Digital Food & Climate Shapers Boot Camp | ENG by futurefoodmediterraneo

JAPANESE EDITION

Index INTRODUCTION

Partners Ingredients of the Boot Camp Experiential learning approach Boot camps in numbers Agenda Future Food Team Future Food Speakers Japanese Speakers International Speakers Boot Camp Facilitators

KICK-OFF

Overview of 1st week Key Lessons Summary

Future Food Institute

Overview of 2nd week Key Lessons Summary

WEEK 3

Overview of 3rd week Key Lessons Summary

About the Boot Camp Digital Boot Camp Programme Key Lessons Summary

WEEK 1

WEEK 2

WEEK 4

Overview of 4th week Key Lessons Summary

HACKATHON

About the Hackathon Participant’s voice

CLOSING STATEMENT

INTRODUCTION Partners Ingredients of the Boot Camp Experiential learning approach Boot camps in numbers Agenda Future Food Team Future Food Speakers International Speakers Japanese Speakers

Future Food Institute

INTRODUCTION

Partners PRODUCED BY

IN PARTNERSHIP WITH

The Future Food Institute is an international social enterprise and the cornerstone of the Future Food Ecosystem, a collection of research labs, partnerships, initiatives, platforms, networks, entrepreneurial projects, and academic programs, aiming to build a more equitable world grounded in integral ecological regeneration, through enlightening a world-class breed of innovators, boosting entrepreneurial potential, and improving agri-food expertise and tradition. “The Food and Climate Shaper Boot Camp is our opportunity to redesign the learning ecosystem; to transform the concept of education into an ongoing, collaborative, values-based process with the ultimate goal of the betterment of humanity. The Future Food Institute is honoured to partner with FAO to catalyze the knowledge of circular and sustainable agrifood systems by empowering our Climate Shapers, connecting communities, and innovating solutions to food system challenges.” Sara Roversi Founder, Future Food Institute

Future Food Institute

INTRODUCTION // Partners

WITH THE SUPPORT

LEGACY PARTNER

Tokyo Food Institute ("TFI") is a general incorporated association. TFI is dedicated to creating the future of food in Tokyo by supporting new foodrelated businesses, fostering human resources, and building a food ecosystem that fosters co-creation among various players in Japan and abroad.

Tokyo Tatemono is Japan's first comprehensive real estate company. The company's long-term vision is to evolve into a next-generation developer that can achieve both "solutions to social issues" and "growth as a company" at a higher level. They work on community development that contributes to the resolution of social issues as their key strategy.

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INTRODUCTION

Ingredients of the Boot Camp COURAGE

CURIOSITY

Experiential learning approach for regenerative food systems Resolving the challenges we currently face requires new ideas, new approaches, and a new mindset. The curriculum is built upon an experiential learning platform that allows participants to engage in an international workshop environment comprised of live experiences, challenges, prototyping exercises, teamwork-based innovation challenges, mentorship sessions, and inspirational talks presented by visionary entrepreneurs, policymakers, innovators, and thought leaders. Future Food Institute

CONNECTION

Online / Offline Methodologies Design Thinking and Prosperity Thinking Integral ecological approach Regenerative Actions Recognition by the GoAbroad Award for Most Innovative New Program

INTRODUCTION

Experiential learning approach From farm to fork, from cities to oceans, food touches different aspects of life. It is for this reason that each Boot Camp follows specific regenerative tracks with corresponding learning objectives. Some locations, and the Digital Boot Camp, will offer multiple tracks, while others are more focused.

REGENERATIVE FARMS

REGENERATIVE CITIES

REGENERATIVE OCEANS

REGENERATIVE KITCHENS

Future Food Institute

INTRODUCTION // Experiential learning approach

The different tracks touched upon the following topics to give the students a panorama of the opportunities and challenges in each area.

Regenerative farms Food security Regulate harvesting Increase water- and soil-use efficiency Value creation Improve land and soil quality Increase biodiversity Fair pricing Climate-Smart farms

Regenerative oceans End overfishing and unsustainable fishing practices Preserve the marine ecosystem Foster transparency and traceability in the Blue Economy Value creation Sustainable management of aquaculture Sustainable use of marine resources Empower and support (also socially and economically) small-scale fisheries

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Regenerative cities Fighting Malnutrition Improve food access Increase water- and soil-use efficiency Responsible use and production Reduce food waste Increase efficiency in food production, distribution and consumption

Regenerative cities Developing recipes for the future Responsible use and production Reduce food waste Feeders’ empowerment Innovative techniques & preparation Flavor thinking & creativity Culinary success factors Facilitate behavior change Crops and taste Diversification

INTRODUCTION

Boot camps in numbers COHORT PROFILE

PROFESSIONAL BACKGROUNDS 16% Young Professionals & Freelancers

15% Industry Leaders

INTERNATIONAL Our Climate Shapers come from more than 30 countries around the world bringing diverse cultural perspectives.

15% Entrepreneurs

13% Higher Education Students

11% Youth

8% INTERDISCIPLINARY Climate Shapers have diverse professional backgrounds from environmental researchers to chefs to youth activists.

Researchers & Academics

7% Designers

7% Culinary Experts

4% Agriculturists

INTERGENERATIONAL Climate Shapers bridge generational divides blending experiences to innovate new solutions. Future Food Institute

4% Activists & NGOs

1% Policymakers 09

INTRODUCTION // Boot camps in numbers

JAPANESE EDITION

24 participants from all around Japan: 13 Executives, 4 startup founders, 5 students, 2 individuals

Inspirational speakers and experts from Japan

and, from all around the world

Mentors from the Future Food Ecosystem

Locations, Suiba Kitchen Studio and City Lab Tokyo, to foster networking and build the food community

Future Food Institute

INTRODUCTION

Agenda MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

1 April

1 May

KICK-OFF

4 Inspiration

5 Aspiration

ECOSYSTEM THINKING

FARMS

11 Inspiration

12 Aspiration

DORMANT RESOURCES

CITIES

18 Inspiration

19 Aspiration

PROSPERITY THINKING

OCEANS

25 Inspiration

26 Aspiration

REAL PURPOSE OF ECONOMY

KITCHENS

HACKATHON KICK OFF

HACKATHON

HACKATHON PITCH

Future Food Institute

8 Action

FARMS

15 Action

CITIES

22 Action

OCEANS

28 Action

KITCHENS

INTRODUCTION

Future Food Team SARA ROVERSI Sara is an experienced entrepreneur, thought leader, and disrupter in the food ecosystem. She works with globally recognized high-profile think tanks on setting the agenda for the sustainable food industry. Sara is the director of Future Food Institute – a non-profit organization with a mission to take creative and responsible food entrepreneurs to the next level of achievement through education, research projects, and disruptive innovation experiences (such as hackathons) - and You Can Group – founded in 2004, a group of 30 companies (with over 200 bright and dynamic individuals) focused on digital, design & food.

ALESSANDRO FUSCO Alessandro is the Future Food Japan Director and Future Food Institute Education Lead. After 10 years of corporate experience as a senior manager and innovation manager, he founded a start-up company and is transforming the way wines are experienced through immersive storytelling. He also teaches at the Polytechnic University of Milan and several other universities. Currently, he is leading education, innovation, and community initiatives throughout the FF ecosystem to revolutionize the food ecosystem with consideration for humanity and the global environment.

VIRGINIA CEPOLLINA Virginia manages Corporate Affairs for the FF ecosystem. She works closely together with the leadership team to build a framework for new business partnerships and goals. She holds a Master's Degree in Law cum laude and she has been working as a lawyer and as a junior law clerk at the Genoa’s Court. After she received a Fulbright scholarship, she participated in the San Francisco B.E.S.T. program aimed at developing innovation leaders for future Italian companies.

