RCE Yokohama - 2023

Yokohama Vegan Ramen Project
Basic Information
Title of project : 
Yokohama Vegan Ramen Project
Submitting RCE: 
RCE Yokohama
Contributing organization(s) : 
haishop cafe
Focal point(s) and affiliation(s)
Name: 
Yumeka Murakami, Yuto Nakada
Organizational Affiliation: 
RCE Yokohama Youth
E-mail: 
wakamonorenmei@gmail.com
Format of project: 
Sales of food
Language of project: 
Japanese
Date of submission:
Monday, February 27, 2023
Additional resources: 
https://circular.yokohama/2021/10/06/yokohamaveganramen/
Geographical & Education Information
Region: 
Asia-Pacific
Country: 
Japan
Location(s): 
Yokohama
Ecosystem(s):

Target Audience:

Socioeconomic and environmental characteristics of the area : 
In Yokohama, there are few opportunities to be able to eat a food for vegan/vegetarians comparing to other countries. Developing a diverse society requires that many people be able to get more choice. To achieve it, we proposed vegan ramen that is made from ingredients from Yokohama.

Description of sustainable development challenge(s) in the area the project addresses: 
To develop a sustainable society, it is necessary for local people to find what is issue in their community by themself. People can get a sustainable and diverse food choice by delicious vegan food using locally produced ingredients. Additionally, people can realize that there are some issues related to the social and environment in local community.
Contents
Status: 
Completed
Rationale: 
The first was to promote vegan cuisine in Japan and in Yokohama. We developed products and increase public awareness and knowledge of vegan food.
The second was to promote local food production and consumption, and reduce food loss. We proposed a ramen with a focus on ingredients produced in Yokohama, and also on the use up to of food products to reduce a food loss.
Objectives: 
The objectives are to promote vegan diets using only plant-based ingredients, and to raise awareness of veganism and local food production and consumption. We hope that the event will provide an opportunity not only to eat vegan food, but also to learn about veganism and local production for local consumption.
Activities and/or practices employed: 
Film screenings and talk events were held with product development. We also raised funds through crowdfunding and publicized the project.
Size of academic audience: 
We worked with food producers, haishop café for developing the ramen, and Circular Yokohama for planning and publicity. We received support from 38 people through crowdfunding.
Results: 
We could sale vegan ramen, and conduct continuous sales in haishop café.
Lessons learned: 
Although the main focus of this project was to take an approach to resolve environmental issues, it stated from a love of ramen noodles. We were able to conduct what we wanted to do and develop it with some stakeholders. And we could create educational opportunities through related events and supports.
Key messages: 
It is important to resolve social problems from what you want to do. We proposed vegan ramen noodle which can make people think veganism and local production for local consumption with variety of people.

Pictures:

File Name Caption for picture Photo Credit
Image icon ramen1.jpg (526.17 KB) Yokohama Vegan Ramen Hiroki Ryoga
Image icon ramen2.jpg (365.51 KB) The event related to Yokohama Vegan Ramen Hiroki Ryoga
Image icon ramen3.jpg (191 KB) Project members Circular Yokohama
UN Sustainable Development Goals (SDGs)
(https://sustainabledevelopment.un.org/sdgs) and other themes of Education for Sustainable Development (ESD)
SDG 2 - End hunger, achieve food security and improved nutrition, and promote sustainable agriculture 
Direct
SDG 4 - Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all 
Indirect
SDG 8 - Promote sustained, inclusive and sustainable economic growth, full and productive employment, and decent work for all 
Indirect
SDG 11 - Make cities and human settlements inclusive, safe, resilient and sustainable 
Direct
SDG 12 - Ensure sustainable consumption and production patterns 
Direct
SDG 13 - Take urgent action to combat climate change and its impacts 
Direct
SDG 14 - Conserve and sustainably use the oceans, seas and marine resources for sustainable development 
Indirect
SDG 16 - Promote peaceful and inclusive societies for sustainable development, provide access to justice for all and build effective, accountable and inclusive institutions at all levels 
Direct
SDG 17 - Strengthen the means of implementation and revitalise the global partnership for sustainable development 
Direct
Theme
Agriculture 
Direct
Curriculum Development 
Indirect
Ecotourism 
Indirect
Forests/Trees 
Indirect
Plants & Animals 
Direct
Waste 
Direct
I acknowledge the above: 
Yes