Project to foster future SDGs chefs with her alma mater
Goal 12: Responsible Consumption and Production
From Gastronomy to the Promotion of Sustainable Food Environment.
The Queen of Cakes, Natsuko Shoji of "été" kicks of her new training project to foster future SDGs chefs with her alma mater.
as the “Asia’s Best Pastry Chef” in 2020, and her restaurant「été」ranking in the “Asia’s 50 Best Restaurants” list, everyone’s eyes, both in Japan and overseas are on Natsuko Shoji.
Shoji, who has built rapport with many of the world's top chefs, is passionate about creating a sustainable food environment for the future in Japan. As a first step, she launched a project in collaboration with her alma mater, Komaba Gakuen High School wherein they installed a bio-based food waste disposer that recycles and eliminates food waste. As a result, the school was able to recycle the following food waste.
The food waste disposer is an environmentally friendly machine that breaks down food waste into carbon dioxide and liquid fertilizer through the inoculation of bacteria. At the school, aside from the waste produced during cooking practice in the culinary department, the leftover food and food waste from the cafeteria are also thrown into the machine.
Since the school is also growing vegetables on the school’s farm as an extracurricular for the students, the liquid fertilizer generated through the decomposition of the food waste is now being utilized as an organic fertilizer. Vegetables harvested in the farm such as tomatoes, eggplants, and peppers are being used not only by the students in their cooking practice,but also as ingredients for the dishes being served at the「été」restaurant.
Mr. Totsuka, the Vice-Principal of the school, approves Shoji's proposal and said, "We believe that giving students the opportunity to learn about the importance of the SDGs from their younger years and experience taking positive action will lead to the formation of a brighter future. We are proud to have launched this project with Chef Natsuko Shoji, a world-class chef and an alumnus of our school.
Shoji has been contributing to the training of future generations by giving lectures at her alma mater since 2016.
She shares her thoughts on why she wants to train the next generation of chefs, "As we establish the 「été」 brand and present our creations daily, I realized that I wanted to explore innovative ways that will lead to a sustainable society that is luxurious but not excessive. However, only the members of été working towards the achievement of this goal are not enough to even make a dent. I realized that it is important to tell the younger generations that sustainability is not just a trend but a standard that we must uphold, that this is the only way so that we may nurture new leaders who will propel us forward into the future.This is the reason why I decided to launch this project in this school, where I came from, and where I am now teaching.
When large organizations start to take the lead in these endeavors, other schools and companies will follow suit. Then, this advocacy will turn into a social "ethical standard”. Through these activities, we strive to create positive change in people and nature.” In 2020, this project was able to recycle 4.5 tons of food waste per year. We are planning to continue and expand this project. In five years, in 2026, we plan to recycle 13 tons of food waste and turn it into liquid fertilizer.
What out for more activities of Natsuko Shoji soon!
From Gastronomy to the Promotion of Sustainable Food Environment.
The Queen of Cakes, Natsuko Shoji of "été" kicks of her new training project to foster future SDGs chefs with her alma mater.
as the “Asia’s Best Pastry Chef” in 2020, and her restaurant「été」ranking in the “Asia’s 50 Best Restaurants” list, everyone’s eyes, both in Japan and overseas are on Natsuko Shoji.
Shoji, who has built rapport with many of the world's top chefs, is passionate about creating a sustainable food environment for the future in Japan. As a first step, she launched a project in collaboration with her alma mater, Komaba Gakuen High School wherein they installed a bio-based food waste disposer that recycles and eliminates food waste. As a result, the school was able to recycle the following food waste.
The food waste disposer is an environmentally friendly machine that breaks down food waste into carbon dioxide and liquid fertilizer through the inoculation of bacteria. At the school, aside from the waste produced during cooking practice in the culinary department, the leftover food and food waste from the cafeteria are also thrown into the machine.
Since the school is also growing vegetables on the school’s farm as an extracurricular for the students, the liquid fertilizer generated through the decomposition of the food waste is now being utilized as an organic fertilizer. Vegetables harvested in the farm such as tomatoes, eggplants, and peppers are being used not only by the students in their cooking practice,but also as ingredients for the dishes being served at the「été」restaurant.
Mr. Totsuka, the Vice-Principal of the school, approves Shoji's proposal and said, "We believe that giving students the opportunity to learn about the importance of the SDGs from their younger years and experience taking positive action will lead to the formation of a brighter future. We are proud to have launched this project with Chef Natsuko Shoji, a world-class chef and an alumnus of our school.
Shoji has been contributing to the training of future generations by giving lectures at her alma mater since 2016.
She shares her thoughts on why she wants to train the next generation of chefs, "As we establish the 「été」 brand and present our creations daily, I realized that I wanted to explore innovative ways that will lead to a sustainable society that is luxurious but not excessive. However, only the members of été working towards the achievement of this goal are not enough to even make a dent. I realized that it is important to tell the younger generations that sustainability is not just a trend but a standard that we must uphold, that this is the only way so that we may nurture new leaders who will propel us forward into the future.This is the reason why I decided to launch this project in this school, where I came from, and where I am now teaching.
When large organizations start to take the lead in these endeavors, other schools and companies will follow suit. Then, this advocacy will turn into a social "ethical standard”. Through these activities, we strive to create positive change in people and nature.” In 2020, this project was able to recycle 4.5 tons of food waste per year. We are planning to continue and expand this project. In five years, in 2026, we plan to recycle 13 tons of food waste and turn it into liquid fertilizer.
What out for more activities of Natsuko Shoji soon!
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