Abstract
Regions’ gastronomy and specialty food products have evolved over time, contributing to their unique cultural heritage. This food-associated geographical image in Japan is known as meibutsu—a local specialty. However, the issue’s urgency lies in the fact that these are now under threat due to climate change. Fisheries production, for instance, has been adversely and significantly affected, leading to lower catches and changes in the variety of fish and seafood. Meanwhile, recent inflation in Japan has lowered consumers’ fish and seafood consumption, leading to unsold fisheries products whose quality degrades fast and, consequentially, their value. In this study, we elaborate on and discuss the current issue and several good practices that are both climate change-adaptive and could address the issue of food loss.
Presenters
Oscar TikuProject Assistant Professor (Research), Graduate School of Environmental Studies, Tohoku University, Miyagi, Japan
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Food Production and Sustainability
KEYWORDS
CLIMATE CHANGE ADAPTIVE, FOOD LOSS, LOCAL FOOD, FISH, SEAFOOD
