Caviar, made from sturgeon eggs, is a luxury food popular as one of the world’s top three delicacies. In recent years, however, sturgeon populations have plummeted due to environmental degradation
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 ever heard of the “Coffee 2050 Problem“? “Good coffee”, an inseparable part of the restaurant business, may not be readily available in the future due to climate change
Japan’s food situation is characterized by low food self-sufficiency and reliance on imports. Child labor in imported foodstuffs is an important issue for restaurants as well. Ingredients supplied by children
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
In recent years, as each and every consumer has become increasingly aware of the dangers of environmental and social issues, many companies and organizations are turning the corner toward sustainability.
Due to the spread of COVID-19, the number of foreign visitors to Japan has declined significantly since February 2020. However, the total number of visitors from January to June 2023
“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
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