SKS JAPAN 2024 | Global Foodtech Summit

Held Thursday, October 24 - Saturday, October 26, 2024

Open Exhibition at Nihombashi Naka-dori Street
from Oct. 26-27

Muromachi Mitsui Hall & Conference
(TOKYO / COREDO Muromachi Terrace)

In-Person / Virtual Event

Creating our futures through food innovation

~ UNLOCK & CO-CREATE beyond borders ~

Why SKS JAPAN?

While the necessity to solve food related social issues is becoming more and more important globally, we also need to ask ourselves how we can upgrade and create a food system & ecosystem that will make both our planet and diverse individuals live and stay well and that will enable us to keep generating new values and prosperous life. In such circumstances, we strongly believe that we need to keep collaborating and accelerating co-creation beyond borders(nationalities, companies, industries, sectors etc.) by leveraging collective wisdom. With that mind, SKS JAPAN2024 aims to be a place where we can strengthen our ties as a community and create community actions that will lead to social deployment and social change toward prosperous futures.

Principles of SKS JAPAN

SKS JAPAN is a place where like-minded people with a shared understanding of social issues and with the shared future food visions gather regardless of where they belong to or what kind positions they are in. For this reason, we would like to invite you to participate as fully as possible for the three days, so that you could extend common understanding with your co-creation partners. We value above all that the event will be a place not only to learn about the latest trends and movement within the foodtech space and the SKS JAPAN community, but also to share global issues and discussion points beyond companies, industries, and countries, and to connect them to actions through dialogues.

