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SDGs
  • 1 NO POVERTY
  • 2 ZERO HUNGER
  • 3 GOOD HEALTH AND WELL-BEING
  • 4 QUALITY EDUCATION
  • 5 GENDER EQUALITY
  • 6 CLEAN WATER AND SANITATION
  • 7 AFFORDABLE AND CLEAN ENERGY
  • 8 DECENT WORK AND ECONOMIC GROWTH
  • 9 INDUSTRY, INNOVATION AND INFRASTRUCTURE
  • 10 REDUCED INEQUALITIES
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  • 15 LIFE ON LAND
  • 16 PEACE, JUSTICE AND STRONG INSTITUTIONS
  • 17 PARTNERSHIPS FOR THE GOALS
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  • Vol.6 SPACE & EARTH
  • ISSUE 21 Decarbonization
  • ISSUE 20 Regeneration
  • Vol.5 WELL-BEING
  • Vol.4 Cover Stories
  • ISSUE19 Regional
  • ISSUE18 Game
  • Vol.3 Cover Stories
  • ISSUE17 Home & Family
  • ISSUE16 SOUND
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ZERO HUNGERZERO HUNGER

  • Gastronomy as Trailblazers to the Future of a Region

    • YOSHIZUMI Miki, Ph.D.Professor, College of Gastronomy Management
  • What the Edo Period teaches us About Sustainable Food

    • KAMATANI KaoruAssociate Professor, College of Gastronomy Management
    • NONAKA TomomiAssociate Professor, College of Gastronomy Management
  • Projecting Pathways to resolve the Problems posed by Climate Change

    • HASEGAWA TomokoAssociate Professor, College of Science and Engineering
  • 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
  • Psychology reveals the Truth behind our Sense of Taste

    • WADA YujiProfessor, College of Gastronomy Management
  • “White Food,” Supporting the Livelihoods of Nomads in Mongolia

    • TOMITA TakahiroSenior Researcher, Ritsumeikan Global Innovation Research Organization
Research Office

For questions about joint research, industry-government-academia collaboration, technical guidance, entrusted research, etc., please feel free to send inquiries from "Contact" below.

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