Food loss has become a global social and economic issue; its reduction is a global necessity.
In September 2020, Hokkaido University, together with the Northern Advancement Center for Science and Technology, Hokkaido Research Organization, and Secoma Co., Ltd., established a consortium with the aim of finding solutions to the issue of food loss and improving throughput yield in the food supply chain (food production, distribution, retail, etc.). Prior to the establishment of this consortium, Hokkaido University and Secoma Co., Ltd. conducted proof-of-concept testing of the ultra-long-term maintenance of vegetable freshness at the “Innovative Food and Healthcare Master” Center of Innovation (COI) site. Positive results have been obtained, such as a 5% improvement in the throughput yield of vegetables in storage facilities. Optimizing the preservation of food freshness in the supply chain contributes to sustainable production and consumption, and it is an important task on the route to achieving the SDGs.
This consortium aims to solve the food loss problem and has been undertaking efforts to contribute to the SDGs through activities aimed for the practical application and dissemination of freshness-keeping technology based on the catalyst-based technology for storing food products that was researched and developed at Hokkaido University.