For vegans who are cheese lovers, there’s great news! “TOKYO VEG LIFE”, a YouTube channel based in Minato Ward, Tokyo that focuses on vegan, yoga and ecofriendliness, has produced a sustainable vegan cheese brand under the name...
Two food companies and a group of students have collaborated to develop a new product, Sustainable Shrimp Cracker, made from two kinds of food waste. The first source of food waste comes from the heads of sweet shrimp, leftover in the process of...
ZENB Japan is tying up with Associate Professor Haruko Noguchi of Tokyo University of Agriculture and her students at the Agriculture Department of Agricultural Innovation for Sustainable Society to develop “ZENB Sandwich” that maximizes ingredient...
One may not think poverty is an issue in Japan. After all, Japan’s nominal GDP is ranked third globally. It is also advanced in both medical and technological aspects and is one of the world’s top consumption centers. Yet, poverty...
Even among the non-Okinawan Japanese, they may not be familiar with the Okinawa cuisine, Taco Rice. The unique dish is a stack of taco ingredients on rice, which is hard to imagine at first, but can be quite heavenly in an expert chef’s hands...
T Card, one of the most popular reward cards in Japan, is creating “T Card Minna no Ethical Food Lab.” This co-creative platform will promote ethical food actions and stir up a “sustainable food” movement. It intends to...
Japan produces over 6 million tonnes of food waste each year, a portion of which is vegetable produce. More often than not, “ugly” vegetables are discarded for their imperfect appearances, ending up as a significant contributor to food...
The popular vending machines in Japan has found another purpose. Today in Tokyo, there is a “SALAD STAND” vending machine that sells salads 24 hours a day. It is developed by KOMPEITO Inc. in Tokyo’s Shibuya district, which...
Have you ever seen a circular symbol made up of blue, representing the sky; black, a person holding one arm aloft; and green, symbolizing growth? Yes, you’ve probably seen it printed on a package of a chocolate bar. It’s the Fairtrade...
A Tokyo-based edible-insect company has begun joint research with a university expert aimed at expanding bug dining choices by optimizing techniques to mass produce edible locusts. Not only tasty, locusts are an even more environmentally friendly...