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INTRODUCTION // Future Food Team

CLAUDIA LARICCHIA Claudia is Head of Institutional Relation at Future Food Institute. She is a climate activist, and an advocate for the empowerment of women and young talents. She currently is the Italian national Chairman of the Environment and Innovation Committee for the Italian Federation for Human Rights (FIDU). She also is the national coordinator of Women Pact for Climate and Environment, founded by Women's Permanent Forum. She is the founder and member of the board of the Alumni Association of the University of Studies of Siena (Italy), where she graduated in Economics. She has a Master University Degree in Food Marketing and a Master in Neuro Linguistic Programming. She was awarded twice for her commitment to climate change and her climate actions: Argos Hippium Award and "Women who made it". She is a member of several Steering Committees, like the Italian National Association for Young Innovators.

MARY HUNT Mary is the Global Bootcamps Project Manager at Future Food Institute and is passionate about education, ecosystem health, food security and nutrition, food waste, and sustainable resource use. She received a MSc in Global Change Ecology from the University of Bologna and a BSc in Sustainable Food Systems from Montana State University. She has worked in science education for over 10 years leading students in the US, Uruguay, Spain and now Italy. She believes that everyone should have access to quality education and be individually empowered to make informed decisions then we can change the world.

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INTRODUCTION

Future Food Speakers SONIA MASSARI Dr. Sonia Massari is the academic director of the Future Food Academy. She has 20 years of experience as a researcher, lecturer, consultant, and designer in the fields of sustainability education, food design, and innovative agri-food systems. Sonia teaches at several Universities around Italy and Europe, and she is a senior researcher at the Barilla Foundation. Furthermore, she is a board member of the Association for the Study of Food and Society and serves on the editorial board of the International Journal of Food Design.

GIANNI LORENZONI Gianni is a Professor Emeritus of the Università of Bologna. Founder of AlmaCube SRL, he is on the board of Banca di Bologna Credito Cooperativo SC, MARAZZI SRL, Fervi SpA, and Jcube SRL and Chairman of Bologna Business School, Member-Strategic Management Society at The Academy of Management, Inc., Partner at Lebsc SRL. Prof. Lorenzoni's research activities are focused on strategic management and organizational network forms.

MATTEO VIGNOLI Matteo Vignoli is an Assistant Professor of Innovation Design and Management Science and Engineering at the University of Bologna, visiting Scholar at Stanford University and Ryerson University, and a member of the Design Thinking ME310/SUGAR network. He is also a founding member of the Challenge Based Innovation Initiative at CERN and Responsible for Open Innovation at Almacube, Academic Director of the Food Innovation Program, Trustee, and Co-Founder of Future Food Institute, and global leader of the Future Food Ecosystem. He is "building the future" through research, training, and business practices all centered around the application of Design Thinking.

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INTRODUCTION // Future Food Speakers

FRANCESCO “PACO” RON ALVAREZ Curious, proactive, and totally passionate about science and gastronomy. Graduated in Human Nutrition and Dietetics and with a Master in Gastronomic Science. He is deeply focused on developing healthy, sustainable, innovative, and tasty recipes, food products, and food experiences. He has been working in the Future Food Institute since 2019 on the education and innovation side bringing health, science, and food innovation to people and corporations. Currently, he is managing the Food Alchemist Lab.

ANDREA MAGELLI Andrea Magelli Founder in 2004 and still CEO of Lifeinaclick, has been a project leader of the Lifeinaclick team for Torino 2006 Olympic, Vancouver 2010, and Sochi 2014 Olympic torch relays into the digital picture coverage of the events. In 2006, he founded You Can Srl, a company that introduces the Italian design market Molo design ltd and he still maintains the commercial partnership with this Canadian company. In 2006, Andrea founded Sosushi and manage it as CEO for 7 years. Since 2013 He is CEO and founder of Well Done burger - A made-in-Italy gourmet burger chain that's own 14 restaurants. In 2018 He became Chairman of BoD of Welldone SpA. In June 2014 became a partner through You Can Group of Laurent-Perrier Italia Spa, the Italian subsidiary of Laurent-Perrier Champagne Group and he is responsible for Communication and Innovation processes until 2016. In 2014 he settled the Non-Profit Trust Future Food Institute and from 2016 He is Ceo of Future Food and from 2017 also of Scuderia - Future Food Urban Coolab.

CHHAVI JATWANI Chhavi is the Design and Innovation Lead at the Future Food Network with international experience in food design and systems thinking. She entered the food world with the ambition to promote a foundational systemic shift from intensive to regenerative, centralized to decentralized, taste & convenience-driven to also health and wellbeing focused. Through R&D projects and innovation workshops, Chhavi has helped major FMCG companies like Dole, Barilla, and Ab-Inbev in sowing the seeds of their human and planet-centered agenda. Today she acts as an ecosystem architect connecting the dots between the needs of different stakeholders of the food system with the ones of our planet, developing a new human & planet-centered methodology to drive systemic innovation.

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INTRODUCTION

Japanese Speakers NAOKO OISHI Naoko was born in Hyogo and graduated from the Italian language department of Osaka University of Foreign Studies. After her studies, she followed a Social Innovation Research Course at Doshisha Graduate School of Policy Science, Ph.D. Currently, Naoko is a professor at Ryukoku University, the Research Institute for Social Sciences of Kyoto, where she is focussing on social innovation, and agricultural and rural policy. Furthermore, Naoko developed educational activities such as "slow close activities" through self-sufficiency of food and clothing.

HIROSHI YOSHIOKA Hiroshi is the director at Mebiol, a company focusing on R&D. Mebiol has invented a sustainable agro-technology (Imec®) that grows safe and highly nutritious products, by introducing leading-edge membrane and hydrogel technologies developed for medical use as the first case in the world. Domestically, the profitable tomato production business by Imec® has gained momentum. Imec® is expected as a way to solve massive food shortages induced by water scarcity, and soil deterioration, caused by global warming abroad, and is deployed to the Middle East, China, Africa, and Europe.

RITSUKO YONEDA Born and raised in Japan, YONEDA Ritsuko joined the Ministry of Agriculture, Forestry and Fisheries in 1999. During her over 20 years of experience, she engaged in the crops, fisheries, and livestock policies. In the International Affairs Department, she delegates various international fora including OECD, G7, G20, and the United Nations Food Systems Summit 2021. Currently, she is working at the FAO headquarters in Rome, as a consultant. Specialized in international law and political science, she holds a Master of Arts in Law and Diplomacy from the Fletcher School of Tufts University, U.S.

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INTRODUCTION // Japanese Speakers

HITOSHI SUGIURA Hitoshi is an executive chef. After learning diligently at restaurants in the Kansai and Tokyo areas, he went to the States in 2009 where he refined his senses and acquired new skills under Joachim Splichal, chef and founder of the Patina Restaurant Group, which has nearly 50 restaurants spread across the US. Since 2019, Hitoshi has been assigned to be the executive chef of ONODERA GROUP Inc, which operates in the food and restaurant business nationwide. Additionally, one of Hitoshi’s great achievements is the 1000 Vegan Project, where he provided vegan cuisine at more than 1,000 canteens operated by LEOC, as the executive chef.

MASAYOSHI ISHIDA Professor in the College of Gastronomy Management at the University of Ritsumeikan specialized in Food Activism, the former referent of Slow Food International in Japan, former international counselor of the Slow Food association, and official tourist guide of the cities of Florence and Fiesole.

