Think Earth Interview: Shigeru Osawa, Organic Farmer
At eit swim, we’ve started a new interview series featuring the people we most want to hear from. This time, we spoke with Shigeru Osawa, an organic farmer in Ichinomiya, Chiba.
When we lived there, we always bought my vegetables directly from Mr. Osawa’s farm stand. You could say he was our favorite farmer. Visiting his stand meant learning about the vegetables, getting cooking tips, and even meeting the goats, chickens, and rabbits he raises.
Sometimes, insects are found on his vegetables, since they’re grown without pesticides—but for some reason, that never bothered me. It’s the charm of seeing the person behind your food.
Eighteen years ago, Mr. Osawa left a major corporation to become a farmer. His motivation? He wanted to do something that mattered for the environment—an unusual reason that immediately piqued my curiosity.
–What inspired you to start farming?
When I worked at a major company, I spent about ten years in the materials department handling paper procurement for the company’s publications. I traveled to Germany, the Netherlands, Norway, and Canada to buy paper, and I saw firsthand the massive number of trees being cut down for it. At the time, we were using around 10 billion yen worth of paper each year. That’s when I realized how much this industry was affecting the planet.
While Japan has systems for replanting trees, developing countries like Malaysia and Indonesia often cut and burn forests for farmland, rapidly reducing global tree coverage. I wanted to do something, so I started an in-house “Environmental Department.” Over time, as media shifted from print to web, I felt my role had ended. I wanted the next chapter of my life to focus on protecting the environment. At 50, I left my corporate job and began farming here in Ichinomiya.
–Have you become more aware of climate change since starting farming?
Absolutely. I feel climate change firsthand. Extreme heat, unusual rainfall patterns—it affects how crops grow. Living in a city, you might not notice where your water or food comes from, or who keeps the air clean. Experiencing nature up close makes these connections real and deepens your awareness.
–What made you start focusing on organic farming?
Initially, I didn’t fully understand the environmental impact of chemical fertilizers and pesticides. I started organically mainly because customers here, especially newcomers, requested it.
I still sometimes use fertilizers, because pure natural farming can be challenging. The key is sustainable farming—methods that are maintainable over the long term. Of course, I avoid the worst chemicals entirely, like neonicotinoids, which are linked to global bee decline. Even if certain substances are legal in Japan, I make careful choices to protect the environment.
–Since we started buying your vegetables, we’ve begun cooking more with seasonal produce.
That’s great to hear. Seasonal vegetables are the healthiest. But since we run a small-scale farm, we can’t grow a huge variety of crops. For example, we could source highland lettuce from a farmer I know in Nagano, but considering transportation costs and the energy it takes, that wouldn’t really be sustainable.
I also think the shorter the distance food travels, the better. Fresh produce that doesn’t require long transport is ideal. As the saying goes, ‘eat local,’ and there’s really no need to force vegetables out of season.
Even in this area, some farmers grow winter tomatoes in heated greenhouses. But because heating and extra costs are involved, that’s not truly sustainable either.
–What does “sustainable” mean in practice for food and production?
Sustainability is about what you can maintain over time. For brands like ours, aiming for zero environmental impact is ideal, but sudden shifts are unrealistic. Taking small, consistent steps is what matters.
–Farming seems hard—what’s the reality?
Agriculture isn’t a high-income field, especially for small-scale farmers. In Japan, government support tends to favor large-scale operations. This is why many small farms don’t survive across generations. The average age of full-time farmers is 66.8, and there are few young successors. More support is needed to sustain small farms.
–Despite the challenges, you seem happy at your farm.
Working with soil and animals is stress-free. In 18 years as a farmer, I’ve barely been sick. Farming gives every day purpose. Sending my homegrown vegetables to my grandchildren also brings joy—even picky eaters will try them knowing Grandpa grew them.
–What would you like consumers to do?
I want people to eat more rice. Japan’s food self-sufficiency is low—most wheat and soy are imported, often treated with post-harvest chemicals. Even in a country known for soy, 70% is imported. Consumers need to think about sustainable agriculture as much as producers do.
Hearing Mr. Osawa’s story makes his vegetables even more special. Understanding where our food comes from is a step toward appreciating sustainable farming. Maybe it’s time to find your own favorite farmer.