We are trying to solve the last big frontier of sustainability.
The way we eat currently consumes our planet.
of habitable land is used for agriculture.
of global freshwater withdrawals go to farming.
of all greenhouse gas emissions come from food.
Japan used to rely on the ocean. But our food self-sufficiency has plummeted from 73% to just 38%.
We are secure in carbohydrates (rice), but critical in protein. To reach the national goal of 45% by 2030, we cannot rely on fragile import chains. We need a domestic engine that works regardless of borders or climate.
Japan's diet was built on fresh seafood. But today, wild catches are dropping, and the market is flooded with frozen, imported substitutes.
Shrimp is the 4th largest seafood product in Japan, but fresh, live shrimp has become a luxury. Most supply is frozen, imported, and lacks the texture and sweetness of true freshness. We are losing our food culture because we can't supply it.
We bring the ocean back to the city. By growing locally in Tokyo, we restore access to Anzen & Anshin (Safe & Reliable) fresh food. Harvested this morning. Eaten tonight. Just as it used to be.