Food loss has become a global social and economic issue, and there is a need to reduce it. Hokkaido University, the Hokkaido Science and Technology Promotion Center, the Hokkaido Research Organization, and the Secoma Group have joined forces with the Food Loss Reduction Consortium (hereinafter referred to as , the “Consortium”) was established.
Optimizing food freshness in the supply chain contributes to reducing food loss, improving yields, and sustainable production and consumption, and is one of the SDGs (Sustainable Development Goals) adopted by the United Nations in 2015. This is also an important issue to achieve. This consortium plans to advance initiatives that contribute to the SDGs through activities aimed at the practical application and dissemination of freshness preservation technology.
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