[Miraikan] Special project on “Global Food” that is kind to the earth and people
*Miraikan of Emerging Science and Innovation*
Press release: September 3, 2024
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Holding a special project of “Earth Food” that is kind to both the earth and people.
*Recipes devised by Koukentetsu and Akari Hasegawa are also released* “Earth Food ~Tasty, Healthy, Earth-friendly”
The Miraikan National Museum of Emerging Science and Innovation (abbreviation: Miraikan; Director: Chieko Asakawa) has created a series called “Mirai can” that shows the “current state” of research and development.
As the 8th installment of “NOW (Mirai Can Now)”, a special project “Chikyu Meshi ~ Tasty, Healthy,
Earth-friendly” will be held from September 11th (Wednesday) to December 9th (Monday). Based on the concept of “planetary health,” we will name food that is kind to both the earth and people as “earth food,” and explore ways to incorporate “earth food” into our daily meals. We will also be releasing “Global Food Recipes” devised by cooking researchers Koukentetsu and Akari Hasegawa.
Our daily meals are closely connected to the global environment through production, transportation, and disposal. At the same time, there are problems of social disparity such as hunger and overeating. In recent years, in order to comprehensively solve global
environmental and social problems, the concept of “planetary health” has been introduced, which aims to achieve a comprehensive state of health (well-being) for the earth’s ecosystem, human society, and our bodies. ‘ has been proposed. Based on this idea, there is a growing interest in food that is healthy and sustainable for both the earth and people, such as proposals for ingredients that are considerate of their impact on the earth and people.
At the venue of this project, we will use hands-on exhibits and panels to introduce the impact that daily food has on the environment and health during the process from production to the table, as well as issues related to food loss. Furthermore, Fumi Hayashi (Women’s University of Nutrition), who researches healthy eating that incorporates the idea of ”planetary health”
Faculty of Nutrition
With the cooperation of Associate Professor (Associate Professor), we will also propose ways to prepare meals that are friendly to the global environment, and ways to gradually incorporate proteins that have less impact on the earth and people. We will also publish original recipes created by Kouken Tetsu and Akari Hasegawa, who work on wellbeing through food.
*Event overview*
Title Earth-food ~Tasty, Healthy, Earth-friendly
(Tasty, Healthy, Earth Friendly)
Event period: Wednesday, September 11, 2024 – Monday, December 9, 2024 *Closed on Tuesdays
Venue: National Museum of Emerging Science and Innovation, 3rd floor, permanent exhibition zone (in front of Geo-Cosmos)
Participation fee Admission fee only
Sponsored by Miraikan National Museum of Emerging Science and Innovation Interview cooperation: Fumi Hayashi (Associate Professor, Department of Nutrition, Women’s University of Nutrition)
Event page https://www.miraikan.jst.go.jp/events/202409113631.html
1. Approaching the issue of how to choose ingredients and food waste The effects of various ingredients on the global environment and our bodies are explained in an easy-to-understand manner using radar charts for each ingredient. You can get hints for future food selection. In addition, through an exhibit that resembles a trash can, visitors can learn about the stages of food waste, from production to consumption, that cause food waste that is otherwise edible but is thrown away.
2. Searching for “global food” that suits each person’s lifestyle As tips for incorporating “global food,” we will introduce ways to replace red meat, which has a large impact on the earth and people, with proteins such as chicken and beans, which have a smaller impact, and ways to reduce food waste. We will also set up a corner where visitors can post comments such as ideas and experiences on how to comfortably continue their daily “Earth Food” lifestyle. By sharing the thoughts and ideas of visitors about food, we will explore “global food” that suits each person’s lifestyle.
3. Miraikan original “Global Meal” recipe released
We will be releasing two recipes for “Global Food” created by cooking researchers Kouken Tetsu and Akari Hasegawa. Kou devised a yakiniku bowl using tofu instead of beef, with the theme of
“alternatives to protein that have less impact on the earth and people.” With the theme of “reducing food waste,” Hasegawa devised a pasta dish that uses whole turnip leaves and skins. Both are original recipes that are conscious of energy conservation during the cooking process.
*Comments from cooking researchers Koukentetsu and Akari Hasegawa* We received the following comments from the two people who cooperated with this project.
Cooking expert Koukentetsu
I often talk to my children about food. There are a variety of topics covered, including stories about producers, local food culture, and food rescue teams in which children participate. I believe that talking about food in your daily life will help you incorporate “global food” in your own way.
Cooking expert Koukentetsu
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Cooking researcher. He proposes easy and delicious home-cooked meals that make use of seasonal ingredients, and is active in various fields such as TV, magazines, and lectures. He has also traveled to over 30 countries and has learned about home cooking from around the world.
Chef/Registered Dietitian Akari Hasegawa
“Make recipes that are kind to the people who make them (you), and those who eat them (you)” are words that I cherish when creating recipes, but when I was asked about this this time, I realized that I wanted to create recipes that were kind to the people who made them (myself) and the people who consumed them (myself). It made me think once again that my mission as a chef is to create extremely gentle recipes. I hope that we can start together by cooking the food in front of us with care and enjoying it without thinking too much about it.
Chef/Registered Dietitian Akari Hasegawa
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Chef, registered dietitian. He has been active as a child actor and talent since the age of 10 and has appeared on various programs. After studying nutrition at university, she started posting recipes on social media, which received a huge response and became a popular account. Currently, he is developing a wide range of recipes for magazines, the web, television, etc.
* What is Mirai can NOW? *
Miraikan is the “entrance” for thinking about the future.
We have set four themes: “Life,” “Society,” “Earth,” and “Frontier.” “Mirai can
“Now” is a series project that allows you to experience research and development for the future and the “now” of the people working to realize it. This time, the theme of the 8th edition is “Earth”.
Learn more about Mirai can NOW
National Museum of Emerging Science and Innovation
2-3-6 Aomi, Koto-ku, Tokyo 135-0064
TEL: 03-3570-9151 FAX: 03-3570-9150
URL: https://www.miraikan.jst.go.jp/