NEWS&TOPICS News&Topics

HIGHLIGHTS Highlights

AGENDA Agenda

Agenda and Timetable may change without any notifications

12:00	Opening Reception Opens
12:30 35min	Opening # overview The State of Food Innovation & Key Aspirations and Highlights of SKS JAPAN 2024 The environment surrounding food tech is changing at a rapid pace, including innovations in AI technology and the investment environment. What kind of vision can we present and co-create to solve social issues, unlock the diverse value of food, and make food a new value-creating industry? This session will provide an overview of the broad food tech space, the changes that are taking place, and the areas and trends that we should be focusing on now. Michael Wolf, founder of The Spoon, a food tech media company, will provide a global perspective on the current frontiers of food innovation, and Hirotaka Tanaka, author of “The Food Tech Revolution,” will present key points from this summit.	SPEAKER Hirotaka Tanaka（UnlocX & Co.） Michael Wolf（The Spoon）
13:05 10min	Session Foodtech as National Strategy What does the Ministry of Agriculture, Forestry and Fisheries expect from food tech, and how should the country act? Here is a video message from Deputy Minister of Agriculture, Forestry and Fisheries Suzuki.	SPEAKER Norikazu Suzuki（member of the House of Representatives） MODERATOR Hitoshi Hokamura
13:15 30min	Session # city_and_food # regeneration "Regeneration" in Social Deployment The discussion of sustainability is now evolving to the next level. From “sustainable” to “regenerative.” What does “regenerative” mean? Why is regenerative important now? How will making cities regenerative affect food? Toshikazu Sawa of Tokyo Food Institute calls for the creation of a regenerative city and the recruitment of implementation partners.	SPEAKER Toshikazu Sawa（Tokyo Food Institute） MODERATOR Akiko Okada（UnlocX & Co.）
13:45 15min	Session How can Japan Food Tech contribute in global movement of fermentation Fermentation is currently attracting attention around the world. NOMA has published a book on fermentation, and fermentation technology is becoming more widespread in the gastronomy world. However, the reality is that Japanese players have not yet fully integrated into this community. Each region in Japan has its own unique fermentation culture, such as miso and sake, which form the basis of the country’s food culture, but there is a possibility that each region will be left behind by the rest of the world and become isolated. How should Japan’s food industry develop fermentation, which is one of its strengths? Takashi Sato of San-J, who makes tamari soy sauce in the United States and is widely promoting Japanese soy sauce culture, talks about the approach Japan should take, while also touching on Japan’s fermentation culture as seen from overseas.	SPEAKER Takashi Sato（SAN-J INTERNATIONAL, INC.） MODERATOR Hitoshi Hokamura
14:00 15min	Break/Lunch Break
14:15 30min	Session # food_for_health # longevity Food for Longevity As the world’s population ages rapidly, research into longevity is progressing, and the relationship with food is also attracting attention. There are many lifestyle-related diseases caused by diet, and while there is no doubt that diet affects lifespan, detailed causal relationships are still under investigation. How far has current longevity research progressed? Focusing on the multifaceted nature of longevity, this session will discuss the essence of the “longevity” debate, which the food-related industry in particular should understand.	SPEAKER Tomoya Nagata（D3 LLC） Masahiro Sasano（Rohto Pharmaceutical Co., Ltd.） MODERATOR Akiko Okada（UnlocX & Co.）
14:45 30min	Session # eco_systembuilder # eu_trend # longevity # regeneration Achieving Longevity through Food Innovation: The Latest EU Trend Future Food Institute, which is promoting a project to implement a regenerative food system, has longevity as its goal in promoting food innovation. In Italy, a country that has produced regions with longevity of over 100 years, efforts are underway to create a food system that is both regenerative for the environment and longevity for people. How are they trying to realize both elements longevity and regeneration? Watch for a conversation between Andrea, a brain scientist and entrepreneur himself, and Sara Roversi, founder of FFI.	SPEAKER Sara Roversi（Future Food Institute） Andrea Bariselli（Strobilo） MODERATOR Akiko Okada（UnlocX & Co.）
15:15 15min	Session # future_vision Why Future Vision Now In 2024, Food Futurist Mike Lee published MISE, a realistic depiction of the Future Food System, describing various scenarios of the future from 2033 to around 2067, including agriculture and personalization. The descriptions are not mere fantasies, but rather stories that are likely to happen, incorporating changes in the external environment, such as social, political, environmental, and technological changes. What kind of future food scenario does Mike Lee envision? What kind of future food scenario does Mike Lee envision, and what actions should be taken by the industry and companies now?	SPEAKER Mike Lee（THE FUTURE MARKET） MODERATOR Akiko Okada（UnlocX & Co.）
15:30 45min	Session # regenerative_foodsystem # food_security # future_vision 2050 Future Food Vision by MUFG "FOOD & NEW WORLD" MUFG is accelerating its efforts to solve social food-related issues. At Food 4 Future, held in Spain this year, it announced its Future Food Vision and has launched various initiatives with co-creation partners. Why is MUFG now working on food? We will discuss the significance and impact of tackling food innovation as a financial institution.	SPEAKER Hitoshi Hokamura Yuji Kosugi（MUFG Bank, Ltd.） Hiroki Naitou（MUFG Bank） MODERATOR Hirotaka Tanaka（UnlocX & Co.）
16:15 30min	Session # food_for_disaster # food_for_resilience # smart_kitchen Food for Health and Resilience driven by Package Innovation and Cross Industry Collaboration Tableware is essential for food. Toyo Seikan, which has supported food production through containers, is launching a series of co-creation projects with different industries. The collaboration between Toyo Seikan Group, Oishi Kenko, and Sharp focuses on the health issue of “reducing salt” for Japanese people, and has developed a seasoning IoT device called “Saltomo” that uses containers, apps, and devices to “visualize” salt usage. Together with Tsuji Culinary Institute, they have announced “authentic dishes that can be stored for a long time” as the first part of the “+Recipe Project.” They talk about the background of the co-creation project and future developments.	SPEAKER Tetsuya Nojiri（Oishi Kenko Inc.） Hitoshi Takeharu（Toyo Seikan Co.,Ltd technical center） Shinichiro Akimoto（TSUJI CULINARY INSTITUTE TOKYO） Motoki Tanimura（Sharp Corporation Plasmacluster・Healthcare Business Unit Smart Appliances & Solutions BU） MODERATOR IPPEI MIKI（Toyo Seikan Group Holdings, Ltd）
16:45 15min	Break/Lunch Break
17:00 30min	Session # food_ai # kitchen_os # food_robotics # smart_kitchen The 2nd Wave of Smart Kitchen IoT cooking appliances began to spread around 2015. While smartphone integration and automation have progressed, the spread has not been explosive.On the other hand, the innovators who took on the challenge of Smart Kitchen have learned a lot about what kind of support consumers in the kitchen are looking for and what kind of business model will work, and are moving on to the next stage. Startups who have been challenging this field since the early days of Smart Kitchen talk about future developments	SPEAKER Robin Liss（Suvie） KEVIN YU（SideChef） Assaf Pashut（Chefee Robotics） MODERATOR Michael Wolf（The Spoon）
17:30 30min	Session # genai # kitchen_os # smart_kitchen Future of KitchenOS in Generative AI Era The emergence of generative AI is also having a major impact on food tech. Until now, recipes have progressed from digitization to video to software, but generative AI is about to bring about a new paradigm shift. How can AI change cooking and home cooking behavior? How will kitchen OS evolve in the future? We will discuss the impact of generative AI while looking back on the FOOD AI SUMMIT held in September 2024.	SPEAKER KEVIN YU（SideChef） Rob Trice（Better Food Ventures & The Mixing Bowl） Ben Harris（Fresco） MODERATOR Michael Wolf（The Spoon）
18:00 30min	Session # globalization # talent_development Empowering global food innovators Human resource development is actually a field that many companies are struggling with. As business is changing dramatically due to technological advances, different skills and mindsets are required to carry out cross-company and cross-industry projects. In this session, three speakers – Chiharu Takakura , who has worked on strategic human resources and personnel system reforms at both large foreign and Japanese companies, Masa Iwasaki, who has been involved in global human resource development while living in the United States, and Barry O’Neill, who has experience starting his own business and is involved in entrepreneur development projects – will discuss the challenges of developing human resources who can work globally and the actions that should be taken.	SPEAKER Chiharu Takakura（Takakura&Company LLC.） Masa Iwasaki（Webrain Thinktank） Barry ONEILL（Value Create） MODERATOR Hirotaka Tanaka（UnlocX & Co.）
18:30 30min	Session # food_value # liberal_arts How to develop the talents when plural metrics matters One of the requirements for REGENERATIVE, as defined by the WIRED Japan in its REGENERATIVE COMPANY issue last year, is “plural capital.” It calls for the creation of diverse value, including not only economic capital but also natural capital and cultural capital. How can this be achieved in the food industry? What skills are needed? Chef brothers who provide podcasts on the history, culture and future of food, Chiharu Takakura, a professional in nurturing the next generation of leaders, and Akira Sato, an investor who has worked to capture intangible assets as corporate value, talk about hints for having diverse perspectives.	SPEAKER Taro Muto（TABEMONO RADIO / Japanese Restaurant Muto） Takuro Muto（TABEMONO RADIO / Japanese Restaurant Muto） Chiharu Takakura（Takakura&Company LLC.） Akira Sato（Value Create inc.） MODERATOR Akiko Okada（UnlocX & Co.）

