2023は大盛況のうちに閉幕しました。
みなさまご参加いただきまして有難うございました。


Creating new industry through collective wisdom
~UNLOCK~

Adam is the Co-Founder of Padang & Co, a Singapore based innovation catalyst that drives sustainable growth by matching start-ups and MNCs to solve problems and develop new opportunities.

Padang has been a key player in the development of the agri-food ecosystem running numerous challenges and establishing innovation hubs for companies like Unilever and DSM. Last year in partnership with SMRT, Padang established Hive, a retail & F&B innovation hub to provide a platform for the future of retail and new F&B options. Padang works across SE Asia and in Europe Adam has partnered with Future Food Institute from Italy, Ecosystem Navigators from the Netherlands and Foodtech Hub LATAM to create global collaboration opportunities.

With the increasing demand for sustainably grown, nutritious food and the impact of climate change Adam is increasingly focused on food tech and climate tech to meet these competing challenges.

An Australian Adam has worked in Asia for over 20 years.

Co-founder Sobo Foods

Adam's newest venture is a California-based startup making plant-based ethnic food known as Sobo Foods. Their first products are plant-based dumplings.

Adam also built My Food Job Rocks in 2016 as a way to show the food industry in a different light: through stories. With over 250 interviews from all over the food industry ranging from the sugar buyer from Mars Wrigley, the egg scientist from JUST, and the dietitian from Taco Bell, there is a place for everyone in the food industry.

Adam Yee is also an accomplished food scientist and entrepenuer. He co-founded Better Meat Co, an alternative protein startup in Sacramento, California, and was an early employee at Motif Foodworks in Boston Massachusettes.

米・Eat Justにて植物性の卵代替品を開発し、現在は傘下のGOOD Meatにて培養肉の製品・技術開発を統括。代替タンパク質を含むフードテック全般のアドバイザーも兼務するなど、フードテックを活用したグローバルな食料問題や栄養問題の解決に情熱を注ぐ。蘭・フローニンゲン大学、米・ベイラー医科大学、比・国連工業開発機関（UNIDO）での研究を経て、味の素等にて畜肉代替等の技術開発に従事。京都大学農学部卒、農学研究科修士課程修了。京都府出身。

Aki Takino is a Food Scientist originally from Kyoto, Japan. His passion is to solve social issues, especially the global food and nutrition problem using food tech including alternative protein. He currently leads cultivated meat development at an US-based startup GOOD Meat under Eat Just, where he worked on plant-based egg. After he received a master's degree in Food Science from Kyoto University and researched at the University of Groningen and the United Nations Industrial Development Organization, he worked for Ajinomoto to develop technologies for meat replacement, etc.

外資系IT会社、および外資系コンサルティングファームを経て2012年にシグマクシス参画。デジタルテクノロジーを活用した新事業および業務改革、サービス・事業開発を主としたコンサルティングに業務従事。先端技術の深い理解と、ビジネスへの活用経験をベースに、社会適応を推進するエキスパート。
早稲田大学理工学部応用物理学科卒業。

After working for an IT company and a consulting firm, Akihiro joined Sigmaxyz in 2012.
He is engaged in consulting services for new business development and business reforms utilizing digital technology. He is supporting clients based on his deep understanding of advanced technology and experience in its application to business.
He holds a bachelor's degree in science and engineering from Waseda university.

ITコンサルティングファーム、ベンチャー等を経て、2009年にシグマクシスに参画。食、ヘルスケアを切り口に、身体的/精神的/社会的健康に貢献するサービスなど、多数の新規事業開発に従事。人生100年時代を見据え、心豊かな社会作りに寄与することを自らのミッションに掲げる。

After working for an IT consulting firm and a venture company, she joined Sigmaxyz in 2009. She has been involved in a lot of new business development, including services that contribute to physical, mental, and social health, with a focus on food and healthcare. Her mission is to create a well-being society in "the life of age of 100 years".

