FOOD INCUBATION
With Food at the Center,
Facing Society Together.
Since establishing the Food Hub Project, an agricultural corporation that solves local agricultural and food issues, Monosus has been involved in many food-related social issue-solving projects, including corporate and school cafeterias.
Launching food businesses while interacting with local people and tackling issues by leveraging our wide network of chefs and other producers. This is our idea of social incubation for food.
Brand
Owned Brands
While engaging with local people, we will create places and continue to address social issues.
Yoyogi, TokyoFarmMart & Friends
Connecting people living in the city with small local craftspeople.
Donuts / Grocery
Kiyosumi Shirakawa, TokyoKINOKO SOCIAL CLUB
Rethinking urban food systems through mushrooms.
Mushroom cultivation / Mushroom fast food / Mushroom workshop
Collective Brands
Collaborating with food specialists to create positive social change.
Partner Brands
Utilizing our experience in dealing with food issues, we will create with our partners
Kamiyama, TokushimaKamiyama National College of Technology Marugoto Cafeteria2023 〜
The school lunch with the highest local sourcing rate in Japan
Production
Kumamoto, Kurokawa OnsenAu Pan & Coffee2024 〜
Local bakery
Production / Product development
Mashiko, TochigiStarnet2024 〜
A cafe connected to the local community
Cafe production
Our approach
Sharing meals, sharing views, sharing conversations.
When we take on a project, we prioritize spending time together. We cook and eat with the people who create brands and stores, clients, in-house members, and external partners. We engage in dialogues as we share experiences.
While often deprioritized for the sake of efficiency, we believe that these small moments build strong relationships for collaborative projects, and create a shared vision.
Works
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Members
- AOKI Hazuki
- OKAZAKI Chiharu
- eatrip unit leader
- TOMITA Riko
- Storemanager
- MANABE Taichi
- CEO
Related articles
Congratulations message to MVP Mizuho Suda, who supports Monosus' catering
"Bakery seeds that connect with the local community" from Kamiyama-cho, Tokushima to "Au Pan & Coffee" in Kurokawa Onsen, Kumamoto. An interview with Daisuke Sasagawa of the Food Hub Project.
Cooking is a part of everyday life. The company cafeteria serves peaceful, safe meals. An interview with Naoki Iino, Executive Chef at MONOSUS Food Research Institute (Part 2)
From a high school student who had never even held a knife to becoming head chef of the company cafeteria at the age of 24. An interview with Naoki Iino, executive chef of MONOSUS Shokuken (Part 1)
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