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Food Sustainability in Japan

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Making the case for heirloom farming

Food & Drink | Food Sustainability in Japan Sep 22, 2018

Making the case for heirloom farming

by Joan Bailey

Hidehito Komaki pulls a dried pod from the flowering stem of a cabbage plant and carefully splits it. Both sides are lined with tiny brown beads. "Each of these is a seed," Komaki explains to those clustered around him. "A single cabbage plant produces ...

Turning the table on global food inequality

Food & Drink | Food Sustainability in Japan Aug 25, 2018

Turning the table on global food inequality

by J.J. O'Donoghue

Masa Kogure started Table For Two in 2007 to address both obesity and global hunger issues and "flatten out the calorie imbalance."

For chef Shinobu Namae, cutting waste is priority

Food & Drink | Food Sustainability in Japan Jul 21, 2018

For chef Shinobu Namae, cutting waste is priority

by Melinda Joe

At cafe Bricolage Bread & Co. and restaurant L'Effervescence, chef Shinobu Namae is finding creative ways to reduce and repurpose food waste.

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Is farming in Japan on its last legs?

Food & Drink | Food Sustainability in Japan Jun 23, 2018

Is farming in Japan on its last legs?

by J.J. O'Donoghue

With a declining agricultural workforce, there are concerns about how Japan will tackle food self-sufficiency and maintain its landscapes, cultural heritage and vitality of its countryside villages.

Calling on chefs to lead the charge against overfishing

Food & Drink | Food Sustainability in Japan May 26, 2018

Calling on chefs to lead the charge against overfishing

by Melinda Joe

Chefs for the Blue and its partners, NGO Sailors for the Sea Japan and consulting firm Seafood Legacy, are part of a small but growing movement to promote sustainable seafood in Japan.

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