Ajinomoto Group Sustainability Forum

Ajinomoto Group Sustainability Forum

Ajinomoto Group Sustainability Forum

A sustainable future can only be achieved in collaboration with all members of society, not purely within the Ajinomoto Group.
The Ajinomoto Group has been holding a series of forums to explore the idea of a sustainable future, surrounding “food” and “life,” engaging a wide variety of people in society
Since the first forum in March 2012, the Ajinomoto Group has collaborated with various organizations to hold forums to discuss a sustainable future together with panelists and the public.

March 6, 2012 (Tuesday) For the Healthy Future of Life in All Its Diversity
  • Organizer: Ajinomoto Co., Inc.
  • Supporter: SOTOKOTO Magazine (Kirakusha, Inc.)
  • Co-operators: Ajinomoto Foundation for Dietary Culture, World Wide Fund for Nature Japan

Details

December 15, 2012 (Saturday) Food and Life Create the Future of the Earth—Let’s Make Sustainable Lifestyles Together
  • Organizer: Society for Sustainable Food & Life Styles
  • Co-organizers: Ajinomoto Co., Inc., Kao Corporation
  • Co-operators: E-Square Inc., ecomom, Green Purchasing Network, World Wide Fund for Nature Japan, Nikkei BP Eco Management Forum, Japan NPO Center

Details

March 13, 2013 (Wednesday) Food and Science for Sustainability
  • Organizer: Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo
  • Sponsor: Ajinomoto Co., Inc.
  • Co-planer:Litera Japan Corporation

Details

March 6, 2012 (Tuesday) For the Healthy Future of Life in All Its Diversity
Organizer:
Ajinomoto Co., Inc.
Supporter:
SOTOKOTO Magazine (Kirakusha, Inc.)
Co-operators:
Ajinomoto Foundation for Dietary Culture, World Wide Fund for Nature Japan
Participants:
About 300 persons, primarily the general public

Program

Part I: Keynote Address

From Carbon to Nitrogen—The Age of Dynamic Equilibrium between People and the Planet
Shin-Ichi Fukuoka, Biologist

Part II: Panel Discussion

My Lifestyle within the Global Cycle—On a Sustainable Future That Starts at the Dinner Table
Mitsuyo Kusano, TV presenter and news anchor
Manabu Akaike, President, Universal Design Intelligence, Inc.
Yoko Maki, Director, Environment Bureau, City of Kawasaki
Aiko Yamaguchi, Marine Programme Fishery Officer, World Wide Fund for Nature Japan
Chieko Ishijima, General Manager, Environment & Safety Department, Ajinomoto Co., Inc.

Outline

In his keynote address, Shin-Ichi Fukuoka spoke about “dynamic equilibrium,” defining it like this: “The cells in any living organism are constantly being replaced. On a material level, the ‘me’ of yesterday and the ‘me’ of today are different, but I still continue to be myself. Life is dynamic, and yet it is constantly in balance.” Expanding, Fukuoka stressed the importance of equilibrium in nature. He remarked, “On a material level, carbon gets the attention, as demonstrated by the focus on carbon dioxide emissions. But we overlook the nitrogen cycle and balance. Nitrogen is an essential component of protein. We need to restore the nitrogen cycle in order to restore the dynamic equilibrium of the planet as a whole.”

The five-member panel reexamined the relationship between food, lifestyles and the planet. The discussion incorporated audience members’ hopes and desires with regard to the future of food, which was submitted in advance, as well as the panelists’ views on what individuals can do to protect life for the future.

December 15, 2012 (Saturday) Food and Life Create the Future of the Earth—Let’s Make Sustainable Lifestyles Together
Organizer:
Society for Sustainable Food & Life Styles
Co-organizers:
Ajinomoto Co., Inc., Kao Corporation
Co-operators:
E-Square Inc., ecomom, Green Purchasing Network, World Wide Fund for Nature Japan, Nikkei BP Eco Management Forum, Japan NPO Center
Participants:
About 550 persons, primarily the general public

Program

Part I: Keynote Address

Lifestyles and Food to Pass Onto the Next Generation
Hideki Ishida, Professor, Graduate School of Environmental Studies, Tohoku University

Part II: Panel Discussion

Let’s Picture the Future of Food and Life Together
Presenters
Three teams of “housewives,” “students,” and “employees of Ajinomoto Co., Inc. and Kao Corporation”
Facilitator
Hideki Nakahara, Professor, Environmental and Information Studies, Tokyo City University
Host
Momoko Kyukawa, Producer, ecomom

Outline

In his keynote address, Hideki Ishida offered a wide variety of wisdoms to re-examine food and lifestyles, including how to define a future “spiritually rich life” and then, based on the backcasting approach, work to identify lifestyle design and technology that will connect the future to the present, as well as tips for life he has acquired by interviewing people over the age of 90.

In the panel discussion, three teams presented their ideas on eco life in 2030. The student team proposed a town that is ecological and easy to live in. The housewife team gave a presentation, from their perspective focused on daily life, on communication with businesses through shopping. The employee team introduced eco products they have worked on, for example, how Ajinomoto Co., Inc. maximizes the use of skipjack in the production process of HON-DASHI® and how Kao Corporation’s detergent has reduced its impact on the Earth with the times.
Audience members expressed their opinions by holding up Yes or No cards and actively asking questions.

March 13, 2013 (Wednesday) Food and Science for Sustainability
Organizer:
Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo
Sponsor:
Ajinomoto Co., Inc.
Co-planer:
Litera Japan Corporation
Participants:
About 230 persons from the government, universities, consumer organizations, NPOs/NGOs, the media, and businesses

Program

Special Lecture

Feeding the Nine Billion
Lord John Krebs, Principal of Jesus College, Oxford University; first Chairman of the British Food Standards Agency

Panel Discussion

What We Should Do for Food Sustainability
Panelists
Lord John Krebs
Hisa Anan, Secretary General, Consumer Affairs Agency
Takashi Himeda, Secretary-General, Food Safety Commission, Cabinet Office
Seiji Mitsuishi, Professor, Department of Food Management, School of Food, Agricultural and Environmental Sciences, Miyagi University
Hiroki Ose, senior commentator with the Japan Broadcasting Corporation
Masatoshi Ito, Representative Director, President and CEO, Ajinomoto Co., Inc.
Moderator
Mariko Nishizawa, CEO, Litera Japan Corporation

Outline

In his special lecture, Lord John Krebs introduced science-based initiatives in the United Kingdom and Europe for securing food to feed the world population, which is projected to reach nine billion by 2050. He identified three key points in tackling this issue: (1) producing more with less; (2) addressing climate change; and (3) technology, behavioral change, and political will (legislation, taxation and education).

The ensuing panel discussion exchanged various opinions regarding food. With regard to sustainability on a global scale, the panel focused on the themes of supporting agriculture in developing countries, aging, and nutritional excess. Meanwhile, as domestic issues in Japan, the panel discussed food loss and food imports, and referred to the importance of food science and communication for sharing scientifically accurate information.