International Activities
[COOP Dialogue 4] From Lectures to Lunch: SDGs Initiatives at Yokohama City University Coop
In November 2021, the International Co-operative Alliance Asia and Pacific (ICA-AP) reintroduced COOP Dialogue as a biannual publication aimed at initiating discussions on matters pertinent to co-operatives in the region. The Asia-Pacific region boasts a wealth of diverse cooperative experiences, and ICA-AP’s objective is to amalgamate these narratives within COOP Dialogue to foster sharing, information exchange, and mutual learning. Every edition of this publication, centered on a specific theme, offers various viewpoints, fostering an engaging dialogue.
In COOP Dialogue 4, NFUCA Student Committee submitted an article titled “From Lectures to Lunch: SDGs Initiatives at Yokohama City University Coop.”
This article describes the introduction of a “sustainable seafood” menu compliant with Marine Stewardship Council/Aquaculture Stewardship Council (MSC/ASC) Chain of Custody certification at the Yokohama City University (YCU) Co-op Cafeteria. This marks the first time a university in Japan has served such a menu. The introduction of sustainable seafood is expected to promote students' understanding of the SDGs and contribute to the achievement of “Life Below Water (SDGs Goal 14)”.
The project was conceived and implemented by students belonging to TEHs, a student organization that is expanding SDGs initiatives within the university. The students wanted to put into practice what they had learned in lectures and encourage other students to take an interest in the SDGs by eating sustainable seafood in the co-op cafeteria. The students were responsible for creating the recipes for the menu and held a tasting session with the co-op staff to discuss and adjust the taste and price.
The introduction of sustainable seafood in the YCU Co-op Cafeteria is a significant step towards promoting sustainable practices in the university and beyond. It is an excellent example of how small actions, such as choosing sustainable seafood, can contribute to the achievement of the SDGs and promote a more sustainable future.
Read the full article here.