Introduced Vegan Meals as Key Topic at MICE-Related Showcase

On December 17, 2024, the Tokyo Convention & Visitors Bureau hosted the “Tokyo Sustainable MICE Showcase”, an event focused on sustainable practices in Meetings, Incentive Travel, Conferences, and Exhibitions (MICE).

As Tokyo works to align with the growing importance of sustainability worldwide, this showcase provided event organizers and other businesses in the MICE industry with practical knowledge and tools to adopt more sustainable practices.

VegeProject Japan supported the event from its planning stages, emphasizing the importance of vegan catering as a key aspect the sustainable practices at MICE. The organizers responded with genuine interest, incorporating vegan meals as well as content related to veganism into the program.
Our representative Haruko Kawano also took part of a panel discussion where she introduced the connection between sustainability and vegan catering.

Introducing Why Vegan Catering is Essential for Sustainable MICE

The event featured a panel discussion titled “The Current Status of Sustainable MICE in Japan from the Perspectives of Organizers and Businesses”.
Tsutomu Matsubara of Japan Convention Services, Inc., and Ryuichiro Nishizaki of Japan Gray Line Co., Ltd. served as moderators, and our representative joined three other panelists from MICE-related companies to share insights.

The panelists were the following:
● Yoichi Shirakawa, Head of the Sustainability Promotion Department at Hakuten, who spoke from the perspective of event planners.
● Takuya Shibasaki, Executive Director of the Housing Promotion Department and Facility Management Department at Akasaka Intercity Management Co., Ltd., who spoke from the perspective of event venues.
● Yoko Koike, Chief Manager at Infield Akasaka Intercity Conference, also representing event venues.
● Haruko Kawano, Representative Director of VegeProject Japan, who spoke from the perspective of sustainable food advocates for event organizers.

Kawano introduced the relationship between veganism and sustainability in MICE, discussing how vegan cuisine contributes to addressing climate change, food waste reduction, and its links to a circular economy. She highlighted the increasing global recognition of vegan catering in major international events such as the recent Paris Olympics. Domestically, she highlighted the increasing availability of vegan ingredients for professional use, making it easier to cater to vegan meals. Examples included vegan-certified cheeses, mock meats, sauces, and broths, which were showcased alongside images of dishes made with them.

Support for Vegan Options: 6 of 7 Buffet Dishes Were Vegan

The event introduced 14 specific action guidelines for sustainable MICE, centered around themes such as “Circular Economy,” “Carbon Neutrality,” “Diversity,” and “Community.” These guidelines included initiatives like reducing food waste, cutting CO₂ emissions, and accommodating dietary preferences, which were reflected in the food and beverages provided. The on-site buffet featured six out of seven vegan-friendly dishes, and also emphasized sustainability by using misshapen vegetables, which are often discarded.

Vegan Dishes Offered:
・Misshapen-Carrot Salad
・Mushroom Open Sandwich
・Misshapen Banana and Lime Tart
・Misshapen-Eggplant Déclinaison
・Misshapen-Potatoes and Sweet Potatoes Terrine
・Plant-Based Fish Cutlet Mini-Burger

Vegetarian and Vegan Certifications Highlighted as Part of Sustainability

The venue also featured exhibition booths showcasing sustainable materials, objects, and tableware used for events. Alongside these exhibits, VegeProject’s vegan and vegetarian certifications were introduced as examples of sustainability-related accreditations.
Nearly 200 invited business representatives learned about veganism and sustainability, with many expressing a positive interest in adopting vegan-friendly practices following the panel discussion.

We extend our heartfelt gratitude to all involved in this event for approaching the topic of vegan catering with care and genuine interest. Special thanks go to the event organizers, the Tokyo Convention & Visitors Bureau, all participants we had the pleasure of engaging with, and especially Tsutomu Matsubara and the team at Japan Convention Services, Inc., for inviting us and facilitating vegan catering at the event.