Japanese Media Meet for Educational Session
Published: Jan 04, 2011
More than 40 leading Japanese journalists met recently for an educational and networking program hosted by USMEF-Japan that featured presentations by several prominent Japanese scientists addressing issues including risk communication and nutrition.
Dr. Hideaki Karaki of Tokyo University, a leading risk communicator and advocate of science-based communication, discussed his area of specialty with the journalists who represented national newspapers, trade journals and a highly regarded science website run by the Nikkei Newspaper group.
He was joined by Dr. Yoshihiro Ozawa, special advisor to the OIE (World Organization for Animal Health), and Reiko Hashimoto, a well-known registered nutritionist, who both are well-versed on food safety issues in Japan and the U.S.
“This program was a great opportunity for USMEF to provide a scientific briefing as background information to help key reporters and editors understand issues that confront Japanese society today, and those that may be more of an issue in the future,” said Susumu (Sam) Harada, USMEF-Tokyo's senior director for Trade Projects and Technical Services.
Dr. Karaki addressed the key food safety issues of the year in Japan, as well as his thoughts on how Japan's food safety and compliance standards should be handled by the government without creating confusion among consumers.
Harada presented a special report on the recent World Meat Congress which focused on a number of issues that are gaining attention to varying degrees around the globe, including sustainability in livestock production, the carbon footprint of agriculture, production efficiency, animal welfare and private standards.
The group also discussed the importance of international division of labor and service in order to maintain a stable international food supply, and whether Japan would need to consider using diplomatic tools to secure its food supply.
For the food journalists in attendance, USMEF-Tokyo staff presented both pork and beef recipe information designed for Japanese consumers, as well as details on USMEF's most recent consumer information campaigns. The session was funded through the USDA Market Access Program (MAP) as well as both the Beef Checkoff and Pork Checkoff programs.
During the coming year, USMEF-Tokyo will continue to offer monthly educational programs for Japanese media, starting with a Jan. 18 session featuring a technical expert from the U.S. embassy in Tokyo. Each session will include information on the safety and effectiveness of the U.S. beef and pork industries and will address current food industry topics of interest.
He was joined by Dr. Yoshihiro Ozawa, special advisor to the OIE (World Organization for Animal Health), and Reiko Hashimoto, a well-known registered nutritionist, who both are well-versed on food safety issues in Japan and the U.S.
“This program was a great opportunity for USMEF to provide a scientific briefing as background information to help key reporters and editors understand issues that confront Japanese society today, and those that may be more of an issue in the future,” said Susumu (Sam) Harada, USMEF-Tokyo's senior director for Trade Projects and Technical Services.
Dr. Karaki addressed the key food safety issues of the year in Japan, as well as his thoughts on how Japan's food safety and compliance standards should be handled by the government without creating confusion among consumers.
Harada presented a special report on the recent World Meat Congress which focused on a number of issues that are gaining attention to varying degrees around the globe, including sustainability in livestock production, the carbon footprint of agriculture, production efficiency, animal welfare and private standards.
The group also discussed the importance of international division of labor and service in order to maintain a stable international food supply, and whether Japan would need to consider using diplomatic tools to secure its food supply.
For the food journalists in attendance, USMEF-Tokyo staff presented both pork and beef recipe information designed for Japanese consumers, as well as details on USMEF's most recent consumer information campaigns. The session was funded through the USDA Market Access Program (MAP) as well as both the Beef Checkoff and Pork Checkoff programs.
During the coming year, USMEF-Tokyo will continue to offer monthly educational programs for Japanese media, starting with a Jan. 18 session featuring a technical expert from the U.S. embassy in Tokyo. Each session will include information on the safety and effectiveness of the U.S. beef and pork industries and will address current food industry topics of interest.
More than 40 leading Japanese journalists met recently for an educational and networking program hosted by USMEF-Japan that featured presentations by several prominent Japanese scientists addressing issues including risk communication and nutrition.
Dr. Hideaki Karaki of Tokyo University, a leading risk communicator and advocate of science-based communication, discussed his area of specialty with the journalists who represented national newspapers, trade journals and a highly regarded science website run by the Nikkei Newspaper group.
He was joined by Dr. Yoshihiro Ozawa, special advisor to the OIE (World Organization for Animal Health), and Reiko Hashimoto, a well-known registered nutritionist, who both are well-versed on food safety issues in Japan and the U.S.
“This program was a great opportunity for USMEF to provide a scientific briefing as background information to help key reporters and editors understand issues that confront Japanese society today, and those that may be more of an issue in the future,” said Susumu (Sam) Harada, USMEF-Tokyo’s senior director for Trade Projects and Technical Services.
Dr. Karaki addressed the key food safety issues of the year in Japan, as well as his thoughts on how Japan's food safety and compliance standards should be handled by the government without creating confusion among consumers.
Harada presented a special report on the recent World Meat Congress which focused on a number of issues that are gaining attention to varying degrees around the globe, including sustainability in livestock production, the carbon footprint of agriculture, production efficiency, animal welfare and private standards.
The group also discussed the importance of international division of labor and service in order to maintain a stable international food supply, and whether Japan would need to consider using diplomatic tools to secure its food supply.
For the food journalists in attendance, USMEF-Tokyo staff presented both pork and beef recipe information designed for Japanese consumers, as well as details on USMEF’s most recent consumer information campaigns. The session was funded through the USDA Market Access Program (MAP) as well as both the Beef Checkoff and Pork Checkoff programs.
During the coming year, USMEF-Tokyo will continue to offer monthly educational programs for Japanese media, starting with a Jan. 18 session featuring a technical expert from the U.S. embassy in Tokyo. Each session will include information on the safety and effectiveness of the U.S. beef and pork industries and will address current food industry topics of interest.
He was joined by Dr. Yoshihiro Ozawa, special advisor to the OIE (World Organization for Animal Health), and Reiko Hashimoto, a well-known registered nutritionist, who both are well-versed on food safety issues in Japan and the U.S.
“This program was a great opportunity for USMEF to provide a scientific briefing as background information to help key reporters and editors understand issues that confront Japanese society today, and those that may be more of an issue in the future,” said Susumu (Sam) Harada, USMEF-Tokyo’s senior director for Trade Projects and Technical Services.
Dr. Karaki addressed the key food safety issues of the year in Japan, as well as his thoughts on how Japan's food safety and compliance standards should be handled by the government without creating confusion among consumers.
Harada presented a special report on the recent World Meat Congress which focused on a number of issues that are gaining attention to varying degrees around the globe, including sustainability in livestock production, the carbon footprint of agriculture, production efficiency, animal welfare and private standards.
The group also discussed the importance of international division of labor and service in order to maintain a stable international food supply, and whether Japan would need to consider using diplomatic tools to secure its food supply.
For the food journalists in attendance, USMEF-Tokyo staff presented both pork and beef recipe information designed for Japanese consumers, as well as details on USMEF’s most recent consumer information campaigns. The session was funded through the USDA Market Access Program (MAP) as well as both the Beef Checkoff and Pork Checkoff programs.
During the coming year, USMEF-Tokyo will continue to offer monthly educational programs for Japanese media, starting with a Jan. 18 session featuring a technical expert from the U.S. embassy in Tokyo. Each session will include information on the safety and effectiveness of the U.S. beef and pork industries and will address current food industry topics of interest.