外資系コンサルティングファームでハイテク分野のリサーチエキスパートとして10年間従事し、現職。現在はインサイト・スペシャリストとして、食×テクノロジー・サイエンス×人間の未来を追求。高度なビジネスリサーチ力を駆使し、世界のイノベーターを繋ぐ。
想い：食をあらゆる視点から探究することで、人々の人生を豊かにしていくこと

Research/Insight Specialist at Multi-Sided Platform Team at Sigmaxyz. Prior to Sigmaxyz, served as Knowledge Specialist for High Tech Sector in Research & Information Group at Global Leading Management Consulting Firm for 10 years. Pursuing the core essence of food, cooking, technology, and science in terms of the evolution of human-being and societies by utilizing her experienced research capabilities.
Aspiration: To find the essence, meaning, and new value of “food” for our lives and planet.

1991年生まれ石川県出身。VCインターン、ITベンチャー勤務後。チョコ好きが高じて「商品裏面ではどこの誰がカカオをつくっているのかわからない」ことに違和感を覚えカカオ農園を訪問。カカオ農園で食品として扱われていない、もったいないカカオの現状に遭遇しカカオ事業への着手を決意。ダンデライオンチョコレートジャパンでのチョコレート製造を経てフーズカカオを設立。

A growth CEO, Ali is best known for tackling big consumer problems, brand strategy & building high
performing, agile teams. Specializing at the intersection of consumer brands, technology & healthy
living, Ali’s value creation track record crosses CPG, retail, technology, healthcare & biotech.
Ali is currently the CEO & Director of Oobli, Inc., a food technology company leveraging precision
fermentation to disrupt sugar. Prior to Oobli, Ali served as the Chief Consumer Officer of Bright Health
Group, EVP of Digital/Chief Brand Officer at Ascena Retail Group, Founder/CEO/ Chairwoman of giggle,
an EIR for a variety of venture-backed consumer software & technology companies & a Corporate
Securities Attorney in the Silicon Valley. Ali launched her career at NIKE in brand leadership & strategy.
In addition to her operating role at Oobli, Ali currently serves as an independent director on the boards
of Casey’s General Stores (NASDAQ: CASY) & Worldwide Orphans (WWO), & acts as an advisor to several
growth technology companies. Previously Ali served as an independent director for Bazaarvoice
(NASDAQ: BV) until it was sold to Marlin Equity in early 2018.
Ali lives in the California with her husband, has an only son in college & holds a dual JD / MBA from
Northwestern University in Evanston, IL. Ali has completed Harvard Business School’s 2020/2021
Corporate Governance Certificate Program & was recognized among Women's Inc Top 100 Corporate
Board of Directors in 2019.

Industrial Organization Engineer (Bachelor + Double MsC) with experience in strategic consulting and
operational roles in technology startups. In addition, I was part of the founding team of Basque Startups, the association to promote the Basque Country’s technology and startup ecosystem.

Currently, I am the Entrepreneurship Manager at the Basque Culinary Center, the best knowledge center in gastronomic sciences and technologies in the world. In my day to day I help create, scale and internationalize startups in the areas of foodtech, agritech, restaurantech, delivery, food sciences...

Additionally, my global mission is to promote the Basque Culinary Center as a leading global actor in the field of entrepreneurship and startups, collaborating with "First-class partners" and international stakeholders (startups, corporates, VCs, BAs...) that want to be part of the BCC ecosystem.

Andrew founded Big Idea Ventures to help solve the world's biggest challenges by supporting the world's best entrepreneurs, scientists, and engineers. Andrew is responsible for investing and building companies across alternative protein, foodtech and the agtech sectors. Andrew works with investors, corporations, and governments to invest and build the most transformative companies and ecosystems around the world. Serving on the Tufts Nutrition Council advisory board, and a Friedman School Entrepreneurship Advisor, Andrew is a Harvard Business School graduate and Procter & Gamble brand management trained. Andrew has invested in more early-stage / pre-seed food companies than most other investors worldwide. Big Idea Ventures has teams and offices in New York, Singapore, and Paris.

