Eishi Okamoto is an organic wine producer.
The move toward organic is taking off in sake/wine market.
Eishi Okamoto noted “I support the movement and am glad that more alcohol producers are joining the conversation on sustainability”
When we were introduced to this wine at a restaurant in Kamakura, the owner explained that “We as consumers, need to be aware of our consumption power. What we choose to buy, to eat and to drink will inevitably have impacts on our ecosystem. When we endorse a certain brand and choose to buy from it, it also means that we are acknowledging their business practice, human labor conditions and its impacts on environment”.
We all need to be conscious consumers. Before buying something, we should take a step back and think how it was made, how it was delivered to the store and its impacts on environment. And think if there’s any better options in terms of environmental sustainability.
We can change the world by being a conscious consumers.
Perhaps, it can start from a glass of wine.
“Effect of Typhoon Hagibis to the Environment based on People’s Reaction towards Emergency Responses”
On October 19, 2019, Tokyo was in complete standstill, anticipating the effects of Typhoon Hagibis, the strongest typhoon to hit Japan in years. Groceries and convenience stores were wiped out; trains remained empty or were suspended; no one dared to leave the safety of their homes. In response to this, Tokyo and its wards issued emergency warnings to all citizens in Japan. However, my group and I questioned these emergency warnings and their effectiveness, especially towards foreigners. Recently, foreigners living in Japan have been increasing every year, yet we noticed that Japan – although trying – cannot adjust as fast as they are coming. The following are the summarized responses […]
After a first article describing our experience of Mr Wada’s Atelier Kitchen, some of us wrote a reflection on how agriculture should be done today. Challenges such as climate change, land loss and the erosion of community sense are tackled in Mr Wada’s community farming. The operation of the farm, built onto a former parking lot, is carried out by a communal agriculture club led by Mr Wada. The day we visited the farm, we got the chance to see a member coming to do some farm work. The main way the local club communicates is via a facebook group. The members share their “farming diaries” to each other on […]
On October 27 we went with a motivated group of students to Kamakura. Here we would learn about sustainable and small-scale farming and how to cook delicious food with healthy organic local produce. We set foot in a small shop not far from Ofuna station. Here we were warmly welcomed by Wada-san. Wada-san is a warm, hardworking and innovative individual, who has started his own farm and shop after he was done being the middleman. He used to work for a big company where he worked in-between the producers and the shops. He decided that he wanted to break this cycle of middleman’s and create a business where everything is […]