GSP Spotlight: Nagano Harvest Project

2024 GCI Fellow Aya transformed her "Glocal" Service Project into a campus-wide initiative addressing food systems, sustainability, and community wellbeing at UWC ISAK Japan. Initially focused on improving the residential dining experience, the project responded to a lack of shared community spaces and limited awareness of how dining environments and food systems affect both human and planetary health. Over time, the project evolved into what is now known as the Nagano Harvest Project, named after the prefecture where the school is located.

At the outset, Aya focused on building structure and collaboration within the school community. She joined Student Council as the Dining Representative, established a Food Committee, and held regular meetings with cafeteria leadership and school administration. To ensure the project reflected the needs and perspectives of the broader community, she also conducted routine surveys to gather feedback from students and staff. These early efforts created a foundation for ongoing dialogue and long-term improvement.

Through her IB CAS (Community, Activity, Service) program, the Nagano Harvest Project expanded its scope to address two key challenges: the limited use of local produce in the campus cafeteria and a general lack of awareness about food systems on campus. The project sought to reconnect students with where their food comes from while reducing food waste and strengthening relationships with local growers.

One of the project’s most impactful initiatives has been the organization of on-campus farmers’ markets featuring surplus “ugly produce” from local farmers. In Japan, strict cosmetic standards often lead to perfectly edible fruits and vegetables being discarded. By creating a space for farmers to sell this surplus directly to the school community, the project reduced waste and increased access to locally grown food. Over the course of one summer vegetable market and four autumn apple markets, the community sold more than 150 kilograms of apples.

In addition to the markets, students visited local vegetable and apple farms to learn about and practice organic farming. These visits strengthened relationships between the school and local farmers while deepening students’ understanding of food production and environmental stewardship. The project also supported planning for a cafeteria website aimed at improving communication between cafeteria staff and the school community and reducing misunderstandings and complaints.

Alongside the Nagano Harvest Project, Aya continues to serve as a Student Council Dining Representative and currently advises the cafeteria expansion committee. As she prepares for final examinations and the transition to college, she is in the process of passing the project on to junior students. Future plans include creating internship opportunities with local farms and ensuring the project continues as a long-term, student-led CAS initiative.