In 2006, Andy Lin joined ASE, the world's largest provider of semiconductor manufacturing services, and was promoted to a management position in the sales department during that time. In 2014, he launched his first startup, Sholics, a last-mile grocery delivery system for local residents. In 2016, having been frustrated by the lack of options for good meals in the middle of the night when he himself worked overtime, and being inspired by Japanese retro vending machines, he founded Yo-Kai Express Inc.

Andy received his Bachelor's degree in Mechanical and Electrical Engineering from National Taiwan University in Taiwan, where he was born and raised. Later, Andy received his Master's degree in EECS (Electrical Engineering and Computer Science) from California State University, Irvine.

Andy Zynga, PhD, is CEO of the European Institute of Innovation and Technology (EIT) Food, the world’s largest Innovation Ecosystem in Agri_food He is a thought leader in Food Systems, Innovation, Telecoms and Technology Services. He served as CEO and Board Member of several businesses and has a proven international track record in building profitable businesses in the USA (3 businesses) as well as Europe (3 businesses) as company CEO, resulting in 3 successful exits including one IPO and 2 trade sales.

Specialties: Experience and drive to build businesses to profitability and self sustained revenue generation, corporate turnarounds, as well as getting larger corporate entities through change, Non-Profit Management, European Union Services.

Angela is part of the AgFunder Investment team and is based in Singapore. Her role covers the full spectrum of venture capital investing, including identifying investment opportunities, deal execution, and portfolio support. She has extensive experience in investment management, including previous roles as an Investment Analyst with The State of Victoria, Australia, and an Equity Research Analyst with HSBC. Prior to banking, she was leading Investor Relations roles at various listed companies. She is skilled at conducting financial analysis, due diligence, investment recommendations, and implementing robust investor relations strategies. Angela holds a Bachelor of Communications from Nanyang Technological University, Singapore, and a postgrad in Applied Finance from Macquarie University, Australia.

Barry is a partner at Value Create, a Tokyo-based advisory and investment firm. With a background as a three-time entrepreneur across multiple regions, including the USA, Europe, UK, Japan, and China, Barry brings a wealth of expertise in growth and internationalization to diverse industries. He is particularly passionate about Agri-Food and Sustainability.

As an advisor to large corporate clients, VC firms, and an investor in early-stage startups, Barry firmly believes that established sectors can benefit from embracing creative innovation and borderless operating models to maintain competitiveness.

In his previous role, Barry served as the leader of education publisher StoryToys, where he successfully orchestrated two acquisitions and secured over $13M in funding from global investors, such as PGA Ventures and Silicon Valley's Emerson Collective. Notably, StoryToys was acquired by Team17 PLC in 2021, marking Barry's second successful exit transaction.

Beyond his entrepreneurial endeavors, Barry has contributed to European Commission R&D programs and played a pivotal role in designing and operating Enterprise Ireland's Internet Growth Accelerator Program (IGAP).

Ben is the CEO and co-founder of Fresco, the leading smart kitchen platform for the world's appliance brands. Ben co-founded Fresco (formerly Drop) to empower people to cook better at home. Today Fresco partners with leading appliance brands, including Bosch, Electrolux, GE Appliances, Instant Brands, Kenwood, LG Electronics, Panasonic, and Thermomix, helping them to connect with and serve personalized solutions to home cooks.

Born into an entrepreneurial and food industry family, Ben's first invention was the PerfEGG–a device that creates a perfectly boiled egg–while studying industrial design at Brunel University. In February 2012, he moved back to Dublin and set up a product design consultancy, White Zebra Studios, which was honored by the Institute of Designers Ireland in its first year. In 2012, Ben reignited his passion for food and product design by co-founding Drop and launching their first product–the connected scale.

Buck Jordan is founder and CEO of Vebu Labs (formerly Wavemaker Labs) – a corporate innovation lab whose purpose is to ‘help humans do more’. Vebu Labs founds, funds and scales transformative ventures around the world by developing solutions through robotics and automation. Prior to Vebu Labs, Mr. Jordan was a partner at Wavemaker Partners, a cross border venture capital firm, dual headquartered in Los Angeles and Singapore, and one of the most active early stage investors in Southern California and Southeast Asia. In addition, Mr. Jordan is President, Cofounder and Chairman of Miso Robotics, focused on building kitchens of the future through AI and robotics. Previously, Mr. Jordan founded Canyon Creek Capital and served as a Captain and Blackhawk pilot in the California Army National Guard.

