Taiwan Leads APEC Workshop on Low-Carbon Food Supply Chains

TAIPEI, March 20, 2026 – In a move to address escalating climate risks and global food security challenges, Taiwan hosted an APEC Workshop focused on innovative technologies for cultivating low-carbon food supply chains. The workshop, held in Taipei on March 18-19, brought together representatives from eleven APEC economies to foster regional collaboration and accelerate the development of sustainable food systems.

APEC Economies Collaborate on Sustainable Food Solutions

The two-day workshop convened representatives from Chinese Taipei, Japan, Indonesia, Singapore, Malaysia, Thailand, Peru, the United States, Australia, the Philippines and Papua New Guinea. Participants included government agencies, research institutions, and industry experts specializing in food supply chain technology and policy. The event was organized by the Food Industry Research and Development Institute (FIRDI) from Taiwan, with support from the APEC Forum of Policy Partnership on Science, Technology, and Innovation, and Taiwan’s Ministry of Economic Affairs (MOEA).

Technological Innovation as a Key Driver

Dr. Ying-Chih Liao, Technology Advisor of the Department of Industrial Technology at MOEA, emphasized the increasing importance of cross-disciplinary technologies in supporting the development of low-carbon food supply chains globally. Taiwan is actively promoting low-carbon and smart transformations through policy support, domestic research and development, and strengthened international cooperation to build resilient food supply chains and foster sustainable growth in the food sector.

FIRDI’s Role in Advancing Food Technology

FIRDI Chairman Mark Hsieh underscored that technological innovation is essential for building a sustainable and resilient food industry. FIRDI has been dedicated to advancing food technology research and supporting Taiwan’s food industry through integrated technology platforms. These platforms contribute to food decarbonization via smart low-carbon processing systems, circular processing technologies for by-product utilization, and innovative alternative food ingredients and processing applications. These technologies aim to enhance efficiency, reduce carbon emissions, and strengthen sustainability throughout the food supply chain.

Taiwanese Expertise Shared at the Workshop

The workshop featured presentations from several Taiwanese experts. Dr. Chii-Cherng Liao, Director General of FIRDI, shared the development strategy for the low-carbon food industry. A Vice President of the Chung-Hua Institution for Economic Research discussed collaborative approaches to developing a low-carbon food supply chain. Dr. Martin Lo, Professor at National Tsing Hua University, highlighted the key elements of promoting human sustainability. Further presentations included innovations in food manufacturing process technology from Dr. Binghuei Barry Yang, Deputy Director General of FIRDI, green fermentation processing and product development from Dr. Yi-Chung Lai of Biozyme Biotechnology and Dr. Chin-Chu Chen of Grape King Bio, and circular economy practices within the brewing industry from Marcie Chan, Brewmaster of Long Sun Brewing.

Industry Examples of Low-Carbon Technologies

Several Taiwanese companies showcased practical applications of low-carbon technologies. GAU JIANN has implemented heat recovery and smart control systems in sterilization processes to enhance energy efficiency. Lian-Hwa Foods has introduced green products manufactured through advanced, efficient, low-carbon smart production lines. VIGOR DONG SHIH and Jiamei are collaborating on a whole-fruit utilization supply chain for plant-based beverages. AGV Group has developed shelf-stable oat-based beverage ingredients to support low-carbon plant-based food production. YUNG CHENG applies upcycling of wheat bran via enzymatic and microbial processes to reduce grain processing waste and emissions. Grape King Biotechnology and PREFERRTECH-BIO are developing innovative low-carbon alternative proteins derived from fungi and plant sources.

Looking Ahead: Taiwan’s Commitment to Sustainable Food Systems

The low-carbon transformation of the food industry is a key global trend, with increasing emphasis on innovative food processing technologies and sustainable supply chain solutions. By integrating technological innovation, economic policy, and new business models, Taiwan aims to strengthen the development of a low-carbon food industry ecosystem and deepen cooperation with APEC economies to share technological expertise, align with international standards, and promote sustainable development across the regional food industry.