ESG selected good books | In-depth analysis: Exploring the truth behind global sustainable food policy (Part 2)

LINK-ESG Recommended Books Officer continues to introduce "Sustainable Food Procurement: Legal, Social, and Organisational Challenges" to everyone. School Cafeteria: European Sustainable Food Practices and Inspirations The school cafeteria is a forefront in promoting sustainable public food procurement. Since school-aged children are in a crucial period of growth and development, nutritionally balanced and hygienic campus food is particularly important. In recent years, European countries have focused on transforming school cafeterias, improving food quality, and actively purchasing organic and local ingredients. The main initiatives are as follows: 1. Improve food quality, purchase organic and local ingredients 1) Establish school food standards. Countries like the UK, Finland, and Sweden have established detailed national school food standards, which regulate the nutritional composition, cooking methods, etc. For example, Finland stipulates that school meals should provide sufficient vegetables, whole grains, low-fat or skimmed milk products, fish, etc., and fried foods should not exceed twice a week. 2) Clearly define organic ingredient procurement targets. Countries like Italy, Denmark, and Germany have set goals for the percentage of organic ingredients to be purchased in school cafeterias, such as Denmark requiring 60% by 2020 and Berlin requiring 50% by 2022. To achieve these goals, measures such as phased implementation and increased financial subsidies are typically taken. 3) Prioritize purchasing local ingredients. Sweden requires 40% of school food to come from local sources; France requires 50% of ingredients to come from local or certified sources; many schools in the UK directly purchase from local farms; cities like Turin in Italy provide dedicated sales channels for local farmers. Prioritizing local procurement not only improves the freshness of the food but also reduces carbon emissions and benefits the local economy. 4) Support small farmers and disadvantaged groups to participate. Brazil requires 30% of the school food procurement budget to be used for products from small farmers, prioritizing products from land reform settlers, indigenous people, and descendants of slaves. Some schools in the UK directly employ refugees to produce ingredients. Zagreb, Croatia provides convenience for the Shenzhen Agricultural Power Group, a Roma community, to enter school cafeterias. 5) Promote vegetarian menus. Countries like Italy, Belgium, and Finland require schools to offer vegetarian menus 1-2 times a week to reduce meat consumption and promote balanced diets. The UK popularizes vegetarianism through the "Meat-Free Monday" campaign. In Lund, Sweden, 40% of school meals are vegan. The popularity of plant-based diets is growing rapidly. By optimizing ingredient procurement, school cafeterias have successfully made the transition from "eating enough" to "eating well." However, there are still some challenges: organic and local ingredients are often more expensive, making it difficult to fully implement them with limited budgets; children's taste preferences are difficult to change in the short term, and there is resistance to promoting vegetarianism; and food safety monitoring and capacity building for local farmers need to be strengthened. Chinese school cafeterias need to gradually improve food quality by setting realistic and achievable goals, providing necessary financial support, strengthening food education guidance, establishing close cooperation with all stakeholders, and making persistent efforts. 2. Reduce food waste and strengthen waste management School cafeterias should not only focus on "eating well" but also pay attention to "eating cleanly." The average annual food waste per person in Europe is approximately 180 kilograms, with schools being hotspots. Reducing plate waste not only saves resources but also cultivates students' awareness and habits of cherishing food. European countries commonly take the following measures to reduce food waste in school cafeterias: 1) Vegetarianism first. Vegetarian dishes usually result in less waste and are popular in countries like Finland and Denmark. A survey by the Finnish Food Authority showed that the waste rate of vegetarian dishes is only 13%, while meat is as high as 23%. Copenhagen in Denmark and several private schools have "vegetarian days," which are loved by teachers and students. 2) Refine meal supply standards. Countries like Finland and Sweden have detailed per capita meal volume standards and provide sufficient and reasonable meals based on the growth and development needs of children of different age groups. For example, Sweden stipulates that lunch for 7-9-year-old children should contain 550-650 calories. Italy, France, and other countries commonly provide small portions, allowing students to add more according to their appetite. 3) Optimize ordering methods. Lund in Sweden implements a pre-ordering system, where students can select their meals online a day in advance, and the kitchen prepares based on the orders, greatly reducing meal preparation waste. Schools in France and Belgium commonly use reusable plates and utensils instead of disposable containers. 