Taiwan Hosts APEC Workshop Focused on Low-Carbon Food Supply Chains

TAIPEI, March 20, 2026 – In response to escalating climate risks and global food security challenges, governments and industries are accelerating the green transformation of food systems. To promote the development of a low-carbon food industry and enhance regional collaboration, 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), hosted an APEC Workshop on Discovering Innovative Food Processing Technologies to Cultivate a Low-Carbon Food Supply Chain on March 18–19 in Taipei.

Regional Collaboration for Sustainable Food Systems

The two-day workshop brought together representatives from eleven APEC economies: 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 workshop’s primary aim was to strengthen regional collaboration and accelerate the development of sustainable, low-carbon food supply chains across the Asia-Pacific region.

The Importance of Cross-Disciplinary Technologies

Dr. Ying-Chih Liao, Technology Advisor of the Department of Industrial Technology at MOEA, emphasized that cross-disciplinary technologies are becoming increasingly vital in supporting the development of low-carbon food supply chains worldwide. Taiwan is actively promoting low-carbon and smart transformations through policy support and domestic research and development, while also strengthening international cooperation to build resilient food supply chains and foster sustainable growth in the food sector.

FIRDI’s Role in Food Decarbonization

FIRDI Chairman Mark Hsieh highlighted the essential role of technological innovation in building a sustainable and resilient food industry. FIRDI has long been dedicated to advancing food technology research and supporting Taiwan’s food industry. Through its integrated technology platforms, FIRDI has developed solutions that contribute to food decarbonization, including 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.

Key Discussions and Presentations

The workshop featured presentations from leading Taiwanese experts. Dr. Chii-Cherng Liao, Director General of FIRDI, shared the development strategy for the low-carbon food industry. The 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 Dr. Binghuei Barry Yang, Deputy Director General of FIRDI, presenting innovations in food manufacturing process technology. Dr. Yi-Chung Lai, R&D Consultant at Biozyme Biotechnology, and Dr. Chin-Chu Chen, General Manager of Grape King Bio, discussed green fermentation processing and product development practices. Marcie Chan, Brewmaster of Long Sun Brewing, shared insights on circular economy practices within the brewing industry.

Taiwanese Companies Leading the Way

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 while maintaining product quality. Lian-Hwa Foods has introduced green products manufactured through advanced, efficient, low-carbon smart production lines. Companies such as VIGOR DONG SHIH and Jiamei are collaborating to build 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.

A Global Trend Towards Low-Carbon 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. Source: Yahoo Finance

Further information about the APEC project can be found here.