This symposium aims to explore the future of food that meets consumer desire and sustainability from consumer point of view. The first half of the symposium will present three intriguing presentations with topics ranging from cultured meat, a cutting-edge technology that could make food sustainability a reality, to insect food, which has been around but is difficult to expand, and the exploration of food sufficiency from the dietary habits retrospectively. The second half of the symposium will present a workshop with participants on dietary sufficiency conditions and behavioral change towards sustainability, to explore opportunities for action.
Organizing Committee of SCEJ 90th Annual Meeting (2025)
Inquiry