SHUNJI MURAKAMI Shunji currently fulfills the role of the CEO and founder of UMITO Partners. UMITO Partners is a consulting company that conducts "business creation and companionship for seas and humans" with the aim of creating "a society where seas and humans can continue to coexist abundantly". Until 2021, Shunji was the COO and vice president of Seafood legacy. Seafood Legacy is a social venture company that offers sustainable seafood consulting services with the aim of ensuring that future generations can inherit the abundant seafood that embodies the deep connections between local communities, fishery economics, and marine ecosystems.

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INTRODUCTION

International Speakers TIM WEST Tim West is a Slow Food chef turned Social Entrepreneur and Food Futurist. Inspired by a bout of food poisoning from fast food during his freshman year of college, Tim discovered the Slow Food movement and dedicated his life to feeding as many people as regeneratively as possible. Through True West Ventures, his consulting and educational events company, he has designed learning journeys, created food hackathons, spoken on panels, advised startups, placed executives, and worked with clients including Facebook, Yahoo, Verizon Media, Clorox, Couch Surfing, Burning Man, Tesla, Airbnb, PMI, The Center for the Edge @Deloitte, Singularity University, The Institute for the Future, The Food Business School, The Culinary Institute of America, SwissNex, General Mills, Quaker, Nestlé and Mars.

STEPHEN RITZ Stephen Ritz is a South Bronx educator who believes that students should not have to leave their community to live, learn, and earn in a better one. An internationally acclaimed award-winning educator, Stephen is the author of the best-selling book, The Power Of A Plant, and the founder of Green Bronx Machine. Known as "America's Favorite Teacher," and "The Child Whisperer," Stephen is responsible for creating the first edible classroom in the world, which he has evolved into the National Health, Wellness, and Learning Center. He and his students have grown more than 115,000 pounds of vegetables in the South Bronx, and in the process, Stephen has moved school attendance from 40% to 93% daily and helped provide 2,200 youth jobs in the Bronx.

TODD PORTER Todd Porter is a Tokyo-based entrepreneur & ecosystem builder, who collaborates with peers on a portfolio of interconnected communities, tools, platforms, and ventures including the Prosperity Exchange, EDGEof, the Planetary Insight Center, Cambridge Innovation Center, Venture Cafe, The Blue Economy, and the Future Food Network. Furthermore, Todd is the president of EDGE of Technology, a company focused on helping technologies already benefiting initial countries bring their benefits to new countries via trusted partners.

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INTRODUCTION // International Speakers

PHILIPPE BIRKER Philippe supports regenerative farmers in Europe in their important work of regenerating our soils through climate farmers. Furthermore, Philippe studies and experiments with regenerative culture and regenerative leadership. Before he embarked on the path to regeneration, Philippe worked for 5 years in business and community development for different impact startups. Ranging from the sharing economy with Peerby over electronics with Fairphone, to software with his last employee, Ritual technologies. Since 2009, Philippe is a world record holder in simultaneous fire breathing and he is part of Ashoka's Changemaker community, Viva con Agua and the Love Foundation, an NGO with 500 members worldwide, that Philippe co-founded in 2013.

CHRIS RICHMOND Chris is the founder of Mygrants. Mygrants is an operator of an online educational platform dedicated to offering information and training needed to build consciousness, new skills, and renewed credibility. The company's application offers thematic-quiz modules in three languages to immigrants and refugees, thereby helping them with fundamental information, guidance, and legal assistance through all procedural steps of the asylum system.

FERDA GELEGEN Ferda is the Deputy Head at the United Nations Industrial Development Organization, Investment, and Technology Promotion Office, Tokyo (UNIDO ITPO Tokyo). They help developing and emerging countries and economies in transition in their efforts to achieve inclusive and sustainable economic development by promoting foreign direct investment (FDI) and technology transfer from Japan through various activities, technology transfer, seminars and events, capacity building, and activities overseas (business missions and networking).

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INTRODUCTION // International Speakers

KARIM EL-JISR Karim is the Chief Sustainability Officer at Diamond Developers. Diamond Developers began as one of Dubai's first companies to enter the real estate market with an ambitious vision of what the future should look like. The company created a new era in real estate specializing in building future and sustainable cities. This led Diamond Developers to build The Sustainable City in 2012, the region’s first fully sustainable community development, offering sustainable, low-carbon living within the natural environment, without compromising the needs of our planet, and the people of future generations. The company has won several awards and recognitions including the ‘Best Real Estate Developer – Sustainable Green Development’ awards at the Gulf Real Estate Award (GREA).

STINE NORUM Stine is the founder and CEO of Foodful. Foodful is a future food company working to disrupt the current food system as we know it. They produce plant-based and cultivated seafood products. Still in the growth stage, they have just launched their first product (plant-based smoked salmon) and have ambitions to expand both their menu and their global reach.

Future Food Institute

INTRODUCTION

Boot Camp Facilitators CHRISTIAN SCHMITZ After a career with major companies such as Bayer, BASF, and Henkel, he founded Aventa since 2009, providing management consulting services to various foreign and Japanese companies. He has been involved in the management and investment of several startups, and as the founder of PDIE Global Ecosystem, he is building a community of innovators around the world and connecting Japan and the world through value-creating innovation. He is also the CMO of DCX, a food commodity blockchain startup. His passion is to create a better world through innovation.

NORIKO SHINDO With a strong background in sales and consulting, she possesses honed analytical and communication skills which she employs under pressure to make crucial decisions while paying meticulous attention to detail. Having been raised and educated in five different countries across three continents, she is experienced in resolving conflicts and bridging cultural gaps, and performs exceptionally well in multicultural teams.

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KICK OFF About the Boot Camp Digital Boot Camp Programme Key Lessons Summary

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KICK OFF

About the Boot Camp Let’s start with WHY Turning purpose into action and activism into problem-solving: this is what we need to solve the current challenges that are affecting society as a whole, from an environmental, economic, and humanitarian point of view. Starting from food, the fil rouge that crosscuts all the Sustainable Development Goals (SDGs), this is the aim behind the Digital Boot Camp: creating authentic connections with multiple disciplines, embracing complexity and connecting the dots, training flexibility, and experiential learning.

international ecosystem aimed at facilitating exponential positive change to sustainably improve life on earth through food, and the Food and Agriculture Organization (FAO), a specialized Agency of the United Nations aimed at eradicating hunger through the improvement of global food production and distribution. Recognized as Most Innovative New Program – Study Abroad Award in 2021, the Digital Boot Camp identifies, trains, and engages “Climate Shapers”: youths, entrepreneurs, chefs, policymakers, researchers, and innovators - all potential game-changers, because the best innovation comes from a rich, crosspollination of ideas and perspectives. After six editions, for the first time on the 1st of April 2022, the Digital Boot Camp has been restructured as a Japanese edition, framed within Japanese context, challenges, and opportunities, and disseminated in Japanese language.

What is the Digital Boot Camp Japanese Edition? The Food & Climate Shapers Digital Boot Camp is an innovative and experiential learning methodology co-designed in the middle of the pandemic by the Future Food Institute, an Italian-based

Future Food Institute

KICK OFF

Digital Boot Camp Programme Five weeks of intense work, seven in-person sessions, online conversations and courses, one final hackathon, and four regeneration tracks: Regenerative Farms, Regenerative Cities, Regenerative Kitchens, and Regenerative Oceans. 24 participants from all around Japan, 21 inspirational speakers and experts from all around the world, and 9 mentors from the Future Food Ecosystem. These are some of the numbers behind the Digital Boot Camp Japanese Edition: a learning pathway that started at the beginning of April with the Kick-off will lead our future Food and Climate Shapers to explore four different regenerative areas, and will be concluded with a final hackathon. Problems, possibilities, insights, best practices, and solutions from different segments of the food systems will be touched, as each week will be characterized by three distinct training experiences - the Future Food Learning Approach:

INSPIRATION: To combine learning and innovation to get a view of the future, through the eyes of big visionaries and experts.

