Osaka YMCA
International School

Arinobu Kimura

Arinobu Kimura

Arinobu is a DP-MYP Japanese teacher. He taught Japanese in Korea for 7 years and has been teaching Japanese in IB schools in Japan for 6 years. He likes to watch movies and visit museums without any prior information, and enjoys expanding his knowledge by encountering the unexpected.

さて、近年、そうした食生活に環境保護の点から見直しを迫る動きがあります。それは「肉」です。世界的に肉の消費量が増えていくなか、環境への負荷という点から、このままでは食肉の生産は限界を迎えるそうです。そこで、植物由来の「代替肉」を使う動きが広がっています。また、細胞を増殖して作る「培養肉」の研究も進んでいます。特に「代替肉」については、ヴィーガン食専門店などで、すでに口にした人もいるでしょう。  多様な食生活の選択肢の一つとして「代替肉」を食べる人は今後増えていくでしょう。ただ、食肉が問題視される原因となった大量生産と大量消費という行動を見直さなければ、「代替肉」も食肉と同じ運命をたどることになりかねません。私たちの食生活・食文化が、環境とどのような「つながり」をもっているのか。


Currently, we are conducting classes on the theme of “food” in Japanese classes for 7th and 8th graders. The act of eating is a universal act for all human beings, rather than for all animals, but the way of eating habits varies depending on the region and culture, and the act of eating is “Who we?” are) ”.

 With the progress of globalization, we are now able to experience the standardization of eating habits such as fast food and soft drinks, while enjoying the diverse food cultures nurtured around the world. became.

 When I was a kid (1980s), spaghetti was only minced meat sauce and napolitan. I think it wasn’t until the bubble economy that the variety of this dish increased with the name “pasta”.
 Anyway, there is no doubt that the food culture and eating habits have diversified in Japan compared to those days. With so many “food” options, it’s hard to confidently imagine what kind of eating habits people around you are spending their days.

 In the class mentioned above, we asked the students whether breakfast, lunch, and dinner were separated and each meal emphasized taste, appearance, nutrition, and quantity. There are various answers, and I realized that what I think is common sense is not really common sense.

 By the way, in recent years, there has been a movement to urge such a dietary habit to be reviewed from the viewpoint of environmental protection. It’s “meat”. As meat consumption increases worldwide, meat production will reach its limit in terms of environmental impact. Therefore, the movement to use plant-derived “alternative meats” is spreading. Research on “cultured meat”, which is made by proliferating cells, is also in progress. In particular, some people may have already said about “alternative meat” at vegan food specialty stores.
 The number of people who eat “meat substitutes” as one of the various dietary options will increase in the future. However, if we do not review the behavior of mass production and mass consumption that caused meat to be a problem, “meat substitutes” may follow the same fate as meat. What kind of “connection” does our eating habits and culture have with the environment? Even in the 7th and 8th grade classes, I would like to bring it to the point where the students will notice it.

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