• Tsuruoka

Panel Exhibition - "SDGs Panel Exhibition to Consider Global Issues and Tsuruoka's Food Culture"

SDGs (SDGs = Sustainable Development Goals)

 A common goal of the international community set by the United Nations with the aim of passing on to a next generation a sustainable world in which no one is left behind and poverty free. It represents 17 goals and 169 targets that the world should achieve by 2030.

June 18th is the Day of Sustainable Food Culture established by the United Nations.A panel exhibition will be held this year as well.

While there are many food-related problems around the world, such as sustainable food production and agricultural development, one of the clues to solving the problems is "the potential of food culture that is rooted in our daily lives, such as food preservation technology". We will exhibit on the theme of.

At the same time, "BISTRO Sewerage" introduces the sewer resource recycling efforts. We look forward to your visit.


June 18th is the Day of Sustainable Food Culture established by the United Nations. There are many food-related issues around the world, such as sustainable food production and agricultural development. As a clue to solving such problems, we are holding a panel exhibition to think about the potential of food culture that is rooted in our daily lives, such as food preservation technology.

Date and time: 20 June, 2020 (Mon)-6.30 (Tue)

Place: Tsuruoka Food Culture Market FOODEVER Cultural Experience Space

Contents: World food problems and Tsuruoka's food culture

Panel theme


With the following 5 themes, we will display a panel showing the potential of Tsuruoka's food culture to contribute to the challenges of food around the world.

 A: Tsuruoka's treasure, a traditional crop. These diverse species have the potential to solve global food problems.  B: Tsuruoka's food conservation culture. The culture of preserving food saves food problems around the world.  C: Wisdom to eat ingredients, “extraction of lye”. Wisdom not found in the world supports Tsuruoka's food culture  D: Cultivation and fisheries and release of fish lead to protection of the world's marine resources  E: Slash-and-burn cultivation is an excellent cycle that protects forests and produces food


Theme A: "Treasures and traditional crops of Tsuruoka. These diverse species have the potential to solve world food problems."


Tsuruoka has 60 kinds of traditional crops. This species is “a species unique to Tsuruoka”, and the genetic diversity of this species is extremely valuable in the world. Consider the potential of this species in comparison with the world's food problems.


Theme B: "Tsuruoka's food preservation culture. A food preservation culture saves world food problems"


The culture of drying pickles and ingredients and preserving food for a long time. Tsuruoka's food preservation culture is the fruit of the wisdom of its ancestors. Reconsider this preservation culture and reconsider its meaning of preservation and eating.


Theme C: "Wisdom for eating ingredients, "extracting lye". Wisdom not found in the world supports Tsuruoka's food culture.''


"Tochimochi" that we usually eat. In order to be able to eat the "conker fruit" that is the raw material, it is necessary to perform the process of "ash removal", which requires various processes. Then, is this work done in the world, and is it possible to eat "conker fruit" in the world? Consider again the wisdom of eating ingredients.


Theme D: “Cultivation and fisheries and the release of fish lead to the protection of the world's marine resources”


The fish release business is carried out as part of the cultivated fishery. In Tsuruoka, children conduct a release business to learn "the richness of the sea and something" through hands-on experience. Focus on this cultivated fishery and think about a sustainable fishery and a culture that preserves the abundance of the sea.


Theme E: “Slash and burn cultivation is an excellent cycle that combines forest conservation and food production”


Everyone in Tsuruoka knows "red turnip pickles". This raw material "red turnip" is made from the traditional farming method "yakihata" that was thought by the ancestors from ancient times. "Yakihata" itself is something that is being done worldwide, but what is the difference between "Yakihata" in Tsuruoka and what is being done in the world? We will consider the traditional farming method "slash-and-burn", natural environment, and conservation of farmland.

* At the same time, we also hold "Introduction of Sewer Resource Recycling Initiative by BISTRO Sewer".

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FAX: +81-235-25-2990

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