GP Knowledge Sharing Lunch Series – Sustainability

Hello, this is Yanase from GP.
Today, I’d like to introduce the “GP Knowledge Sharing Lunch.”

At GLOBAL PRODUCE (GP), our members are usually on the move—busy with meetings or working on event sites—so it’s actually quite rare for all employees to sit down and have lunch together.

Against this backdrop, we recently held the very first GP Knowledge Sharing Lunch. This initiative is an internal event where we enjoy a company-provided lunch while sharing knowledge around a specific theme. The theme for this first session was “Events × Sustainability,” an area we are currently putting our full energy into.

An Exciting Moment of Coming Together

On this day, all employees gathered at the office! Stepping away from our usual busy schedules, we sat around the table together. Enjoying a meal while chatting freely—regardless of department or position—reminded us just how important these moments are for strengthening team bonds.

A Nostalgic “School Lunch”–Themed Meal

The theme of this lunch menu was none other than “school lunches.”

The menu included pork sukiyaki-style stew, grilled flounder with Saikyo miso, kinpira lotus root, simmered konnyaku and burdock root, a mixed salad, miso soup, and freshly cooked rice. Luxurious dishes are wonderful, of course, but there’s something special about comforting, familiar meals like these. Conversations naturally picked up with comments like, “I used to love this!” as we reminisced about the past.

When you think about it, school lunches are full of the roots of sustainability—sharing the same food together and valuing ingredients. It turned out to be a perfect starting point for reflecting on this theme.

Seriously Thinking About “Sustainability” as Professionals

Once everyone was nicely full, it was time to dive into the main topic: sustainability. At GP, we’ve been placing strong emphasis on creating events where both the environment and people can continue to shine into the future. Our goal isn’t just to deliver events, but to make the entire production process itself more sustainable.

During the lunch, we shared ideas and initiatives such as:

• Venue selection: Actively proposing venues that have a clear sustainable vision.
• Clean energy: Using clean energy sources for the electricity required at events.
• Reducing waste: Choosing reusable or upcyclable materials for spatial design and construction.
• Reducing food loss: Providing meals in ways that minimize leftovers.

We were able to openly share a common passion:
“We want the sparkling moments of our events to make the future of our planet happier too!”

“Let’s Try It!” Putting Zero Food Waste into Practice

At the end of the lunch, we put what we had learned into practice right away. This Knowledge Sharing Lunch achieved zero leftover food!

Any remaining rice was lovingly turned into onigiri, becoming a perfect afternoon snack for colleagues who got hungry later. Other dishes were packed into bento boxes to be enjoyed for dinner that same evening. Making sure everything is eaten and appreciated—that’s sustainability at its most basic and meaningful.

It reaffirmed our belief that even major changes in large-scale events begin with small, tangible actions right in front of us.

In Closing

Although our days are always busy, taking time to eat the same meal together and share ideas turned out to be the perfect refresh—and a great source of energy for the days ahead.

So that the events we produce are wonderful not only for those who attend, but also for the planet itself—GP will continue to build a sustainable future everywhere, from lunchtime onigiri to large-scale international conferences.