Guest Lecture - A Tale of Two Appetites: How Chinese and Western Eaters See Food Differently

Join the Business Confucius Institute for a Riveting Guest Lecture!

What can our food choices tell us about culture? In this engaging lecture, Chenyi Zhu, PhD researcher at Leeds University Business School, explores the fascinating contrasts between Chinese and Western consumers—how they think about food, how they eat it, and how they waste it.

This lecture will cover;

• A general overview of the difference between Chinese and Western consumers
• A general overview of the difference between Chinese and Western eating habits
• A more focused look at how they approach food waste differently
• Finally an in depth look at her research - which is how they approach “wonky food” differently (*wonky food being misshapen food and how this is perceived in terms of quality or freshness)

From shopping habits to mealtime rituals, Chinese and Western eaters approach food in markedly different ways. These differences shape not only what ends up on the plate, but also what ends up in the bin. Chenyi's research dives deeper into one particularly revealing area: how people in different cultures respond to "wonky food"—imperfect or misshapen produce that might still be perfectly edible. Are such foods seen as fresh bargains or flawed rejects? The answer says a lot about cultural attitudes to food quality, sustainability, and waste.

Don't miss this insightful session on the intersection of culture, psychology, food consumption, and environmental responsibility!

Event Details (This event will be hosted both offline and online)
🕐 Time: Wednesday 18th June, 1:00 PM – 2:00 PM
📍 Location: Leeds University School of Law, Liberty Building LG.06
💻 Also available online at -

REGISTER HERE - https://tinyurl.com/4msvacn4

About the Presenter

Chenyi Zhu is a PhD researcher at Leeds University Business School. Her work focuses on consumer behaviour, sustainable food choices, and reducing food waste. Passionate about healthy eating, Chenyi investigates how visual cues influence our perceptions of food and how small changes in presentation can lead to more sustainable choices.