Hao Cai

Hao Cai is currently a Ph.D. candidate in the Department of Agricultural Economics and Management at Zhejiang University, China, and a visiting student at the Environmental Change Institute, University of Oxford, UK. He holds both a BSc and an MSc in Management Science and Engineering.

He is a member of the MAgPIE-China research group, with a research focus on food system transformation in China. He has published peer-reviewed articles in Nature Sustainability, Nature Food, Environmental Impact Assessment Review, among others.

Publications

Articles

• Cai, H., Xuan, J., Wang, X., Yuan, C., Bodirsky, B. L., Stevanović, M., Dietrich, J. P., Popp, A., & Lotze-Campen, H. (2025). The multiple benefits of Chinese dietary transformation. Nature Sustainability, 1–13.
• Wang, X., Cai, H., Xuan, J., Du, R., Lin, B., Bodirsky, B. L., Stevanović, M., Collignon, Q., Yuan, C., & Yu, L. (2025). Bundled measures for China’s food system transformation reveal social and environmental co-benefits. Nature Food, 6(1), 72–84.
• 汪笑溪, 蔡浩, 宣佳琦, 林斌, 杜瑞莹. (2025). 多目标协同的中国农业食物系统减排与可持续转型. 浙江大学学报 (人文社会科学版), 55(3), 27–42.
• Wang, X., Du, R., Cai, H., Lin, B., Dietrich, J. P., Stevanović, M., Lotze-Campen, H., & Popp, A. (2024). Assessing the impacts of technological change on food security and climate change mitigation in China’s agriculture and land-use sectors. Environmental Impact Assessment Review, 107, 107550.
• Du, R., Cai, H., Xuan, J., Wang, X., Stevanović, M., Dietrich, J. P., Popp, A., & Lotze-Campen, H. (2024). Enhancing Governance Performance in Sub-Saharan Africa Can Bolster Climate Mitigation and Food Security. Ecosystem Health and Sustainability, 10, 0241.
• Qu, S., Cai, H., Xu, D., & Nabé, M. (2021). Uncertainty in the prediction and management of CO₂ emissions: a robust minimum entropy approach. Natural Hazards, 107, 2419–2438.
• Cai, H., Qu, S., & Wang, M. (2020). Changes in China’s carbon footprint and driving factors based on newly constructed time series input–output tables from 2009 to 2016. Science of The Total Environment, 711, 134555.

Report

• Wang, X., Cai, H., Xuan, J., Du, R., Lin, B., Bodirsky, B. L., Stevanović, M., Collignon, Q., Yuan, C., Yu, L., Crawford, M., Beier, F., Xu, M., Chen, H., Springmann, M., Leip, D., Chen, D. M.-C., Humpenöder, F., von Jeetze, P., Fan, S., Soergel, B., Dietrich, J. P., Müller, C., Popp, A., & Lotze-Campen, H. (2025). Sustainable transformation pathways of Chinese food system for the environment, public health and inclusion. Food System Economics Commission Country Report, 1–13.

Projects

• Reducing nitrogen loss in China’s food system: co-benefits for reaching climate neutrality target in 2060, FSEC Commission, 2022.04-2022.12.
• Co-benefit pathways for greenhouse gas emission reduction and food security in China’s food systems in the context of climate neutrality, National Natural Science Foundation of China (NSFC),2022.09-2026.09.
• Assessing the Health Benefits of Greenhouse Gas Emission Reduction and Air Pollution Control, NSFC, 2022.01-2026.12.
• Synergies in Achieving the United Nations 2030 Sustainable Development Goals through Agricultural Nitrogen Management, NSFC, 2023.04-2027.12.