I study photosynthesis in algae—specifically, how algae balance capturing light energy with consuming that energy under environmental stress. Experiments don't always go as planned, but that's part of the challenge—and the excitement—because algae are incredibly diverse and there's still so much we don't know.

Algae hold great potential for addressing environmental issues. For example, they can use CO? from exhaust gases and nitrogen or phosphorus from wastewater as nutrients. Compounds extracted from algae can become raw materials for bioplastics, animal feed, and even food products, helping build a circular society where waste is turned into resources. Some species produce oils similar to fossil fuels. When used as fuel, those oils emit CO? during combustion, but since algae absorb CO? as they grow, the net increase in atmospheric CO? is lower—making them a low?carbon energy source.

Japan's coastal waters are home to rich seaweed beds, ecosystems that absorb CO? much like underwater forests. Japan has taken a pioneering step by including algae-based absorption in its greenhouse gas accounting reported annually to the UN, highlighting the role of marine ecosystems in mitigating climate change. Global interest in algae is rising—there was even an algae-themed exhibit at the Osaka?Kansai Expo this year.

One project was 'Visualizing CO? in Campus Cafeteria Menus.' Students interested in the SDGs collaborated with the DTF and campus dining services to display the carbon footprint of menu items and offer meat-free options. We showed how the environmental impact varies depending on what you choose to eat. We introduced dishes like soy-meat curry and croquettes. Because animal-based foods generate more greenhouse gases during production, offering plant-based alternatives helps reduce CO? emissions. The goal was to raise awareness and encourage behavior change among diners.

This project started because I wanted to promote data-driven, effective climate action. Food systems account for about 30% of global greenhouse gas emissions, and reducing animal-based consumption is one of the most impactful mitigation measures, according to the World Resources Institute. At first, there were concerns about cost and demand, but surveys showed interest among international students and those with dietary restrictions. That helped us gain support and turn it into a full-scale project.

Yes, we integrated sustainability into 'TSUKUBA LIVE!'--a popular event where people come to watch university sports. Sports events can have a big environmental footprint, from transportation and energy use to waste. But sports also has a huge influence on communities. We introduced meat-free menus, used FSC-certified paper for pamphlets, and partnered with local businesses to reward eco-actions of sports fans like using public transport, bringing reusable bottles, and sorting waste properly. We also worked with athletes to spread sustainability messages on social media. Globally, sports and sustainability are increasingly connected, and we want Tsukuba to lead in sharing university-driven examples.

Doing fundamental research on algae made me realize the urgency of taking action now. As a student, I wanted to use my position to make a difference—not just through individual projects, but also by leading Echo UT, a campus environmental group with about 20 members represent various nationalities.

We've created a vegan cookbook for students, organized clean-up activities, and hosted networking events with students from other universities. Through each activity, we try to broaden environmental awareness in enjoyable, engaging ways.

I want to help create systems where businesses and individuals can actively contribute to nature conservation. During field trips to Sado Island and Mount Hakusan, I saw how nature provides water, food, and stability—yet its value isn't fully reflected in our economy. For instance, farmers practicing eco-friendly agriculture often can't charge prices that match their efforts.

Meanwhile, companies are increasingly required to disclose how their operations depend on and impact nature, and those disclosures are becoming key metrics for investors and customers. In response, some major food companies are working with farmers to promote sustainable agriculture—providing technical and financial support and establishing long-term purchasing schemes for eco-friendly products. In the future, I hope to help design strategies that enable regions and businesses to grow sustainably with nature, and to share Japan's biodiversity conservation practices internationally—especially in places like Southeast Asia with similar climates and ecosystems.