Kobe City: Kobe Children’s Agricultural Experience “Le*Lu*Lu Program” Held – Growing

Press release (October 18, 2022)

Purpose

　（The Kobe City School Meals Association was established as an affiliated organization specializing in school meals to strengthen the food procurement business for school meals and to promote nutrition education projects, and began its operations in September 2022.

　We are now implementing the “Le*Lu*Lu Program”, one of the Association’s “Food Education and Local Production for Local Consumption Promotion Programs”, in collaboration with agricultural producers, JA, and other organizations.

　Through this program, we aim to help children develop an understanding of “food,” “agriculture,” and “community,” as well as a sense of gratitude to producers.

Details of the program

(1) Outline

　The “Le*Le*Le Program” is a food education program in which elementary school students learn how food for school lunches is produced and served through agricultural experiences in Kobe’s nature-rich rural areas. This time, participants will experience “rice harvesting.

(The name “le*le” comes from “to grow,” “to harvest,” and “to eat at school lunch.)

(2) Rice harvesting experience

　＜(2) Rice harvesting experience

　October 20, 2022 (Thursday) 9:45~ (Gathering at 9:30) Nagisa Elementary School 4th graders

　<Location

　Koike Farm in the vicinity of 766 Ikeya, Hazetani-cho, Nishi-ku, Kobe City
(3) Others

3. Interviews

　Please contact us by 5:00 p.m. on Wednesday, October 19, if you wish to be interviewed.

Outline of Kobe City School Lunch Association

(1) Procurement of school lunch ingredients

　We procure and stably provide “safe” and “good quality” food ingredients for school lunch in elementary and junior high schools. (About 100,000 servings/day, 100% of rice is produced in Kobe City)

(2) Nutrition education and promotion of local production for local consumption

　We promote local production for local consumption by connecting schools with agricultural producers, JA, companies, and local communities, and collaborating with them to implement nutrition education programs, as well as giving priority to the use of locally produced rice, vegetables, and processed foods.