BIKAS COFFEE, a coffee brand dedicated to sustainable coffee from Nepal, is proud to announce the launch of “BIKAS COFFEE Cherry Syrup.” This new product creatively upcycles discarded coffee cherries, which are usually a byproduct of the...
Fermenstation Inc., a research and development-driven startup focused on advancing a sustainable society through fermentation technology, has secured funding to expand its efforts in upcycling unused biomass. The approximately $3.4 million grant was...
Project Felicia has collaborated with craft chocolate maker VANILLABEANS has blended tradition and sustainability to produce the world’s first incense made from cacao husks. The product, named Cacao Husk Incense, upcycles waste from chocolate...
The bustling Umeda district in Osaka welcomed a new type of destination earlier this month: PLAT UMEKITA. Located at the heart of the newly opened Grand Green Osaka, just north of JR Osaka Station, PLAT UMEKITA is introducing a novel concept called...
Yaeyama Islands Carbon-Free Farm LLC has unveiled their “Carbon-Free Farm Concept” with the launch of a new ranch operation on Ishigaki Island. It integrates environmental stewardship with agricultural practices, aiming to minimize...
Hoshino Onsen Tombo-no-Yu, a popular hot spring facility in Karuizawa, is set to launch a groundbreaking recycling initiative on July 1, 2024. In collaboration with Oji Holdings Corporation and its subsidiary Oji Nepia Co., Ltd., Tombo-no-Yu will...
Ethical Spirits Co., Ltd., known for its innovative approach to sustainable distillation, is undergoing a significant rebranding effort. This includes a complete overhaul of its corporate and visual identities, and a leadership change. Tsutomu Ono...
On April 23, the streets of Tokyo’s Ginza district welcomed Kien latest store. The brand, originally hailing from Kyoto, has built its reputation on the principle of turning vintage kimonos into haute couture dresses that blend traditional...
Of all the citrus fruits in the world, Japanese citrus is among the most beloved, reflecting the Japanese people’s passion for citrus. There are estimated to be more than 100 varieties of citrus fruits, ranging from seedless and sweet to tangy...
Malt lees are the byproducts of the beer brewing process; unfortunately, these days, they are treated as industrial waste and are discarded. Yet, this was not the case in ancient Japan, where malt lees were reused in various ways. The MALT FES...