What is the "circulating restaurant" required for aftercorona?[Event Repo] | World Social Good Idea Magazine | IDEAS for Good

In the prolonged emergency declaration, the number of shops that shift business models to take -out and online food sales has increased in the food and beverage industry, which is forced to leave.In addition to global infectious diseases, the effects of climate change, such as depletion of resources, soaring raw materials, and eating habits of diverse people, have been added, and the style of food and beverage is required.。

What is important in future restaurants in order to shift to more sustainable management in the wake of the crisis of Corona's evil?

In May 2021, the online event "The Future of the Restaurant at the end of the Corona -Consider the Circular Donomy in the Food and beverage Industry-" is the restaurant's sustainability promotion agency, mainly based on the concept of circular value (circular economy).We had a guest involved in food, a chef and tableware maker, and thought about the sustainable future of restaurants.

From each point of view, we will delve into the "circulating restaurants" that are required in the future.

登壇者一覧

下田屋 毅（一般社団法人日本サステイナブル・レストラン協会 代表理事）

Established SustainAVISION LTD. in the UK in 2010 to become a bridge between Japan and Europe as a bridge for sustainability.Based in London, UK, he conducts research and training on CSR / sustainability in Europe for Japanese companies.Since 2012, "British CMI Certified Sustainability (CSR) Practitioner Corruption Training" has been held in Japan.In 2018, the Japan Sustainable Restaurant Association has been established in Japan, and has begun activities in Japan to sustain the food system in cooperation with Sustainable Restaurant Association.Master of Environmental Sciences, the University of East Anglia, completed the MBA Lancaster University.He has many lectures.

大島 隆司（BOTTEGA BLUE シェフ）

After training in Nagoya, go to Italy.He has returned to Japan, in addition to the Ristoranteg Ultier Malcage, the world's prestigious world, the world's prestigious world.She gained the experience of a cooking school lecturer and patissier, and opened "Bottega Blue" in Ashiya in July 2010.She won two crowns in the national Italian cuisine contest and a journalist award.She has many other awards and many TV appearances.

稲葉　加都彦（KIMIYU Global株式会社 エクゼクティブ・シェフ）

After training French and Italian cuisine in Kobe and Osaka, go to Germany to a hotel and restaurant, then return to Italy after training.Opened her BACCI in Higobashi, Osaka in 2011.He is now an executive chef of Kimiyu Global Co., Ltd., and also produces cooking lecturers, catering and kitchen cars.He also practiced Farm to Table with an organic farmer and two tripods in his company farm in Yao City.

三谷 直輝（ニッコー株式会社 常務取締役）

After graduating from Keio University, he joined a design company.In 2013, he joined Nikko Co., Ltd., which handles ceramics, residential equipment, and functional ceramics in which his parents are involved in management, and later became the Managing Director.He launched multiple projects to regenerate the struggling ceramics business, released the Spring Source in 2021, "Table Source", and at the same time launched "Nikko Circular Lab."

モデレーター：加藤 佑（ハーチ株式会社 代表・IDEAS FOR GOOD編集長）

Born in 1985.After graduating from the University of Tokyo, after working as a recruitment agent, he has been engaged in launching a sustainability specialty media and producing CSR content for large companies.In December 2015, he founded Harch Inc..In December of the following year, he launched the world's social good idea magazine "IDEAS for Good".Currently, he has developed multiple businesses such as Circular Economy's Circular Economy Hub and "Circular YOKOHAMA" in Yokohama.He is a British CMI certified sustainability (CSR) Practitioner qualification.

What is the “circulating restaurant” required now?

Circular value, which was the keyword of this event.From the development of products and services, it is an economic mechanism that regenerates natural systems by making designs that do not produce negative external properties such as waste and pollution, and continue to use products and raw materials.At the event, Kato, editor -in -chief of IDEAS FOR GOOD, talks about the theory of the recycling -type economy, and focuses on the restaurant industry and goes into deeper discussions.

While the world's population is said to exceed 10 billion by 2050, the transition from a straight economic model, such as "making and using it" to a recycling economic model, is required.Defering economic growth and the burden on the environment is now a global theme.The British Ellen Mucker Foundation proposes the three principles of Circular Donomy.

1. 自然のシステムを再生する(Regenerate Natural Systems)
2. 製品と原材料を使い続ける（Keep Products and Matels in use）
3. 廃棄物・汚染を出さない設計（Design out waste and pollution）

Kato told these three principles:

Kato: If you think of a restaurant as a system, there are a variety of restaurants, such as energy, water, food, packaging, furniture, tableware, and architectural materials.If you replace the Circular Excales of the Mihara with a restaurant as it is, you may be able to see the required restaurants in the future.

What is a circulating restaurant?

1. 廃棄・汚染を出さないレストラン
2. 製品や原材料を使い続けるレストラン
3. 自然のシステムを再生するレストラン

In a recycling -type business model, it is necessary to think about how close the negative impact on the environment and society is approached, or how to collect the impact of your restaurant.I have.

Furthermore, in considering sustainability, the concept of zooming in and zooming is also important.Sometimes you zoom in based on a single product, or zoom out as a system for the entire restaurant.And since sustainability initiatives cannot be realized in one store, it is also important to zoom out for the entire industry and in different industries.

