organic food

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Fatal Misperception: How Unsafe Is Chinese Food?

At the Council on Foreign Relations, Yanzhong Huang challenges official claims that China’s food safety problems are overblown, and prescribes a more extensive, stringent and streamlined regime of food inspections. Is...

Eating Safely in China, on a Budget

In a country plagued by food safety scandals, mitigating risk while shopping for groceries is no easy task. While it has been noted that those with a cache of power sometimes enjoy greater access to safe food, for everyone else...

Organic Farming With Chinese Characteristics

As part of the Aspen Institute/Asia Society sponsored US-China Forum on the Arts and Culture, some of the leading American organic advocates were in China last week. Chez Pannise founder and “California cuisine”...

In China, What You Eat Tells Who You Are

With food safety scandals often in the news, Chinese officials are not eager for the public to know the lengths they go to to ensure the safety of what they eat. This spring, a Chinese journalist investigated the private farms...

U.S. Drops Inspector of Food in China

From the New York Times: The federal certification, the backbone of the organics industry, is aimed at assuring consumers that farmers and food manufacturers have passed tough, independent inspections — even half a world away....

Should Whole Foods, like Google, Get out of China?

A post from the Energy Collective questions Whole Foods’ sourcing of organic produce from China: The allegation that foods imported from China don’t meet organic standards deserves to be taken more seriously. It’s not new:...

“Alternative Food Networks” in China

China Study Group looks at new initiatives by Chinese farmers to create a local version of CSAs (Community Supported Agriculture): The experiment that claims to be China’s first “CSA” (community-supported agriculture) – the...

Interest In Organic Food On The Rise In China

From Los Angeles Times: Unlike most farms in China, no heaps of blackened sewage sludge are piled on the fields at the Green Cow farm. No workers spray pesticides from pumps strapped to their backs. No animals are in quarantine....

Garden of Contentment

In the New Yorker, Fuchsia Dunlop, author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, writes about a restauranteur in Hangzhou who is trying to supply only locally-sourced organic...

Organic Food at a Crossroads

On China Dialogue, botanist Jiang Gaoming writes about the challenges facing the organic food industry in China: A quality of life survey conducted last year by the State Environmental Protection Administration (SEPA) – now the...

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