上智大学卒業後、日系金融企業にて海外営業に従事。2015年にオラクルに参画し企業のDX推進業務に携わり、2019年グーグル合同会社に転職。リテール企業を中心としたデジタルマーケティング戦略策定を推進。会社員として勤務する傍ら、10年に渡るフィットネスインストラクターとしての経験を活かし、テクノロジーとヘルスケアの領域において、ウェルビーイング向上への貢献を胸に、現在はFitbit事業開発マネジャーを務める。
社内外ではGoogleマインドフルネス講座も開催。マシンピラティス、エアリアルヨガ講師として週末を中心にレッスンを行う。

After graduating from Sophia University, worked in overseas sales at a Japanese financial company.In 2015, joined Oracle to work on enterprise DX PJ, and in 2019, moved to Google, LLC. as Snr Account Mgr, digital marketing strategy development with a focus on retail companies. While working as a corporate employee, also serves as Fitbit Business Development Manager with aspiration to contribute for the improvement well-being in the area of technology and healthcare, leveraging 10 years of experience as a fitness instructor.
Currently teaches reformer pilates and aerial yoga, mainly on weekends, and also holds Google Mindfulness courses internally and externally.

富山県出身。大学在学中に経験した海外でのインターンシップを機に人生観を大きく変え、平和学を学んだのち、ウェディング業界へ。2020年にシーベジタブルにジョインし、営業部の立ち上げやイベントの運営など様々な部門に携わる。海藻を野菜のようにもっと身近な食材にすることで、海も人もすこやかになる未来を目指している。

Born in Toyama Prefecture, Japan. After studying peace studies, she joined Sea Vegetable in 2020 and has been involved in various departments including the establishment of the sales department and event management. She is aiming for a future where both the sea and people are healthy by making seaweed a more familiar food like vegetables.

1996年：東京大学大学院農学生命化学科終了、味の素株式会社入社
1996年～2005年：川崎の研究所にて、新規食品用酵素、無塩・減塩醸造発酵素材の開発を担当
2005年～2008年：本社開発生産企画部にて食品関連の開発テーマの設定・管理および、海外法人との技術連携業務を担当
2008年～2010年：食品技術開発センター　醸造発酵素材開発グループ長
2010年～2015年：アモイ・フード社（香港）出向、開発・品証部長として醤油・ソース、冷凍食品の開発・安品環を担当
2015年～2017年：海外食品部　シニアマネージャー
2017年～2022年：イスタンブール味の素社出向、CTOとして開発・生産・安品環を担当
2022年～：R&D企画部アクセラレーショングループ長として新規事業インキュベーションを担当
　　　　　2023年4月より新しく発足したグリーン事業推進部事業総括を兼任

1996: Completion of graduate school of the University of Tokyo
1996: Joined Ajinomoto
1996-2005: Food R&D center, development of nobel food enzyme and fermented seasoning.
2005-2008: R&D planning department in Food company
2008-2010: Section manager of fermented food and seaoning group
2010-2015: R&D/ QA Director of Amoy Food (Hong Kong)
2015-2017: Senior manager of Oversea Foods and Seasonings Dept.
2018-2022: CTO of Istabul Ajinomoto
2022-: General manager, Acceleration group, R&B Dept.
2023- : Senior manager, Green Business development Dept.