From the perspective of sustainability: Points when considering the sustainability of restaurants

Mr. Shimodaya, the representative director of the Sustainable Restaurant Association, who started with the aim of building a more sustainable food system, said, "Sustainability is difficult to proceed with only one restaurant, so people with the same thoughts are connected.It is required to promote together while making. "

Shimodaya: Food Made Good, a Sustainable Restaurant Association, is a program that provides sustainability of restaurants, and divides the tasks surrounding restaurants into three classifications: procurement, environment, and society.

For example, in "procurement", the impact on the environment and society depends on which ingredients the chef chooses.In the "environment", there are various issues such as food loss, drainage, package, and disposable plastic in the operation of restaurants.In addition, there are issues such as obesity, hunger, child labor, or long working hours, which must be solved.

In order to get a dollar meal, we create negative costs for $ 2 at the distribution stage.This is because many of the produced foods are generated by many disposal parts, by -products, and sewage in the process of being transported to the city.Originally, they turn to the soil to become organic fertilizers, create rich soil, and lead to the next production, but only 2%of the waste generated in cities is used for circulation.Is not ...

One of the causes of these negative costs is to divide production and consumption.Consumers are rarely knew where the food they were eating came from or who made it.On the other hand, there is a movement to bring the distance between consumers and producers called Farm to Fork as close as possible, mainly in Europe and the United States.

From a restaurant's point of view: Circulation -type initiatives inside and outside the restaurant

And this time, we called two chefs from the restaurants who are member of the Japan Sustainable Restaurant Association, and considered the specific initiatives at the store from the perspective of micro.

兵庫のイタリアンレストラン・ボッテガブルー

Bottega Blue, an Italian restaurant in Ashiya, Hyogo Prefecture, has been almost zero since its opening, as introduced in the first installment of the Japan Sustainable Restaurant Association.

Mr. Oshima: I worked with about 50 staff members every day at the Marcage Chef's restaurant, which had a great influence on my culinary life, but I was tired of everyone using seeds, fish ara and vegetables.I had to make a dish that would make my body healthy.He has learned from him to use up the ingredients to the end, and his experience is still alive.

In addition, since I joined the association last year and learned about sustainability, I started new initiatives, such as composts and street farms.We hope that we will be able to return the shell to the soil, grow vegetables with the soil, and cook it as a restaurant.

At first, both sustainability and circular value were full of things I didn't know at all, but I was able to see the tasks to be tackled little by little, which led to confidence.However, there are things that can be easily worked on, and sometimes it is difficult.For example, if you try to start a new fair trade or sustainable seafood procurement, you may have to interact with the contractors who have come together, which is a struggle in that regard.

「食材を循環させるうえで、土が一番大事」大阪の農家レストラン・ベラポルト

Belaport, a farmer restaurant in Osaka, which has been aiming to realize local production for local consumption in the city center for 14 years, is conscious of delivering the harvested vegetables to customers immediately based on the idea of Farm to Table.There is.

Inaba: Returned ingredients that do not use pesticides and chemical fertilizers to the soil, the nutritious water flows into the sea, and the raining is raised, and the main course is to make the main course of vegetables.It is configured.All vegetable skins and stakes are powdered on a dryer, used for fragrance, or put in vegetable cakes.In addition, we recently started compost, but we learn that it is necessary to cause the water of vegetables to rot and put in air, so we are still doing it in trial and error.。

The time was free due to the corona, and the cook was free, and the time to go to the OJT in OJT, and have the staff learn about the field.rice field.Regarding the fields, they are all involved in soil and composting, so the chefs are half -farmers.The experience of touching nature in the city is also valuable for young staff, so I can go to the morning harvest, cook the vegetables I picked up on that day and put it on the lunch menu.

In the past year, all staff members have been studying sustainability, and we have been able to do field work together while sharing our thoughts with the staff.In addition, there is an advantage that you can implement menu development systematically by knowing what will be harvested next by doing your own farm.This season can be harvested in spring, but we offer it as a Bagna cauda and potter's butter.

After that, sweet potatoes can only be collected once a year, but potatoes can be taken twice a year, spring and autumn, and it is a good opportunity for staff to know that the cycle from harvest to the dining table is different depending on the crops.I did it.

From the viewpoint of tableware manufacturers: Provide a new business by shifting to a circulation type

In the porcelain industry, the market has become popular in 35 years from 1984 to 2020, with the market shrinking in about one -ninth.Nikko, a ceramic manufacturer who had restaurants and hotels for customers, was further driven by restaurants and hotels, and how to do the ceramics business that has been the main business for more than 100 years.Mitani says that he reconsidered whether it would be good to continue this business.

Mitani: Continuing business means creating some negative effects in the environment.The main business was to sell tableware to hotels and restaurants, but is that really all right?Is there anything else you can do?What is our significance?In the past year, I have come to think deeply.

