About

Nippon Gourmet Academy

We decided to start this cooking class to introduce Japanese cuisine and culture to visitors who come to Japan. We would be delighted if you could taste and experience Japan, something you may not have encountered before.


SDG‘s Goal

In our cooking classes, we first consider, Goal 2: Zero Hunger by using locally-sourced ingredients (locally sourced Kobe beef, fresh seafood, and nearby vegetables et cetera) to promote sustainable agriculture, we contribute to local food security. We try to encourage the participants not to leave any food behind during class by addressing food waste which we believe can also contribute to solving hunger issues. By reducing food waste and redirecting it to those in need,
we can alleviate hunger problems.

Secondly, Goal 3: Good Health and Well-being by considering holding classes catering to diverse dietary needs such as gluten-free, vegan, halal, and low-carb options, we promote health and well-being for all.

Thirdly, Goal 12: Responsible Consumption and Production, by advocating for sustainable eating habits which the Japanese have been following by using the word, “Hara hachibunme”, and using local ingredients, we establish sustainable production and consumption patterns.

Fourthly, Goal 13: Climate Action by our commitment to carbon neutrality and environmentally friendly practices contributes to climate action efforts. using locally sourced ingredients as much as possible(Kobe beef, fresh seafood, and vegetables,etc. from nearby), we aim to reduce carbon dioxide emissions from transportation, thereby contributing to environmental preservation.

Last but not least Goal 15: Life on Land by Utilizing local ingredients helps to preserve biodiversity. By using fresh ingredients produced locally, we reduce the environmental impact of long-distance transportation and support local agriculture. While our efforts may seem small, as a culinary business, we are committed to advancing initiatives toward achieving the SDGs.