Necessities of Life: Food, Clothing and Shelter Week
NIKKEI Food Future Symposium
Nikkei Inc.
Food, which is an essential part of our daily lives, faces numerous global challenges, including food shortages, climate change, food waste, and the decline workforce of the agriculture and fisheries industries. At the same time, the food industry is undergoing significant transformation, driven by advancements in food technology, emerging consumption trends, and the establishment of diverse food cultures.
How will the future of food and the food industry evolve? This program will bring together experts and industry leaders to engage in in-depth discussions and share insights from the Expo venue, where people from around the world will gather.
Recorded video available
Discussion
- Smart agriculture/forestry/fisheries industry
- Food tech
- Food culture
| Transmission of simultaneous interpretation | Not provided |
|---|---|
| Language of interpretation | Japanese |
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Agenda2025
Participation Programme
- Time and
Date of
the event -
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2025.06.09[Mon]
10:30 ～ 16:00
(Venue Open 10:00)
-
- Venue
- Theme Weeks Studio
Programme details
*Subtitles: Choose “Subtitles/CC” in the “Settings” (gear icon) at the bottom right of the YouTube video.
*Subtitles may not show with multiple languages or overlapping audio.
This program is structured around two main themes:
Sustainability and Social Issues in Food
Food Culture and the Joy of Eating
Experts from government agencies, academia, and industry, all at the forefront of the food sector, will explore key challenges, emerging trends, technologies, and solutions that will shape the future of food. Discussions will also provide insights into future prospects.
This program is designed not only for those involved in the food industry and food-related businesses but also for individuals from a wide range of fields who are interested in these critical topics.
Reports
【Reflection】
The symposium provided a platform for sharing diverse perspectives on the future of food , with cross-cutting discussions on sustainability, technological innovation, culture, and health. Various initiatives aimed at solving social issues and creating value through food were introduced.
The event commenced with remarks from Makiko Kubo, Director of the Green Food System Strategy Group at the Ministry of Agriculture, Forestry and Fisheries. She emphasized that agriculture, forestry, and fisheries—industries most affected by climate change—should take the lead in reducing greenhouse gas emissions. She outlined the ministry’s commitment to building a sustainable food system through the “Green Food System Strategy.”
Professor Yasuhiro Nakajima of Kagawa Nutrition University highlighted the shift in public interest in food from survival to enjoyment. He stressed the importance of sustainable food security and advocated for strengthening supply capabilities and developing environmentally harmonious systems.
Mr. Ryuji Ochi, Executive Officer of the Technical Collaboration Team at Kubota’s Technology Development Division, introduced the concept of “planetary-conscious agriculture.” He showcased efforts to realize sustainable farming through automation, data management, and resource recycling technologies.
Mr. Yasuyuki Oishi, Executive Officer at Nippon Ham, presented the “Proteinovation” strategy aimed at ensuring stable protein supply. He expressed enthusiasm for evolving existing businesses and creating new ventures through AI and digital transformation. Mr. Shogo Fujii, Chief Consultant and Principal Researcher at Nikkei BP Research Institute, discussed the nutritional value of protein and raised concerns about the “protein crisis,” underscoring the need for stable supply.
Mr. Akira Okamoto, Executive Officer and Head of Corporate Planning at Nissei, shared the company’s newly formulated management philosophy tailored to the VUCA era. He emphasized the goal of co-creating happiness with society under the slogan “Creating Smiles.”
Professor Emeritus Yoshimori Tamotsu of Osaka University focused on “autophagy,” a cellular process responsible for metabolism and detoxification. He introduced research and implementation efforts aimed at extending healthy life expectancy. Mr. Taiji Matsukawa, Executive Officer at UHA Mikakuto, spoke about product development and awareness campaigns based on joint research with Professor Yoshimori, aiming to promote autophagy.
The closing session featured Mr. Yoshihiro Murata, owner of Kikunoi; Professor Yuji Naito of Kyoto Prefectural University of Medicine; and food culture researcher and culinary editor Ms. Mioko Hatanaka. Moderated by Mr. Kunihiro Nishizawa, Visiting Researcher at Nikkei BP Research Institute, the panel discussed “The Future of Food as Seen from the Present.” Topics included the value of traditional Japanese cuisine, the importance of food education, and the role of food in rebuilding human connections.
The symposium underscored the multifaceted nature of food and agriculture and the importance of collaborative efforts across industry, government, academia, and consumers to shape a sustainable and inclusive future.
【Post EXPO Initiatives】
The symposium shed light on a wide range of perspectives and challenges surrounding the future of food. From a media standpoint, we remain committed to closely monitoring the discussions held today and to continuing our efforts to disseminate information across the broad spectrum of issues related to the future of food.
In particular, we aim to foster societal dialogue on the evolving role of food by collaborating with a diverse array of companies. Through partnerships that span industry, government, and academia—and by incorporating the perspectives of everyday consumers—we seek to create platforms that encourage meaningful discussion. Additionally, by showcasing pioneering initiatives from both Japan and abroad, we strive to communicate the value and potential of food in a way that resonates widely.
As a media organization, we recognize our responsibility not only to report but also to catalyze progress. By highlighting themes such as sustainability, innovation, culture, and health, we hope to contribute to shaping a food system that is inclusive, resilient, and forward-looking.
Necessities of Life: Food, Clothing and Shelter Week
NIKKEI Food Future Symposium
Food, which is an essential part of our daily lives, faces numerous global challenges, including food shortages, climate change, food waste, and the decline workforce of the agriculture and fisheries industries. At the same time, the food industry is undergoing significant transformation, driven by advancements in food technology, emerging consumption trends, and the establishment of diverse food cultures.
How will the future of food and the food industry evolve? This program will bring together experts and industry leaders to engage in in-depth discussions and share insights from the Expo venue, where people from around the world will gather.
-
2025.06.09[Mon]
10:30～16:00
(Venue Open 10:00)
- Theme Weeks Studio
- * Programme times and content are subject to change. Any changes will be announced on this website and via the ticket booking system.
- * The schedule is subject to change depending on the organiser's circumstances.
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Necessities of Life: Food, Clothing and Shelter Week