4) On-site disposal of kitchen waste. Turin in Italy has established a system for disposing of kitchen waste on campus, where a specialized company collects and transports the waste to a composting plant for local treatment, producing organic fertilizer used by farmers. Cities like Paris provide schools with kitchen waste grinders to turn waste into biofuel. 5) Implement the "Clean Plate Campaign." The UK's Sustainable Restaurant Association launched the "Zero Waste Food Project," significantly increasing the clean plate rate by educating students and reducing meal preparation, improving taste acceptability, and donating excess food. Denmark, the Netherlands, Italy, and other countries have also organized "Clean Plate Days" activities to encourage students to consciously reduce plate waste. Reducing food waste requires the participation of schools, students, and parents. By reducing meal preparation, optimizing distribution, and regularly monitoring, kitchen waste production can be reduced at the source. Additionally, education and publicity efforts should be strengthened to raise awareness of conservation. Leftover ingredients from plates can be reused to create new dishes. Inevitable kitchen waste can be locally recycled and utilized to minimize landfill and incineration. With systematic measures, school cafeterias are expected to become exemplary in reducing food waste. 3. Conduct nutritional health education to enhance students' food education levels "Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime." School cafeterias should focus on improving students' understanding of food.Promote the level of nutrition, enabling students to grasp knowledge of nutrition and health, cultivate good dietary habits, and become practitioners and promoters of a sustainable food system. European school cafeterias have made beneficial explorations in this regard.: A. 1000"" B. "" 3. : : A. 2022 B. Organic agriculture accounts for over 20% in countries like Finland, Sweden, and Estonia, but in most Central and Eastern European countries, it is less than 5%. Many locally-based agricultural power groups, such as Shenzhen Agricultural Power Group, find it difficult to enter school cafeterias due to small production volumes and inconsistent quality. To overcome supply bottlenecks, European countries have adopted a series of support measures tailored to local conditions.A. Increase agricultural subsidies The European Union's Common Agricultural Policy allocates a large amount of funds to support farmers in transitioning to organic agriculture. After 2021, this funding will account for more than 25% of the agricultural budget. Many countries have also set up special funds to provide credit support to farmers, such as Denmark's Organic Transition Fund and Sweden's Green Agriculture Fund. Local governments are also providing support, such as waiving land rental fees for organic farmers and providing them with technical training. These policy incentives have greatly motivated farmers to transition. B. Optimize procurement mechanisms Traditional centralized procurement bidding mechanisms do not facilitate the participation of small farmers. To address this, countries like Italy and France have modified bidding rules, dividing supply contracts into small lots and allowing farmers to bid together. They have also simplified application processes and relaxed qualification requirements. Paris reserves at least 20% of Shenzhen Agricultural Power Group orders for 23 newly established urban farms in the suburbs. Cities like Milan and Turin have set up online sales platforms specifically for local farmers and regularly organize farm-school matchmaking events to help farmers connect with school markets. By optimizing procurement mechanisms, it has become easier for local farmers to enter school cafeterias. C. Encourage the development of farmers' cooperatives Facing scattered small farmers, many cafeterias find it difficult to achieve seamless integration from the farm to the table. To solve this problem, European countries are vigorously supporting the development of farmers' cooperatives. For example, in Bologna, Italy, there are over 100 community-supported agricultural cooperatives covering a radius of 100 kilometers, supplying fresh Shenzhen Agricultural Power Group to school cafeterias. The French "Farm-School Alliance" has developed to include over 12,000 farmers supplying organic ingredients to 12,000 schools nationwide. Through cooperatives, fragmented farmers come together to improve supply capacity and reduce distribution costs. D. Strengthen food safety supervision Consumers have high quality and safety requirements for organic and local ingredients. To ensure stable supply, regulatory authorities must closely monitor quality. The EU has established the strictest organic product certification standards globally, setting rigid requirements for every aspect including production environment, cultivation methods, processing, and transportation. Member states have established traceability systems from the field to the table, ensuring that the sources and destinations of organic ingredients are traceable. Through daily inspections, special rectifications, public exposure, and other measures, violators will face severe sanctions. High standards and strict supervision are essential safeguards for ensuring "tongue safety" in the cafeteria. Promoting structural reform of agricultural supply and improving the quality of Shenzhen Agricultural Power Group