8:00	Opening Reception opening
8:30 30min	Session # product_development # alternative_protein # food_ai How will AI impact on Alternative Protein? The main field for alternative proteins, such as plant-based meat, may now be shifting to platform providers. SHIRU, a platform provider that uses AI to realize food development at an overwhelming speed for large companies and startups, will make its first appearance at SKS JAPAN. Together with Grainge AI, a company in the grain and dietary fiber field, and Adam Yee, a food scientist who founded a plant-based dumpling startup, they will talk about how AI will change the alternative protein market and the forefront in the US.	SPEAKER Jasmin Hume（Shiru） Adam Yee（Sobo Foods/My Food Job Rocks） Tarini Naravane（Grainge.ai） MODERATOR Michael Wolf（The Spoon）
9:00 30min	Session # future_factory # food_manufacturing New Collaboration Model: Aspiration of Future Food Factory Consortium	SPEAKER Yuji Shiraki（TECHMAGIC INC.） Ryota Watanabe（Kewpie Corporation） MODERATOR Hirotaka Tanaka（UnlocX & Co.）
9:30 30min	Session # sustainability # spatial_computing The Future of Food and Drink - A Challenge to Create a New Food and Drink Experience Suntory’s Future Business Development Department functions as a corporate venture capital (CVC) and takes on various challenges with startups, aiming to “bring brilliance to human life.” This time, we will be discussing the challenges facing the future of food and beverage that will bring to light the potential still lying dormant in the earth and people, together with Ono from Ethical Spirits, which aims to bring to light the “hidden gems” (hidden talents and charms) of unused materials from the earth, and Takechi from Gatebox, whose vision is “Living with Characters” and allows people to live with characters created using generative AI.	SPEAKER Shinichi Okubo（Suntory Holdings Limited） Minori Takechi（Gatebox Inc.） Hikari Azuma （Gatebox Inc.） Chikara Ono（The Ethical Spirits） MODERATOR Tomomichi Sumi（UnlocX & Co.）
10:00 15min	Break/Lunch Break
10:15 30min	Session # upcycling # food_waste # food_system_solution Food System Transformation at scale ~ Spot Solution such as food preservation and upcycling can change the entire Food System The challenges facing the food system are so complex that they are difficult for a single industry to solve. It is difficult to see what can be monetized, making it a difficult topic for a single company to tackle. However, we are seeing a trend toward upgrading the entire food system by implementing freshness preservation and upcycling techniques in all aspects of the food system and scaling them up. Ryp Labs, a freshness preservation solution company, and AlgaleX and Fermenstation, which are creating new value from unused materials, will talk about how food system reform can be scaled.	SPEAKER Moody Soliman（Ryp Labs） Daichi Takada（AlgaleX Co.） Lina Sakai（Fermenstation Co., Ltd.） MODERATOR Michael Wolf（The Spoon）
10:45 30min	Session Ajinomoto's Co-Creation Projects Ajinomoto is promoting co-creation efforts with large corporations and domestic and international startups. The areas of new business development are wide-ranging, from health to well-being and green fields. What have they learned from their co-creation efforts so far, and how do they envision the future? We will talk about the challenges and future of co-creation.	SPEAKER Nobuhisa Shimba（AJINOMOTO CO., INC.）
11:15 30min	Session Co-creating a microbial industry worldwide Founded in 1933 and based in Okayama, brewing equipment manufacturer Fujiwara Techno Art is a fermentation technology company that boasts an 80% share of the domestic market. The company has also expanded overseas, supporting Japan’s proud fermentation technology behind the scenes. Fujiwara Techno Art’s development vision for 2050 is to become a company that co-creates a “microorganism industry” around the world, with brewing as its starting point. Following the session on “Globalization of Fermentation and Japan’s Contributions” by Takashi Sato on Day 1, how can Japan’s fermentation technology be disseminated to the world? We will discuss what kind of co-creation projects Fujiwara Techno Art is launching and their prospects.	SPEAKER Kana Fujiwara（Fujiwara Techno-Art Co., Ltd.） Masahiro Kariyama（Fujiwara Techno-Art Co., Ltd.） MODERATOR Hitoshi Hokamura
11:45 45min	Break/Lunch Lunch
12:30 30min	Session # creatingmarket # creatingindustry Big Challenge of Base Food: Creating New Market Category Base Food has grown to a sales volume of 15 billion yen. They are increasing the variety of their breads and cookies while sticking to their commitment to providing products that provide one-third of the nutrients needed per day. What new markets do they want to open up in the future? We talk about the challenges and prospects that Base Food sees for the future.	SPEAKER Shun Hashimoto（BASE FOOD, Inc） MODERATOR Hirotaka Tanaka（UnlocX & Co.）
13:00 30min	Session # growth_startup # startup New Voice from Japan's Growing Food Tech Startup A conversation between three of Japan’s food tech startups that have seen remarkable growth and evolution: Regional Fish’s Umekawa, TECHMAGIC’s Shiraki, and Base Food’s Hashimoto. The three companies have experience working with large corporations and are at the forefront of Japan, albeit in different fields. They will talk about the future that they can see two steps ahead because they are visionary startups, and the current state, challenges, and future of Japanese food tech startups.	SPEAKER Shun Hashimoto（BASE FOOD, Inc） Tadanori Umekawa（Regional Fish Institute, Ltd.） Yuji Shiraki（TECHMAGIC INC.）
13:30 30min	Session # investor_perspective Global Investors' Perspectives The global food tech investment market is in a state of decline due to the collapse of the bubble. However, when viewed by field, there is a huge difference between areas that are growing rapidly, such as Food Science and Restaurant Tech, and areas that are stagnating. In this session, four investors active in the global food tech field will talk about how they view this field.	SPEAKER Michiko Kohyama（Eight Roads Ventures Japan） Yoko Fukata（Sony Ventures） Michal Klar（Better Bite Ventures） Angela Tay（AgFunder） MODERATOR Barry ONEILL（Value Create）