ASPIRATION: To unlock your potential by realizing your ideas, at the side of the doers.

PERSPIRATION: To convert your ideas into action and make a transformation within your communities.

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KICK OFF

Key Lessons FOOD: THE CONNECTOR OF EVERYTHING Food connects everyone and everything, including all SDGs: diplomacy, economy, culture, individual and societal wellbeing

“Food is life, nutrition, energy, a symbol of tradition and identity. Food involves the people who make the food, the environment, and the biodiversity around it. Food connects us across languages when we talk about food. No one fights at the table around the meal.” - Sara Roversi, Founder of the Future Food Institute

Today, the food choices we make every day are dissociated from our health, the health of the planet, and the health of our communities. This is evident in the current paradoxes of the food system: some people are dying of hunger, while others suffer from diseases due to overweight or nutritional deficits; onethird of the world's gas emissions come from food, while food waste still represents a serious concern. Yet, the amazing thing about food is not only that it is able to connect everyone and everything, including all SDGs: diplomacy, economy, culture, and individual and societal wellbeing.

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FORGING A NEW MINDSET TO BUILD A BETTER FUTURE To build a better future it is crucial to start from forging a new mindset, where humans are an integral part of the whole food and natural system (“eco”-system) and where prosperity is conceived inclusively. This is what the prosperity thinking aims at.

It is from this deep interconnection, that we urge to restore the initial balance between society, environment, economy, and culture. This means considering humans as an integral part of the whole food and natural system, an “eco”system, rather than continuously implementing human-centered innovation which places humans at the top (“ego”systems). 25

KICK OFF // Key Lessons

GREEN ZONE OF INNOVATION

HUMAN NEED

PLANET MEANS

Eg. access clean and convenient drinking water

Eg. keeping plastic out of the ocean

Inspired by Doughnut economics by Kate Raworth

Prosperity thinking is a methodological approach to designing a world that fulfills all its beings’ needs within the planet’s ecological means. It aims to enable the design of a better food system starting from a shared inclusive idea of prosperity that encompasses not only economic growth but also social and environmental well-being. This is crucial in order to solve the challenges of the future of food: “how do we provide food for the 10 billion people in 2050?” and also beyond in 2100, when the population is expected to decline again.

In order to build solid and resilient ecosystems, it is crucial to valorize creativity, connect innovative people, and build a supportive environment for ideas development. Pioneers with early-stage ideas and concepts usually receive less attention from the public, but it is important to create the basis for inclusive and enabling environments. Todd Porter, Tokyo-based entrepreneur, ecosystem builder, and President at EDGE of Technology (Japan) was part of a global group when he pioneered the concept of social entrepreneurship, and realized the importance of this. It is all about bringing the right people into the right environment.

LEARNING FROM JAZZ TO BUILD CONNECTED ECOSYSTEMS

"It's like jazz more than planning. Japan tends to be very planned, but you can mix it with a bit of jazz."

To build solid and resilient ecosystems, it is all about bringing the right people into the right environment, just like jazz.

- Todd Porter, President at EDGEof Technology

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KICK OFF

Summary FOOD: THE CONNECTOR OF EVERYTHING Food connects everyone and everything, including all SDGs: diplomacy, economy, culture, individual and societal wellbeing

FORGING A NEW MINDSET TO BUILD A BETTER FUTURE To build a better future it is crucial to start by forging a new mindset, where humans are an integral part of the whole food and natural system (“eco”-system) and where prosperity is conceived inclusively. This is what the prosperity thinking aims at.

LEARNING FROM JAZZ TO BUILD CONNECTED ECOSYSTEMS To build solid and resilient ecosystems, it is all about bringing the right people into the right environment, just like jazz.

PARTICIPANT'S VOICE As the first moment of encounter and casual collision, the Kick Off has also been the opportunity for the Boot Camp participants to introduce themselves. Students, food businessmen, and startuppers were all gathered together to share their ambitions and desires. Seeing the interconnections generated from and with food; exchanging ideas and building collaborations within the food sector; codesigning solutions for a sustainable future has been some of the shared expectations at the beginning of this learning pathway directly from future Climate Shapers. The Digital Boot Camp Japan Edition has just started!

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WEEK 1

REGENERATIVE FARMS Overview of 1st week Key Lessons Summary

Future Food Institute

WEEK 1

Overview of 1st week The first week of the FOOD & CLIMATE SHAPERS DIGITAL BOOT CAMP took place from 4th - 8th April 2022 and deep-dived into the track of Regenerative Farms. Thanks to the presence of outstanding experts, participants have investigated the current challenges affecting the agri-food system, but have also been exposed first-hand to technologies and best practices such as environmentally regenerative farming, carbonnegative farming, and film farming.

Future Food Institute

WEEK 1

Key Lessons REGENERATIVE AGRICULTURE: REGENERATING SOIL BIODIVERSITY WHILE FINANCIALLY SUSTAINING FARMERS Supporting regenerative agriculture also through a comprehensive assessment of the environment and its impact to attract financial institutions.

Regenerative agriculture refers to alternative means of food production that are considered to have a low or potentially positive (net positive) impact on the environment and society. Climate Farmers, a network of climate-driven farmers aimed at scaling regenerative agriculture in Europe, represents a concrete example of regenerative agriculture concretely applied. Boot Camp participants have been exposed to Climate Farmers’ goals of financial assistance for conversion, consulting systems for agriculture, and provision of community services among farmers. But most importantly participants learned from Climate Farmers the importance of analysis and collection of knowledge on regenerative agriculture. Thanks to the support of digital tools such as satellite imagery and the improvement of the accuracy of climate Future Food Institute

forecasts, farmers can rely on a comprehensive assessment of the environment, including its impact on soil biodiversity, carbon dioxide, nutrient cycles, and water, that enable farmers to make management forecasts. In addition, by presenting the results of the collected analyses to financial institutions, farmers also started obtaining loans based on an assessment of profits over a 10-20 year span, taking into account the impact of climate change, rather than the immediate grain shipments over the next few years. With the amount of pesticides used in Japan being higher than overseas, the potential of these analysis techniques can ensure a proper assessment of the impact generated.

“By all means, think again about what you eat. Or grow some food. You will realize that farmers are doing a great job." - Philippe Birker, Climate Farmers 30

WEEK 1 // Key Lessons

MAKING FOOD PRODUCTION CARBON NEGATIVE THROUGH BIOCHAR-BASED AGRICULTURE Biochar burial is one of the techniques used to improve soil, mitigate climate change, and achieve carbon minus food production.

Although conventional agriculture is globally considered the major contributor to greenhouse gases (GHGs) worldwide, there are certain farming practices that are gaining interest for being carbon negative. Carbon negative means that carbon dioxide and carbon dioxide equivalent (CO2e) greenhouse gas emissions are below zero. Carbon capture, sequestration, and avoidance can offset more carbon than the impact on the environment. Biochar burial is one of the techniques used to improve soil and mitigate climate change while keeping crops growing in the soil. Thanks to the presence of Professor Naoko Oishi from the Institute of Social Sciences (Ryukoku University - Kyoto) who conducts research on social innovation, agriculture, and rural policy, Boot Camp participants learned about biochar-based agriculture and its potential for achieving carbon minus food production. Vegetables grown with biochar are branded and sold as 'Kurubeji Cool vegetable)' and environmentally friendly vegetables. They

have also made the Kurvezi seal an ecobrand. Moreover, thanks to a rooted collaboration between industry, government, academia, and civil society, farmers in rural areas have succeeded in reducing carbon dioxide emissions through biochar, while urban companies have been better exposed and inspired by regenerative farming practices.

https://ourworldindata.org/food-choice-vseating-local

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WEEK 1 // Key Lessons

SAVING SOILS AND WATER: THE CASE OF FILM FARMING Film farming is increasingly gaining traction as a solution to large-scale food crises and climate alterations, thanks to its hydro membrane acting as soil and water.

