Japanese chefs discuss challenge of sustainability

03/7/2014 | Japan Times, The

Japan's top chefs gathered last month for the Asia's 50 Best Restaurants awards ceremony in Singapore not only to celebrate their region's success but to discuss how sustainable business practices will affect their future. Organic produce is not yet widely available in Japan, but chefs such as Yoshihiro Narisawa encouraged peers to support organic farmers and use eco-friendly practices to set an example for consumers.

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