In His Address, Tang Guolin, Executive President of the Greater Bay Area Functional Agriculture and Food Specialty Committee of the China Green Food Association, Used Data to Highlight the Vibrant Growth of the "Food as Medicine" Industry.

He Noted That the Committee Is Focusing on Core Areas Such as Functional Foods to Build a Health Technology Ecosystem, Promoting the Deep Integration of Medicinal and Edible Ingredients with Modern Food Technology, While Staying Committed to Its Mission of "Building a Communication Platform and Driving Industrial Synergy." At the Same Time, President Tang Acknowledged That the Industry Still Faces Challenges of Insufficient Coordination: The "Last Mile" of Policy Interpretation Has Yet to Be Fully Opened, Barriers to Technology Transfer Urgently Need to Be Broken, and Market Innovation Must Precisely Align with Consumer Demand. The Forum Was Precisely Organized to Address These Challenges. "We Hope to Use the Forum as a Bridge to Foster Full Dialogue Between Technology Developers and Market Practitioners: to Interpret Industry Development Boundaries and Clarify Sector Directions; to Share Cutting-Edge Technologies and Explore Precise Pathways for Ingredient Efficacy; to Identify Market Trends and Seize Opportunities in Emerging Consumption Scenarios Such as Medicinal Prepared Dishes and Portable Wellness Products." Moving Forward, as an Industry Organization, the Committee Will Continue to Uphold Its Mission of "Building a Communication Platform and Driving Industrial Synergy" to Support Industry Development.

Founder Zhang Shangwu Proposed Three Core Values at the Forum: First, Leveraging High-Standard Innovation Projects Like "Whole Bean Tofu" to Address Food Safety and Green Production at the Technical Source; Second, Optimizing Business Support Facilities Within and Around the Park to Create a High-Quality Entrepreneurship Environment for Faculty, Students, and Researchers; Third, Empowering Grassroots Innovation and Entrepreneurship by Connecting University Intellectual Capital with Market Demand, Exploring Full-Path Startup Incubation, and Supporting Technological Innovation Under the "Food as Medicine" Framework.

Special Lecture

The Forum Invited Academician Wu Qi of the Chinese Academy of Sciences, Who Delivered an Important Report Titled "Securing China's Food Supply and Food Processing." In His Report, He Pointed Out That Modern Food Processing Must Not Only Ensure People Are "Full" but Also Enable Them to "Eat Well and Eat Healthy."

He Also Shared His Team's "Whole Bean Tofu" Technology, Which Achieves Zero Waste and Zero Wastewater in Tofu Production While Significantly Improving Nutritional Value and Yield. The Forum Also Invited Several Industry Leaders to Deliver Keynote Speeches, Including Dr. Sun Wen from Beijing University of Chinese Medicine, Shi Ming, Deputy Branch Manager of Guangzhou Bank's Shenzhen Branch, and Zhang Shiyang from Ping An Property & Casualty Insurance Shenzhen Branch.

In His Speech Titled "Food as Medicine: Past and Present," Dr. Sun Wen Analyzed the Cultural Foundations and Modern Validation Mechanisms of "Medicinal and Edible Ingredients" from Both Historical and Scientific Perspectives, Emphasizing the Importance of Integrating Traditional Experience with Modern Technology. Branch Manager Shi Ming, in His Speech "Banking Across the Globe, Green for the Future," Highlighted the Supportive Role of Green Finance for the Healthy Food Industry. Assistant General Manager Zhang Shiyang Addressed How to Ensure Food Safety and Build Consumer Trust Systems Through Technical Means from the Perspectives of Insurance and Traceability.