中国可持续食品发展的探索与实践

精选100篇经典TED演讲，时长8-15分钟，内容涵盖创新、成长与未来趋势。提供MP3在线播放、下载及英文文本，助你提升听力与口语。用思想的力量，点燃学习热情！下面是本期【TED】100篇经典演讲口语听力素材合集的内容，坚持积累，让你的英语更贴近生活！

I was six when I had the first chance to learn what patience means. My grandmother gave me a magic box as a birthday present which neither of us knew would become a gift for life. I became obsessed with magic and at 20 I became an amateur dove magician. This act of magic requires that I train my doves to sit and wait inside my clothing. As a young magician I was always in a rush to make them appear. But my teacher told me the secret to the success of this magical act is to make my doves appear only after they waited patiently in my tuxedo. It has to be a mindful kind of patience, the kind that took me some years to master. When life took me to Shanghai seven years ago, the mindful patience I learned became almost impossible to practice. In China, where everyone and everything is in a hurry, you need to outperform over 1.3 million other people to build a better life. You hack the system, bend the rules, circumvent the boundaries. It is the same when it comes to food, except that impatience can have dire consequences. In a haste to grow more, sell more, 4,000 years of agriculture in a country of rich natural resources is spoiled by the overuse of chemicals and pesticides. In 2016 the Chinese government revealed half a million food safety violations in just 9 months. Alarmingly, one in every four Dalbatics in the world now comes from China. The stories around food are scary and somewhat overwhelming. And I told myself it's time to bring mindful patience into the impatience. When I say mindful patience, I don't mean the ability to wait. I mean knowing how to act while waiting. And so, while I wait for the day when a sustainable food system becomes a reality in China, I launched one of China's first online farmers' markets to bring locally, organically grown produce to families. When we went live 18 months ago, the food we could sell was quite limited. We had no fruit and hardly any meat to sell. None that we sent to the lab passed our zero tolerance test toward pesticides, chemicals, antibiotics, and hormones. I told our very anxious employees that we would not give up until we had met every local farmer in China. Today, we supply 240 types of produce from 57 local farmers. After almost one year of searching, we finally found chemical-free bananas grown in the backyard of villagers on Highland Island. And only two hours away from Shanghai, on an island that even Google Maps does not have coordinates for, we found a place where cows egress and roam free under the blue sky. We also worked hard on logistics. We deliver our customers' orders in as fast as three hours on electric vehicles. And we use biodegradable, reusable boxes to minimize our environmental footprint. I have no doubts that our offerings will continue to grow, but it will take time. And I know a lot more people are needed to shape the future of good food. So last year, I founded China's first food tech accelerator and VC platform to help startups shape the future of good food the way they want. Be that through using edible insects as a more sustainable source of protein or using essential oils to keep food fresh for longer. So you may still ask, why are you trying to build a sustainable food system by driving a patient movement in a country where it's almost a crime to take it slow? Just for me, the real secret to success is patience. A mindful kind of patience that requires knowing how to act while waiting. The kind of patience I learned with my grandmother's magic box. After all, we do not inherit the earth from our ancestors. We borrow it from our children. Thank you.