Encore: From plant to plate: China's healthy dining wave

In a Round Table discussion, Niu Honglin, Steve, and Laiming explore the growing trend of plant-based dining in China, differentiating between plant-based diets, vegetarianism, and veganism. They discuss the market size, the types of vegetarian restaurants available (high-end vs. affordable buffets), and the demographic driving the trend, particularly young adults seeking healthier lifestyles. The conversation touches on the reasons behind the trend, comparing it to similar trends in other countries like Canada and the US, and debates whether this dietary shift is a lasting change or a temporary fad, considering factors like health awareness among the aging population, supply chain improvements, and potential impacts from climate change on vegetable prices.