Based on China’s input-output tables， this study used the accounting method of food dollars to analyze the industry and factor allocation structure of value added in China’s food system from 1987 to 2020 ， as well as the differences in the labour income of each section in the food system， to examine the food system evolution and its inclusiveness. The research findings are as follows： First， the proportion of agricultural production in China’s food RMB decreased from 1987 （66.02%） to 2020 （45.89%）， while the proportion of food processing and service industries showed an upward trend， indicating an increased inclusiveness of participants in the food system. Second， employment in the food system is still dominated by the agricultural production sector， but its proportion declined from 89.83% in 1987 to 68.4% in 2020. Agricultural labor force is transferred to the sectors of processing， service， transportation， and financial industry. Third， wage and labor productivity in food system have been increasing by 22 and 28 times respectively from 1987 to 2020. Fourth， labour income disparities across sectors within the food system have shown a fluctuating downward trend， with low but increasing inclusiveness in income distribution. The Theil index fell from 0.38 in 2002 to 0.32 in 2020， with income disparities mainly coming from between subsectors within each section.