From controversy to consensus: how consumers and policy interactions shape prepared dishes and food discourse in China

China’s prepared dishes industry has experienced rapid development and is undergoing a transformative shift from industrialized production to public recognition and acceptance. This study examines the discursive dynamics surrounding the development and promotion of prepared dishes and food in China, exploring the interaction between policy makers and consumers. Through a discourse analysis of 21 government policy documents published by official government websites, over 1000 comments from social medias, and 55 depth consumer interviews face to face and via phone call, this paper identifies three key discourses, cultural, distrust, and industrialization, that consumers have developed regarding prepared dishes and food. This study finds that: Initially, the government’s top-down promotion of prepared dishes encountered heated public opinion due to unclear definition of the terminology and lack of consumer education, as well as widespread consumer concerns over food safety, quality, and transparency. The cultural discourse centered on traditional food values and the perceived artificiality of processed foods, while the distrust discourse linked prepared dishes to past food safety scandals, eroding public trust. As consumer opposition grew, government discourse adapted, incorporating more stringent regulations, official definition and clarification of terminology and consumer-friendly measures, such as a ban on preservatives, distinguishing the terminology between “prepared dishes and food” and “central kitchen”, in response to consumer demands. By examining these shifting discourses and their impact on policy changes, the study provides insights into the role of discourse in the governance of new food initiatives and institutionalization of food industry regulation, and highlights the need for responsive, inclusive policymaking that integrates consumer perspectives to foster trust and legitimacy in emerging food industries.