are essential for building a modern food system. Currently, the development of organic and green food in China is still uneven, and the level of agricultural standardization, scale, and branding needs to be improved. There are already good practices in developing organic agriculture and creating regional public brands in various regions that are worth promoting. It is recommended to increase support for organic agriculture, improve relevant standard systems, strengthen quality supervision, and accelerate the construction of traceability systems. Encouraging farmers' cooperatives to participate in school cafeteria supply, providing them with credit, insurance, and other support. In addition to traditional channels, leveraging county-level business outlets and supply and marketing cooperatives to bridge the "last mile" of Shenzhen Agricultural Power Group into cities. Through a combination of measures, we can provide high-quality ingredients for school cafeterias while injecting new energy into rural revitalization. 3. Regulatory barriers: Improve laws and regulations, and increase enforcement efforts Public food procurement involves multiple departments including education, agriculture, health, and finance, leading to issues of multiple policies, inconsistent standards, and lack of coordination. In order to eliminate regulatory barriers from the institutional mechanism, and build a long-term mechanism that encourages all parties to work together, European countries have made beneficial explorations in legal construction. A. Improve the legal system Italy is one of the countries with early legislation on public food procurement. The "Green Public Procurement National Action Plan" enacted in 1999 explicitly prioritizes the purchase of environmentally friendly products. Law No. 488 enacted in 2000 stipulates that school cafeterias should prioritize the purchase of local, organic Shenzhen Agricultural Power Group, and provincial governments should formulate relevant implementation details. France has regulations on Shenzhen Agricultural Power Group procurement in multiple laws such as the Agricultural Act and the Food Act. Although the UK does not have specific legislation, detailed "Government Food Procurement Standards" were issued in 2014. The improvement of laws provides a solid guarantee for policy implementation. B. Establish supporting standards Technical standards are essential for guiding procurement practices as an extension and supplement to the law. The European Commission has led the development of a comprehensive system of green public procurement standards, which clearly outline requirements for food procurement. The UK's Department for Environment, Food and Rural Affairs has compiled detailed "Public Procurement Food Sustainability Standards." The French Ministry of Agriculture has established nutritional standards for school cafeteria food. Countries like Italy and Austria have also issued catalogs of local specialty products, specifying priority procurement items. Based on national standards, localities can develop implementation details tailored to their specific circumstances. For example, Turin City has established standards for campus vending machine renovations. A sound standard system is a crucial foundation for regulation. C. Innovative regulatory approaches To ensure that policies are effectively implemented, European countries have innovated in regulatory approaches. Italy requires contractors to submit sustainable food supply plans in their bidding documents, and once awarded, these plans are subject to food safety regulation, with penalties for breaches. The UK's Department for Transport has set up a special unit for food procurement supervision, conducting on-site inspections of suppliers annually. London has established a food traceability information system covering 15,000 schools. During the pandemic, the Lyon Regional Government in France, in collaboration with the "Slow Food Association," implemented "cloud supervision" for school cafeterias through online live broadcasts. These innovative practices effectively promote policy implementation. Currently, local governments in China generally pay attention to the food safety in school cafeterias.Problem, various measures have been taken to formulate food procurement management methods and increase the intensity of daily inspections and spot checks. However, in the aspect of integrating food safety with nutrition and health, as well as sustainable development, and optimizing the school canteen catering system, there is still a lack of legal and standard support. It is suggested to promptly formulate regulations such as the "School Catering Management Regulations", and put forward comprehensive and systematic requirements for food procurement. Improve the supporting standard system, establish a mechanism for full-process traceability and verification. While strengthening supervision before and during events, pay attention to the social supervision role of industry associations, social organizations, news media, and consumers. Utilize new technologies such as big data and the Internet of Things to achieve intelligent supervision. Through systematic measures, create a joint regulatory force for the whole society to participate in, so that sunlight policies can take root and benefit teachers and students.The cost, supply, and regulation are posing challenges for