“Upcycling” is the process of adding new value to discarded or outdated items and transforming them into another new product. As the world’s population continues to grow, there is concern
Bulk sales is gaining attention as a zero-waste purchasing method. Its characteristic feature is that it is a sustainable sales method that generates no wrapping paper or other waste, since
Are there any restaurant professionals who are confused about the difference between the SDGs and ESGs as they are trying to address the SDGs as a company? It is important
Have you heard about “fruit meat,” which is expected to become a new plant-based meat (plant-based alternative meat) following soybean meat and others? Its characteristics are that it is a
On November 20, 2023, “the Sustainable Restaurant Association of Japan (SRA-J) ” held its third annual restaurant sustainability awards, “Food Made Good Japan Awards 2023“, at The Capitol Hotel Tokyu.
“Food loss”, the waste of food, is a major problem throughout the world. In fact, if you run a restaurant, you are probably faced with situations where you have no
Some people may have the image of gibier as a local delicacy that can only be enjoyed in the countryside. However, with the recent gibier boom, an increasing number of
In Japan today, it is said that “one in seven children under the age of 17” and “one in two single-parent households” live in relative poverty. According to the Cabinet
“Food loss” refers to food that is discarded even though it was originally meant to be eaten. While about 800 million people in the world suffer from hunger and malnutrition,