Sennan City will co-host with Osaka Culinary and Pastry School on July 9, 2026 (Thu), the "Eco-Recipe No.1 Grand Prix," an event focused on reducing food waste. This year's competition, the second of its kind, centers on the theme of "pastry making." Students from the culinary school will create and prepare original desserts using ingredients often discarded—such as fruit peels and non-standard-sized produce—and middle school student judges will taste and evaluate them firsthand. Through the unique creativity of students, this event aims to present food waste reduction as a delicious and enjoyable experience. Background and Purpose — Why Pastry Making Now? When thinking about reducing food waste, actions such as "finishing all food on the plate" or "avoiding over-purchasing" often come to mind. However, it is equally important to focus on cooking and pastry techniques that maximize ingredient use and creatively utilize surplus ingredients. According to the latest estimates from the Ministry of the Environment and the Ministry of Agriculture, Forestry and Fisheries (FY2023), Japan's total food waste amounts to approximately 4.64 million tons. This equates to about 37 kg per person annually—roughly equivalent to one onigiri (rice ball) per day (about 102g). Of this total, approximately half—around 2.33 million tons—originates from households. Within this, about 360,000 tons result from "excessive removal," such as peeling vegetables too thickly and discarding edible portions. In this Grand Prix, students from Osaka Culinary and Pastry School will transform ingredients typically discarded or left over into innovative desserts. The goal is not only to reduce food waste but to actively demonstrate how "waste" can be turned into "deliciousness," promoting practical and sustainable habits in everyday life. Additionally, middle school students will serve as judges. By tasting, reflecting, and evaluating in their own words, these young judges will help raise awareness about