14:00 15min	Break/Lunch BREAK
14:15 45min	Round Table Round Table （Breakout Session) A. What is a new business through visualization and digitization of the senses? B. The current state of food personalization and killer use cases in Japan? C. “Towards a new world with food”: What is the approach to achieving 200% food self-sufficiency by 2050? D. What is the trigger for consumer behavior change? Considering approaches E. What efforts are necessary to unlock the potential of local food companies in Japan? F. Unlocking the potential of containers ~ What is new value beyond preservation? G. What efforts are needed to establish a sustainable primary industry? H. Considering approaches to realizing longevity I．What is needed to redefine fermentation and advance the co-creation of the microbial industry? J．What is needed to increase the number of food innovators from Japan who can compete on the world stage?【Japanese / English】 K. How AI will reshape the food development?【English】 L. Future Restaurant ~ How AI will reshape the restaurant?【English】 At the Round Table, small groups will discuss topics with experts. Each group will have a facilitator. Online viewers will be able to watch an online exhibition tour at the exhibition venue. *Themes are subject to change and additions.
15:00 15min	Break/Lunch BREAK
15:15 30min	Session # sleeptech # food_for_health Wellbeing through personalized sleep and food NTT Data will open “9h nine hours Shinagawa Station Sleep Lab (Powered by NTT DATA)” at JR Shinagawa Station in August 2024. This capsule hotel will collect sleep data and provide guests with a sleep analysis report. NTT Data aims to use this precise sleep data to develop solutions such as foods and beverages that improve sleep quality. It is also looking at the possibility of realizing personalization services, which many food manufacturers are interested in. Keep an eye on this co-creation project being carried out by NTT Data	SPEAKER RYO YOKOHORI（NTT DATA Corporation） Tetsuya Kaneko（Calbee, Inc.） YASUYUKI WATANABE（ninehours.inc）
15:45 30min	Session # mounting_base # co-creative_base From Space to Earth's Resilience, the Challenge to Pioneer the Future of Food Economy How can space challenges contribute to solving problems on Earth? This panel will begin with an approach to food and supply chain issues in times of disaster, which is being tackled through the Space Reverse Innovation program, and will present the need for fundamental reform from an economic perspective and specific business proposals for the region. We will also discuss the next steps that both the private and public sectors should take, and explore the actions that should be taken starting tomorrow.	SPEAKER TAKAMITSU ASANO（Space Food Lab., Inc.） Yasushi Higuchi（The Nippon Foundation） Ken Muta（MUFG Bank） Yusuke Kishita（Mitsubishi UFJ Research and Consulting Co., Ltd.） MODERATOR Yuta Kikuchi（SPACE FOODSPHERE Association）
16:15 40min	Session # mounting_base # co-creative_base &mog: New Food Industry Development through Neighborhood Creation Why is Mitsui Fudosan focusing on “food industry creation” rather than just “food” now? They have launched &mog, which promotes food innovation creation projects, and are trying to evolve Nihonbashi from being more than just a “place to eat” to a place for “creating food innovation.” They aim to not only focus on domestic activities, but also to make Nihonbashi a global “destination” for food innovation. Discuss the promotion of future co-creation and the development of &mog	SPEAKER Katsuhisa Nanao（MitsuiFudosan Co., Ltd.） Yoshito Kikunaga（MitsuiFudosan Co., Ltd.） Shunichi Shibanuma（SIGMAXYZ Investment Inc.） Yuji Kosugi（MUFG Bank, Ltd.） MODERATOR Hirotaka Tanaka（UnlocX & Co.）
16:55 10min	Break/Lunch BREAK
17:05 40min	Session # investor_perspective Investors' Perspectives: Why and How to invest in Startup Why invest in food tech startups now? What approach should we take, such as CVC or LP investment? These are questions that arise as many companies consider collaborating with startups. We will thoroughly discuss these questions from the perspective of large corporate CVCs and venture capitalists.	SPEAKER Yasuo Murata（Oisix ra daichi inc.） Hiroyuki Saito（AJINOMOTO CO., INC.） Sho Tsugawa（Kirin Holdings） Akito Arima（Beyond Next Ventures Inc.） MODERATOR Hiroki Okada（kemuri ventures）
17:45 30min	Session # mounting_base # co-creative_base The Launch of "Next Prime Food" : its purpose and goals Unfortunately, the reality is that there are still very few food tech startups from Japan that are active on the world stage. In the midst of this, Next Prime Food will finally launch as a general incorporated association in October 2024. What are the goals of this consortium, which aims to be a place to create startups that can change the world, and what activities will it undertake? These will finally be revealed at SKS JAPAN.	SPEAKER Akito Arima（Beyond Next Ventures Inc.） Yusuke Atsumi（Next Prime Food） Yuji Kosugi（MUFG Bank, Ltd.） MODERATOR Hirotaka Tanaka（UnlocX & Co.）
18:15 30min	Session # mounting_base # co-creative_base Global Food Eco-system Summit Part1 The trends in the global food ecosystem The first session, which brings together food tech ecosystem leaders from around the world, will feature Paulo Silveira from FoodTech Hub Latam in Brazil, Carolina Najar from AZTI in the Basque Country in Spain, Adam Lyle from Padang&Co in Singapore, and Dana McCauley from the Canadian Food Innovation Network in Canada, and will talk about their ecosystem approaches and their expectations for Japan. This is a must-see for anyone wanting to connect with the world.	SPEAKER Paulo Silveira（FoodTech Hub Latam） Dana McCauley（Canadian Food Innovation Network） Adam Lyle（Padang & Co） CAROLINA NAJAR（AZTI） MODERATOR Michael Wolf（The Spoon）
19:00	Share-out SHARE-OUT : Register at the venue if you wish to make a short presentation.

