- Institute for SDGs Promotion
- Report of Student Committee Activities in FY2022 - Food Group
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Report of Student Committee Activities in FY2022 - Food Group
2023年3月31日更新
This is a report on the activities of Food Group of OCHA-SDGs Student Committee in 2022.
- Setsubun Project
A project to reduce food loss was carried out targeting "Ehomaki" (uncut Sushi roll) and "Fukumame" (lucky beans) eaten during "Setsubun" (Bean Throwing Festival) in February 2023.
① A survey was conducted by visiting 13 stores to find out "how long Ehomaki (uncut Sushi roll) are on display and how many are left".
② We devised a recipe for "Fukumame" (lucky beans) and posted it on the institute's official Instagram and the campus community "Ochat".
- Fair-Trade Chocolate Tasting
On March 31, a fair-trade chocolate tasting event was held. This tasting was a continuation of the one held by ESD group in the past. This tasting focused on the "taste" and "flavor" of chocolate, which is unique to Food Group. The participants also gathered and compared fair-trade marks not only in Japan but also around the world. And then they tasted chocolates and discussed "what kind of people feel like eating chocolate when".
- Plant-based Milk Tasting
A plant-based milk tasting event was held. Because many of the participants were students outside of Nutrition and Food Science Course in this university, it was the first time for the students to conduct a sensory evaluation. Following the sensory evaluation, students felt they became more sensitive to taste than usual, realizing that the taste of soy milk was different from what they had imagined and that ingredients of what they usually eat are unexpectedly adjusted. While difficult for them to express what they felt in words, the students enjoyed the tasting event in an interesting way.
- Eat Up Project by Bunkyo City
Interviews were conducted with "Bunkyo Tabekiri (Eat Up) Shops"that work to reduce food loss. We were able to visit " Shiboriya 935"and "Garakuta Kobo" among all participating shops certified by Bunkyo City.
We were impressed by sustainable examples of daily practices at restaurants within Bunkyo City, such as the effective use of squeezed lees and out-of-specification fruits for other cooking.
OCHA-SDGs Student Committee members introduced both visits on Instagram.
Shiboriya 935
https://www.instagram.com/p/Cqt_VlzvuTD/?igshid=NTc4MTIwNjQ2YQ==
Garakuta Kobo
https://www.instagram.com/p/Cp_q8ZgBlul/?igshid=NTc4MTIwNjQ2YQ== - Visit to Second Harvest Japan and Japan Food Ecology Center
①Second Harvest JapanOn February 16, five student committee members and Professor Kasamatsu took a field trip to Second Harvest Japan. To engage in reducing food loss, Second Harvest Japan emphasized that they provide food to those who are struggling to make a living. It was impressive that the company does not only focus on nutrition but also on making food enjoyable for people. This made us realized it is important to have a clear philosophy of "for whom and for what purpose” to conduct a food drive.
②Japan Food Ecology CenterAt Japan Food Ecology Center on March 15, Food Group students observed that "food loss" from supermarkets and factories is surprisingly recycled into feed for pigs. We learned that ordinary leftover food cannot be used for recycling into feed because strict controls are applied to the nutrients and types of feed.
In aiming to reduce food loss, we thought each consumer is being asked to think about how to change their awareness and take some action, even if it is "little by little. Following visits of two facilities, the student committee members also created the slides shown below.
OCHA-SDGs Student Committee Members visited environmentally friendly facilities
- University Co-op Project
Brainstorming session was held in collaboration with Ochanomizu University Co-op staffs and university officials.
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100-yen breakfast
Insect dishes
OCHA-dai Lemon (*Something sweet cooked with lemons grown in university)
Bento (*Lunch box)
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The plan for Insect dishes is in progress, and the lunch box project has been realized as "OchaEco Bento". (The followings are the handbills. It is on sale in the Co-op cafeteria from 13:40 to 14:00 during class periods.)
