17 A Rapidly Growing Green Shift in the Food Industry in the Global—Volume 1: Introduction

Yoshio Koiwai

Based on the motto “Clues and Markets Can Be Found Overseas,” my activities are centered on Lifestyle Researcher, a global network of more than 600 Japanese women who have lived long-term in 100 cities in 70 countries worldwide, and work locally in various fields such as journalism and research. I hope to have an opportunity to tell you later why we focus on Japanese and why we specialize in women. I have been working in overseas businesses for nearly 20 years using this unique framework, and my utmost priorities have been the local consumer perspective and local living environment and conditions. Based on the title “A Green Shift in the Food Industry,” in this first article I will introduce several trends I have discovered in overseas countries by hearing from local people, feeling local signs and trends, and sensing changes in society and values. I would also like to examine my hypothesis on how this global green shift in the food industry can be a major driving force for Japanese washoku culture, gastronomy, and overseas strategies to attract inbound tourism. To help me with my work, I enlisted the help of Lifestyle Researchers from seven different countries: the UK, France, Denmark, the US, Mexico, South Africa, and Singapore. Here I will outline what sort of unique guidelines and visions that governments and public organizations in each country have for promoting this green shift. One major movement is the Green Industrial Revolution announced by the UK government in autumn of 2021. The Industrial Revolution began in the UK in the 19th century and sought to create the convenient and efficient society we live in today. The idea behind the Green Industrial Revolution is to reset the current carbon-based society and achieve a green shift to a zero-carbon society. In line with the above announcement of the Green Industrial Revolution, the UK Department for Environment, Food & Rural Affairs examined a set of guidelines to promote zero carbonization while maintaining food security. As a result, the department launched the Farming Innovation Programme to introduce technologies to promote low-carbon agriculture. At COP26 in Scotland in 2021, the UK Food and Drink Federation —made up of more than 1,000 food-related companies—announced a statement to make the domestic food industry a zero-carbon society. The food served at COP26 was made with local ingredients and beverages were provided in recyclable cups. In these and other ways, […]

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10 The Course of Action for Plant-based Gastronomy—Our World in 2050

Hitoshi Sugiura

The outbreak of the COVID-19 pandemic in 2020 has led to drastic changes in today’s lifestyles and habits, and there is a sense throughout society that we have entered a new phase. At the same time, we are also beginning to feel the impacts of worldwide social issues such as global warming in our daily lives. For example, in addition to torrential downpours becoming the norm in recent years, every year we are seeing typhoons of record-breaking scale. We are also experiencing major changes elsewhere, with declining fish catches, seasonal changes, and poor harvests of previously stable vegetables and other crops. As civilization has advanced and the quality of our lifestyles has improved, unknowingly, we have also been causing huge damage to the global environment. Further, with a global population explosion on the horizon, some say that we will require two earths if we are to continue with our current way of life. Against this backdrop, countries across the world are coming up with diverse ideas to tackle these environmental issues, engaging in various initiatives to rebuild the planet. In gastronomy, eating is the common denominator among people worldwide that is essential to sustaining life. I believe that food can provide one solution to these environmental issues, and have realized the importance of promoting and developing environmentally friendly lifestyles through food. A plant-based diet is one solution that can have an effective outcome for the global environment. This plant-based diet has been closely related to the Japanese diet since ancient times. One example is shojin ryori, a vegetable-based Buddhist cuisine, which is a key part of Japanese food culture. Shojin ryori was first introduced to Japan in the 13th century. A lack of logistics at the time meant that individuals would source local, seasonal ingredients themselves, only taking the necessary amount to ensure harmony with nature and show their appreciation for nature’s blessings. This was a self-sufficient, sustainable way of life. This ancient approach can help us rethink the gluttony in modern society. My hope is to promote lifestyles that can have a positive effect on both health and the environment. With the knowledge that I can help people improve the environment in a stress-free manner through dining, whether at home or restaurants, I have therefore taken action. One initiative that I have developed for society is the 1,000 Vegan Project, through which we aimed to switch from regular meals […]

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4 Teachings for the Future from Shojin Ryori

Gyokai Imadegawa

There is an old children’s song that has been passed down in Sakamoto at the foothills of Mt. Hiei, where the old satobo residences of former monks can be found. The song is about the food consumed by Buddhist monks. The Buddhist monk Saicho, who founded the Tendai sect of Buddhism on Mt. Hiei, brought tea and tofu skin to Japan from China. The children’s song mentions a Buddhist meal of broiled tofu skin and takuan pickles, the latter of which is thought to have first been made by Ryogen, the 18th head priest of the Tendai sect who lived during the Heian period. As can be seen from this song, meat and fish are not consumed on Mt. Hiei, which has for many years been a location for ascetic training. Instead, priests on the mountain consume shojin ryori, a vegetarian Buddhist cuisine. 　Shojin ryori does not use any animal proteins from meat, fish, or eggs, nor does it use any pungent vegetables such as spring onion, onion, or garlic chives. The dashi used in shojin ryori is made from kombu seaweed or dried shiitake mushrooms. 　Shojin ryori places thorough importance on the balance between sourness, bitterness, sweetness, spiciness, and saltiness, and the idea is to enjoy the natural taste of the ingredients. Further, before and after every meal, it is custom for Buddhist priests to recite a prayer called the Saijikigi, a tradition that has continued for many years. 　The pre-meal prayer can be roughly translated as follows: “We are fortunate to receive this food thanks to the divine protection of Buddha and the blessings of living things. We shall respect the origins of the ingredients and appreciate the differing strengths and weaknesses of flavor. We will give thanks for these blessings and the variety of ingredients we consume.” After meals, too, we recite a prayer to give thanks for the life we have consumed to support our own. 　These prayers have been translated into modern Japanese from the Kanjin jikiho produced by Tendai Daishi, who is revered as the founder of the Tiantai school of Buddhism. 　Although we tend to consume delicious ingredients without much thought,but we are consuming life in fact. 　The Saijikigi is an expression of thanks for all living things. 　Behind this idea is the Buddhist belief that Buddha exists in all things, be it mountains, rivers, trees, or grass. 　At Enryaku-ji Temple on Mt. […]

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