On 14 June, Kyoto University and the Food and Agriculture Organization of the United Nations (FAO) co-hosted a "P-Ecology Dinner Show". Organized around the theme of "Sustainable Food System and Food Waste Reduction", the event represented the first collaboration between the two organizations following the conclusion of a memorandum of understanding, as well as one of the highlights of the 2016 École de Kyodai, a series of environmental-awareness activities hosted by the University during the month of June.
The dinner began with remarks by Professor Shinichi Sakai, Director of the KU Environment Preservation Research Center, who made a toast to the success of the newly formed KU-FAO partnership. Professor Yosuke Yamashiki of the KU Graduate School of Advanced Integrated Studies in Human Survivability (GSAIS or Shishu-Kan), who serves as Kyoto University's focal point for FAO, explained how the MoU came about, and then introduced Mr Mbuli Charles Boliko, Director of the FAO Liaison Office in Japan. Director Boliko spoke on the global food waste situation, emphasizing the importance of individual waste-reduction efforts, which, he argued, may appear insignificant but can collectively make a difference if implemented by tens of thousands of people, helping reduce the annual global loss from the currently estimated 1.3 billion tons, a third of worldwide food production, to more sustainable levels. Director Boliko's talk was followed by Ms Minako Iue, president of Sailors for the Sea Japan, speaking on "Sustainable Fishery and Seafood".
In Part Two, Ms Ayaka Nomura, a PhD candidate at Shishu-Kan, presented on "Creative Cooking" as a fun way to reduce food waste, before students from the KU Graduate School of Global Environmental Studies (GSGES) shared their own ecological recipes, and those from the KU curry club and Deco-Vege Cafe discussed their respective activities and passion for sustainable eating habits.
Finally, Director Boliko accepted the challenge of mixing nukadoko , a paste made from fermented rice husks, used in making a variety of pickle.
Closing remarks were delivered by Associate Professor Misuzu Asari of GSGES, the main organizer of École de Kyodai.
The dinner was held entirely in English, with Shishu-Kan's Ms Nomura serving as the mistress of ceremonies.
Director Boliko speaking
Director Boliko mixing nukadoko
