Hokkaido University, Hokkaido Advancement Center for Science and Technology, Hokkaido Research Organization, and Secoma Group have established the Food Loss Reduction Consortium with the aim of resolving food waste issues and improving yields in the supply chain, including food production, distribution, and retail.

At the 6th Food Loss Reduction Consortium Forum, we will introduce freshness preservation technology developed at Hokkaido University and the consortium's food loss reduction efforts, along with practical examples.

Please check this out for details. *You will be redirected to the website of the Hokkaido University Institute for the Promotion of Business-Regional Collaboration.