Details of the Initiative

As global climate change and population growth continue to accelerate, the sustainability of food is becoming a pressing issue. What can each of us do to address these challenges and move toward a more sustainable world? To explore solutions, the Food and Our Sustainability Program took place from February 11 to 21 in 2025, based at Meiji University ASEAN Center in Bangkok, Thailand. The event brought together 24 students from five institutions: Meiji, Rikkyo, Hosei and Kansai University in Japan, and Srinakharinwirot University in Thailand.

The program opened with discussions with agricultural researchers and representatives from international NGOs, JICA, UNDP, and UNEP, to explore possible approaches to achieving a sustainable society. The students then visited entrepreneurs engaged in innovative practices for sustainable agriculture and also participated in hands-on farming activities.

By the end of the program, each participant identified actions they could take in the future. One participant commented, “I realized that even one person can help create a sustainable world by changing their mindset and behavior. I’d like to start with a familiar issue, like reducing food waste.” Through this program, Japanese and Thai students developed close friendships and have remained in contact since the Japanese students returned to Japan.

As part of the preparation session, a French chef based in Kanagawa, who is also involved in farming, was invited to share insights on how abandoned farmland could be utilized. Last year’s participants also took part, enthusiastically sharing updates on their ongoing agricultural initiatives.

Students visited the United Nations office in Bangkok and also took part in a workshop led by SHIMOYAMADA Nina, a United Nations Youth Volunteer from Meiji University.
Students visited a rooftop farm on a commercial building in Bangkok where various plants and vegetables are cultivated. Compost is also produced there using food waste donated by the building’s tenant restaurants, something only feasible in a large city.
The program also included a visit to a farm that uses insects and microorganisms for sustainable agriculture, where students experienced compost making and mushroom cultivation firsthand.
Learning from entrepreneurs as they shared their dedication to sustainable agriculture and various approaches to achieve it.