Amongst the best practices on regenerative farms, Boot Camp participants had the chance to deep dive into Film farming, a technology for growing crops on film using a hydro membrane film called Imec, which acts as soil and water. By virtually meeting Hiroshi Yoshioka, director of Mebiol Inc, the company that first worked on the film

farming method, participants have been exposed to the real potential of a technology that can become a solution to large-scale food crises and increasing risks due to water shortages, soil degradation, and global warming. The fact that this technique has been already implemented in the Middle East (including UAE, where water resources are limited), China, Africa, and Europe, has demonstrated the following benefits: Plants can be grown despite minimal water (even in dry areas) or excessive water (floods); Plants are less susceptible to infections due to the size mesh of the film, which allows water to penetrate but bacteria and viruses cannot pass through; The osmotic pressure is increased to absorb the water that has flooded in, and at the same time vegetables with high nutritional value, such as sugars and amino acids, can be harvested.

Mr. Hiroshi Yoshioka showed the “Imec” film They are also considering making the film, which is currently disposable, from biodegradable materials, which is a promising development.

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WEEK 1 // Key Lessons

MERGING BEST PRACTICES WITH ECOSYSTEM THINKING: THE REAL RECIPE FOR INTEGRAL REGENERATION Best farming practices alone are void without equally applying ecosystem thinking, which identifies the interactions between different elements of a system and ensures long-lasting solutions.

bracket, ecosystems are one type of it. By introducing ecosystem thinking into business and taking a holistic view, resources can be utilized across departments and organizations, while companies are led to focus on both the internal and external environment because everything is in a relationship. The best practices that Boot Camp participants have been exposed to represent clear examples of ecosystem thinking because no solution would have been achievable without multistakeholderism.

Taking inspiration from the things around us, such as nature, relationships and even the functioning of human bodies, each of us becomes a witness to how systems are working: harmony between numerous elements. The fact that today we only focus on silos and sectorial problems, prevents us from creating long-lasting solutions. This first week of the Digital Boot Camp has been crucial to learn the importance of merging best practices with system and ecosystem thinking. Thanks to Chhavi Jatwani, Head of Design at the Future Food Institute, participants have analyzed the potential of system thinking, which identifies the interactions between different elements of a system (city, society, sector, etc.) and approaches them in such a way that the benefits are greater than the sum of the individual parts. Within the large system thinking

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WEEK 1

Summary REGENERATIVE AGRICULTURE: REGENERATING SOIL BIODIVERSITY WHILE FINANCIALLY SUSTAINING FARMERS

MERGING BEST PRACTICES WITH ECOSYSTEM THINKING: THE REAL RECIPE FOR INTEGRAL REGENERATION

Supporting regenerative agriculture also through a comprehensive assessment of the environment and its impact to attract financial institutions.

Best farming practices alone are void without equally applying ecosystem thinking, which identifies the interactions between different elements of a system and ensures long-lasting solutions.

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In the second week of the Digital Boot Camp Japan Edition, our participants deep-dived into the track of regenerative cities. 34

WEEK 2

REGENERATIVE CITIES Overview of 2nd week Key Lessons Summary

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WEEK 2

Overview of 2nd week The second week of the FOOD & CLIMATE SHAPERS DIGITAL BOOT CAMP was held from 11 - 15 April 2022 and deep-dived into the track of Regenerative Cities. During this week, Boot Camp participants have been inspired by science and technology and their potential when applied sustainably to cities, learning from both international and national potential, especially when dealing with technology transfer. But they have also been stimulated by the value of dormant resources, food, and climate literacy & education, as powerful tools to build more sustainable and resilient communities and cities.

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WEEK 2

Key Lessons WHEN SCIENCE AND TECHNOLOGY ARE IN SERVICE OF SUSTAINABILITY Learning from the design process behind the Sustainable City in Dubai, where cutting-edge technology and minimal environmental impact are in service of both environmental and community health

Conceived as major centers for production and consumption, cities can play a crucial role in speeding up the pace towards sustainable development, especially thanks to the contribution of science and technology can offer today. This is exactly what makes the Sustainable City in Dubai, the region’s first sustainable city, so unique: a place where cutting-edge technology and minimal environmental impact are in service of both environmental and community health. By virtually meeting Karim El-Jisr, Chief Sustainability Officer at Diamond Developers (the company responsible for developing the Sustainable City), Boot Camp participants deep-dived into the designing process that led to the creation of the Sustainable City in 2012, which represented the result of inspirational visits of sustainable cities in six countries all around the world, including Fujisawa, Japan, and mutual exchange of Future Food Institute

knowledge. Although today some challenges still need to be faced, such as the durability of the greenhouses and the high costs of container farming, the Sustainable City today represents the lighthouse in terms of sustainable practices applied in energy, water, building materials, mobility, waste management, and food. With reference to this latter aspect, this includes: Cultivation of microgreens such as tomatoes and basil in biodome greenhouses, as an alternative to plastic greenhouses; Food production in both vertical and horizontal farming styles (that have been applied thanks to technologies such as containers and container farms) ; Cultivation of moringa, mangoes, and dates, which grow stably in arid regions Cultivating spirulina and utilizing microbial sources of protein (Proline) Engaging residents in growing vegetables in community gardens.

The Sustainable City in Dubai

WEEK 2 // Key Lessons

In this sustainable city, food security was also mentioned as one of the issues that need to be resolved. Japan, which relies on imports from abroad for much of its food, is expected to cooperate with other countries to find solutions.

MAKING TECHNOLOGY TRANSFER BECOME SUSTAINABLE AND LONGLASTING Sustainable industrial and economic development in the agri-food sector to developing countries relies not only on great technologies but also on costs, investment, local regulations, and sustainable business models.

When talking about technologies designed to make cities more sustainable, Japan offers great examples. Thanks to the presence of Ferda Gelegen, Deputy Director of UNIDO ITPO TOKYO, the specialized agencies of the United Nations that promotes inclusive and sustainable industrial development and supports sustainable economic development in developing countries, Boot Camp participants have been inspired by three main case studies. In fact, Japanese private companies have been already contributing to the technology transfer to overseas developing countries in the agri-food sector in the fields of growing vegetables Future Food Institute

with a small amount of water, freezing, refrigeration, and recycling rice husks into solid fuel. However, technology transfer does not only rely on great technologies. Two are in fact key ingredients that companies considering technology transfer should be aware of: cost, investment, and local regulations, which often hinder technology from being applied and sustainability of the business model and cannot be reached without local partnerships. Balancing technology, costs, regulations, and sustainability of the business models is the formula shared by Ferda Gelegen to make technology transfer sustainable and longlasting.

UNVEILING DORMANT RESOURCES To unveil dormant resources, or underutilized resources, cooperative and multi-stakeholder effort is crucial.

“The best resources are those visible but not seen”. With these words, Gianni Lorenzoni, Emeritus Professor at the University of Bologna, together with Sonia Massari, Director of the Future Food Academy, led Boot Camp participants through the importance of unveiling dormant or under-utilized resources. Among the concrete examples of dormant resources, they shared the potential of the lionfish in Colombia: a species suddenly appeared in the 38

WEEK 2 // Key Lessons

The Caribbean Sea as a result of a hurricane, due to its poisonous strings, became not only an invasive species but also particularly detrimental to the fishing industry. The solution taken by the national Government to solve this problem represented a perfect example of cooperative and multi-stakeholder effort. Specifically, the decision was to Engage fishermen, organize a lionfish fishing competition, and develop fishing gear for catching lionfish. Involve housewives from the surrounding area, organizing workshops to produce accessories using lionfish Organize food styling and photography events using lionfish to encourage chefs to utilize social networking sites. Organize cooking competitions combining lionfish with traditional cuisine.

