Event

Virtual event cosponsored by Penn Global, Penn Alumni, and the Penn Wharton China Center

China’s agriculture industry and food system has undergone dramatic changes in recent years thanks to growing environmental and health concerns, changing economics, the U.S. – China trade war, and, now, the pandemic. Join experts from Penn’s School of Veterinary Medicine and the Wharton School for a view of the future of food in China, from  what’s behind rising pork prices to whether efforts to make China’s agriculture industry more sustainable will be successful.

Hear from Tom Parsons, Professor of Swine Production Medicine and Director, Swine Teaching and Research Center and Zhengxia Dou, Professor of Agricultural Systems, both from Penn's School of Veterinary Medicine and Anne Greenhalgh, Deputy Director of the McNulty Leadership Program at the Wharton School.

For more information, visit the event page HERE.