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China provides a stark and globally significant illustration of how changing patterns of food production and consumption (especially related to increased intake of animal protein) are creating negative impacts on biodiversity, climate, nitrogen and phosphorous cycles and the use of freshwater. However, China's rapidly growing innovation capabilities and dynamic pattern of development also offer a unique opportunity for transitions towards more sustainable and resilient agri-food systems. Applying a ‘food practices in transition’ framework (Spaargaren et al., 2012), this paper discusses the technological, political and socio-cultural factors central to such systemic changes, with a focus on maize as a core case study. In particular it presents and discusses two contending (but not mutually-exclusive) pathways towards more sustainable maize production and consumption. One, which we call the ‘indigenous innovation …