8:00	Opening Reception opening
8:20 25min	Session Future of Regenerative Agriculture by Walton Family Foundation The Walton Family Foundation, established by the founding family of Walmart, has been focusing on regenerative agriculture in recent years, and is also actively involved in marine resource conservation activities in Japan and Spain. In the context of regenerative agriculture in particular, the foundation is focusing on how to implement new farming methods and is conducting research from the perspective of how to bring about behavioral change among farmers. It is also working on how to circulate food locally and implement micro food systems. In this session, Emily English from the Walton Family Foundation will share insights from her work in Northwest Arkansas on supporting small-scale farmers and improving access to local wholesale markets.	SPEAKER Emily English（Walton Family Foundation） MODERATOR Hitoshi Hokamura
8:45 30min	Session # mounting_base # co-creative_base Global Food Eco-system Summit Part 2: Collaborative Projects from Japan The second session, which brought together food tech ecosystem leaders from around the world, featured Andrew D. Ive of Big Idea Ventures, which is building an ecosystem in Europe, America and Asia in the alternative protein field; Rusty Shwartz of KitchenTown, which nurtures startups in Silicon Valley, USA; Innovate360, which nurtures startups in Singapore; and Semi Hakim of Kok Projekt, which is building a food tech community in Eastern Europe, the Middle East and North Africa from its base in Turkey. They discussed specific collaboration plans with Japan.	SPEAKER Hirotaka Tanaka（UnlocX & Co.） Andrew D. Ive（Big Idea Ventures） Rusty Schwartz（KitchenTown） MODERATOR Semi Hakim（Kök Projekt）
9:15 30min	Session # food_ecosystem How can we achieve a balance between solving Japan's food security issues and creating new industries?~ Possibilites of Japan Japan’s food self-sufficiency rate is said to be around 10% when including not only calorie-based but also feed, fertilizer, and seeds. To solve this serious and urgent issue, the involvement of the industrial sector is essential. In many cases around the world, solving such security issues is being done while also aiming to create new industries as a nation. What kind of efforts are essentially needed in Japan to improve food self-sufficiency, and who are the key stakeholders at that time? In order to solve these food security issues and create new industries at the same time, Ajinomoto Green Business Promotion Department, which is working on developing new materials and ingredients and penetrating them into new society, PLANTX, which aims to bring about social change through next-generation plant factories as a next-generation agricultural method, and financial institutions that can provide funding for such a model, including the Development Bank of Japan, as well as Sigmaxyz and UnlocX, will hold a discussion.	SPEAKER Tomohisa Okumura（Development Bank of Japan Inc.） Masaki Kashihara（Ajinomoto Co., Inc.） Shinjiro Yamada（PLANTX Inc.） Akiko Fukuyo（SIGMAXYZ inc.） MODERATOR Hirotaka Tanaka（UnlocX & Co.）
9:45 15min	Break/Lunch Break
10:00 35min	Session # digital_food # co-creative_base Digital Food Platform Currently, industry creation clusters are being born around the world, originating from universities such as Tufts University, Swiss Federal Institute of Technology, and Wageningen University. Tokyo University of Science is initiating the Digital Food Platform initiative. Just as the digitalization of communication has given birth to large-scale industries, could the digitalization of food create even more value by linking data across value chains and with different industries such as healthcare and wellness? Tokyo University of Science, which wants to launch such a digital food platform, will discuss why it should move forward with digital food with Sony and Panasonic, which are tackling the digitalization of food, and what actions Japan should take globally in this area.	SPEAKER Yoichi Oshima（Institiuite of Sceince Tokyo） Eiichiro Kimura（Institute of Science Tokyo） Mitsuhiro Aso（Panasonic Corporation） Tomoko Nomoto（Sony Group Corporation） MODERATOR Hirotaka Tanaka（UnlocX & Co.）
10:35 25min	Session # humanbehavior # transition_design Deep Dive of Eating Behavior Change from Transition Design Perspective Even when we come across novel foods or devices, there is a big hurdle to getting them to take root. Even if we know something is good in our heads, we don’t put it into action, and it often ends up being just a passing fad. What we need to face now is how to realize regenerative eating behavior, but consumers have not responded well, perhaps due to concerns about price, taste, and convenience. In this situation, how should we consider behavioral change in Japanese society? We will invite Associate Professor Ohashi of Tokyo University of Science, an expert in Transition Design, and Mr. Matsumura of Harmonia, who is working on how to popularize sustainable lifestyles as a system, to discuss this issue.	SPEAKER Daiki Matsumura（Harmonia Inc.） Takumi Ohashi（Institute of Science Tokyo） MODERATOR Akiko Okada（UnlocX & Co.）
11:00 30min	Session # city_and_food # regeneration REGENERATIVE CITY in ACTION “Tokyo Regenerative Food Lab” is a podcast series that began in 2023. With the theme of a regenerative future for food and cities, we discuss ideas and thoughts on how to implement diverse food values in cities together with practitioners from academia and startups. In this session, we will analyze the “Regenerativeness of Cities” and “Four Norms of REGENERATIVE Cities” presented in the latest issue of WIRED, “REGENERATIVE CITY,” and discuss how cities and food innovation are currently interrelated, as well as the next action of Tokyo Regenerative Food Lab.	SPEAKER Michiaki Matsushima（WIRED JAPAN） Hirotaka Tanaka（UnlocX & Co.） Hiroki Nakajima（Department of Urban Engineering, Graduate School of Engineering, The University of Tokyo） MODERATOR Akiko Okada（UnlocX & Co.）
