从农产品供应链到文旅消费，“十五五”消费提质有何机遇与挑战？

Group 1 - The New Beijing Report Consumer Research Institute held its first annual meeting on January 15, focusing on enhancing consumption quality and building a multi-party dialogue platform for high-quality consumption development [1] - The year 2026 marks the beginning of the "14th Five-Year Plan," with industry representatives discussing opportunities and challenges in improving consumption quality [1] Group 2 - Key industry figures, including Ma Qingjun from the Beijing Cultural and Tourism Bureau and Zhou Yanlong from the Beijing Culinary Association, explored practical paths for upgrading consumption quality through diverse consumption scenarios [2][4] - Wei Shujian, President of Shouheng Group, emphasized the importance of a modern agricultural product circulation system to ensure supply stability and price control during the "14th Five-Year Plan" [4] - The focus will be on digital transformation to shift from "production-driven" to "consumer-led," utilizing big data for precise supply-demand matching [4] Group 3 - The restaurant industry views "staying true" as essential, with Zhou Yanlong highlighting the need for a balance between survival and quality, emphasizing respect for ingredients and culinary skills [5] - The Suzhou Daoxiangcun Group's President, Zhou Liyuan, noted that maintaining quality standards and avoiding price wars are crucial for traditional brands, alongside innovation to attract younger consumers [5] Group 4 - The cultural tourism sector is also vital for enhancing consumption quality, with initiatives to transform cultural heritage into experiential offerings [5] - Ma Qingjun discussed the East District's efforts to innovate cultural consumption experiences, integrating art exhibitions and technology to deepen the connection between cultural and consumer value [5] Group 5 - Challenges and opportunities coexist during the "14th Five-Year Plan," with cross-industry integration, digital transformation, and supply chain resilience identified as key drivers for improving consumption quality [6] - Wei Shujian pointed out the pressures from global trade uncertainties but also the potential for breakthroughs in overseas markets, leveraging existing trade relationships with over 50 countries [6] Group 6 - Zhou Yanlong highlighted the dual challenge for restaurants to achieve both survival and quality during market restructuring, advocating for renewed confidence in the industry [6] - Zhou Liyuan emphasized the need for traditional brands to innovate and connect with younger consumers through collaborations and new consumption scenarios [7]