Spread of Eco-friendly Japanese Recipes by Japanese recipe team
Sharing Japanese recipes such as eco-friendly culture, wisdoms and manners with people of the world and generating their eco-action.
In Japan, we have many eco-friendly consciousness, for example, MOTTAINAI and SIMATSU. This consciousness is care for suppressing wastefulness. This is based on thanks and respect for all living things.
Therefore, we review culture, wisdom and manners which are based on eco-friendly Japanese consciousness. In this proposal, we call them “Japanese recipe”. We aim at sharing these recipes with people of the world. At this result, we will be able to reduce CO2 emission. In addition, we share beauty, happiness and pleasure through these recipes. We aim at generating sustainable eco-action all over the world.
Japanese Recipe comprises three categories of food, clothing and housing. Examples of the recipe are described in detail as below.
Clothing: KIMONO, FUROSHIKI.
KIMONO is a traditional cloth of Japan. Kimono is sewed by a combination of cloth cut by a straight line. Therefore surplus cloth does not exit in case of cutting cloth. It is also easy to reuse.
FUROSHIKI is a square cloth. The size is various from 45cm square to approximately 200cm square. We used to wrap everything with a Furoshiki instead of a bag in old days. It is suggested how to wrap various things, for example a bottle or a gift. Recently, Furoshiki is used as a stall because the traditional pattern of it becomes popular.
Food: SHIMATSU, WASHOKU(Japanese meal), BENTO.
SIMATSU is consciousness to use up each material by a cooking method appropriate to each deliciously. For example, Japanese food have many fish dishes to use each parts of a fishbone, body, internal organs deliciously.
BENTO is a lunch box that the meal is packed beautifully. We takeout bento for a lunch and a picnic. We also have traditional lunch box “WAPPA” made with a nature material. It is expected that garbage becomes less than buying a cooked thing outside.
In the above recipes, we will be able to reduce CO2 emission at the points of the reduction of the transportation cost and the disposal rate.
Houshing: FUURIN, UCHIMIZU(sprinkling water), SUDARE(reed blind), wooding building.
How to spread Japanese recipes
We assume the online platform which contains text, image and video like social networking services. Everyone can release the recipe on the platform. Of course, everyone use the recipe on it. The user will be able to understand both of wisdom and consciousness by watching the recipe contents. It is preferable to be an interactivity service so that the users can release the arrangement recipes each other.
In addition, we hope that the users will visit Tokyo at the opportunity of the Tokyo Olympics in 2020, and that they will experience Japanese recipes. For example, we cooperate with travel agencies and release experience-based tours and seminars for the tourist who came to Japan in the Olympics of 2020.
If this platform spreads out in the world, we expand it to share eco-friendly world recipes.
Which proposals are included in your plan and how do they fit together?
Explanation of the emissions scenario calculated in the Impact tab
What are the plan’s key benefits?
The preliminary CO2 reduction estimation
Case 1: Furoshiki
If the 10% of population in Japan uses Furoshiki once a week instead of using a plastic bag when shopping, the estimation of annual CO2 emissions reduction is 661,960kg /year.
(CO2 emission per a plastic bag) 0.001kg x 52 x 12,739,000 = 661,960kg /year
Case 2: Uchimizu
- 2 liter sprinkling water can decsease heat by 3 degree Celsius in 10 minutes on asphalt
- An air conditioner consumes 13.7kg /year to decsease heat by 1 degree C.
-If we use Uchimizu during midsummer (from June to August) in Greater Tokyo Area, the estimation of annual CO2 emissions reduction is 177,469,000kg.
(13.7 / 12) x 3 (months) x 3 (degree C) x 17.23M (household) = 177,469,000kg
If these recipes are shared and employed by people all over the world, the total reduction of CO2 consumption would have huge impact.
What are the plan’s costs?
- The cost for designing of the platform.
- The cost for administration of it.
What are the key challenges to enacting this plan?
The mechanism which promotes sustainable eco-activity
- 2015-2020: To start up an online platform sharing Japanese recipes
- 2020: The users will visit to Japan, and experience Japanese recipes at the opportunity of the Tokyo Olympics.
- 2020-2030: The users will communicate mutually and develop the recipe through this platform.
- 2030-2050: To expand this platform for sharing eco-friendly world recipes