PROJECT

Sharing the Thoughts of Farmers: A Catering Service Featuring Imperfect Vegetables

Zushi, Kanagawa Prefecture

April 2025

PROJECT

The Omi Merchants and the Philosophy of “Three-Way Satisfaction”: Yoshio Fermented Foods’ Initiative to Preserve the Blessings of Lake Biwa in a New Form

May 2024

PROJECT

Student-Led Off-Spec Vegetable Café Salle à Manger Tokai

February 2024

PROJECT

THINK, EAT, TABLE: Tackling Food Loss with Delicious Dishes

December 2023

PROJECT

Upcycled Snack Project: A Mighty Ally for Troubled Producers

November 2023

PROJECT

Bringing Life to Zero-Waste Town. Community-Based, Recycling-Oriented Brewing.

November 2023

PROJECT

Addressing the Challenges of Farming with Homemade Pickles from a Farmer and a Curry House

June 2023

PROJECT

New Value for Fat-Free Milk and Whey. GOOD NEWS’ Passion for Product Development

May 2023

THE ROOTS OF SHUN

Characterful and “Arty Vegetables” Enliven the Future of Off-Spec Produce

February 2023

PROJECT

Delicious School Lunches in Fukuroi, Where Local Products Are Used Without Waste

December 2022

PROJECT

Fortune in Leftovers—Fuku Gohan Project Saves Off-Spec Veggies

October 2022