Mr. Ota’s hotel is unique among the small pensions and bed and breakfasts in the world-heritage village of Shirakawa in the Japanese Alps.  For the last few years, he has been dedicated to providing a different kind of experience for his guests - one that gives Tokyo residents the chance to plant rice in organic fields, make their own rice cakes and care for the animals on the farm.  It has been an incredibly successful venture for Ota, helping him to expand his business by offering guests a reason to stay more than just one night and to return during the year to contribute to the ongoing farming operations. 

Mr. Ota’s journey towards sustainability began after attending a workshop given by Natural Step Japan member Sachiko Takami in her role as the municipality’s sustainability advisor.  Six workshops involving 5 hotel and restaurant owners were held to introduce the owners to sustainability, help them analyze their businesses from a sustainability perspective and support them in their decision-making and planning. 

The workshop participants began to change their business practices.  Many now serve locally produced vegetables, rice and beef.  They have also decreased the waste associated with one-time use items such as shampoo and soap.  The thing Mr. Ota is most proud of is the relationships that he has helped to foster between city people and the food they consume.  For him, sustainability has been a way to improve his business, his community, and the experience of his many guests.