Development for Agriculture in the Region through Food Culture(<Special Issue>Conditions of food production by agriculture and fishery in Japan and view of policy for regional development)

In this report, we divide our examination of activities surrounding food culture and food education undertaken in Japan into three major points; Chisan Chisho (local production for local consumption), environmental conservation style agriculture, and tourism and hands-on learning. The key issue surrounding Chisan Chisho in this paper is the importance of an organised production structure. Such a structure would take an integral part in supporting and developing regionally and seasonally suited food products and cultivation method. Furthermore, various food productions would allow us to understand the relationship between food production and environment. In terms of environmental conservation-style agriculture, it is crucial not only to use sound cultivation methods, but also to convey a message to consumers about how particular styles of agriculture conserve the local environment. For this message to successfully reach consumers, it is necessary for recognition of the importance of environmental conservation-style agriculture, and the establishment of a system to cover the cost for this sustainable agriculture with government, consumers, agricultural co-operatives, and wholesalers/retailers alike. For tourism and hands-on learning, it is important to establish practices whereby the tourists fit in with good farming practices and sustainable procedures, instead of local areas conforming to the needs of tourists. In addition to the three points detailed earlier (Chisan Chisho, environmental conservation-style agriculture, and tourism and hands-on learning), this report also advocates food education using detailed case studies. In sum, these three areas, along with food education can be best operationalized using the following strategies. First, for Chisan Chisho, it is crucial to have an organisation made up of farmers that can tackle the issue as a whole. The concept of safe and sound food that is represented by Chisan Chisho can be enacted on an individual farmer basis. It is however, more effective to work as a group to establish cultivation practices most suited to the area, and to produce many seasonal varieties which best utilize the local soil and water. Second, environmental conservation-style agriculture needs to stress the value of agriculture, while gaining understanding and feedback from both consumers and distributors. This is the area in particular that needs more work to fully explore its potential. Conservation of the environment cannot be achieved by individuals alone, as it needs to have a sound framework of cooperating people and systems, all moving towards the same goal. In this way, agriculture, forestry and fisheries industries must follow a united strategy that best achieves the stated goals. Third, in the respect to the tourism and hand-on learning, it is important to raise awareness among urban residents and consumers as part of the total environmental conservation-style food production system. That is to say they would benefit from hands-on learning experiences by having full understanding of environmental conservation-style agriculture and true value of food culture. With this knowledge consumers can act as a facilitator between urban and rural areas. Thus, consumers must change their attitude from "just a consumer" to a facilitator who can share the culture of sustainable food and farming practices. Until the above issues are solved, environmental conservation, and a sustainable regional agricultural industry will be impractical.