Achievement by 2020: 1) Food
Ajinomoto is determined to clearly convey the importance of enjoying the great taste of food that is good for the body as well as the mind.
Other Topics Related to Food
Promoting a deeper appreciation of eating: the Food Garden
The Food Garden is a hands-on food educational program for elementary school children that gives them the chance to learn about the importance of healthy food and to better appreciate people and nature through the direct experience of growing vegetables. The children are responsible for a plant in their own plant pot, as they go through a series of steps from planting, growing, and harvesting to cooking and eating.
The four main goals of the Food Garden project are as follows:
- To help students strengthen their relations with people
- To help students feel more connected with nature
- To encourage students to consider their lifestyle habits
- To educate students on the value of local traditions and culture
Curriculum
Growing Late April to early May: Materials and learning aids are distributed |
Learning May to July: Observations |
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Cooking July to early September: Harvesting and cooking |
Eating September to February: Undertaking advanced study and organization of activity records |
In fiscal 2008, 7,685 students and teachers at 81 schools participated in the program.
With the aim of deepening connections with local communities, Ajinomoto Co., Inc. has been providing the program from fiscal 2008 at local schools mainly in the regions of its Kawasaki, Tokai and Kyushu plants.
Discovering the source of delicious food: plant tours
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Plant tours enable people to actually observe and experience the production process for the company's products—from the growing of raw materials through production to quality control. In cooperation with communities, the company accommodates various requests, such as providing its School Tour of Education on Eating and other comprehensive food education programs.
In fiscal 2008, a total of 66,000 people participated in the program at the Kawasaki, Tokai, and Kyushu plants of Ajinomoto Co., Inc. At the Kawasaki Plant, local residents were also invited for food tasting. In fiscal 2009, all three plants are particularly focused on holding the School Tour of Education on Eating.
Encouraging family fun in the kitchen: beginner's cooking school
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Cooking units |
The aim of this program is to encourage family fun in the kitchen and to promote the importance of home cooking. Using portable cooking units provided for each student, veteran instructors begin teaching students from the very basics of cooking, such as how to properly use knives and cut vegetables.
Sharing the enjoyment of a healthy diet: nutritional education activities at sales locations
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Ajinomoto Co., Inc. wants customers to enjoy nutritionally balanced, home-cooked meals made with in-season ingredients. With that in mind, the company's sales locations provide recipe suggestions based on balanced-diet guidelines.
Supporting great taste: Recipe Encyclopedia
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Ajinomoto Co., Inc. provides delicious, nutritionally balanced, healthy recipes on the Recipe Encyclopedia section of its Web site (in Japanese only). Users can also watch video clips demonstrating the proper way to cut fish, meat, and vegetables.
Even more food education programs
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Ajinomoto has opened a food culture library to the public and undertakes a range of other activities, including working with relevant companies in Japan to disseminate information about food cultures.
Participation in the XV International Congress of Dietetics
The International Congress of Dietetics (ICD) is held every four years by the International Confederation of Dietetic Associations (ICDA) as an opportunity for presenting research findings and exchanging opinions related to nutritional problems, policies, education and activities. The 15th Congress was held in Japan from September 8 to 11, 2008, and attended by almost 3,000 registered dietitians, nutritionists, nutritional scholars, and caregivers from around the world. Serving as a co-sponsor for the conference, Ajinomoto Co., Inc. held its own symposiums and exhibited on its activities relating to the 100th anniversary of the discovery of umami, as well as sweeteners, foods used in pharmaceuticals, and good corporate citizenship.
Day 1: Symposium on the Usefulness and New Physiological Knowledge of the Umami Taste
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Participants were treated to a dinner made with products and ingredients containing a significant amount of umami produced by Ajinomoto Co., Inc.. |
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The symposium demonstrated the considerable value of glutamate using the latest research findings. Dietitians from all around the world put forward a range of questions and comments during the Q&A session, indicating a high level of interest in this topic.
Day 2: AIN (Ajinomoto International Cooperation Network for Nutrition and Health) Symposium—New Roles of Registered Dietitians and Dietitians to Attain U.N. Millennium Development Goals
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A lively exchange took place during the free discussion. |
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The symposium presented examples of relevant activities in areas such as Asia, Africa, and South America, as well as international trends in public-private partnerships. A discussion was carried out on the importance of human resources development relating to food and nutrition.
Day 3: Luncheon Seminar on the Dietary Treatment of Diabetes Mellitus—Sweetness and Postprandial Hyperglycemia
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A discussion was held and participants were provided with O-bento lunches to demonstrate the use of a low-calorie sweetener. |
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With the aim of improving diabetic control, the seminar featured a discussion on the management of blood sugar levels through dietetic therapy and nutritional guidance, and the use of low-calorie sweeteners in food as a method for people with diabetes to control high blood sugar after meals.
The company will continue to contribute to disseminating technology and knowledge based on scientific evidence relating to nutrition and food while pursuing new health solutions.
