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Abstract
This paper analyses how China's inter-governmental arrangements have functioned in different ways to reduce food risk. While there is greater transparency, consistency, and inclusiveness in the process of setting food safety standards than in the past, the central government has almost exclusive power over these standards. Local governments are mainly responsible for gathering timely information and enforcing standards. This institutional design has redistributed costs for both the food producers and regulators alike, and enhanced public participation.
Acknowledgement
The work presented in this paper was supported by the Hong Kong RGC-ECS grant (24606015), the National Natural Science Foundation of China (71673115, 71540008, 71633002), and the HKIAPS South China Programme. The paper builds on helpful comments from the anonymous reviewers and from the editors of this Public Money & Management theme. All errors remain our own.
Additional information
Notes on contributors
May Chu
May Chu is an Assistant Professor in the Department of Government and Public Administration at the Chinese University of Hong Kong, China.
Jianhua Wang
Jianhua Wang is a Professor in the School of Business and Deputy Director in the Food Safety Research Base of Jiangsu Province, both at Jiangnan University, China.