ZERO HUNGER
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Gastronomy as Trailblazers to the Future of a Region
- YOSHIZUMI Miki, Ph.D.Professor, College of Gastronomy Management
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What the Edo Period teaches us About Sustainable Food
- KAMATANI KaoruAssociate Professor, College of Gastronomy Management
- NONAKA TomomiAssociate Professor, College of Gastronomy Management
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Projecting Pathways to resolve the Problems posed by Climate Change
- HASEGAWA TomokoAssociate Professor, College of Science and Engineering
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Understanding the Experience and Methods of those living with Disabilities, Aging, Diseases, and Differences
- TATEIWA ShinyaProfessor, Graduate School of Core Ethics and Frontier Sciences Director of Institute of Ars Vivendi, Ritsumeikan University
- ITO KasumiMaster’s degree program, Graduate School of Core Ethics and Frontier Sciences
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Psychology reveals the Truth behind our Sense of Taste
- WADA YujiProfessor, College of Gastronomy Management
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“White Food,” Supporting the Livelihoods of Nomads in Mongolia
- TOMITA TakahiroSenior Researcher, Ritsumeikan Global Innovation Research Organization