Chiba University of Commerce has released a retort-packed curry "Tori-san's Curry Katsuo-dashi-scented Keema Curry" that can be used as a food loss countermeasure and as a disaster prevention food in the event of a disaster from November 2019, 11.
It was developed by students who are taking the "DINING SERVICE DESIGN LAB", which operates the student cafeteria "The University DINING" at Chiba University of Commerce, and the "THE UD Project" of the Faculty of Service Creation.Until now, we have been working on the development of food menus that do not cause loss under the theme of SDGs (Sustainable Development Goals).
This time, together with the student cafeteria, which had the task of developing and providing menus that can be eaten at times other than lunch time without causing food loss, it contributed to local production for local consumption (consuming locally produced food locally) in an emergency. Under the direction of food director Mitsuru Asamoto, the students who planned the retort curry, which meets the condition that it also serves as a disaster-prevention food, repeated trial production and tasting to complete the product.
The completed "Keema Curry (200g) with the scent of Tori-san's Curry Katsuo Dashi" contains spices to match the taste of the soup stock that Japanese people are accustomed to.All the ingredients are domestic, and I chose the ones that show the producer's face and production environment.Chicken (Soshu old white chicken) and peanut paste are made in Chiba prefecture so that they can be returned to the local community.In addition, the package has adopted an eye-catching design based on the student's ideas, with a view to later characterizing it.The material of the bag has been made to keep the expiration date longer, based on measures against food loss and utilization as disaster prevention food.It will be sold for 400 yen including tax for both eat-in and sales at the student cafeteria.
With this curry as an opportunity, we also envision the enlightenment effect of SDGs, which encourages students and local residents to become aware of the SDGs and think about them as their own from familiar things.
