一緒に作って食べる東京産有機野菜の会、2月のロングテーブル

This time, we held the event welcoming guest chef Cook Takakura.

The day began with an introduction to Mr. Takakura’s initiatives. Consideration for people with allergies or dietary restrictions was naturally shared, raising the question at the table: “Are we truly eating together as everyone?”

After a toast and saying “itadakimasu,” participants gathered around the table and began the meal. Compared to the previous two events, this session featured more time for sharing and exchanging information about each participant’s business and initiatives rather than personal topics.

There were also moments when participants exchanged information about regional food supply chains and support for local farmers.

The participants came from diverse backgrounds, including a business owner developing an AI-powered eco-score visualization service, a freelancer supporting regional revitalization startups, a consultant in regenerative business, and members of the Japan Sustainable Restaurant Association. Ages ranged widely from their 30s to their 70s, with a total of 14 participants.

After the event, Mr. Takakura shared that he was happy to be able to directly communicate his initiatives, which naturally led to conversation. Since he usually manufactures and sells prepared foods, he does not often have opportunities to directly see the reactions of those who eat his dishes. He said that being able to directly hear people say “It’s delicious” about his cooking this time gave him confidence.