11:30 50min	Round Table Round Table （Breakout Session) A. &mog: What does a city need as a hub for implementing the evolution of food? B. Towards building a Digital Food Platform – What projects do we want to achieve with Beyond Borders? C. Unlocking the value of food through the humanities and the path to business development D. Who are the key stakeholders in realizing a Regenerative City? E. How can we accelerate co-creation between large companies and startups? What does Next Prime Food aim to achieve? F. What actions and mechanisms are necessary for companies to sustainably address food security issues? G. “Towards a New World with Food”: What is the approach to achieving 200% food self-sufficiency by 2050? H. How can Japanese food startup enter the US/Global market?【English】 I. How will AI reshape the kitchen and cooking experience?【English】 J. How to build a food innovation ecosytem beyond borders?【English】 At the Round Table, small groups will discuss topics with experts. Each group will have a facilitator. Online viewers will be able to watch an online exhibition tour at the exhibition venue. *Themes are subject to change and additions.
12:20 45min	Break/Lunch Lunch
13:05 30min	Session # food_printer What are the killer Applications for 3D Food Printer? At CES 2024, it was discussed that current 3D food printers are “like iPods without music.” Technologically, this field is reaching its peak, but the most obvious use cases have yet to be seen. Coincidentally, in March 2024, “Cook To the Future” (by Ishikawa Shinichi) was published, which describes 24 different futures through 3D food printers. In this session, we will invite Furukawa Hidemitsu from Yamagata University and Ishikawa Shinichi from Miyagi University, who are both authorities in the field, to discuss new use cases for 3D food printers, along with the Muto Brothers, chefs who run the “Food Radio” program, and bring together diverse perspectives to discuss the future that will be realized with 3D printers.	SPEAKER Shin-ichi Ishikawa（Miyagi University） Taro Muto（TABEMONO RADIO / Japanese Restaurant Muto） Takuro Muto（TABEMONO RADIO / Japanese Restaurant Muto） Hidemitsu Furukawa（Yamagata University） MODERATOR Akiko Fukuyo（SIGMAXYZ inc.）
13:35 25min	Session # restaurant # food_robotics Frontier of Restaurant Tech Since COVID-19, the restaurant industry has been plagued by a permanent labor shortage, while the value and assets hidden within the industry have also been attracting a great deal of attention. Delivery and ghost kitchen investments, which had grown explosively immediately after COVID-19, have stalled, but with the advent of generative AI, restaurant tech is rapidly evolving. In North America, “OS-type solutions” that go beyond spot solutions that improve specific operations and provide comprehensive support for restaurant management are also beginning to appear. How will restaurants evolve with the advancement of diversifying solutions, from software to robotics, and AI? We will discuss cutting-edge trends with Carl Orsbourn, an expert in the restaurant tech field who also runs his own podcast in the field, and Mike, who continues to follow Restaurant Tech at FoodTech Media called TheSpoon.	SPEAKER Carl Orsbourn（Invisible Technologies） Lee Kindell（MOTO Pizza ） MODERATOR Michael Wolf（The Spoon）
14:05 30min	Session Creating a food system that lasts for 100 years ~ Potential of ZEROCO NextGEN fresh presevation technology	SPEAKER Shujiro Kusumoto（Cafe Company Inc. / ZEROCO Inc.） YASUSHI Yamaguchi（Minister's Secretariat, Ministry of Agriculture, Forestry and Fisheries） MODERATOR Hirotaka Tanaka（UnlocX & Co.）
14:35 15min	Break/Lunch Break
14:50 30min	Session # invisible_asset # living_lab # connecting_regions Unlock the potential of local values There are many different resources hidden in each region of Japan, but many of these are actually hidden and buried.　In this situation, players are emerging who are trying to make hidden resources visible in the regions and build new models. SKSJAPAN will welcome Mr. Kohara of Wataya Besso in Ureshino City, Saga Prefecture, who will be speaking for the third time, Mr. Ishida of NEWLOCAL, which aims to unlock hidden value in local areas in a society with a declining population and build a new economic model, and Mr. Takahashi, Editor-in-Chief of DISCOVER JAPAN, who has been exploring the hidden potential of Japan for many years, to understand the current state of efforts to unlock the value of Japan’s regions and discuss how they can evolve. The moderator will be Mr. Fukada of Carmine Works, who is researching and promoting living lab approaches in various regions, and will explore how the movement to revitalize regions can go from isolated efforts to a comprehensive approach.	SPEAKER Yoshimoto Kohara（WATAYABESSO） Toshihiro Takahashi（Discover Japan Inc） Ryo Ishida（NEWLOCAL Inc.） MODERATOR Masa Fukata（Carmine Works LLC）
