First Sustainable Gastronomy Awards recognise sustainable food practices

The Sustainable AgriTech & FoodTech (SA&F) Cluster announced the winners of the inaugural Sustainable Gastronomy Awards last week on 10 February. The ceremony coincided with Japan’s Food Day to celebrate organisations that have successfully integrated sustainable practices into their core business operations. This award evaluates the continuous commitment of organisations to environmental, social, and cultural values.

Fuji Oil Co., Ltd. and the startup TOWING Inc. received the Sustainable Gastronomy Grand Prize for their comprehensive efforts in the sector. In the agriculture category, the awards went to Euglena Co., Ltd. and Green Carbon Inc. Meiji Holdings Co., Ltd. and Sea Vegetable Company were selected as the winners in the food category. A panel of experts from research, policy, and industry judged the candidates based on novelty, social impact, and their contribution to food culture.

To have a closer look at two of the winners, Sea Vegetable Company was recognised for its integrated approach to seaweed research and cultivation. The company restores marine ecosystems while working with chefs to create new culinary experiences. By transforming seaweed from a mere environmental symbol into a daily food staple, the organisation demonstrates a practical model for sustainable gastronomy.

Green Carbon Inc. earned its award for promoting carbon farming and nature-based carbon credits. The company currently conducts projects in Tokyo and internationally, including Vietnam, to establish carbon sequestration models in agriculture. These efforts focus on the intersection of farming and decarbonisation to create measurable social impact.

The SA&F Cluster intends to use these awards to make such practices a standard across the Japanese food industry.