GastroEdu: Gastronomic felicity in sustainable way Changing the way we learn is one way to change our future. The children of today will become the adults who build tomorrow. By working with them to reconsider our thoughts about food, we can change the way we look at the world.

1. GastroEdu:
Gastronomic felicity in
sustainable way
Beyond Borders of

2. Changing the way we learn is one way
to change our future.
The children of today will become the
adults who build tomorrow.
By working with them to reconsider our
thoughts about food, we can change the
way we look at the world.

3. Discussions on sustainability for food should be based on human felicity
and the food production and consumption environment.

4. The GastroEdu project aims to develop a value creation platform that
connects producers and consumers through education.

5. 4
Dive into the world
Think the world
Co-Create the world
世界をリアルに⽬の当たりにすることで動機が⽣まれ,⾏動することから学びが得られる。

6. Dr. Soh Kim
Executive Director of Food Design
Research, Stanford University
Dr. Tomomi Nonaka
Associate Professor, College of
Gastronomy Management,
Ritsumeikan University
Masayoshi Ishida
Professor, College of Gastronomy
Management, Ritsumeikan
University

7. Introduce an innovative SDGs online workshop entitled
"Tomato Adventure" which was launched in August 2020 collaborating
with Japan and Italy.
Beyond Borders of

9. Japanese primary school students look at the
world’s favorite fruit, the tomato, in their
quest to reduce food loss and waste through
studying gastronomic sciences.

10. They have each of them come up
with new ideas for pizza toppings
or other foods and then they’ll
show their suggestions to our
friends in Italy.
Their creative dishes are served in
the esteemed True Neapolitan Pizza
Association’s restaurants.

11. Masayoshi Ishida will introduce his online lecture series.
The lectures can bring the voice of food producers to the students
with reality.

12. The first editor-in-chief
la grande cucina delle OSTERIE
D'ITALIA(Slow Food Editore)

15. A discussion among three panelists who hail from different disciplines will
hopefully help us propose new approaches for the future of food.

16. Food
innovation
Food tech
Slow food
Gastronomic
sciences
Design
thinking
Systems
engineering
Food culture
Food
innovation
Food tech
Slow food
Gastronomic
sciences
Design
thinking
Systems
engineering
Food culture

17. Dr. Soh Kim is a researcher whose specialty is mechanical
engineering. At present, she serves as Executive Director for
Food Innovation Design Research at Stanford University. She is
also active in the field of food innovation and food technology
(food tech), including international collaborative research
cooperation with corporations. Dr. Kim is one of the foremost
up-and-coming researchers in this field. “Food” has a
connection to a wide range of fields, including agriculture,
fisheries, food manufacturing, distribution, preservation,
cooking and delivery. Artificial intelligence (AI) and robots are
even being employed for R&D related to automatic food
processing, development of alternatives to meat, 3D food
printing and other exciting new approaches. Dr. Kim will
discuss some examples of the most recent developments in the
world of food innovation and food tech, and the role that
food innovation will play in food for the future.

18. Dr. Tomomi Nonaka is an associate professor in
the College of Gastronomy Management at
Ritsumeikan University, which was established in
April 2018 as Japan’s first center for research
and teaching related to the gastronomic sciences.
Her field of expertise is systems engineering and
sustainable manufacturing. She is currently
engaged in research concerning sustainable social
and business system, with an eye to developing
sustainable food system designs. In August 2020,
together with Masayoshi Ishida, Kyoya Fukuda
and Yoshio Koiwai they inaugurated the
GastroEdu project with the goal of reconsidering
from the standpoints of gastronomic science and
systems engineering. The project targets not only
university students but also wide range of people
including adults. They are currently pursing this
innovative approach for designing the
sustainable future of food through education. Dr.
Nonaka will discuss an approach for designing
the sustainable future of food through education.

19. Masayoshi Ishida is a professor in the College
of Gastronomy Management at Ritsumeikan
University. He studied at the University of
Florence as a Rotary Foundation
Ambassadorial Scholar. He worked as a
certified tourist guide for the city of Florence.
Later, as the only Japanese staff member at the
Slow Food Association Italy headquarters, he
supported the Slow Food movement in Japan
and was involved in the International
Producer's Conference and the creation of the
University of Gastronomic Sciences. He
specializes in Italian food culture, Slow Food
philosophy and food activism. Ishida will
introduce what is Gastronomic Sciences and
discuss a possible way to develop food
sustainability from food culture perspective.
Also his expertise can provide many examples
from Europe.