Lili Jia holds a PhD in Economics. She is a research associate at Department of Engineering, University of Cambridge. She has 10-year research experience in the behaviour architecture regarding healthy and sustainable food production and consumption. Her research helps companies find more cost-effective solutions to environmental sustainability.
Title: “Discovering potential market in sustainability and health”
Synopsis: Healthy food consumption is also environmentally sustainable, such as less meat, less salt, more fruits and vegetables, less food waste, local and organic food etc. The market potentials in transitioning to healthy and sustainable food consumption, however, are often hidden by various barriers and these barriers prevent consumers and businesses from harnessing sustainable and health value. This talk will provide an overview of market potentials and barriers in health and sustainability for food sector.
