Promoting Sustainability: Mie Prefecture's Innovative Food Exhibit by High School Students
On February 12, 2026, from 14:00 to 16:30, Mie Prefecture will host a noteworthy event, the 'Mie Prefecture x High School Students Sustainable Food Exhibition,' at the Nihonbashi Mie Terrace. This exhibition is part of a project commissioned by Mie Prefecture, focusing on expanding the use of underutilized food ingredients through collaboration between high school students and local food businesses.
The exhibition will feature students from Mie Prefectural Toba High School, Shima High School, and Nabari High School, who will present their developed products to food buyers and manufacturers in the Tokyo metropolitan area. Attendees will have the opportunity to taste the products while engaging with the stories behind their development and the local challenges they address.
Media representatives will be invited to witness how these students tackle social issues through food and explore the potential of underutilized ingredients. Their presence will enhance the exposure of these young innovators, and on-the-spot interviews as well as photo and video opportunities with the students will be available on the day.
In Mie Prefecture, underutilized ingredients such as herbivorous fish (like the Ayu) and game like deer and boar have become a concern because they are not fully utilized despite being a valuable regional resource. This project aims to combine the creative ideas and communicative abilities of high school students with the technical expertise of local businesses to transform these underutilized foods into commercially viable products and strive toward building a sustainable regional industry.
The exhibition not only serves as a platform for presenting these developments but also functions as a venue for test marketing and business negotiations, preparing for actual market entry and distribution expansion.
Event Name: Mie Prefecture x High School Students Sustainable Food Exhibition - Redesigning Underutilized Ingredients into New Standards
Date: February 12, 2026, from 14:00 to 16:30
Location: Nihonbashi Mie Terrace (2-4-1 Nihonbashi Muromachi, Chuo-ku, Tokyo, YUITO ANNEX 2F)
Part 1: 14:00 - 15:30 Opening and High School Student Presentations
Part 2: 15:30 - 16:30 Booth Displays, Tastings, and Business Meetings
To participate, please register via the following link: Registration URL
Organized by: Mie Prefecture, Department of Agriculture, Forestry, and Fisheries, Food Innovation Division.
Operated by: LAMPS Corporation.
Collaborators: Toba Isobe Fisheries Cooperative, Maruzen Suisan Co., Ltd., Ideca (Mie Iga Satoyama Utilization Association), Inabari Co., Ltd.
Contact: LAMPS Corporation (Administration) | TEL: 0138-78-1343 | EMAIL: [email protected] (Contact: Kokubun)
The exhibition will feature students from Mie Prefectural Toba High School, Shima High School, and Nabari High School, who will present their developed products to food buyers and manufacturers in the Tokyo metropolitan area. Attendees will have the opportunity to taste the products while engaging with the stories behind their development and the local challenges they address.
Media representatives will be invited to witness how these students tackle social issues through food and explore the potential of underutilized ingredients. Their presence will enhance the exposure of these young innovators, and on-the-spot interviews as well as photo and video opportunities with the students will be available on the day.
Background and Objectives
In Mie Prefecture, underutilized ingredients such as herbivorous fish (like the Ayu) and game like deer and boar have become a concern because they are not fully utilized despite being a valuable regional resource. This project aims to combine the creative ideas and communicative abilities of high school students with the technical expertise of local businesses to transform these underutilized foods into commercially viable products and strive toward building a sustainable regional industry.
The exhibition not only serves as a platform for presenting these developments but also functions as a venue for test marketing and business negotiations, preparing for actual market entry and distribution expansion.
Event Details
Event Name: Mie Prefecture x High School Students Sustainable Food Exhibition - Redesigning Underutilized Ingredients into New Standards
Date: February 12, 2026, from 14:00 to 16:30
Location: Nihonbashi Mie Terrace (2-4-1 Nihonbashi Muromachi, Chuo-ku, Tokyo, YUITO ANNEX 2F)
Program Schedule
Part 1: 14:00 - 15:30 Opening and High School Student Presentations
- - Greetings from the organizers and project overview.
- - Presentations by students on the development process and merits of their ingredients.
- - Reviews from guest speakers including food industry professionals.
Part 2: 15:30 - 16:30 Booth Displays, Tastings, and Business Meetings
- - Tasting and exhibition of new products developed using underutilized ingredients.
- - Local food business representatives will be present to assist and answer queries about product adoption.
Featured Products
- - Ayu Sushi from Mie Prefectural Shima High School.
- - Fried Ayu from Mie Prefectural Toba High School.
- - Ayu Flakes from Mie Prefectural Toba High School.
- - Healthy Deer Meat Curry from Mie Prefectural Nabari High School.
To participate, please register via the following link: Registration URL
Organized by: Mie Prefecture, Department of Agriculture, Forestry, and Fisheries, Food Innovation Division.
Operated by: LAMPS Corporation.
Collaborators: Toba Isobe Fisheries Cooperative, Maruzen Suisan Co., Ltd., Ideca (Mie Iga Satoyama Utilization Association), Inabari Co., Ltd.
Contact: LAMPS Corporation (Administration) | TEL: 0138-78-1343 | EMAIL: [email protected] (Contact: Kokubun)
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