Sustainable Japan by The Japan Times 🍃

Driving change through impact finance 💡 By supporting businesses that tackle social challenges through their operations, this initiative is helping shape a more sustainable future for Japan and beyond. Full Story Here: sustainable.japantimes.com/esg/281 #SustainableJapan

At the University of Tokyo, the future is being designed.From training change-makers in design to rethinking cities as living systems, leaders like Miles Pennington and Atsushi Deguchi are reshaping Japan’s path forward. 👉 Explore how: sustainable.japantimes.com/esg/286 #Sustainability

A look back at Japan’s logistics sector which is tackling relay transport, better working conditions & smarter supply chains led by companies like Seino Holdings. 👉 Discover More: sustainable.japantimes.com/esg/290 #JapanLogistics #Sustainability #SupplyChain #Innovation #ESG

From digital reviews to retail success Istyle Inc. transformed beauty shopping with the launch of @cosme store in Lumine Est Shinjuku. Built on trust, transparency and real user voices. 👉 Read more: sustainable.japantimes.com/unraveling/47 #Istyle #Cosme #BeautyRetail #ConsumerTrust #Japan

Remote yet unforgettable Senti.U in Kagoshima Pref. redefines Italian cuisine through pure, locally sourced flavors. Chef Yasuhiko Uchida lets the Osumi Peninsula speak through every dish. 👉 Discover this hidden gem: sustainable.japantimes.com/satoyama/185 #FoodieJapan #DestinationDining

Challenging Japan’s beauty industry status quo, Istyle Inc. put the power back in consumers’ hands through reviews and transparency. As Kei Sugawara explains, it all started with one idea: let users shape the market. 👉 Read more: sustainable.japantimes.com/unraveling/47 #Istyle #BeautyIndustry

From Saga Prefecture to Italy and back, Chef Yasuhiko Uchida has shaped a culinary path rooted in regional expression. Now at Senti.U, his journey comes full circle. 👉 Learn more about his story: sustainable.japantimes.com/satoyama/185 #SentiU #JapaneseChefs #CulinaryJourney #Japan #Foodie

Yamagata blends tradition & innovation 🌿 From the iconic Risshaku-ji Temple to groundwater-powered cooling systems, the city is using local resources to build a more sustainable future. 👉 Explore More: sustainable.japantimes.com/satoyama/173 #Yamagata #SustainableJapan #UrbanInnovation

Japan is gaining global attention for its approach to decarbonization 🌏 Even as pressure mounts and shifts are made away from the Paris Climate Agreement, Japan is pushing forward with its GX strategy balancing growth & sustainability. 👉 Read How: sustainable.japantimes.com/unraveling/43

Yamagata blends history, food & innovation 🌸 From Kajo Park and its iconic gate to ramen culture & 400-year-old imoni traditions, the city is rich in heritage while pioneering sustainable urban renewal. 👉 Discover more: sustainable.japantimes.com/satoyama/173 #Yamagata #SustainableJapan

The Dominican Republic is embracing ecotourism 🌿 With over 26% of land and 30% of marine areas protected including UNESCO reserves like Madre de las Aguas Biosphere Reserve the country is shifting toward a more sustainable tourism model. 👉Read more: sustainable.japantimes.com/lr/130

One neighbor at a time 🌿 As Go Matsumoto began clearing this path, locals joined in, showing how true community action doesn’t need rigid structure just shared care for home. 👉 Discover the story: sustainable.japantimes.com/satoyama/184 #Community #SustainableJapan #RuralJapan #Satoyama

Meet Edward Anibal Perez Reyes🌍 Originally on track to become a lawyer, a chance encounter with diplomacy at an international conference changed everything. Today, he represents the Dominican Republic in Japan. 👉Discover his journey: sustainable.japantimes.com/lr/130 #SustainableJapan

From Tokyo to rural Yamagata Prefecture, anthropologist Go Matsumoto is redefining what it means to live close to the land. Read more & reconnect with nature: sustainable.japantimes.com/satoyama/184 #SustainableJapan #Satoyama #RuralJapan #Sustainability #Community #Forestry #Environment

Ibaraki is emerging as a food destination 🍽️ With chefs collaborating across cuisines, and even reviving Tokugawa-era recipes, the region is transforming its culinary identity. No landmarks needed great food is the attraction. sustainable.japantimes.com/magazine/vol55… #JapanFood #DRL2025

In Japan, chefs are redefining competition 🍽️ Through sharing producers, ideas and techniques chefs are transforming entire regions into culinary destinations. Toyama is leading the way, with Himawari Shokudo 2. Learn How: sustainable.japantimes.com/magazine/vol55… #DestinationRestaurants

Ever tried bell casting? 🔔 In Makabe, visitors can learn traditional casting techniques using sand and clay, guided by real craftsmen in places usually closed to the public. More Here: sustainable.japantimes.com/esg/298 #JapanTravel #Craftsmanship #HiddenJapan #CulturalExperience

Dining, reimagined 🌿 At Inaka no Taiho, meals are served beside the farm itself embracing the seasons and a deeper connection to food. Inspired by rural China, this open-air concept is unlike anything Japan. Discover more: sustainable.japantimes.com/satoyama/183 #SustainableJapan

How can health care protect people without harming the planet? 🌍 From shaping policy to driving global collaboration, efforts in Japan are advancing “planetary health” tackling the link between climate change and human health. Learn more: sustainable.japantimes.com/esg/297 #Health

Meet Koki Watanabe, a Kyoto-born chef redefining tradition 🌿 From his family’s Chinese restaurant roots to exploring Sichuan flavors, his journey now connects food, nature and sustainability at Inaka no Taiho. Discover his story: sustainable.japantimes.com/satoyama/183 #SustainableJapan