Tasty Solutions on the Menu at Shanghai Climate Week

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Shanghai Climate Week coincides with Earth Day and highlights China’s dual-carbon commitments. And while its object as also a public-facing initiative remains undoubtedly to drive awareness of the severity of the situation faced by the world, amid the detail there is also much to be celebrated in terms of progress already made.

上海气候周恰逢地球日,凸显了中国的双碳承诺。尽管作为一项面向公众的倡议,其目标无疑仍然是提高人们对世界所面临局势的严重性的认识,但在细节中,就已经取得的进展而言,也有很多值得庆祝的地方。

This was the focus of The Nanjinger’s 4 day long immersion across both Shanghai and Suzhou during the week of 21 April for a sampling of the activities on offer at Shanghai Climate Week 2025; some 64 in total, held in universities, climate/environmental business parks, even shopping malls.

这是《南京人》在 4 月 21 日这一周在上海和苏州进行为期 4 天的沉浸式体验的重点,以采样 2025 年上海气候周的活动;总共约 64 场,在大学、气候/环境商业园区甚至购物中心举办。

Checking in at East China Normal University for the Climate Change Education Forum, Djian Sadadou with the UNESCO Office for Climate Education (France) impressed with a case study of experience in rolling out climate change education at scale in Mexico and Columbia.

联合国教科文组织气候教育办公室(法国)的吉安·萨达杜(Djian Sadadou)在华东师范大学参加气候变化教育论坛时,对墨西哥和哥伦比亚大规模开展气候变化教育的案例研究印象深刻。

After his presentation, Sadadou spoke exclusively with The Nanjinger as to the challenges in implementing climate change education worldwide. “We need a shared understanding globally of what we aim to achieve with climate change education. And that’s to equip the next generations with the key competencies of the future; understanding complexity, developing critical thinking, empathy and curiosity”, said Sadadou.

演讲结束后,萨达杜接受了《南京人》独家采访,谈到了在全球范围内实施气候变化教育所面临的挑战。萨达杜说:“我们需要在全球范围内就气候变化教育的目标达成共识。那就是让下一代具备未来的关键能力;理解复杂性,培养批判性思维、同理心和好奇心。”

“There is also a component of climate justice; what we do here in China affects people in Brazil, what they do in Brazil affects people here in China as well.”

“还有气候正义的一个组成部分;我们在中国所做的事情影响了巴西人民,他们在巴西所做的事情也影响了中国人民。”

Walking away, however, such challenges not withstanding, there was the very real impression that there is no reason why such efforts cannot be replicated across the world.

然而,尽管面临着这样的挑战,但走开时却留下了非常真实的印象:这样的努力没有理由不能在世界各地复制。

Then there were the revealing insights for Shanghai climate Week which came out of the ancient city of Suzhou. It was there that Dr. Ellen Touchstone, Deputy Dean of International Business School Suzhou (IBSS) at Xi’an Jiaotong Liverpool University (XJTLU), figured prominently, both in the workshop entitled “How to Benchmark Companies’ ESG Performance and Impact” hosted by Green Light Year that took place in the Suzhou ESG Industrial Innovation Centre on 23 April and on home turf at “XJTLU Earth Week 2025: Our Power, Our Planet on 26 April”. Her commitment served well as illustration for her and her institution’s commitment to the Shanghai Climate Week cause.

还有来自苏州古城的上海气候周的启示性见解。正是在这里,西交利物浦大学(西交利物浦大学)苏州国际商学院(IBSS)副院长 Ellen Touchstone 博士在绿光年于 4 月 23 日在苏州 ESG 产业创新中心举办的题为“如何对企业的 ESG 绩效和影响进行基准测试”的研讨会上以及 4 月 26 日在主场举办的“西交利物浦大学地球周 2025:我们的力量,我们的星球”中脱颖而出。她的承诺很好地体现了她和她的机构对上海气候周事业的承诺。

Meanwhile, back in Shanghai at the “Sustainable Food Service Development Forum”, among other eye-openin,g feel-good factors heard by attendees was news of headway made to embrace plant-based menus in the hospitality sector.

与此同时,在上海举行的“可持续食品服务发展论坛”上,与会者听到的其他令人大开眼界、感觉良好的因素之一是酒店业在采用植物性菜单方面取得进展的消息。

Indeed, most of the major hotel chains in China are reporting significant use thereof. One of the biggest industry players in particular; Orange; will this year be deploying plant-based food across 70 percent of its food and beverage offering.

事实上,中国大多数主要连锁酒店都报告称其大量使用。尤其是最大的行业参与者之一;橙子;今年,公司 70% 的食品和饮料产品将采用植物性食品。

With a climate diet initiative as its core, the little bar of vegan chocolate given to every guest attending the Forum may have been chocolate in nature, but with a taste less so. As this present unwrapped and savored, the little treat served well to illustrate that we will all need to get used to the new tastes of the future.

以气候饮食倡议为核心,为参加论坛的每位嘉宾提供的小块纯素巧克力可能本质上是巧克力,但味道却不那么好。当这份礼物被打开并品尝时,这个小礼物很好地说明了我们都需要习惯未来的新口味。

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