On March 29th, hosted by the China Cuisine Association, undertaken by the International Food Committee of the China Cuisine Association, and co-organized by Shanghai Bohua International Exhibition Co., Ltd., the 2021 International Food Development Forum with the theme of”New Era, New Mission, New Development” Successfully held in Shanghai. Fu Longcheng, President of the Chinese Cuisine Association, Xu Burong, Chairman of the International Food Committee, and gourmet experts, entrepreneurs, and culinary masters from home and abroad gathered together to discuss the development of international cuisine in the new era.
Fu Longcheng pointed out in the opening speech of the forum that during the”14th Five-Year Plan” period, the theme will be to promote high-quality development and to deepen supply-side structural reforms. The main line, with reform and innovation as the fundamental driving force, accelerate the construction of a new development pattern. With the development of the current economic situation and the integration and development of Chinese and foreign catering cultures, the consumption structure of the catering industry is gradually upgrading to quality, specialization and diversification, and the catering market is showing a steady growth trend. In the new era of upgrading and transforming consumption structure, the emergence of new technologies, and the continuous innovation of business models, it is necessary to give full play to the role of the International Gastronomy Committee of the China Culinary Association, build a bridge for cooperation between the industry and international gastronomy companies, and develop while promoting the traditional Chinese food culture. New development ideas for international cuisine, actively explore and promote international cuisine to explore the Chinese market, vigorously promote the spread of international cuisine culture, and build and enhance the influence and popularity of international brands in the country.
At the meeting, Wu Jian, Dean of China Food and Beverage Industry Research Institute, released the”2020 China International Food Big Data Analysis Report”, which comprehensively introduced the international cuisine in the Chinese market The development trend and direction of development. In addition, Jun Hua, general manager of the East China region of Ali local life, Chen Gang, the culinary (western food) project team leader of the World Skills Competition, Saburo Kanai, representative of JRO from the Ministry of Agriculture, Forestry and Fisheries of Japan, and Dai Guangtan, chef of Paul Bogus Culinary Institute Shanghai Branch Keynote speech, exchange experience.