Photo: Accessory of lionfish. Credit: Lionfish Fin Earrings w/ Seaglass

By involving them simultaneously, different stakeholders co-worked and supported each other by developing a solution that was rooted in the sense of community and trust for each other. Unveiling dormant resources also mean creating products that people have confidence in it as their own product.

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WEEK 2 // Key Lessons

NURTURING COMMUNITIES: FROM SCHOOLS TO ENSURE FOOD ACCESS IN URBAN AREAS Healthy students, healthy communities, and healthy cities are strictly interconnected. Schools, through active food literacy, can become the turning point to ensure food security, environmental preservation, and a healthy lifestyle.

Ensuring food access and security, especially in poor and marginalized urban areas, is intimately linked with education and food literature. This is the message that Boot Camp participants learned from Stephen Ritz, teacher, influencer, and founder of Green Bronx Machine, who first introduced cooking and gardening programs in those schools located in Food deserts, such as the Bronx (US) to address food insecurity, workforce development, pedagogy while promoting healthy living. Thanks to tower garden installations that allow students to grow their own food using 90% less water and 90% less space, Steven has led the participant to understand the strict connection between healthy students, healthy communities, and healthy cities. Now that this model has been implemented 550 times in schools across the nation and in six countries around the world, the expectation is to export this mindset tenfold over the next

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five years. Here is the recipe: “I never focus on difficulties. I only focus on opportunities. We used to use horses 100 years ago, they became cars and now we have Tesla. Challenges can become opportunities. 'Everyday small progress can transform a community and its surroundings.” answered Steven when he was asked how he personally faced the challenges around food literacy. This is the mindset that each Boot Camp participant could apply in everyday life, starting from small, single steps. As Steven Ritz has powerfully shared “'This Boot Camp will be the beginning of that. Each one of us here has something to contribute to those around us. I always tell myself this. Don't waste yourself, don't waste this moment." Stephen Ritz, Green Bronx Machine

WEEK 2

Summary WHEN SCIENCE AND TECHNOLOGY ARE IN SERVICE OF SUSTAINABILITY Learning from the design process behind the Sustainable City in Dubai, where cutting-edge technology and minimal environmental impact are in service of both environmental and community health

MAKING TECHNOLOGY TRANSFER SUSTAINABLE AND LONG-LASTING Sustainable industrial and economic development in the agri-food sector in developing countries relies not only on great technologies but also on costs, investment, local regulations, and sustainable business models.

In the third week of the Digital Boot Camp Japan Edition, our participants deepdived into the track of Regenerative Oceans.

UNVEILING DORMANT RESOURCES To unveile dormant resources, or under-utilized resources, cooperative and multi-stakeholder effort is crucial.

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WEEK 3

REGENERATIVE OCEANS Overview of 3rd week Key Lessons Summary

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WEEK 3

Overview of 3rd week The third week of the FOOD & CLIMATE SHAPERS DIGITAL BOOT CAMP took place from 18 to 22 April 2022, with a specific focus on Regenerative Oceans. During this track, participants have been exposed to the basis for real regeneration, a regeneration that has to start from the mindset. They also deep-dived into the major environmental and social issues related to oceans today and have had the chance to learn, directly from CEO and fishing-related companies, the potential of plant-based seafood, and how much traceability and transparency can lead to regenerative oceans.

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WEEK 3

Key Lessons REGENERATION STARTS FROM PROSPERITY THINKING Through Prosperity Thinking both human and planet needs are placed in the center, meaning that economic growth, and social and environmental well-being are all necessary to achieve collective prosperity

The issues we usually see are actually the tip of the iceberg. We are used to seeing and acting on the most evident aspects: events, while patterns, structures, and mental models are often forgotten. Reversing this Iceberg Model is crucial to explore issues at a deeper level. This means starting by building a new mindset and way of thinking. Prosperity thinking is a methodological approach used to design solutions able to place both human and planet needs in the center that our participants have the chance to better investigate thanks to the precious presence of two key experts: Chhavi Jatwani, head of Design at the Future Food Institute and Matteo Vignoli, Professor at the University of Bologna (Italy) and Director of the Open Innovation Program at Almacube. Applied to the food system, this mindset encompasses not only economic growth but also social and environmental well-being to foster forms of collective prosperity. This will be the starting point for integral regeneration. Future Food Institute

MAKING SUSTAINABLE SEAFOOD A "SOCIAL" ISSUE Ocean Sustainability is rooted in social values, including the need for ensuring safe and adequate food for future generations and the survival of local coastal communities.

The oceans are facing many challenges. Glaciers are melting, corals are bleaching, sea levels are rising, and the impact that human activities have on marine life adds to an already delicate situation. With overfishing depleting and reducing the rate of marine diversity, with unsustainable fishing and aquaculture polluting our oceans, the real questions will be: how will 9.8 billion people be fed by 2050 if fishing practices still rely on unsustainability? Sustainability applied to ocean activities has much more social value than expected. 44

WEEK 3 // Key Lessons

“It would be important to take the topic of sustainable seafood a bit bigger and connect it to real social issues. What impact can we have on society in the future by switching to sustainability now? It will be important to think about how we can make a social impact in the future." - Stine Norum, CEO, Foodful This is what Boot Camp participants have learnt from Foodful, a Norwegian Company aimed at producing plantbased and cultivated seafood products in a sustainable and ethical way. In fact, by removing any form of animal cruelty, the company is responding to seafood demand by preventing one of the major forms of ocean pollution (fishing especially mass-scale fishing), allowing coastal communities and family fishermen to survive and regenerate, just as the marine environment.

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TRANSPARENCY AND TRACEABILITY AS A CRUCIAL LAYER FOR SUSTAINABLE FISHING AND REGENERATIVE OCEANS To accelerate the path for the Japanese fishery sector to become more transparent, traceable, and sustainable, special importance should be given to blockchain technology, better resource management plans and multiactorial research study groups.

Several of the challenges now affecting global oceans can be directly related to insufficient transparency and traceability of fishing activities. Approximately 20-25% of the world's catch is fished illegally, which has a significant impact on local economies and a massive reduction of stock assessments, whose protection is further exacerbated by a lack of sufficient data. The current inability of marine biodiversity to regenerate, illegal and unregulated fishing is often associated also with false labeling, forced labor, and human rights abuses in South-East Asian countries. These have been some of the challenges that Boot Camp participants have had the chance to touch upon during the week, including the consequences that unsustainable and unregulated fishing can generate directly 45

WEEK 3 // Key Lessons

in Japan, a country that is not exempted from all these issues. Beyond challenges, participants have also been inspired by best practices. This has been the case of UMITO Partners, a Japanese-based company established in 2021 aimed at counteracting the increasing aging and decline of the fishing industry workforce but also making the Japanese fishery sector more transparent, traceable, and sustainable for a variety of marine products in Japan. Mr. Shunji Murakami, President and Representative Director of the company, led our Boot Camp participants to understand some of the services they provide and their importance to reach true sustainability. Specifically, participants deep-dived into:

We need to build “fisheries and communities that will last for 100 years" - Mr Shunji Murakami.

Improved traceability through blockchain technology Introduction of resource management plans Smart aquaculture Conversion of feed to ASC (eco-label certified) compliant Reduction of bycatch fish species Study groups and discussions with fishery cooperatives, prefectures, and researchers Establishment of marketing strategy teams This best practice perfectly summarizes how much traceability and transparency can come in support of environmental impact assessment and how crucial they are to ensure regenerative oceans and the survival of sustainable fishing.

