限りある食品を
無駄にしないために
できること
無駄にしないために
できること
『SHUNGATE』は2014年から8年間
全国の食の生産現場を取材し、
日本の食文化を紹介してきました。
私たちが日々楽しむ豊かな食文化は、
食べ物を作る人たちと、食べる人たちが、
長い年月をかけて共に紡いできたものです。
一方で私たちは、大量の食べ物を捨てています。
食品ロスが続けば環境負荷は増え、食糧危機を招くかもしれません。
『THINK&EAT』は
食品ロスを解決しようとする人や取り組み、商品を取り上げて、
その想いを伝えます。
食との向き合い方を、考えてみませんか。
「THINK&EAT」がそのヒントになればと思います。
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ProductGolden Chicken Stock — Savor the Latent Power of Retired ChickensGolden Chicken Stock, sold by Niwatori Kakumeidan, was developed in response to the concerns of a friend who runs a small-scale poultry farm. The result is a rich, full-bodied, tasty broth made from egg-laying hens considered unsuitable for cooking.
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ProjectCharacterful and “Arty Vegetables” Enliven the Future of Off-Spec Produce“Chibavege” is a food waste reduction project primarily operating in Chiba Prefecture. It all began to support the farmers affected by Typhoon No. 15 in 2019. The group started retailing vegetables and is now venturing into processed food production. Through “arty vegetables” that do not reach the market, they are pursuing a new way of using off-spec vegetables.
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PeopleDelicious and Cute"Pop"Ice Creams Made by Seika Micotoya with Wasted IngredientsUmegaoka, Aoba Ward, Kanagawa Prefecture. Seika Micotoya is housed in a striking brick building, Micotoya House, in a quiet residential neighborhood. In addition to selling vegetables, the adjoining KIKI NATURAL ICECREAM sells ice creams made from fruits and vegetables salvaged from farmers that would otherwise be wasted. They always have about 10 flavors, and each one is tantalizing not only for its flavor but also for the story behind the ingredients. We spoke with Teppei Suzuki, the proprietor behind these ice cream creations.
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ProductHeirloom Vegetable for the Future. Futami Akakarashina’s Hanapanchun MonogatariWansaka Oura Park in Nago, Okinawa Prefecture, is a seaside farmers’ market jointly established by 10 nearby villages. The famous local specialty, Hanapanchun Monogatari, was developed here to tell the timeless story of the traditional vegetable Futami akakarashina (red mustard greens).
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ProjectDelicious School Lunches in Fukuroi, Where Local Products Are Used Without WasteIn Fukuroi, Shizuoka Prefecture, school lunches using locally grown produce are now being provided to elementary and middle schools in the city. While it will take nearly 20 years for it to spread throughout the community, thousands of kilograms of vegetables were being discarded each year. The city has been taking measures to prevent food waste since around 2015 to address this issue. Initiatives to improve storage facilities and develop recipes have steadily produced results.
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PeoplePacked with Aizu Wakamatsu’s Tasty Delights. Upcycled Beer Made by a Tomato FarmerBeer lovers go crazy for unique craft beers. CheapChic Brewing in Aizu-Wakamatsu, Fukushima Prefecture, is another quirky craft beer brand launched by a tomato farmer. Their current project involves making upcycled beer from wasted fruits and vegetables. We visited Yuki Otomo, the project's representative, to find out what it was all about.
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ProductPure Persimmon Vinegar, developed to Salvage Substandard PersimmonsJun Kakisu is the signature product of Kaki no Senmon Ishii in Gojo, Nara Prefecture, and has been developed with the desire to "salvage persimmons from being discarded in large quantities." It has been a long seller for over 40 years, and substandard persimmons are also used in products such as pickles and wagashi (Japanese confectionery).
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ProductKesa-no-Hama, a Can of Freshly-Caught Underutilized FishKesa-no-Hama is a can of fish cooked in water produced by Sea Life, a marine products processor in Hamada, Shimane Prefecture. The can contains randomly selected underutilized fish unloaded at a local fishing port. Why did Sea Life focus on underutilized and neglected fish? Tracing how the development of this product reveals the passion of a local manufacturer that supports the fishing industry.
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ProductTekikaka Cider, Made of Discarded ApplesTekikaka Cider is an apple cider made of thinned apples that would normally be discarded. MORIYAMAEN, the first apple orchard in Japan to successfully develop this product, has a history dating back over 100 years in Hirosaki, Aomori Prefecture. Behind the development lies an exceptional drive to make the most of the working hours of fruit picking.
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ProjectFortune in Leftovers—Fuku Gohan Project Saves Off-Spec VeggiesThe Fuku Gohan Project was launched in 2019. With the slogan, "There's good fortune in the last helping," the project aims to tackle the problem of food waste. In 2021, it held Green Grocers for Healing the Earth and People, an event using tasty substandard vegetables. The event offered visitors off-spec vegetables normally unavailable in the market and recommended and sold them according to the visitors' physical condition.