[Risonare Nasu] Turning 400kg of Surplus Rice into Future Livelihood: Launching a 'Tourism x Education' Regional Co-Creation Project with a Local Special Needs School

'Rice Financiers' made from Risonare Nasu rice

The highland agritourism resort 'Risonare Nasu' is partnering with Utsunomiya Aoba High School, a special needs school in Tochigi Prefecture, to launch a project aimed at building a new circular model that utilizes regional resources. In this initiative, Risonare Nasu will provide ingredients, including its house-grown 'Agri-Garden Rice,' to Utsunomiya Aoba High School. Students will then carefully bake 'Rice Financiers' as part of their vocational training at the school. The finished products will be sold at the resort's 'POKO POKO' facility, and used for sales training conducted by the students at local events. This project goes beyond simple ingredient donation; it is a long-term regional co-creation initiative designed to support students' social participation and independence through continuous new product development and expanded internship opportunities at Risonare Nasu.

Background

Risonare Nasu began cultivating its own 'Agri-Garden Rice' in 2020 on its 8,500㎡ rice field. Annual harvests have steadily increased, reaching approximately 3,000kg in 2025, enabling a stable, year-round supply for the resort's restaurants. However, as the resort serves approximately 2,600kg to guests annually, a surplus of about 400kg is expected this year, creating a need for effective utilization. Meanwhile, Utsunomiya Aoba High School, which supports the vocational independence of students with mild intellectual disabilities, faced challenges in securing corporate partners to provide ingredients for training and finding local internships for students. Consequently, the hotel and school decided to collaborate to solve their respective challenges, leading to the conception of this project. The goal is to merge local resources (rice) with educational resources (student practice) to realize 'learning connected to society' and 'products grown in the community.'

1. Full-scale vocational training through ingredient provision

Risonare Nasu provides all necessary ingredients, including 'Agri-Garden Rice,' to Utsunomiya Aoba High School. Students use these ingredients to practice baking as part of their vocational program. A total of four production sessions are scheduled from June 2026 to February 2027, providing continuous learning opportunities throughout the year. A key feature of this initiative is that it goes beyond providing ingredients; hotel staff and students engage in exchanges, jointly working on package design and brainstorming new products, allowing students to experience 'manufacturing' in a manner close to real-world business.

2. Multi-faceted sales experience at the hotel and local events

Out of the total 240 'Rice Financiers' produced, 200 will be sold to resort guests at 'POKO POKO.' This setup allows students to experience the joy of seeing their products in the hands of guests. The remaining 40 will be sold by the students themselves as part of retail training at local events. This creates an environment where students can learn the entire business process from production to distribution and customer interaction.

3. Long-term value circulation and employment support

This project is not a one-time event; it aims to establish a long-term 'Tourism x Education' circular model. Future plans include the development of new products beyond financiers. Furthermore, the project will expand its collaborative framework by accepting students for cultivation internships and providing employment opportunities at Hoshino Resorts-affiliated facilities. In fact, two graduates are already employed at the sister ryokan 'KAI Kinugawa,' and the project aims to strongly bolster students' future independence and social participation.