Mottainai Action wants no seafood to go to waste
At Mottainai Project Uoharu's Yurakucho and Nakameguro bars, the daily menu relies on "unwanted" seafood from wholesale fish markets in order to combat food waste and promote food sustainability.
For Eat Local Kobe, it's important to stick close to your roots
Through its farmer's market, cafe-supermarket and community events, Eat Local Kobe is building a sustainable and robust network to support the region's small organic farmers.
Making the case for heirloom farming
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
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
At cafe Bricolage Bread & Co. and restaurant L'Effervescence, chef Shinobu Namae is finding creative ways to reduce and repurpose food waste.
Is farming in Japan on its last legs?
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
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.