博士（学際情報学）。NTT InterCommunication Center[ICC]研究員, 株式会社ディヴィデュアル共同創業者を経て、現在は早稲田大学文学学術院教授。学際的な研究グループFerment Media Researchを主宰し、人と微生物が会話できるぬか床発酵ロボット『Nukabot』を開発するほか、不特定多数の遺言の執筆プロセスを集めたインスタレーション『Last Words / TypeTrace』（遠藤拓己とのdividual inc. 名義）を制作し、国内外で展示を行いながら、テクノロジー、人間と自然存在の関係性を研究している。著書に『未来をつくる言葉―わかりあえなさをつなぐために』（新潮社）、『謎床―思考が発酵する編集術』（晶文社）、など多数。監訳書に『ウェルビーイングの設計論―人がよりよく生きるための情報技術』、監修・編著に『わたしたちのウェルビーイングをつくりあうために―その思想、実践、技術』（BNN新社）など。
Photo by Takaya Sakano

Ph.D. (Interdisciplinary Informatics). After working as a researcher at NTT InterCommunication Center [ICC] and co-founder of Dividual Inc., he is currently a professor at the Faculty of Letters, Arts and Sciences, Waseda University. He leads Ferment Media Research, an interdisciplinary research group. He has developed "Nukabot," a fermentation robot that enables humans and microorganisms to converse. He has also created with Takumi Endo "Last Words / TypeTrace," an installation that collects the writing process of wills and has exhibied in Japan and abroad while researching the relationship between technology, humans and more-than-human worlds. He is the author of many books, including "Mirai wo tsukuru kotoba: Wakariaenasa wo tsunagu tame ni (Words that Create the Future: To Connect the Unintelligible)" (Shinchosha) and "Mystery Bed: The Editing Technique That Ferments Thoughts (Shobunsha). He is also the translator of "Positive Computing" (MIT press) by Calvo & Peters, and the supervisor and editor of "To Create Our Well-Being: Its Ideas, Practices, and Technologies" (BNN Shinsha), among others.
Photo by Takaya Sakano

Aparna is the Regional Innovation Lead at Bühler for the region of Southeast Asia & Oceania. In this role, she leads innovation strategy in emerging opportunities for sustainable foods and scouts for novel agri-food technology applications with external partners in the ecosystem to develop purposeful and high-impact transformations for the future of food. Her career spanned a decade in the public sector with A*STAR. As head of A*STAR Enterprise’s Agri-Food and Nutrition division, Aparna played a key role in supporting the scientific, business, regulatory and strategy aspects of building up Singapore’s alternative protein capabilities, enabling local food production as part of the nation's food resilience agenda. She holds a Bachelor’s degree in Biological Sciences from NTU, Singapore, and a PhD in immunology from the Università degli Studi di Milano Bicocca, Italy.

株式会社CAN EAT代表取締役CEO／アレルギー対応食アドバイザー、中級食品表示診断士。
大日本印刷株式会社に入社後、新規事業部署にて７年間で４つのサービス立ち上げに携わり、BtoC向け家計簿アプリを250万ＤＬ規模のアプリに成長させる。
母が米アレルギーになったことをきっかけに、「食事制限がある世界31億人の外食を食のパーソナライゼーション技術で救う」をテーマとしたフードテック企業「株式会社CAN EAT」を起業。
食物アレルギーを中心に、妊娠・授乳中や宗教や健康事情などさまざまな食事制限がある人々が、外食をストレスフリーに楽しむためのサービスを展開している。
婚礼や宴会などの団体会食でのアレルギー誤食事故防止サービス、スマートフォンで撮影するだけでアレルギーが判定できるシステムや、AIを活用した味覚分析を手掛ける他、ホテルやブライダル関係のアレルギー対応講師をつとめる。
2021年　Forbes Rising Star受賞

Founder & CEO of CAN EAT Inc.
- CAN EAT is food tech company with the theme of "Stress-free in eating out"
- We provide 2 kinds of IT services to prevent food allergy accidents for restaurants
- Allergy Management System allows you to search for restaurants with menus that you can eat.
- Allergy Questionnaire System Allergy makes it easy to tell the chef what you can't eat when you go to a restaurant

Eric Parkin is the Digital Business Studio Leader for Cargill globally, overseeing Cargill’s transformation to bring tech to the food and agriculture industry. Eric’s team is currently developing new startups inside of Cargill to build a smarter, safer, and more sustainable food ecosystem. Eric is passionate about the role technology will play in shaping the future of food and agriculture for the world and how to accelerate this in partnership with the food ecosystem. Eric has been with Cargill for 12 years and held various data, analytics and business design roles around the globe.
Eric currently resides in Minneapolis, MN in the US with his wife and two sons, who are primary sources for his passion to see a future where his kids will experience positive changes to the food and agriculture system across the globe.

