Development and challenges of green food in China

被引：0

作者：

Mahmood ul HASSAN ^{[1
]}

Xin WEN ^{[1
,2
,3
]}

Jiuliang XU ^{[1
,2
,3
]}

Jiahui ZHONG ^{[1
,2
,3
]}

Xuexian LI ^{[1
,2
,3
]}

机构：

[1] Department of Plant Nutrition, The Key Plant-Soil Interaction Laboratory, Ministry of Evironment, China Agricultural University

[2] Chinese Academy of Green Food Development

[3] National Academy of Agriculture Green Development, China Agricultural University

来源：

Frontiers of Agricultural Science and Engineering | 2020年 / 01期

关键词：

green food; food losses; storage; processing; transportation; sustainability;

D O I：

暂无

中图分类号：

F326.5 [农家副业、农产品加工工业];

学科分类号：

0202 ; 020205 ; 1203 ;

摘要：

Green food in China refers to a wide array of primary and processed agricultural products that are safe,nutritious and of high quality for human consumption.Green food has been certified and produced following the principle of sustainability since the 1990 s, making historic achievements in providing quality food, protecting the environment, increasing farmer income, and nurturing agricultural brands over the past 30 years in China. Today,the green food industry enters a steady-growth stage in terms of cultivation area, product number and sales. This article summarizes the history of the development of green food in China and current achievements, analyze major challenges that may hamper further development of the industry, and propose strategies to address these challenges, i.e., optimization of the food supply chain, deep food processing, and utilization of food wastes.

引用

页码：56 / 66

页数：11

共 31 条

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