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Announcing Dao Foods’ 7th China Next-Gen Good Food Bootcamp in Chengdu

Chengdu, also known as Hibiscus City, Jinguan City and the Land of Abundance, has been awarded the title of the happiest city in China for 14 consecutive years. Among the first of the new first-tier cities like Beijing, Shanghai, Guangzhou, Shenzhen, and others, Chengdu is a famous, historical city known for its 3,000 years of fireworks. Once you come, you won’t want to leave. The Chengdu-Chongqing city cluster that this upcoming Bootcamp is going to focus on has a population of close to 100 million people.

Chengdu is a city famous for Sichuan cuisine, and was awarded the honor of "Gourmet Capital of the World" by UNESCO. Sichuan cuisine originates from the land of Bashu, popular specifically during spring and autumn as well as during periods of war. Emerging first in the Qin and Han Dynasties, Sichuan cuisine quickly became renowned and the food culture in the Sichuan Basin flourished unprecedentedly during China’s Sui, Tang and the following dynasties. It was during the Song Dynasty that the classical Sichuan cuisine began to spread through the opening of “Sichuan Food Restaurants” all over the capital cities of Kaifeng and Lin’an. The introduction of peppers to Sichuan cuisine during the Ming and Qing Dynasties formed what we know as modern Sichuan cuisine, which is often described as, “one dish, one style, a hundred dishes and a hundred styles,” as well as “fresh and mellow and spicy”. Sichuan cuisine is recognized as the first of the four major cuisines of China.

The growth of Sichuan cuisine is based on the unique natural conditions. The fertile land, suitable climate and rich products in the Sichuan Basin provide a wide range of raw materials. The prosperous commercial economy further supports the development of food and banquet culture, as well as cooking skills. The explosion in the cuisine’s popularity can be linked to immigration and migration, its introduction in various schools, and the constant references made through different mediums. Its inclusiveness throughout the community has contributed to Sichuan cuisine becoming popular in the streets and alleys of China and even internationally. Sichuan cuisine’s popularity across the globe is thanks to it being delicious, down-to-earth, cost-effective, and fast and convenient to cook.

New proteins, also known as alternative proteins and innovative proteins, mainly include plant-based proteins, as well as proteins produced by microbial fermentation and cell culture technology, which can partially replace traditional animal-sourced meat, eggs, and milk. New protein foods have the advantages of high-efficiency production, low-carbon environmental protection, healthy and precise nutrition, and supplements the safety of the food system. It has attracted much attention in the future of food innovation.

The new protein foods are based on the innovation of technology and business models that take the most unconventional path.

It often challenges many traditions surrounding food culture and bypasses the traditional food production methods, but it cannot bypass the traditions of how humans choose their food. Although climate change and environmental protection will affect how humans choose their food, the long-standing food culture is still a core issue that must be addressed for new protein foods to go mainstream.

Is the popular Sichuan cuisine a great example for new protein foods? What are the opportunities for food innovation in Bashu, Sichuan and Chongqing?

The Chengdu-Chongqing Chapter of Dao Foods’ China Next-Gen Good Food Bootcamp

In order to support the long-term growth of new protein food innovation and entrepreneurship in China, Dao Foods International officially launched the first phase of its China Next-Gen Good Food Bootcamp in 2019 and has since successfully held multiple sessions in Shanghai, Beijing, the Greater Bay Area and other places. The bootcamp is aiming to provide a platform for individuals and organizations in the new protein industry to have the opportunity to communicate with each other, which can help create a healthy industry ecosystem.

The COVID-19 epidemic has gradually come to an end, allowing business activities to actively recover. The flagship offline event "China Next-Gen Good Food Bootcamp" will also return. This time, Dao Foods International has teamed up with 35 professional agricultural food media organizations based in the Sichuan-Chongqing region of Southwest China to hold the 7th China Next-Gen Good Food Bootcamp on Wednesday, March 15, 2023. The invitation is extended to all new protein innovation entrepreneurs, professional investors, representatives of scientific research institutions in related fields, government support units, and other professional audiences interested in promoting new proteins in Southwest China. Join them as they gather in the ‘Land of Abundance,’ the central city of Chengdu, where you can discuss the development and future of the industry while tasting the delicious food and drinks of the New Protein industry.

Date: March 15, 2023 9:30 am - 2:00 pm

Location: No. 286, Shuangnan Road, Wuhou District, Chengdu City, Sichuan Province (DoBe Trading Park)

Registration: Those interested in participating are welcome to sign up here. After being reviewed by the organizer, a formal invitation to participate will be sent.


09:30 - 09:40 Opening speech and welcome speech

09:40 - 10:20 Keynotes: Overview of New Protein Industry / Food Innovation Culture in Sichuan-Chongqing

10:20 - 11:00 Round Table I:

  • How Can the New Protein Sector Learn from Sichuan Cuisine and Expand to the Whole of China?

11:10 - 11:50 Round Table II

  • New Protein Opportunities in Sichuan-Chongqing?

11:50 - 12:30 Showcasing of Innovative New Protein Ventures / Meet the Founders

12:30 - 2:00 Impact Lunch and Free Exchange Impact Lunch and Networking

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