2nd Edition: Middle School Judges Taste, Reflect, and Evaluate the Future of Pastry Chefs in the "Transforming Waste into Deliciousness" Dessert Grand Prix

Sennan City will co-host with Osaka Culinary and Pastry School on July 9, 2026 (Thu), the "Eco-Recipe No.1 Grand Prix," an event focused on reducing food waste.

This year's competition, the second of its kind, centers on the theme of "pastry making."

Students from the culinary school will create and prepare original desserts using ingredients often discarded—such as fruit peels and non-standard-sized produce—and middle school student judges will taste and evaluate them firsthand.

Through the unique creativity of students, this event aims to present food waste reduction as a delicious and enjoyable experience.

Background and Purpose — Why Pastry Making Now?

When thinking about reducing food waste, actions such as "finishing all food on the plate" or "avoiding over-purchasing" often come to mind. However, it is equally important to focus on cooking and pastry techniques that maximize ingredient use and creatively utilize surplus ingredients.

According to the latest estimates from the Ministry of the Environment and the Ministry of Agriculture, Forestry and Fisheries (FY2023), Japan's total food waste amounts to approximately 4.64 million tons. This equates to about 37 kg per person annually—roughly equivalent to one onigiri (rice ball) per day (about 102g).

Of this total, approximately half—around 2.33 million tons—originates from households. Within this, about 360,000 tons result from "excessive removal," such as peeling vegetables too thickly and discarding edible portions.

In this Grand Prix, students from Osaka Culinary and Pastry School will transform ingredients typically discarded or left over into innovative desserts. The goal is not only to reduce food waste but to actively demonstrate how "waste" can be turned into "deliciousness," promoting practical and sustainable habits in everyday life.

Additionally, middle school students will serve as judges. By tasting, reflecting, and evaluating in their own words, these young judges will help raise awareness about food in their homes and schools.

※ Food waste figures are based on the Ministry of the Environment and Ministry of Agriculture, Forestry and Fisheries' FY2023 estimates (total: approx. 4.64 million tons; household-related: approx. 2.33 million tons; of which, "excessive removal": approx. 360,000 tons; per capita: approx. 37 kg/year, or one onigiri per day).

[Last Year's Winning Recipe]

This Year's Theme: Pastry Making

The theme for this year's competition is pastry making, chosen because desserts are universally appealing—from children to adults—and serve as an accessible entry point for raising awareness about food waste reduction.

At the same time, in the field of pastry, there are many underutilized ingredients—such as fruit peels, vegetable scraps, non-standard produce, and leftover materials—that can be creatively repurposed.

By encouraging future pastry chefs and culinary professionals to consider how ingredients can be fully utilized, this event contributes to a broader culture of food waste reduction in the culinary industry.

This Grand Prix goes beyond a simple student recipe contest; it serves as a practical platform where the next generation of food creators learn to balance "deliciousness" with innovative approaches to reducing waste.

[Students from Osaka Culinary and Pastry School (last year)]

Middle School Judges: Tasting, Thinking, and Evaluating

Following last year's success, middle school student judges will again participate this year. These young judges will listen to student presentations, ask questions, and evaluate entries based on criteria such as creativity in reducing food waste and ease of preparation at home, all while tasting the desserts.

Last year's post-event survey revealed positive feedback from the middle school judges, including: "After learning about food waste, I want to research more" and "I was surprised to discover that parts we usually throw away can be so delicious." Such responses indicate that the event inspires practical changes at home.

This year, the goal remains to move beyond mere awareness—offering students the opportunity to taste, reflect, and evaluate in their own words, thereby inspiring action among younger generations.

[Middle school students tasting and judging (last year)]

Beyond Judging: Creating Opportunities for the Public to Experience

The Grand Prix does not end with judging. The event will also offer opportunities for the public to taste the student-created recipes and directly experience food waste reduction in action.

• August 29, 2026 (Sat)

Planned serving at the "Student Restaurant" held within Osaka Culinary and Pastry School (targeted at middle school students and parents participating in the Grand Prix)

• November 28, 2026 (Sat)

Planned pop-up sales at the "SpoGOMI Tournament," an event combining litter-picking with sports elements.

By extending student creativity beyond the judging panel, the event aims to create moments where citizens can "taste and understand" and develop interest through deliciousness—turning food waste reduction into an accessible, everyday practice.

[Scene from last year's food service at the "SpoGOMI Tournament"]

Event Overview

Date

July 9, 2026 (Thu), 2:00 PM – 4:00 PM

Venue

Cuisine Hall, 2nd Floor, Osaka Culinary and Pastry School

(3-1-15 Higashitoyonaka, Sennan City)

Program

• Creation, preparation, and presentation of desserts by culinary students aimed at reducing food waste

• Tasting and evaluation by middle school judges and special judging committee

Judges

〇 Special Judging Committee... providing expert, multifaceted evaluation from various perspectives

Administrative perspective: Mayor of Sennan City, Director of Citizen Affairs Department

Perspective of culinary education: President of Osaka Culinary and Pastry School

Educational perspective: Principals and Vice-Principals from local middle schools

Pastry expertise: Representatives from Western and Japanese confectionery shops

Retail and waste reduction perspective: Representative from supermarket

Consumer perspective: Citizens

〇 Middle School Judges... providing the consumer and next-generation perspective on taste and ease of home preparation

Ozu Junior High School, Seifū Junior High School, Tōyō Junior High School

Scale

Approx. 25 culinary students / 6 teams, 6 original dessert recipes

Theme

Pastry making (changed from last year's "cooking" theme)