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Follow on Google News | Japanese Three Michelin Star Chef to Speak at UN World Oceans Day ConferenceChef Shinobu Namae of L'Effervescence will speak about the importance of seaweed and collective action for the revitalization of the ocean.
By: L'Effervescence In addition to his work as an executive chef, Namae is pursuing his doctorate in Microeconomics of Agriculture at the University of Tokyo. He is a part of the Laboratory of Food and Resource Economics conducting an evidence based study on how our food system operates and the implications of how we choose food consumption. Furthermore, Namae is a free diver in his spare time to explore and document the health of the marine ecosystems in the coastal waters of Japan. Through his research, diving, and work at L'Effervescence Namae strives to identify what we should eat to build the future that we want to see. "A chef doesn't only cook delicious things. A chef is a person who can connect the producers and eaters to agree upon an absolute idea that every life is important. We have to pave the broken road between nature and culture to show how we are all connected." -Chef Shinobu Namae, L'Effervescence This year's UN theme for World Oceans Day is "Revitalization: The speech will be broadcasted from 10 a.m.-1:30 p.m. EST at https://unworldoceansday.org/ End
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