Please note: This event has been cancelled and will be rescheduled to a future date.
Future of Food:
Japan's Initiatives for Sustainability
Sat. March 21 • 10–12 & 1:30–3:30
JACCC, 244 S San Pedro St
SLT and JACCC in collaboration with Ritsumeikan University, Kyoto, Japan will address current issues of food sustainability. Presented as a 2-part series with optional tasting and bento lunch!
Session 1: 10AM–12PM
From the Edo Era (1603-1867) to the current Reiwa Era how has Japan maintained its culinary traditions and avoided food loss? Has innovative research and technological advancement helped sustainability?
Session 2: 1:30–3:30PM
Jelly Food Ego—Let’s Feed a Growing Population
Japan’s slow food activist and a leading slow food researcher from Ritsumeikan University will present ego—a seaweed from Akita Prefecture in Northern Japan and how multi-purpose, natural jelly food is an innovative approach for multiple culinary uses: food for the elderly, emergency food, space food, etc.
Dr. Masayoshi Ishida, Dr. Tomomi Nonaka, Dr. Kaori Kamatani, and Dr. Takeshi Shinmura are leading food sustainability experts; Ms. Makiko Shima is a slow food activist.
BUY TICKETS HERE
$15, General Admission
$13, JACCC Members
includes special vegetarian bento!