{"id":316,"date":"2023-12-05T11:14:44","date_gmt":"2023-12-05T10:14:44","guid":{"rendered":"https:\/\/erc-midway.eu\/?p=316"},"modified":"2024-01-09T10:12:37","modified_gmt":"2024-01-09T09:12:37","slug":"midway-china-workshop-wet-market-discussion","status":"publish","type":"post","link":"https:\/\/erc-midway.eu\/midway-china-workshop-wet-market-discussion\/","title":{"rendered":"MidWay China Workshop Wet Market Discussion\u00a0"},"content":{"rendered":"\n
In the past two blog posts, we covered the first and the second parts of our workshop on Urban food, sufficiency, and sustainable agriculture in China. In this blog post, we delve deeper into the topic of wet markets, as they are placed at the intersection between food production and consumption, and the changes wet markets experience are highly representative of the general changes in China\u2019s agri-food system. <\/p>\n\n\n\n
Dr. Zhong Shuru, Associate Professor, School of Tourism Management, Sun Yat-sen University (SYSU), presented \u201cThe Key Role of Wet Markets in China\u2019s Sustainable Food System\u201d. Wet markets account for 50% of fresh food sales in China, down from 70% a decade ago. Independent food vendors run wet markets, and their main advantage is the freshness of their products. China\u2019s wet markets vary in size and characteristics across different regions. For example, there are many wet markets in Chengdu but not many in Beijing, where they have become more strictly regulated. Providing fresh and affordable food for people, the wet markets also support the small-scale peasant economy, which is still extensive in China. In her presentation, Dr. Zhong asked whether wet markets could be part of the solution for sustainable food systems in China. <\/p>\n\n\n\n