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WEEK 3

Summary REGENERATION STARTS FROM PROSPERITY THINKING Through Prosperity Thinking both human and planet needs are placed in the center, meaning that economic growth and social and environmental well-being are all necessary to achieve collective prosperity

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In the fourth week of the Digital Boot Camp Japan Edition, our participants deep-dived into the track of Regenerative Kitchens.

WEEK 4

REGENERATIVE KITCHENS Overview of 4th week Key Lessons Summary

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WEEK 4

Overview of 4th week The fourth week of the FOOD & CLIMATE SHAPERS DIGITAL BOOT CAMP took place from 25 to 28 April 2022, with a specific focus session on Regenerative Kitchens. During this track and thanks to the presence of outstanding experts, participants went through the role of people’s rights, as the first steps for ensuring regenerative kitchens. But they also deep-dived into the power of multi-stakeholderism, especially when applied in the food service, how to rethink waste to make sustainable and tasty recipes, and the importance of restoring traditional foods to build bridges between culture and sustainability.

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WEEK 4

Key Lessons EQUAL RIGHTS FOR ALL: THROUGH FOOD TO MAKE PEOPLE A CORE ELEMENT OF REGENERATIVE KITCHENS Given its values and potential, food can become a tool for counteracting tensions, achieving inclusion, and ensuring both environmental and human rights.

There is often one aspect that is underestimated: to speak about inclusive cities and regenerative kitchens we should not only take into consideration the environment but also people. This connection is particularly evident in the current lack of labor: 54% of companies worldwide face a severe shortage of human resources. Whether there are countries like Japan that are responding to this phenomenon by investing in hightech solutions, increasing attention has also been paid to the new labor force from the outside, especially now that migrants and refugees have been massively increasing due to the war in Ukraine. This latter case represents the exact context where Boot Camp participants have been exposed with a class on Real Purpose of Economy. Thanks to the inspiring presence of Mr. Chris Richmond, the founder of Mygrant, Future Food Institute

an educational online platform for refugees and asylum seekers, participants have learnt the huge potential related to reskilling people and finding them jobs, as a form to both face the current issues of shortage of human resources and to ensure equal human rights to all. “Smart solutions to difficult challenges like migration are all about doing the right things, at the right time, with the right people, in the right direction” shared Chris Richmond during the Digital Boot Camp. Food, considered in its broadest sense, from production to consumption, thus becomes a tool for counteracting current tensions, achieving inclusion, and truly stimulating the regeneration of ecosystems and communities.

WEEK 4 // Key Lessons

MULTI-STAKEHOLDERS TO SAVE RESTAURANTS IN ECONOMIC CRISIS Kitchens in economic crisis can be gathered in a community platform that connects challenged kitchens with food entrepreneurs, attracting new consumers, and generating therefore diverse, added value: this is the case and potential of the Food Theatre.

The Covid-19 pandemic has led to an economic crisis in the food service sector on a global scale, with restaurants shutting down and new consumption habits and economies, such as the sharing economy, emerging. At the same time, in the delivery sector, demand has grown exponentially, requiring sustainable mechanisms for both restaurateurs and deliverers. Turning these challenges into opportunities has been the mission of Andrea Magelli, Italian entrepreneur, investor, co-founder, and CEO of You Can Group, who inspired our Boot Camp participants with his project of the Food Theater. The Food Theater is an efficient, inclusive, dynamic, and emotional redesign of a challenged restaurant kitchen, transforming it into a 'Rainbow Kitchen' that generates diverse value. In concrete terms, this happens through a community platform that connects challenged kitchens with food Future Food Institute

entrepreneurs (FOOD CHARACTERS™: food bloggers, producers, creators, chefs, dietitians, etc.) by sharing resources, knowledge, concepts, content, approaches, and models. This means that thanks to the Food Theater, kitchens in economic crisis can work with FOOD CHARACTERS™ to implement branding and transform themselves into virtual food halls and hosts of experiential cooking shows, attracting new consumers and businesses and strengthening the connection with non-directly related food sectors, like art and digital.

DEVELOPING RECIPES FOR THE FUTURE: THE HIDDEN POTENTIAL OF “WASTE” Exploring different gastronomic techniques, using creativity to rethink waste, researching in scientific bibliography, and prototyping this knowledge are the ingredients to create new, tasty recipes for the future.

What will be the recipes of the future? The participants of the Digital Boot Camp had the opportunity to ask this question directly to the Future Food Alchemist Lab, an R&D laboratory based in the Scuderia Living Lab (Bologna - Italy) which is at the forefront of creating sustainable and nutritious recipes, from upcycling food waste to developing new alternative 51

WEEK 4 // Key Lessons

proteins and increasing nutritional value through fermentation. Thanks to the presence of Francisco Alvarez Ron, manager of the Future Food Alchemist Lab, participants dove into unique recipes: Mold-fermented beetroot candy = chewing candy Beetroot is fermented with Aspergillus oryzae with the aim of enhancing the sweetness of the product without adding sugars. These are just some of the recipes that come as a result of exploring different gastronomic techniques, using creativity to rethink waste, researching in scientific bibliography, and prototyping this knowledge in the Alchemist Lab.

Pomegranate peel and alcohol = Mushrooms Pomegranate peels, which would normally be discarded, are soaked in alcohol, washed off, and then cooked in a marinade or soup to release the alcohol and create a mushroom-like texture. Soft pineapple axes = different uses of blackening Pineapple axes, which are normally discarded, can be processed in the same way as black garlic, under a lowtemperature Maillard reaction, to soften the texture and create complex flavors. Future Food Institute

WEEK 4 // Key Lessons

SOCIAL FOOD GASTRONOMY: VALORIZING FOOD AS A VEHICLE OF DIFFERENT VALUES Chefs can make people happy in many areas: it is time to expand the role of food and chefs shortly.

Several studies and research validate the crucial role of food as a social activity. Since the very beginning of societies, food has been intimately related to conviviality and social cohesion. This automatically means that "Through food, we solve social problems and enrich future societies.". This has been the mission of Hitoshi Sugiura, executive chef of the ONODERA GROUP and menu supervisor and operator of the Vegan Project, from whom Boot Camp participants had the chance to get a cross-cultural understanding of food, and especially of the importance of “social food gastronomy” he is advocating.

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Starting from the idea that 'chefs can make people happy in many more areas', Hitoshi Sugiura shared with the participants the different areas and values that food can vehicolate through some of the projects that the company has concretely implemented: Environmental protection: with the initiative to serve vegan meals in 1,000 locations across the country, but also by relying on the technological potential to develop hydroponically grown vegetables, Robotech, research on fruits grown from compost, Rural development: Providing tea tourism (tea tourism) that also combines rural development in Saga Prefecture. Education: Vegan nutrition education for allergies and plant-based education for students. These are all activities that clearly represent the potential of expanding the role that both food and chefs will have in the near future.

WEEK 4 // Key Lessons

REDISCOVERING TRADITIONAL FOODS: THE POTENTIAL OF OUR KITCHENS TO RESTORE BOTH CULTURE AND SUSTAINABILITY Ancient Japanese recipes such as the seaweed cuisine in the Oga Peninsula in Akita Prefecture demonstrate their power to enliven traditional cultures while ensuring environmental protection.