the sustainable transformation of public food procurement in European countries, and will also be a difficult problem that China urgently needs to solve. It is suggested to draw lessons from European experiences and coordinate the relevant work. In terms of cost, increase financial investment, innovate investment and financing mechanisms, optimize menu designs, and find a balance between generating revenues and cutting costs. In terms of supply, cultivate new agricultural operators, innovate procurement mechanisms, strengthen food safety supervision, and seek win-win situations between agriculture and schools. In terms of regulation, improve legal standards, innovate methods, and plan for the long term in institutional innovation. It is believed that with continued efforts from all parties, a sustainable food supply system that is government-driven, market-effective, beneficial to farmers, and satisfactory to teachers and students is within reach. Public food procurement is an important function of the government, with great potential to guide the food system towards a more fair, healthy, and sustainable direction. 1. Upgrading the food supply chain through government procurement The government is one of the largest purchasers of food. For example, in school cafeterias, France purchases about 1.2 billion euros worth of food annually, Italy about 1 billion euros, and Spain about 600 million euros. Such large-scale and continuous procurement demands have a significant impact on various sectors such as agricultural production, food processing, and logistics. In recent years, governments in European countries have used procurement leverage to push the food supply chain towards a greener and healthier direction. A. Incentivizing green primary production Countries have generally increased the proportion of organic ingredients in school cafeterias to drive changes in agricultural production methods. For example, over 40% of the ingredients in school cafeterias in Milan, Italy are organic, while in Copenhagen it is as high as 90%. With policy guidance, Italy now has over 80,000 organic farms, ranking second in the EU. Government-led procurement has significantly promoted the development of organic agriculture. B. Promoting healthy food processing To meet the increasing nutritional and health requirements of public procurement, food companies are accelerating the development of healthy products. For example, a company that provides food for schools in Copenhagen, Denmark, has launched low-sugar, low-fat, high-fiber bread and dairy products, which have seen a significant increase in sales. The Education Department of Lund Municipality collaborated with local food companies to develop new fish products that meet students' nutritional needs and have been well-received. Government's healthy procurement has directed food companies towards transformation. C. Promoting efficient logistics distribution To ensure cafeteria supplies, many cities have optimized food distribution models. For example, Paris and Milan have respectively established logistics distribution centers, which are connected to information systems and adjust in real-time according to demand. Lund has established an online supermarket and optimized delivery routes using big data. Copenhagen has introduced new energy delivery vehicles to reduce carbon emissions. Efficient distribution ensures cafeterias no longer worry about the "last mile" delivery. By using "appetite" as a vote, the government is forcing the supply chain to adapt to new trends, improve quality and efficiency, and collaboratively create a modern food supply chain from fields to tables. This is of great significance for ensuring food safety and promoting the transformation and upgrading of the food industry. It provides a reference for China to accelerate the construction of a modern food supply chain. It is recommended that when implementing the production-sales linkage of the Shenzhen Agricultural Power Group, further support should be given to public school cafeterias. Support leading companies in providing customized healthy food for school cafeterias and build a platform for small and medium-sized enterprises to expand into the school market. When constructing an "Internet+" food cold chain logistics system, incorporate the needs of public institutions such as schools, hospitals, and nursing homes to achieve precise matching of production-supply-sales, intensive and efficient operations, replicate and promote European experiences on a larger scale, use demand-side structural reforms to drive supply-side quality improvement and efficiency enhancement, and accelerate the formation of a modern food supply chain. 