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【PR】SHUN CURATORS

Letting Nothing Go to Waste: Promoting Game Meat as Everyday Cuisine at Osaka-Kansai Expo

Norihiko Fujiki, the representative director of the Japan Gibier Promotion Association and head chef at Auberge Espoir.

GOODCACAO

Upcycled Baked Goods with a Long Shelf Life and Cacao Husks as the Secret Ingredient

かぶの皮と葉のアチャール

ACHAR: TURNIP PEEL AND LEAVES

alarm Preparation Time： About 20 minute

TOP集合

Changing the Image of Imperfect Produce—Packed with Umami OYAOYA Dried Vegetables

ビール瓶

“Tekika Jutaro Hazy IPA,” a Craft Beer That Utilizes the Unique Characteristics of Rejected Fruits

「旨い醬」TOP

A Versatile Seasoning Using Yamatsu Hashoga Roots, A Taste Known Only to Farmers

Salveggie”Umai Jiang”

発酵マヨ

Nutrient-Rich Sake Lees for Modern Diets. Fermented Mayo Transforms Food Ingredients Destined for the Bins.

さらまんじぇ・とーかいのお菓子

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

イベントでの提供メニュー

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

スナックミー　アップサイクル　ストロベリーとカスタードのパイ

Upcycled Snack Project: A Mighty Ally for Troubled Producers

ベジート

Easing the Food Crisis with Food Sheets. VEGHEET Addresses Social Issues

山本麻実さん

mellowbear Treats for Beloved Pooches Solve Food Waste

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