15:20 30min	Session # ocean_solution # connecting_regions # sustainability How to solve ocean issues with new economic model Coastal denudation, which can be described as marine desertification, is an issue that must be resolved on a global level, going beyond industry or even nations. There are startups working to solve this grand and serious issue through sea urchin farming and seaweed farming. How are they trying to solve marine desertification? We hope that by eating farmed sea urchins and experiencing the amazing ripple effects of a revival of the seaweed food culture, you can see that a new approach to food system innovation is possible. However, the means of fundraising for startups with the potential to solve such grand problems remains a major challenge, so we will discuss “new economic models” and how we can provide funding to these startups.	SPEAKER Yukinori Shitautsubo（Kita-Sanriku Factory INC.） Kohey Takashima（Oisix ra daichi Inc.） YUICHI TOMOHIRO （SEA VEGETABLE COMPANY） MODERATOR Hirotaka Tanaka（UnlocX & Co.）
15:50 30min	Session Connecting the local and the world: Co-creating with All Japan to spread local food potential to the world In Japan’s regions, there are sake breweries that have been in business for hundreds of years and producers who grow world-class fruits. However, due to their artisanal nature and family-run nature, many of these products are like “gems in the rough” that have not evolved because they do not know how to sell them. The “Nippon no Takaramono(treasure)” project aims to polish these products into hit products at a national and global level in a short period of time. The key is “active collaboration.” Rather than consultants telling them the right answer, the project provides opportunities for co-creation with businesses from different industries in the primary, secondary and tertiary industries. Revolutionary products have been created, such as collaborations between agriculture and fishing and the latest technology, and hit products are appearing one after another. Project founder Takuya Hane speaks passionately about the potential of Japanese food through this initiative.	SPEAKER Hanesan（Undiscovered Gems of Japan）
16:10 30min	Session # food_value # liberal_arts Humanities and Value Creation: What kind of values Consumers will see in food What do people eat? This decision is influenced not only by the physical and mental state of the individual, but also by the community, country, and regional cultural sphere to which one belongs. It varies greatly depending on the history that has passed and what has been considered valuable in society. Alcohol was once at the core of communication, but has now shifted to non-alcoholic drinks, and animal meat has been considered something to be avoided depending on the era and religion. In order to understand these trends and create value in food that will support the next 100 years, it may be effective to use the compass of humanities knowledge. DESILO, which produces young researchers in humanities and social sciences, and UnlocX, which promotes the creation of a food ecosystem, have begun an activity to unlock the value of food based on a deep perspective from humanities academia. If you are interested, please join us. The program contents will also be announced in this session, and we are looking for people to join us in DEEP THINK.	SPEAKER Masaki Koike（De-Silo） Shu Fujita（Tokyo University of Foreign Studies） MODERATOR Akiko Okada（UnlocX & Co.）
16:35 20min	Session How Kitchen Journalism Sees Potential of Food Innovation Joe, a well-known product reviewer for WIRED, visited Japan for the first time. Looking back on the three-day SKSJAPAN. Having always been aware of the possibilities and challenges of cutting-edge technology, Joe spoke with Mike, founder of The Spoon, about the possibilities and challenges he saw in the evolution of food, as well as the potential hidden within Japan, from his own unique perspective.	SPEAKER JOE RAY（Wired） MODERATOR Michael Wolf（The Spoon）
16:55 40min	Session # globalization Globalization3.0 : How to globalize Japan’s Food Industry There are high expectations from around the world for Japanese food. Japanese food has the potential to be a highly promising industry that can be expanded globally. Under such circumstances, what kind of globalization should Japan aim for? Japan’s food industry has connected with the world in the age of free trade. And in the modern age of inbound tourism, what possibilities does it have as the next global expansion model, and what kind of mechanisms are needed? Ajinomoto, which is promoting global expansion through a new model called “Atlr.72™ (Atelier Seven Two),” the Ministry of Agriculture, Forestry and Fisheries, which aims to promote food exports, Nishimura Asahi, who is working in the food and agriculture field, believing that solutions to legal and regulatory frameworks are also essential for the globalization of the food industry, and Hokamura, who has seen the reality as a facilitator of the globalization of Japanese companies and startups as a FoodTech Evangelist for many years, will discuss specific approaches to the direction of globalization of Japanese food together with Tanaka of UnlocX, who aims to globalize the food industry.	SPEAKER Akiko Iida（Ministry of Agriculture,Forestry and Fisheries） Yoshiyuki Ozawa（Green Business Development Dept. of Ajinomoto Co., Inc.） Hitoshi Hokamura Hideki Katagiri（Nishimura & Asahi） MODERATOR Hirotaka Tanaka（UnlocX & Co.）
17:35 30min	Session # japans_strategy Closing : Next Action Together The annual closing session. Looking back on the past three days, we will discuss what we should do beyond borders of industry and nationality to further accelerate the evolution of food in Japan, and conclude the session with each person’s commitment for next year’s SKSJAPAN.	SPEAKER Hirotaka Tanaka（UnlocX & Co.） Michael Wolf（The Spoon） Shuhei Tsukada（Leave a Nest Co., Ltd.） Hitoshi Hokamura
18:30 120min	Networking After Event *After the layout change, held at the same venue

