Sustainable Development of Food Products in the GBA

Jieqi Guan

Member of the Administrative Council

Macau Institute for Corporate Social Responsibility in Greater China (MICSRGC)

The population in the Greater Bay Area (GBA) has been growing due to an accelerated urbanization process which has led to a significant increase in food consumption. At the same time, the community is concerned about climate change. Therefore, sustainable production and procurement of food products and reducing the resulting carbon footprint is considered a prioritized goal for long term sustainable development.

The United Nations Sustainable Development Goals serve as guidance for the food industry to meet this challenge. The Zero Hunger Goal, Responsible Consumption and Production Goal, and Climate Action Goal in the SDGs are all unavoidably implicated in the food sector. Every value chain node, including food production, processing, transportation, and so on, has significant impact on the achievement of these goals. The ESG reporting framework sets indicators to address these issues. For example, enterprises can refer to the framework which introduces standardized measurements for carbon emission intensity and water resource utilization efficiency.

The carbon footprint of food production in the GBA is closely related to the entire food product life cycle. During the planting stage, farming activities such as farmland reclamation and the use of chemical fertilizers generate carbon emissions. The processing stages, including transportation and storage, also lead to carbon emissions. To control the carbon footprint, it is important to refine the production process and consider renewable energy sources. In addition, sustainable procurement practices are also a core part of reducing carbon footprint. Suppliers are evaluated based on their Environmental Social and Governance practices. Local procurement and community cooperation are encouraged to adopt innovative procurement models, such as choosing seasonal and local ingredients and simplifying packaging. Besides, a significant portion of the emissions that are often overlooked comes from food waste throughout the entire value chain. Affirming this issue is crucial for reducing overall negative environmental impact.

Ensuring food security while pursuing the “double carbon” goal is a critical challenge for China in addressing climate change and fostering a sustainable community. A 2023 research paper published in Acta Geographica Sincia utilizes life cycle assessment methods to analyze carbon emissions from grain production across China and its 31 provincial-level regions from 1997 to 2020. The findings indicate that the overall carbon emissions from grain production in China has increased over time, revealing a trend of high-level convergence alongside widening regional disparities. Various factors including economic, social, technological, demographic, and environmental influences jointly affect these emissions. The main factors influencing carbon emissions include the GDP of the agricultural sector and total grain output, which show negative spatial spillover effects. In contrast, regional economic structures, labor-saving technologies, and agricultural production compositions have opposite effects. The driving factors differ significantly between the main sales markets, primary production zones, and a balance between production and demand and marketing regions. Additionally, the research highlights that the GBA functions as a sales area for agricultural products, with emissions primarily originating from the logistics and transportation sectors. The logistics emissions from long-distance transportation, along with the energy consumption for refrigeration and ventilation during storage, have a cumulative impact on the overall carbon footprint. As a hub for food consumption and distribution, the GBA faces significant challenges in carbon reduction in these areas.

The food industry in the GBA also faces other demands for sustainable development. For instance, applying precision agricultural technology restricts the development of local sustainable agriculture due to its high cost. The complex supply chain in the GBA, with information asymmetry and inconsistent goals, also affects GBA cities’ access to sustainable food products. As such, public and private stakeholder groups should work together in concert. For example, the Guangdong Province government may consider streamlining existing regulations and enforce a monitoring system, and increase subsidies for green technology innovation. In addition, it can encourage industrial associations to initiate unified standards and strengthen supply chain collaborations. As for enterprises, they can consider increasing investment in innovation, improve cost management, and proactively participate in green procurement. NGOs can play a bridging role, promoting communication and cooperation among all parties, and keep an eye on the overall connection and coordination among the various parties involved. Consumers, as the most important stakeholder group, should be encouraged to support green food products by taking practical actions to drive the market towards sustainable development.

Although Macau does not have its own agricultural industry, it plays a unique role in developing regional integration within the GBA. As a popular international tourism destination with advanced hospitality and catering sectors, Macau has leverage to actively promote the development of green catering, which radiates into environmental and human wellbeing. More local enterprises can consider purchasing green, organic, and carbon footprint traceable food products and creating characteristic catering brands.

Currently, there are some public-private collaborations to encourage residents to practice a green and low-carbon lifestyle. For example, the Environmental Protection Bureau (DSPA) collaborates with the organizer of the Macau Food Festival and the Macau Catering Industry Association to promote the “Food Festival Waste Reduction Program”. DSPA also continuously promotes community values of “cherishing food and reducing kitchen waste”. Furthermore, through the “Macau Green Hotel Award” platform, the hotel industry strives to implement a series of measures, including developing plans to reduce kitchen waste, properly handle and dispose of food, enhance awareness among customers about food conservation, and provide training programs for employees, all to minimize the amount of food waste.

The sustainable development of food products in the GBA is a systematic project. Macau can give full play to its own advantages. It also can actively respond to challenges and cooperate with other cities in the GBA toward the reduction of the carbon footprint from food production and procurement to consumption and recycling.