The Food Loss Reduction Consortium* will hold the "Food Loss Reduction Consortium 3rd Forum" on March 15th.


In this forum, we will introduce the freshness preservation technology developed at our university and the consortium's efforts to reduce food loss, along with practical examples.


Click here for more information. *You will be redirected to the website of Institute for the Promotion of Business-Regional Collaboration.


* The Food Loss Reduction Consortium is a 2020 initiative by our university, the Hokkaido Science and Technology Promotion Center, the Hokkaido Research Organization, and the Secoma Group to resolve food loss issues and improve yields in supply chains such as food production, distribution, and retail. This is a consortium established. We are inviting the participation of businesses working to reduce food loss, and are aiming for early commercialization by conducting a wide range of demonstration experiments on freshness preservation technology using platinum catalysts developed by Hokkaido University.