant, and the Chinese side by the Chinese Nutrition Society registered dietitian, Beijing Nutritionist Association director Mr. Yu Renwen as the head chef. French and Chinese chefs have used a variety of fresh ingredients to cook three healthy and delicious dishes. And invited the University of Tours in France, Pierre Besson Researcher, Deputy Secretary-General of the Chinese Nutrition Society Wang Wei Researcher, Dr. Jiang Linhua, University of Leeds, the United Kingdom, well-known food blogger Antoine Bunel and well-known tourism food blogger Hu Bo as the guest of review. More than 50 live audience members participated in food reviews and reviews, and the judges and audience were impressed by the use of different ingredients in China and France, as well as the preparation and production process.
Chinese cuisine production
Faran cuisine making
the judges watched the chinese and French chefs pose for photos
, Chinese chef Yu Renwen, (left) French chef Jérme Laurent, and (right) French embassy chef Julian Moulières
Chinese and French chefs/ dietitians and judges guest photos
Chinese food VS French food
report exchange and Chinese-French cooking show two activities from the theoretical and practical point of view of the theme of "eat health, eat quality", for professionals and the general public to bring cross-border ideological collision and health food enjoyment. In this event, the Chinese Nutrition Society and the Science and Technology Branch of the French Embassy in China jointly called on everyone to establish healthy eating habits, pay attention to and participate in environmental protection.China-France Environment Month:
From September 15th to October 14th, the theme of the 5th China-France Environment Month is: Drink, Eat, Breathe. As a landmark event of close cooperation between China and France, this year's China-France Environment Month will be the first time that 55 projects will be held simultaneously in Paris and 22 cities in China, with up to 130 events. This year's theme will focus on the inextricable link between health and the environment: the crisis caused by pollution, measures to address pollution, and the environmental impact of human behaviour, especially human eating habits.
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