Manchester China Institute promotes sustainable cuisine with ‘Low Carbon Chinatown’

Low Carbon Chinatown Supper ClubOn 9 June, the Low Carbon Chinatown event took place at Manchester Museum: a project that brings together food, data science and community participation to explore creative ways of responding to the climate crisis. Originally imagined by artist Ling Tan and commissioned by Kakilang Arts, the main aim was to encourage people to rethink their eating habits and to take action towards a more sustainable lifestyle.

At its second edition, MCFP has been co-launched by Manchester China Institute (MCI) and Manchester China Forum (MCF) and aims to enhance mutual understanding and generate cultural exchanges between British and Chinese students. This year, the scheme included 40 UK-based “host” students and 60 newly-arrived Chinese students at the University of Manchester.

The event began with an educational workshop designed to make participants aware of their climate impact while also providing practical advice on how to limit their carbon footprint. Secondly, the participants enjoyed a three-course meal with low-carbon alternatives to popular Asian dishes. The dishes were prepared by Chef Neil Eakpong, comprising of:


  • Hainanese Chicken Rice (low-energy cooking);
  • Wonton Dumpling Soup (Vegetarian alternative);
  • Sweet and Sour “Pork” (Vegetarian alternative).

Lorelei Baciu, Engagement and External Relations Assistant says: “Food, and its association to culture, is something we all have in common. At the end of the event, we could see participants coming together and breaking down systemic societal barriers. By presenting the dishes in an open setting, using low-carbon material and processes, participants were encouraged to reimagine how they can adjust their eating habits to contribute to a more sustainable future.”