The Greening of China’s Food -Green Food, Organic.pdf

Sustainable Consumption and Alternative Agri-Food Systems Conference Liege University, Arlon, Belgium, 27 - 30 May 2008 The Greening of China’s Food - Green Food, Organic Food, and Eco-labelling John Paull The Fenner School of Environment and Society, The Australian National University Canberra, Australia, john.paull[a].au. Abstract China is rapidly adopting, adapting and developing green technology and ideas. China is now a world leader in organic production and this can have implications for world food production. This paper examines the rapid rise of green food and organic agriculture in China, the multiple motivations that have driven it, and the innovative implementation strategies underpinning it. The first organic export from China was in 1990. The Chinese national organic standard and national organic logo were established in 2005. Thirty eight certifiers now operate in China servicing both domestic and export markets. While “Organic” is still poorly understood in the Chinese domestic market, “Green Food” is well known and readily available. Green Food is a Chinese innovation and dates from 1990. The China Green Food Development Centre was founded in 1992 to oversee the implementation of this food production innovation. Certification for Green Food production involves the regulation of inputs, with the objective of reduced use of pesticides, the oversight of production, and the residue testing of the produce. This Green Food strategy has been used as a “half-way house” between chemical food and organic food production. In 1995 Green Food certification was split into Grade A and Grade AA. It is this bifurcation of Green Food standards that laid the groundwork for the rapid articulation from Green Food certification to organic certification, and thus