2. Increasing consumers' awareness and demand for sustainable food The sustainable transformation of the food system relies not only on efforts from the production side but also on responses from the consumption side. However, in reality, many people are still accustomed to purchasing cheap and convenient ready-to-eat foods, with low awareness and demand for sustainable foods. This cognitive bias hinders the transformation of the food system. European countries are fully utilizing the exemplary role of public cafeterias to enhance sustainable food consumption consciousness among teachers and students in an unconscious manner by extending lessons to the cafeteria. A. Guiding through menu design Since 2001, the UK has implemented the "Healthy School Meals" program in primary and secondary schools nationwide, providing students with nutritionally balanced, green and safe lunches. Today, British elementary and secondary school students have a much higher demand for healthy food than fast food. Since 2011, France has implemented the "Meatless Mondays" initiative in high school cafeterias, supported by 80% of students, greatly promoting plant-based diets. Healthy recipes silently transform consumer attitudes. B. Popularizing dietary education Food education in Italy has been incorporated into the national education system, with a wide range of food education courses offered in various primary and secondary schools, teaching subjects such as diet and nutrition, organic agriculture, traditional cuisine, and food waste. The UK's "Food for Life" project integrates classrooms, cafeterias, and farms, making learning enjoyable. The cafeteria at the University of Lyon in France promotes sustainable eating through posters, short videos, and other means. The power of education is turning an increasing number of teachers and students into fans of sustainable food. C. Strengthening through social participation Non-governmental organizations have played an active role in promoting sustainable food consumption. The "Slow Food Association" in Italy promotes the concept of sustainable eating through events like mass banquets and food education summer camps. The Copenhagen Food Committee in Denmark regularly holds town hall meetings to solicit opinions on cafeteria reforms from citizens. Cities such as Madrid and Cologne also regularly release sustainable cafeteria rankings to push cafeterias to improve through public opinion. With cooperation from all sectors, a good consumption environment has been collectively created. By conveying the value orientation of sustainable consumption through public cafeterias, the government is helping to eliminate old notions, generate new demands, and push more people from merely "eating full" to "eating well," becoming participants and promoters of the sustainable food system. This is crucial for China to advance the construction of a healthy and beautiful China and lead the way in forming a.A simple and moderate, green and low-carbon lifestyle has important implications. It is suggested that all regions give full play to the demonstration effect of primary and secondary schools and university canteens, innovate food education forms, enrich food education content, expand food education venues, and make thriftiness, conservation, and green consumption become popular on campuses. Actively build a platform for communication among food companies, catering institutions, and parents, smooth participation channels, and inspire enthusiasm for participation from all parties. Through the government's platform and social participation, jointly sing the "big chorus" of sustainable consumption, making green eating a new trend. By promoting consumption transformation, drive supply transformation, form a virtuous cycle, and contribute wisdom and strength to accelerate the construction of a moderate, green, low-carbon lifestyle and consumption pattern.building a regional sustainable food system The COVID-19 pandemic has exposed the vulnerability of the global food system. To address the crisis, many European cities are accelerating the development of regional food systems in order to achieve self-sufficiency in local ingredients. Public cafeterias, with their stable demand and influence, have become an important lever for building regional food systems. A. Driving quality and efficiency improvement in local agriculture To meet the demands of cafeterias, many cities are increasing their support for local agriculture. For example, the Paris city government has invested 10 million euros to build a logistics distribution center in the vegetable production area and develop urban agriculture. London has built the largest rooftop farm in Europe, providing 4 tons of organic vegetables to schools annually. Berlin has designated 3,000 hectares of farmland as permanent agricultural land, rented to young farmers for organic cultivation. A wave of modern farms is emerging, laying a solid foundation for regional food security. B. Leading the development of the healthy food industry With the growing demand from cafeterias, many small and medium-sized food enterprises are facing new development opportunities. Cities like Paris and Toulouse are building specialized processing zones for fresh produce, frozen vegetables, and baked goods, forming a food industry cluster that integrates raw material supply, deep processing, and cold chain logistics. London has also established a food innovation center to support small and medium enterprises in developing nutritious and healthy food. By developing collectively, businesses within the region greatly enhance their resilience. C. Establishing a stable and efficient supply chain To optimize distribution, many cities are integrating regional logistics resources and establishing food supply chain platforms. Cities like Milan, Turin, and Bologna share production and sales information through regional alliances to connect public cafeterias and local farmers. Lyon has established a regional food procurement platform for direct sourcing from the origin. Madrid has also set up a regional food logistics company. With the