Talk about Anthropocene and Transition Town at the Kagoshima University Symposium (Kazuhiko Ota, Project Researcher)

FEAST HQ Conference and Symposium, Report, WG2

An industry-academia-government collaborative symposium “Think about how to live the future of Kagoshima – the ecological theory in the Anthropocene –” (English title is not official) was held at Korimoto Campus of Kagoshima University on July 6th, 2019 where I was given an opportunity to introduce about Anthropocene and Transition Town. The participants included the students from the Faculty of Law at Kagoshima University and many citizens who were interested in the topic. You might have already heard of or seen the term “Anthropocene” as in the sub-title of the symposium somewhere, maybe at some events of RIHN. It refers to a geological epoch – the environmental transformation caused by …

Research Paper on Food App in Journal of the Japanese Institute of Landscape Architecture

FEAST HQ WG5_Publications

A journal article on food apps as WG5 research outputs was published in Journal of the Japanese Institute of Landscape Architecture Vol.81, No.3 (Oct 2017). “Information Harvesters and Virtual Farmers: How Smartphone Food Apps are Enabling Consumers to Co-create more Sustainable Food Systems” Steven R. McGreevy and Christoph D.D. Rupprecht (RIHN-FEAST) p.288-p.291

Paper on the Estimation Method for the CO2 Emission of Cooking in Journal of Life Cycle Assessment

FEAST HQ WG5_Publications

A research paper “the Estimation Method for the CO2 Emission of Cooking on Journal of Life Cycle Assessment in the Household” co-authored by Prof. Atsushi Inba, WG5 Chair, was published in the Journal of Life Cycle Assessment. Abstract : The visualization of CO2 emission in the lifestyle including food is thought recently to be essential for the sustainable society. In this paper, the estimation methods of the CO2emission for cooking in the household, especially for gas cooking such as “boil and steam”, “broil and stir-fry”, “deep fry(like tempra)” and “grill and oven” were developed based on the theoretical energy consumption to raise the food stuff temperature, which were calculated using their …