Development and Practice of Syokuiku Through Cooperation with Local Enterprises:

Encouraging Chisan Chisho, the Consumption of Locally Produced Food

Abstract

This study focuses on a 45-minute lesson in food education for elementary and junior-high school students and others that demonstrates that their consumer behavior can be improved by getting them to acknowledge their lack of food self-sufficiency, presenting them with solutions, and giving them a quiz that introduces them to local food producers.