　早稲田大学（法）卒、新卒でジャフコに入社しベンチャー投資のスタンダードを学ぶ。三菱商事（生活産業グループIT投資部門）でベンチャー投資、モバイルアプリ開発のソケッツ社で事業開発を経て、2003年にエンレスト社を起業し食の世界へ。レストラン「kemuri神楽坂」初代店長として2年間現場に立ち、繁盛店に育てる。2012年、香港法人と上海法人（独資）を法定代表人として起業し、レストラン「kemuri上海」で中国市場に挑戦（2016年に上海法人を売却・帰国）。
　2016年、ぐるなび社でレストランテック向けベンチャー投資部門を新設し責任者を務めた後に、丸井グループでベンチャー投資。コロナ蔓延直前の2020年3月に1人で地球一周し、食と健康の重要性・日本の食ビジネスの可能性を再認識し、2020年5月にkemuri ventures社を起業。2020年10月「食の未来ファンド」スタート。著書に「ビジネスで大切なことは みんなレストランで教わった」（2010年、大和書房）。
　金沢市出身・神楽坂在住、高校時代にシリコンバレーMountain ViewにAFS留学・卒業、20歳の時にインドへの旅で「劇症A型肝炎」に罹るも生還。趣味はトレイル・ランニング（2019年にサハラ砂漠マラソン250km完走、2023年にUTMB 170km出場予定）。

After graduating from Waseda University, VC at JAFCO. CVC at Mitsubishi Corporation, GURUNAVI and MARUI GROUP. Business development at Sockets (pre-IPO), a mobile app development company.
Founded EN-REST Inc. in 2003, developed the Japanese restaurant "kemuri Kagurazaka" into a prosperous restaurant as the first shop manager (currently in its 20th year of operation). Also challenged the Chinese market for 4.5 years with the restaurant "kemuri Shanghai" as a legal representative (sold the company and returned to Japan in 2016).
Traveled whole over the world alone in March 2020, just before the COVID pandemic. Convinced the importance of food and health, and the potential of Japan's food sector. So established VC "kemuri ventures LLC" in May 2020, and launched the Food-Tech fund "Shoku No Mirai Fund" in October 2020.

ナカシマファーム三代目
酪農家、中島大貴

NEW CULTURE (ニュウカルチャー)
を理念にかかげ、酪農へ新しい選択肢、文化を生み出す取り組みをしている。

Hirotaka is a daily farmer and running family business as a third generation.
With the philosophy of NEW* CULTURE, he is working to create new values and update the culture for dairy farming.

*NEW ; In Japanese, "new（乳）" means milk or dairy products.

東京大学工学部卒業後、戦略コンサルティング会社Bain & Companyで経営コンサルティングに従事。その後アップル社で市場開発やマーケティング本部長職などを歴任。陸路でヨーロッパに渡った後、フランスINSEADで夫人がMBAを取得する間主夫として毎日料理に勤しみ、翌年交代しスイスのIMD(国際経営大学院)でMBAを取得。

2000年シリコンバレーに移住し、ストリーミング技術のベンチャーGeneric Mediaを共同創業、$12Mの資金調達から売却までを経験する。その後First Compass Group を共同創業、2010年からはエバーノートジャパン会長を務め、NTT DOCOMOや日経新聞との資本・業務提携を推進しEvernote社のユニコーン化に貢献。またEvernote時代にはChief Food Officerという愛称でも知られる。

