Sustainable Food Asia, Inc. welcomes students to tour our facilities as part of their extracurricular learning experience.

On Wednesday, January 22, 2025, five second-year students from Ageo Municipal Higashi Junior High School in Saitama Prefecture visited Sustainable Food Lab for a field trip.

Prior to the visit, the students had asked us some questions in advance, and on the day of the visit, in addition to introducing our company's activities, we had time to answer the students' questions in advance. It was impressive to see that the students listened actively and answered the questions posed by our staff with thoughtful responses.

After the lecture, everyone enjoyed a lunch together, as they wanted to experience sustainable food firsthand.
The menu for the day consisted of gluten-free Sanuki udon noodles made with rice flour by age 18 in Kagawa Prefecture, inarizushi made with inari sushi using inshore farmed tsuji green laver, and smoothies using fresh local ingredients for drinks.
In Kagawa Prefecture, also known as Udon prefecture, the students were impressed by the idea to allow people with wheat flour allergies to enjoy Sanuki Udon together at the table, and without such backgrounds, they were smiling at how delicious the food was.

We hope that this experience will help young people, who will be responsible for the future, to deepen their thinking while experiencing the food of the future.

We will continue to work hand in hand with those who are involved in the area of sustainable food and strive to build a foundation for a sustainable food industry that will lead to the next generation.

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