WHATS Seminar [Online] “Why is Plant-Based Meat in Demand? Tourism and Food Services in the New Era” will be held online on Friday, July 8, 2022.

 

Note: This seminar will be conducted in Japanese.

 

[Overview of the seminar]

<Part 1: 1:00 p.m. – 3:00 p.m.>

The SDGs for Food That Will Solve Social Issues and Increase Brand Value

What are the criteria and indicators for “foods” in ESG management that aims to achieve the SDGs? What exactly should chefs do? The best measures that can be taken now to realize sustainable society/SDGs, based on advanced cases in Japan and abroad, will be introduced.

Lecturer: Fumiko Ishikawa, Food Business Producer

 

Diversity of Foods and Trends of Drinking and Eating

Diversity of foods and trends of foods and beverages will be discussed based on the four themes:

・What to pass on to the future generations

・Responses to food diversity in Taito ward (Asakusa, Ueno, and Yanaka), Japan’s No.1 tourist attraction

・New environmentally friendly food, plant-based meat, to be used to achieve SDGs

・What to be changed by the vegan/vegetarian JAS marks (started in March)

Lecturer: Ryo Miyazawa, Green Culture, Inc./The Asakusa Tourism Federation

 

The Food Service Industry’s Response to the SDGs

Regarding the efforts made for SDGs by food service companies, mainly responses to environmental issues, the basic concept, the status of actions taken in the food service industry, and the ideal shape of future efforts will be explained.

Lectrer: Tomoko Tanji, Associate Professor, School of Food Industrial Sciences, Miyagi University

 

ESG Certification to be a Sustainable System to Create Emotional Experiences

ESG (Environmental, Social and Governance) refers to the day-to-day efforts of a corporate entity to achieve the “SDGs.” Efforts to achieve the SDGs have become more active in the operation of accommodation facilities, and the SDGs have been becoming indispensable as a new evaluation standard for the accommodation facilities in the post-COVID-19 society. The effectiveness of a sustainable system that creates emotional experiences will be introduced based on the certification criteria and precedents of “Sakura Quality An ESG Practice Standard” in Japan certified by the international accreditation body, The Global Sustainable Tourism Council (GSTC).

Lecturer: Takeshi Kitamura, General Director, Tourism Quality Certification Association

 

<Break: 3:00 p.m. – 3:30 p.m.>

 

<Part 2: 3:30 p.m. – 5:00 p.m.>

Keynote Speech: Expansion of Alternative Proteins and Attention-Grabbing Plant-Based Meat

Lecturer: Ai Hirose, Food & Science, Yano Research Institute Ltd.

 

Panel Discussion

Moderator: Fumiko Ishikawa, Food Business Producer

Panelists: Other lecturers in the Part 1

 

 

Time: 1:00 p.m. – 5:00 p.m., Friday, July 8, 2022

 

Please click here for more details including viewing method, recommended system requirements, and cancellation policy in Japanese. For inquiries in English, please click here.

 

Apply For the Seminar

(You will jump to the application page in Japanese.)

 

Fee: 5,000 yen (tax excluded) / 5,500 yen (tax included)

 

Organizer: Yano Research Institute Ltd.

Application Deadline: 5:00 p.m., Thursday, July 7, 2022

Contact: Customer Support Center (TEL): +81 3-5371-6901

              Yano Research Institute Ltd.

 

This seminar will be live streamed through Deliveru^*1.

Once your application is approved, “participant ID” will be notified to you on the day before the seminar.

*1: Deliveru is an online streaming platform of Facio Inc. Please click here to log in.

 

Note: This seminar will be conducted in Japanese.