* To be determined

Stay tuned!! Many more speakers will be added

SPEAKERS Speakers

Alphabetical Order

ORGANIZERS Organizers

PARTNERS Partners

Logo Alphabetical Order /
Click to go to Corporate Website

Platinum Partners
Headline Partners
Gold Partners
Regular Partners
Frontier Partners
Venture Partners
Media Partners
Podcast Partner
Global Ecosystem Partner
Community Partners
Food Partners
Organizer
Planning Partner
Event Partner

OVERVIEW Overview

Event Name: SKS JAPAN 2024 -Global Foodtech Summit-
Date: 24th-26th October 2024 (Nihonbashi Nakadori Exhibition will be held from “26th and 27th October 2024)^*

24th Session & Exhibition: 12:30-7:00pm

25th 8:30-7:00pm

26th 8:30-6:00pm / After Event 6:00pm-

^*27th Nihonbashi Nakadori Exhibition Only
Event Style: Hybrid of real and online event/pre-purchase ticket required
Venue: Muromachi Mitsui Hall & Conference (COREDO Muromachi Terrace)
Online: Webinar(to be determined)
Language: Japanese, English(Simultaneous interpritation available)
Organizers: UnlocX & Co.

The Spoon
Organizer/Planning Partner: SIGMAXYZ Inc.

TICKET

Ticket Type: Early Bird 75,000 JPY (Until 30th Sep) (JPT)

Early Bird(Online Only)32,000JPY (Until 30th Sep) (JPT)

On-site Ticket 100,000JPY

Online Ticket 40,000JPY
Payment Method: Credit Card
Details: Please refer to the ticketing website

ACCESS Access

Venue

3F COREDO Muromachi Terrace,
3-2-1 Nihonbashi-Muromachi, Chuo-ku, Tokyo 103-002

For guests arriving by JR or Subway

Directly connected to Mitsukoshimae Station on the Tokyo Metro Ginza Line and Hanzomon Line
Directly connected to Shin-Nihombashi Station on the JR Sobu Line (Rapid)※Please check the website at the station for the closest exit

For guests arriving by bus

Metrolink Nihonbashi (free)
- A free shuttle bus connecting the Yaesu, Kyobashi and Nihonbashi districts. It operates daily between 10:00am and 8:00pm
- running approximately every ten minutes between the Yaesu entrance of Tokyo Station and the north and south areas of Nihonbashi.
- 1 minute walk from the Bus Stop “Nihonbashi Muromachi 1tchome” or “Mitsui Memorial Museum”

FAQ Faq

About the sessions

Q：Will presentations be given in Japanese?
A：Presentations will be given in English or Japanese, but all presentations will be delivered with simultaneous interpretation (except for round tables and networking).

Q：What is supported for online viewing?
A：Viewing is available on PC (Mac, Win) and smartphone (iOS, Android) web browsers.

Q：Will archived videos of the sessions be available at a later date?
A：It will be available for viewing approximately two weeks after the event.

Regarding tickets

Q：Is it possible to attend only one of the days? And is the ticket price the same in that case?
A：Tickets are only available for the three-day event.

Q：Can I enter and exit the venue anytime?
A：Yes, you can enter and exit the venue anytime.

Q：Is it possible to pay by invoice?
A. We only accept credit card, Pay-easy, and the payment through Japanese convenience stores.

Q：Will a receipt be issued?
A：It will be attached to the payment confirmation e-mail automatically sent after ticket purchase.

Q：Can I get a refund for my ticket?
A：Tickets are non-refundable.

Regarding the venue

Q：Is there a smoking area?
A：There is a smoking room at the venue.

Q：Is there a parking lot?
A：There is a parking lot on the basement floor of the building.

Q：Will parking tickets be issued?
A：No we do not issue parking tickets.

Filming

Q：Is it possible to take video or make recordings?
A：Recording of any contents is not allowed.

Q：Is it possible to take pictures and upload them to social networking sites?
A：Yes, you can. However, we would appreciate if you follow the speakers/exhibitors requests if they inform you not to do so.If you are a press, please contact SKS Japan Media Staff.