Being recognized as a UNESCO Intangible Cultural Heritage Site, the Japanese diet has a strong image of being both healthy and culturally rooted. Instead, it is much more difficult to deeply understand the level of environmental sustainability of Japanese food, especially for local consumers. In fact, Mr. Tatsuko Yoneda, OECD Under-Secretary-General for Agriculture, Forestry, and Fisheries, made our Boot Camp participants reflect on the fact that many Japanese people do not know how the food they eat is produced. This aspect, which denotes a profound distance between production and consumption, can be restored within our kitchens and through our food choices. Clear examples come from ancient Japanese recipes that demonstrate their power to enliven traditional cultures while ensuring environmental protection. In this sense, participants of the Digital Boot Camp virtually met Masayoshi Ishida, Faculty of Future Food Institute

Food Management at the Ritsumeikan University (Kyoto) who walked our students through the seaweed cuisine in the Oga Peninsula in Akita Prefecture. At Unsho-Ji Temple on the Oga Peninsula, seaweed has traditionally been used in vegetarian cooking, as a variety of seaweed is available in the area. The seaweed collected is salted with salt, miso, and soy sauce, or the gelatine is extracted to make a substitute for sashimi. These are the kind of recipes proving that our forks have the potential to rediscover culinary traditions that in most cases end up being tasty and also highly sustainable from an environmental point of view.

WEEK 4

Summary EQUAL RIGHTS FOR ALL: THROUGH FOOD TO MAKE PEOPLE A CORE ELEMENT OF REGENERATIVE KITCHENS

SOCIAL FOOD GASTRONOMY: VALORIZING FOOD AS A VEHICLE OF DIFFERENT VALUES

Given its values and potential, food can become a tool for counteracting tensions, achieving inclusion, and ensuring both environmental and human rights.

Chefs can make people happy in many areas: it is time to expand the role of food and chefs in the near future.

MULTI-STAKEHOLDERS TO SAVE RESTAURANTS IN ECONOMIC CRISIS

REDISCOVERING TRADITIONAL FOODS: THE POTENTIAL OF OUR KITCHENS TO RESTORE BOTH CULTURE AND SUSTAINABILITY

Kitchens in economic crisis can be gathered in a community platform that connects challenged kitchens with food entrepreneurs, attracting new consumers, and generating therefore diverse, added value: this is the case and potential of the Food Theatre.

Ancient Japanese recipes such as the seaweed cuisine in the Oga Peninsula in Akita Prefecture demonstrate their power to enliven traditional cultures while ensuring environmental protection.

DEVELOPING RECIPES FOR THE FUTURE: THE HIDDEN POTENTIAL OF “WASTE”

In the last week of the Digital Boot Camp Japan Edition, our participants passed from inspiration to action, by hacking key food challenges.

Exploring different gastronomic techniques, using creativity to rethink waste, researching in scientific bibliography, and prototyping this knowledge are the ingredients to create new, tasty recipes for the future.

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HACKATHON About the Hackathon Participant’s voice

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HACKATHON

About the Hackathon THE LOGIC BEHIND THE HACKATHON

HACKING THE FOOD CHALLENGES

The term Hackathon merges two different words together: to hack, which recalls fun in using technology and the net in a creative and clever way; and marathon, which represents the endurance test par excellence. Taking the form of a collective challenge in which obstacles must be overcome to arrive at something new, the hackathon grounds on a systemic approach.

Especially after having attended the four regenerative tracks of the Digital Boot Camp, participants had the chance to understand how complicated, interrelated, and multi-faceted the current food challenges really are. The hackathon represents therefore the perfect tool to turn needs and challenges into new possible opportunities in the food system. Why?

This is why, after weeks where participants have been inspired by key experts of the agri-food system and got used to systemic and prosperity thinking, the last stage of the Food & Climate Shapers Digital Boot Camp has been reserved for action.

1. Hacking means DOING something not simply passively learning something. This is the moment where participants can become responsible for their own learning and turn that potential for the common good. 2. Hackathon requires working TOGETHER: no one can hope to solve global challenges by acting as a solo player. The hackathon is in fact recognized as an active, inclusive, and collaborative educational strategy: challenge-based learning. 3. The hackathon authentically CONNECTS MULTIPLE DISCIPLINES, abilities, and visions while opening up to different possible solutions. This aspect, merged with the flexibility needed to find a balance and a final agreement, makes sure that the final solution prototype can last in time and meet multi-stakeholder needs.

By reversing the classical educational approach, the hackathon logic triggers participants to start from a challenge to be solved, before letting them identify the needed information, test and prototype their ideas and finally share their solution with the broader audience through the pitch.

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HACKATHON // About the Hackathon

THE HACKATHON MENTAL RULES The hackathon process is substantiated in three moments: engage, seek resources and imagine new solutions. For this reason, also setting the right mindset is crucial. In this last stretch, Boot Camp participants have been advised by experts such as Tim West, Slow Food chef turned Social Entrepreneur, Food Futurist, and founder of the Food Hackathon on his key mental rules: Stay Positive: time constraints and difficulties may let motivation down. Staying calm and positive favors ideas and innovation sprinkle Make it successful: analyzing the problem from different perspectives and points of view is pivotal to prevent in advance the creation of other future problems Involve people around: asking for feedback, impressions, opinions, and thoughts from the outside and considering people with different ideas may create the basis for winning ideas Have fun: this means enjoy the process and trust the flow

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The journey of food regeneration started for our participants at the beginning of April with the inspiration and aspiration phase, and could not have come to a better end if not with a final, in-person moment of action. On the final day of the Boot Camp, participants in fact gathered together at the City Lab Tokyo to finalize their ideas, prepare their pitches and share their solutions with food protagonists and key stakeholders. Like the conclusion of a perfect circle that gives back some of the inspiration and expertise received.

HACKATHON

Participant’s voice “I have broadened my perspective. Various stakeholders participated, and I think it was good to be able to take an approach other than a one-axis approach when thinking about how to improve the ecosystem as a whole, including the concept of an ecosystem (players are not only companies and consumers), regions and governments, and various other perspectives” - Ryoichi Morohashi, Maruha Nichiro Corp., Corporate Planning Analyst

“The successful examples and case studies from around the world helped me to realize that win-win systems are possible. I was impressed by the point about involving local people. I would like to make use of this in my future marketing work.” - Mariko Ide, Dole Japan, Inc. Marketing Dept. Packaged Foods Div. Future Food Institute

HACKATHON // Participant’s voice

“Until now, we have been stuck in the company/consumer. From now on, I want to think about things in terms of the overall value chain and turn things around. As a company, we want to involve consumers and we want to create a system where we can work together with consumers on ethical initiatives.” - Mariko Ide, Dole Japan, Inc., Processed Food Department

“It was interesting to participate in the Boot Camp and work on a single issue with people from various backgrounds, and to learn that there are many different ways of thinking, even though we are all dealing with the same kind of food products we have many different opinions” - Ayako Yuasa, S&B Foods inc.

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You can relive a snapshop of the Digital Boot Camp Japan Edition here.

CLOSING STATEMENT Regenerate Japanese Food Ecosystems Get in touch

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CLOSING STATEMENT

Regenerate Japanese Food Ecosystems The "Food Systems", the true nexus of society, are facing a profound transformation and are looking for models capable of enabling the entire system, making it become a positive agent of regeneration. This is demonstrated by the strategic plans of large multinational food companies that announce the transition to regenerative models and the achievement of carbon neutrality by 2050. Japan as a whole has a rich food and cultural history. Future Food Japan aims to highlight and support this history while also embracing the future of food via global exposure and local interaction. Through food education and innovation, we strive to regenerate the Japanese food ecosystem .

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CLOSING STATEMENT

Get in touch We are continuously working to create more impactful bonds and collaboration without excluding communities that may not have access to English knowledge. Reach out if you want to participate in or support the next Japanese Boot Camp! Climate change is at the end of your fork. The world needs people that help to create a better world through food.

REACH OUT FOR MORE IMPACTFUL AND DIVERSE EDUCATION kyobashi@futurefoodinstitute.org alessandro.fusco@futurefoodinstitute.org virginia.cepollina@futurefoodinstitute.org

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