Project-Based Learning For Promoting Agricultural Diversification Using Local Cuisine Made With Purslane In A Collaboration Between Industry, Local Government, University And Finance

Abstract

The Japanese government has promoted agricultural diversification as the sixth industrialization.  From 2016 to 2019, third-year students from the Faculty of Education, Art, and Science at Yamagata University engaged in project-based learning to advance sixth industrialization in Iide Town, Okitama region, Yamagata Prefecture.  We focused on developing and marketing new food products using traditional cuisine made with purslane (known as "HYO" in the Yamagata dialect) and also worked on food education initiatives.  We implemented a practical social internship program through a collaboration between industry, local government, university, and finance.  This program focused on analyzing the ingredients of purslane and developing new food (Hyo-manjuu) using local cuisine.  We also designed promotional materials and created image strategies for urban markets.  Additionally, we conducted food education activities for the next generation.  As a result of the course, university students improved their collaboration and communication skills. Moreover, a sustainable regional collaborative education model was established between Yamagata university and industry.