INTERNATIONAL SCIENTIFIC CONFERENCE ON VEGETARIAN CULINARY CULTURE: CONNECTING INTERDISCIPLINARY KNOWLEDGE, PROMOTING GREEN LIFESTYLES, AND SUSTAINABLE DEVELOPMENT
On November 5 and 6, 2026, the University of Social Sciences and Humanities, Viet Nam National University Ho Chi Minh City, in collaboration with the Ho Chi Minh City Union of Friendship Organizations (HUFO), the Viet Nam – Southeast Asia Friendship Association of Ho Chi Minh City (VAFA), and the International Vegetarian Union (IVU), organized the international scientific conference "Vegetarian culinary culture and sustainable development in Asia: From interdisciplinary theory to practice." The conference attracted over 150 delegates, including experts, scientists, representatives of diplomatic agencies, international organizations, businesses, lecturers, and students from both home and abroad.
Delivering the opening remarks, Assoc. Prof. Dr. Luu Van Quyet – Vice President of the University of Social Sciences and Humanities, VNUHCM, emphasized that sustainable development is not merely a matter of technology or economic policy but is also deeply linked to cultural value systems and daily life choices. Vegetarian cuisine in Asia is shifting from traditional cultural and religious practices toward forms of green consumption, healthcare, and environmental responsibility.
Mr. Ho Xuan Lam – Vice President of HUFO – highly valued the significance of the conference in promoting the role of people-to-people diplomacy and cultural diplomacy. Vegetarian cuisine reflects humanistic values and a spirit of harmony with nature, serving as a bridge to connect communities and enhance mutual understanding between cultures.
Presenting the keynote report, Assoc. Prof. Dr. Phan Thi Hong Xuan – Dean of the Faculty of Oriental Studies, University of Social Sciences and Humanities, VNUHCM, President of VAFA – approached vegetarian culinary culture from the relationship between environment, health, culture, and social responsibility. The report emphasized that being vegetarian does not automatically equate to a healthy nutritional regimen or a sustainable consumption model. Real benefits depend on nutritional diversity, food sources, processing levels, production methods, and the ability to minimize waste.
International presentations broaden perspectives from education and indigenous knowledge to nutrition and public policy
At the plenary session, the presentation by Assoc. Prof. Dr. Phan Thi Hong Xuan and Dr. Tran Cao Boi Ngoc proposed harnessing plant-based culinary culture as a resource for green education, shaping awareness of sustainable food and environmental responsibility for the younger generation.
Prof. I Ketut Ardhana – President of the International Federation of Social Science Organizations (IFSSO) – analyzed the relationship between customary law (adat), the Tri Hita Karana philosophy, and culinary practices in Bali (Indonesia), thereby clarifying the contribution of indigenous knowledge to the conservation of biodiversity and the natural environment.
Dr. C. K. Ashok Kumar, founder of the First World Community and former IVU Ambassador to South Asia, shared a conscious eating approach, emphasizing the shift in awareness and consumption behavior based on the spirit of non-violence (ahimsa), personal responsibility, and respect for nature.
In the field of biomedicine and nutrition, physician and Prof. Dr. Eric Slywitch, along with expert Maria Julia Cauduro Rosa (Brazil), analyzed the role of plant-based diets in health and the requirements for ensuring a balance of protein, vitamin B12, iron, and zinc. Dr. Nguyen Minh Nhut – President of the Ho Chi Minh City Red Cross Society – approached vegetarian cuisine from the perspective of compassion and social security. Dr. Nguyen Phuong Lan, Thu Dau Mot University, analyzed the potential of vegetarian cuisine as a soft power resource in cultural diplomacy.
In the direction of urban research, heritage, and public policy, Ms. Marly Winckler – IVU Advisor – shared experiences in promoting plant-based diets in Brazil, including the "Meatless Monday" initiative in São Paulo. Dr. Nguyen Thi Thanh Mai, Ho Chi Minh City University of Law, analyzed the trend of vegetarian wedding banquets in urban areas. Speaker Vo Thanh Dang discussed the link between conscious eating, mental health, and quality of life.
The discussion sessions recorded significant interest from a large number of lecturers, researchers, and students regarding food choices, healthy nutrition, environmental responsibility, and the possibility of bringing green lifestyles into practice.
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Connecting academic research with businesses and the community
On November 6, 2026, the program "Vegetarian culinary culture exchange – Experience and connecting businesses for sustainable development" was held at the University of Social Sciences and Humanities, VNUHCM. Assoc. Prof. Dr. Phan Thi Hong Xuan emphasized the significance of taking research results beyond the conference space, bringing them closer to students, businesses, and the community.
Representing the World Vegetarian Union in Asia, Mr. Le Vinh Thao shared about the role of international vegetarian networks in connecting the community, businesses, and initiatives to promote green lifestyles. He emphasized the importance of connecting the humanistic values of vegetarian culinary culture with innovation, technology application, and product development to meet the diverse needs of consumers.
The highlight of the program was the space for exhibiting, introducing, and experiencing vegetarian food, beverages, agricultural products, health care products, and creative cultural initiatives. Exchanges expanded the discussion on plant-based food market trends, product standards, technological innovation, and cooperation potential in the green economy sector.
Companionship of businesses and cultural spaces
The program received the companionship of HIT GROUP Co., Ltd., Due Tam Tra Cultural Space, Diep Truong Phat Production Trading Co., Ltd., Mit Vegan Food JSC, Vegetarian World JSC, Thien Thanh Co., MixMatch JSC, MsSlim – Whole Food Rice, An Tam Son Group Co., Ltd., Xuan Nguyen Group JSC, Fujiwa Vietnam Co., Ltd., Haviva JSC, Thiet Kien Tao Production Trading Service Co., Ltd., and many other businesses, organizations, and individuals.
These entities contributed products, gifts, publications, and resources to support the exchange and experience activities. The presence of Due Tam Tra Cultural Space and other entities operating in the field of cultural products contributed to expanding the approach to vegetarian cuisine, linked to tea appreciation culture, community communication, and spiritual values in life.
From academic dialogue to sustainable development initiatives
The conference contributed to clarifying the multidimensional nature of vegetarian cuisine in contemporary society, from cultural heritage and indigenous knowledge to nutrition, environment, economy, and development policy. The program created a connection between scientists, international organizations, friendship agencies, businesses, and the younger generation, opening a basis for promoting research, education, cultural exchange, and practical cooperation.
From academic exchanges to practical activities, the conference conveyed the message that sustainable development needs to be nurtured from daily awareness, choices, and actions. Vegetarian culinary culture can contribute as a resource to connect knowledge, people, and communities, moving toward a green, healthy, and humanistic future.
Some other images at the program:
