Beer the First: Where Food Waste Meets Circular Brewing

On 2026/1/8

Bread that didn’t sell. Rice left behind. Grape skins after wine pressing. At Beer the First, these everyday “almost-wasted” ingredients find a second life in a glass of craft beer. Launched in 2021, the project began with RE:BREAD an eco-friendly beer brewed from unsold bakery bread in Yokohama. It has since grown into a playful […]

Upcycled Stationery Crafted from Discontinued Nautical Charts: From retired sea maps to everyday treasures

On 2026/1/6

Old sea maps still have stories to tell. This “Discontinued Nautical Chart Stationery” project by X-Port Co., Ltd. gives discontinued nautical charts a second life as beautifully crafted stationery and sundries. Once essential for safe navigation, these charts are regularly retired as coastlines and sea conditions change. Instead of becoming waste, they’re transformed into envelopes, […]

Sustainable Seafood Project: Japan’s First University Cafeteria Bringing Ocean-Friendly Meals to Students

On 2026/1/5

A lunch tray can be a gateway to ocean sustainability. The Sus-Sea Project is Japan’s first initiative to bring sustainable seafood into a university cafeteria led by Yokohama City University. Launched in 2022 by TEHs, an official student group focused on the Sustainable Development Goals, the project turns everyday meals into meaningful action. By serving […]