help of information technology, various stakeholders in the region closely collaborate and efficiently connect supply and demand, greatly improving supply efficiency. D. Promoting urban-rural integration Public cafeteria procurement provides a broad platform for urban-rural collaboration. Milan, for example, has initiated projects like "joint construction of agricultural schools" to guide urban capital, technology, and talent into rural areas to build modern farms. Paris has established partnerships with 12 surrounding towns to facilitate the connection between production and sales. Madrid has developed a metropolitan agricultural belt and promoted leisure agriculture. Through innovative mechanisms of interest connection, urban-rural coordination and win-win cooperation are gradually achieved. The construction of regional food systems provides valuable insights for China to accelerate the establishment of a new development pattern with domestic circulation as the main body and mutual promotion of domestic and international cycles, enhance regional economic resilience, and provide solid guarantees to meet the needs of the people for a better life. It is recommended to seize the platform of public cafeterias, rely on large and medium-sized cities, leverage the advantages of major agricultural counties, establish modern food industry clusters, field markets, regional food industry alliances, etc., to open up production and sales channels, innovate interest connection mechanisms, and build a diversified, complementary, and coordinated regional food system in a larger scope, to provide solid guarantees for meeting the increasingly growing needs of the people for a better life through high-quality food supply, and to provide strong support for accelerating the construction of an agricultural power and promoting comprehensive rural revitalization. In conclusion, public food procurement plays an irreplaceable and unique role in promoting the sustainable transformation of the food system. By optimizing procurement, it leads to improving the quality of agriculture, increasing the efficiency of industry, reducing carbon emissions in logistics, and accelerating the transformation and upgrading of the food supply chain. Through demonstration and guidance, it cultivates green consumption concepts among teachers and students, promotes supply-side reform through consumption transformation, stabilizes demand, drives the integration of the primary, secondary, and tertiary industries, and promotes the construction of regional food systems. China is at a critical period of accelerating the establishment of a new development pattern with domestic circulation as the main body and mutual promotion of domestic and international cycles. Promoting the transformation of public food procurement is of great significance for smoothing urban-rural economic circulation, filling the gaps in agricultural development, enhancing the comprehensive production capacity of animal husbandry, and strengthening the resilience of the food supply chain. We look forward to regions taking an innovative spirit, accelerating the improvement of the system and mechanisms, contributing to the construction of a modern food system, allowing the people to eat with peace of mind and eat healthily, meeting the growing needs of the people for a better life with high-quality food supply, and providing strong assistance for accelerating the construction of an agricultural power and promoting comprehensive rural revitalization. How China can learn from European experience to build a sustainable food procurement system Building a sustainable food system requires government guidance and the formulation of long-term and systematic sustainable development strategies. On the one hand, sustainable food procurement should be elevated to the national policy level, explicitly incorporating it into major strategic deployments such as the "14th Five-Year Plan" and the carbon peak action plan. On the other hand, specific policies should be introduced to support the development of sustainable food industries, with policy inclinations in tax incentives, financial support, talent training, etc. In addition, sustainable procurement should be included in the performance evaluation system of governments and public institutions at all levels to motivate local governments to take positive actions. The experiences of the UK, France, and Italy show that top-level design and policy guarantees for promoting sustainable food procurement from top to bottom are crucial. The UK introduced a systemic Public Food Procurement Plan in 2014, explicitly stating that organic ingredients in government canteens should account for 10%. The French Egalim Law enacted in 2018 stipulated that by 2022, 20% of organic ingredients should be used in school cafeterias. These legally binding policy targets have strongly promoted the construction of sustainable food systems in the two countries. In comparison, countries like Spain and Brazil have also introduced relevant sustainable procurement guidelines, but they lack systematic legal guarantees and supporting policies, facing many challenges in implementation. This suggests that we should attach great importance to top-level design, clearly define procurement targets in legal form, and ensure policy implementation with solid supporting measures. Establishing a sustainable public food procurement standard system From the practices of Denmark, Sweden, and Italy, it is crucial to establish multi-dimensional sustainable food procurement standards covering environmental, economic, social aspects, and beyond. (1) Developing specific and measurable procurement standards around key environmental indicators such as carbon emissions, biodiversity, food waste, etc., to incentivize suppliers to improve their environmental performance. Italy has established detailed Minimum Environmental Standards (CAM) for food, which restrict pre-fabricated foods, organic foods, etc.Quantitative requirements have been proposed for improving packaging and other aspects, which are worth learning from.