A workshop was held to think about how to deal with environmental issues in ceramics.From raw material procurement to product design, logistics, product use, and collection, we identified all the processes surrounding the porcelain and reviewed what we are doing affecting the environment.It is better to use a product that can be used for a long time from the perspective of sustainable dishes, but there are also dilemma that the durability is good and the newer it cannot be sold, and there are various issues.In the workshop where such discussions were born, a completely new idea has been created, and we are currently challenging a new business.

There are many people who are considered to be consumer than durable materials, and there is a surprising idea that it is cheap and can be broken, but it is also used at the closest place for customers.Lost And Found, with the meaning of starting a high -quality tableware subscription service and selling things that have been loved for a long time because of the desire to use things.I launched an EC site.With such new initiatives, I came to think that using something that can be used for a long time with a universal design will lead to sustainable.

Talk "What can you do in the dilemma?"

After hearing about the efforts of each company under the theme of "circulation -type management" from the standpoint of the restaurant's sustainability promotion agency, chef, and tableware manufacturers, the latter half is in the second half of the panel discussion time.

Kato: While switching to fair trading and MSC authentication, there was a story that we would like to take care of the connection with existing farmers and traders, but there are various ways to consider sustainability transformation.Isn't it a dilemma that people are worried about?How does Chef Oshima want to proceed with sustainable initiatives in such conflicts?

Mr. Oshima: They can be done depending on the region and restaurant.We would like to take care of the bonds with local farmers, marketers, wholesalers, and local production for local consumption, so for example, studying the sea eco -label who goes to farmers with knowledge of fields.I came to want to go to see the fisherman after doing so.

Restaurants are not done alone, and they can be managed with the support of various people, so I would like to take care of sustainability in terms of sustainability.Everyone will do what they can't do alone.Share with everyone.It's delicious only to eat rice together.I want to take care of that.I think it would be nice if the circles spread while working on their own roles.

Kato: What do you care about in Belaport for sustainable initiatives?

Inaba: After joining the association a year ago, for example, for meat, the direction of the restaurant has changed by 180 degrees, such as making grass cows, switching to fair trade certifications, and power shifts.。

In addition, since I gained knowledge in the past year, I came to think about the criteria for judging instead of just to swallow the obtained information.For example, I try to see if this vegetable is really pesticide -free, not only character information but also producers to judge by looking at personality.After all, it's a trusting relationship with people.As Chef Oshima says, the connection is very important, and if he builds a relationship between humans with the trust of this person, it will continue to be good.

Kato: It's the point of the circular value to improve the social aspects through the process of creating an environment where employees become richer through field efforts.

Inaba: Recently, when I put out a job, young people came to gather from the perspective of fields and sustainability.I realize that young people today are attractive to social contribution.On top of that, it is good to know the circulation of living things while touching the soil in the field.If you don't have the ingredients from the producers, the chef will not do anything, so you can now tell the production site to the customer.

Kato: What did Mitani feel in the past year while thinking about sustainability and circular value?

Mr. Mitani: We have a management philosophy of "the environment and our customers", but many of the new graduates were attracted to the keywords.Isn't it important what the top sends?

In addition, the issues in manufacturing and sales are difficult considering whether it is good to encourage new and sustainable products to a new and sustainable product, or whether to use what you already have for a long time.

Kato: Do you have any problems that Shimodaya feel as a whole restaurant industry?

Shimodaya: When you think about the people surrounding the restaurant, you need to change the consumer's consciousness.Even if you are promoting sustainability in restaurants, it is important to create an environment where you can understand, what is really necessary, what is good in our efforts, and what should we work on in the future?It is necessary to consider the impact of society and the environment.

It would be nice if you could work with a comprehensive perspective so that it would be sustainability for the whole.In addition, it is important to create an environment where employees work in a happy situation.

Kato: Finally, please let us know what you want to be aware of in the future of Corona.

Mr. Shimodaya: I want to create a situation where I have more time to think about Corona, so I want to promote sustainability.It would be nice if more restaurants could understand sustainability about sustainability.We want to communicate with more stakeholders while disseminating good efforts behind the restaurant.

Mr. Oshima: It's a difficult time for Corona, but we try to create a workplace that makes use of human personality.I would like to put in new staff, give metabolism, and if customers come to the store, I would like to take care of getting well and returning home.

Inaba: After experiencing Corona for one year, I realized that it was not natural for customers to come.I would like to create fans in the shop while gaining various knowledge of the global environment, fields.

Mitani: We are also conscious of making fans.The other day, we released a web media to support the sustainability of restaurants called Table Source, but I feel that these owned media can be done because there are fans.

Editing postscript

A restaurant is a good place to think about circulation.Food is closely related to the biological area, including plates made from the soil, and is a symbolic example of circulation.As Kato spoke at the beginning, the restaurant is a smaller view of the circulating economy, and it is a place where people can realize that humans are being used in a large circulation system, and as a means of communicating information to people.It is also a media.

The food and beverage industry has been hit by a big hit due to the expansion of Coronavirus.I wonder if restaurants and companies that run in anticipation of sustainability and circulating in anticipation of sustainability and circulation can survive strongly.

The fact that the business is required to convert business in a circular direction is necessary in the food and beverage industry, not only in the food and beverage industry.It may be a good time to shift to a circular management.