| 01 | Vijaya Khader | Diversification of Agriculture on Food, Nutrition and Health Security |
| 02 | William F. Jeffery, James D. Sellmann | Yapese Environmental Philosophy and Food Sustainability |
| 03 | Ria Fitriana | Can Fishery Improvement Project (FIP) help accelerating gender recognition in fishery sector? :Case study Blue Swimming Crab in Indonesia |
| 04 | Tsaiyu Chang | Qualitative Analysis of Vegetarian Dining in Japan as Experienced by Taiwanese Tourists |
| 05 | Soraj Hongladarom | Identity-Policing and How One Changes One’s Identity for the Better |
| 06 | Charles V. Trappey, Amy J.C. Trappey | Disrupting Consumer and Brand Loyalty: The Potential Risk to the Global Food Supply Chain |
| 07 | Kirill O. Thompson | Impact of the Covid-19 Pandemic on the Food System: An Overview |
| 08 | Ryohei Yamashita | Nexus of the awareness of ecosystem services as “public benefit value” and “utility value for consumption” |
| 09 | Simona Zollet | Beyond teikei? Japanese organic farmers and the construction of producer-consumer relationships |
| 10 | Kunihiko Kobayashi | Changes in the “public interest“ regarding exceptions to plant variety protection |
| 11 | Christoph D. D. Rupprecht | Edible green infrastructure or edible landscapes?: A case for co-stewardship in multispecies commons |
| 12 | Seola Joo, Myung-Sun Chun | Media Discourse about using fish at a local festival in Korea |
| 13 | Ayako Kawai | Being cared by vegetables: understanding Japanese farmers’ seed saving practices from care ethics point of view |
| 14 | Archana Patnaik | Civic food network and food security amid pandemic: Reflection on Indian case |
| 15 | Chandra Prasad Pokhrel, Lal Bahadur Thapa, Chandra Mohan Gurmachhan | Cultivation Practices of Highland Rice Landraces “Kali Marshi” in Jumla, Nepal |
| 16 | Norie Tamura, Hein Mallee | Japan’s Fishery Forest Movement as a Sustainability Transition |
| 17 | Chika Kondo, Maximilian Spiegelberg | Mapping Complexity behind Minnanoshoku (Everyday Food): Uncovering Japan’s informal, wild, alternative, and local food practices within urban/rural foodscapes |
| 18 | Mai Kobayashi | Exploring the coexistence of diversification, mainstreaming and commodification of Meat production and consumption in Bhutan |
| 19 | Takashi Eguchi | Saquerinha (Saké Cocktail) and Temaki Sushi: Propagation of Japanese food and saké in Brazil |
| 20 | Nobutsugu Kanzaki | Research ethics for food ethics |
| 21 | Greg de St. Maurice | Promoting agrobiodiversity maintenance via social media in Japan |