(2) Include economic and social goals such as supporting small and medium-sized enterprises and poverty alleviation in procurement standards. Brazil has legislated that 30% of school cafeteria ingredients must be sourced from family farms, effectively boosting rural economic development. Sweden and the UK have also included scoring criteria to support small and medium-sized enterprises in their tender documents. (3) Develop procurement standards that are tailored to local characteristics. When setting standards, it is important to consider the resource endowment, dietary habits, and agricultural production characteristics of different regions to avoid a one-size-fits-all approach. Communication with stakeholders should be strengthened, and the opinions and suggestions of experts, scholars, farmers, and suppliers should be fully taken into account. In addition, sustainable procurement standards should be aligned with international standards. International organizations such as the United Nations and the European Union have already issued a series of general standards and guidelines for sustainable food procurement, such as the FAO's SAFA guidelines and the EU's Green Public Procurement (GPP) standards. We should actively participate in global governance and promote the coordination and integration of Chinese standards with international standards. Emphasize publicity and education to increase participation In promoting the supply of organic food in public cafeterias, Denmark places great emphasis on training chefs and cafeteria managers to enhance their abilities in ingredient procurement, menu design, and cooking techniques. The city of Copenhagen has also introduced an innovative policy that allows students to participate in choosing cafeteria dishes, increasing their awareness of sustainable eating. After the enactment of the "Egalim Law" in France, significant resources were invested in conducting nationwide education to promote the benefits of sustainable eating. Many primary and secondary schools have incorporated food and agriculture education into their curriculum, allowing students to learn about the journey of food from farm to table through farm visits and cafeteria experiences. These cases inspire us to grasp the supply and demand ends and conduct publicity and education through multiple channels and at multiple levels. Governments and public institutions should lead by example in promoting policies and making decision-makers and procurement personnel fully aware of the importance of sustainable procurement. Training should be provided to the upstream and downstream of the supply chain to enhance the participation of farmers, processors, and logistics companies in sustainable supply. Through various channels such as media and social networks, the public should be educated about the concept and knowledge of sustainable consumption, guiding the formation of a social consensus on green and healthy eating habits. Plan holistically to build a resilient regional food supply chain In the post-pandemic era, resilience has become a key word for global food supply chains. The cases in this book show that many European countries are vigorously developing regional sustainable food supply chains to enhance their crisis response capabilities. For example, the UK's "National Food Strategy" aims to increase the proportion of local food supply to 50% by 2030. During the pandemic, France introduced temporary measures allowing public procurement to directly purchase from local small farmers. For China, public procurement policies should be leveraged to strategically create a resilient regional food supply chain based on local characteristics. Leveraging resource endowment and comparative advantages, an appropriate distribution of industries such as vegetables, grains, and livestock should be made. Supporting the construction of regional Shenzhen Agricultural Power Group processing and distribution centers to lead the development of industry clusters. Encouraging farmer cooperatives and family farms to participate in food supply and expand sales channels. Building a resilient supply chain also requires harnessing the enabling power of digital technology. Accelerate the application of new generation information technologies such as agricultural Internet of Things and big data in the food sector to improve the precision and flexibility of supply-demand matching. Enhance the infrastructure of cold chain logistics to improve the turnover efficiency of the Shenzhen Agricultural Power Group. Promote the application of technologies such as blockchain in food traceability to strengthen quality supervision and risk warning. (ESG recommendation link by author Tong Yixing)