What is Halal? Explanation of typical items that cannot be eaten and Halal compliance that restaurants should work on.

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Posted 2023/11/16
Food Diversity, food diversity, halal, halal, haram, hotel, inbound, ingredient, Islam, know-how, religion, restaurant, restaurant, supply

The number of Muslim tourists visiting Japan has been increasing in recent years. For restaurants, it is essential to understand “Halal” in order to accept Muslim customers, whose religion clearly

Food Diversity, food diversity, halal, halal, haram, hotel, inbound, ingredient, Islam, know-how, religion, restaurant, restaurant, supply
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Seaweed is also eaten abroad! What is the new wave of foodstuffs that are attracting increasing attention?

Seaweed is a familiar foodstuff for Japanese people , but did you know that it is now attracting attention around the world as one of the “foods of the future”?

Five “plant-based seafoods” – Contributing to the conservation of marine resources and attracting inbound customers

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Posted 2023/03/20
alternative food, animal welfare, fish, Food Diversity, food diversity, food shortage, food system, hotel, ingredient, part-time vegan, plant based, plant-derived, restaurant, restaurant, seafood, seafood, supply, sustainable seafood, vegan, vegetable, vegetable, vegetarian, young people who enjoy eating flexitarian food

The plant-based market is expanding rapidly as consumers become more environmentally conscious and food diversity spreads. Recently, plant-based meat and plant-based milk have become more readily available at supermarkets, and

14 Examples of Sustainable Accommodation Plans

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Posted 2023/01/23
amenity, animal welfare, bioplastic, cage-free, case, ethical consumption, ethical consumption, fair trade, Food Diversity, food diversity, food loss, food loss, food shortage, food system, green consumerism, hotel, know-how, local production for local consumption, organic, organic, part-time vegan, plant-based whole food, plant-derived, plastics removal, restaurant, restaurant, SRA, supply, vegan, zero waste

With the rise of environmental awareness among consumers, “ethical consumption” and “eco-tourism” have been rapidly gaining ground in recent years. According to the ” Survey on Sustainable Travel Awareness ”

The efforts of 12 restaurants that receievd the Green Star – Michelin Guide Tokyo 2023

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Posted 2022/12/20
abnormal weather, animal welfare, cage-free, carbon-neutral, case, ethical consumption, ethical consumption, fair trade, Food Diversity, food diversity, food loss, food loss, food system, green star, hotel, Institution/Survey, know-how, local production for local consumption, Michelin, Michelin (Guide), ocean pollution, organic, organic, plant-based whole food, producer, recycle, restaurant, supply, sustainable seafood, Tokyo, vegan, zero waste, グリーンスター

As the world rushes to resolve various environmental issues in order to realize a sustainable society, consumer awareness is also changing. According to the results of a survey released by

10 “Food Diversity” Measures for Restaurants that can attract inbound customers and promote the SDGs

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Posted 2022/11/22
case, ecotourism, employment (long term), Food Diversity, food diversity, inbound, know-how, Products/Services, restaurant, restaurant, sightseeing, tourist, work environment

From October 11, 2022, deregulation began, including the lifting of the cap on the number of inbound travelers and the lifting of the ban on individual travel, which is being

case, ecotourism, employment (long term), Food Diversity, food diversity, inbound, know-how, Products/Services, restaurant, restaurant, sightseeing, tourist, work environment
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Two Leading Companies in the microalgae protein market have announced the alliance to develop alternative foods made from seaweed.

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Posted 2022/11/04
alternative food, circular economy, Circular Economy, Food Diversity, food diversity, food loss, food loss, food system, ingredient, microalgae, Microalgae Proteins, NewFish, plant based, plant-derived, seaweed, Singapore, Sophie's Bionutrients, The Netherlands, upcycle, upcycle, vegan, vegetable, vegetable, vegetable milk, vegetarian, young people who enjoy eating flexitarian food, zero waste

Many of you may have seen the United Nations report that the global population will reach 8 billion by the end of November 2022; by 2050, it is expected to

15 Ways to Create a Sustainable Restaurant Menu

The first thing customers see when they enter a restaurant and take a seat. That is the menu. If the menu is excellent, the customer’s heart will be excited and

food diversity