現在、スクラムベンチャーズ、All Turtles、mmhmm等でアドバイザーを務める。2020年秋にFood Tech Studio – Bites!を創設し、日本の大手食メーカーと世界のスタートアップによるオープンイノベーションを推進する一方、健康的で持続可能な日本の伝統食や先進的な食ソリューションを積極的に海外に伝道している。
SKS Japanを共同創設し、同メンバーと「フードテック革命」を日経BPより出版。
全日本食学会会員。肉肉学会理事。総務省「異能ベーション」初代プログラムアドバイザー。

After graduating from the Faculty of Engineering in Tokyo University, he worked as a management consultant at "Bain & company" for multiple clients. From 1992, he moved to Apple and led the various marketing activities in Japan. After traveling to Europe by land, he started to cook everyday in France while his wife was taking an MBA at INSEAD, afterwards he moved to Switzerland and took his MBA at IMD.
In 2000, he co-founded a streaming media start-up called Generic Media in Palo Alto, and experienced all stages from fundraising of $12M to acquisition of the company. In 2010, He joined Evernote and served as Chairman for Japan, and led $20M investment from NTT DoCoMo and Nikkei respectively, as well as deep product integration and business relations.
At Evernote, his nickname was well-known as Chief Food Officer.

Currently, he is an adviser of Scrum Ventures, All Turtles and mmhmm etc. In autumn 2020, he founded Food Tech Studio - Bites! to promote open innovation between leading Japanese food manufacturers and global start-ups. Also he has been advocating Japanese traditional food and as well as advanced food solution that helps well-being and sustainability in various overseas markets. overseas forIn addition, he published "Foodtech Revolution: A 700 Trillion Yen New Industry: The Evolution and Redefinition of Food" (フードテック革命) by Nikkei BP with the same co-founding members of SKS Japan. Member of All Japan Food Association, director of Meat&Meat Society (肉肉学会), the original advisor for "異能(Inno)vation" program by Ministry of Internal Affairs and Communications (MIC).

2006年　アクセンチュア入社
経営コンサルティング本部 CRMグループに所属
大手製薬会社の経営統合(PMI)支援、大手外食会社のマーケティング戦略立案、グローバルラグジュアリーブランドのCRMシステム導入、大手衣料SPA会社の業務改革支援などを担当
2012年　海外MBA取得後、東洋製罐グループに中途入社
現在はイノベーション推進室にてベンチャー企業・大企業との協業、産学官連携を推進するイントレプレナーとして社内外の架け橋となっている。

2006~ Management consulting CRM group at Accenture
・Projects managed: PMI support for large pharmaceutical corp.; Marketing strategy support for large restaurant corp.; CRM system integration for global luxury brand; Operation optimization for large apparel corp.
2012~ (post MBA) Toyo Seikan Group Holdings, Ltd.
・Currently acts as a key member of the Innovation Incubation office, connecting large corps and ventures as well as governments and academia.

１９９８年　マルコメ株式会社入社
インスタントみそ汁商品開発担当、CVS営業担当。
２０１７年より開発部で技術開発、研究開発、商品開発の責任者。
２０１９年より現職
「日本古来の発酵技術を通じて、生活者の健やかな暮らしに貢献する」の企業理念のもと
味噌事業、大豆事業、糀事業の３つのコア事業を展開。
大豆事業は、１６０年以上味噌の主原料である大豆と向き合ってきたからできる商品開発を展開。
「ヘルシーをもっと美味しく」をコンセプトに、大豆の持つ魅力を新しいスタイルで提案しています。

1998 Joined Marukome Co., Ltd.
In charge of instant miso product development
Since 2017, he has been in charge of technology development, research and development, and product development in the development department.Current position since 2019

2013年米国サンフランシスコ btrax,Inc.にて新規事業開発のイノベーションプロジェクトの立ち上げに参画。2016年BCG Digital Ventures Tokyo創設半年でStrategic Designerとして入社。小売りや金融などの大企業と共にデジタルを活用した新規事業開発に従事。2020年よりロート製薬 戦略デザイン本部とプロダクト＆ブランドマーケティング部を兼務。カフェカンパニーの経営にも参与することで医食同源の発想で新しい食体験・それを支えるエコシステムの開発に取り組んでいる。

In 2013, Itsuko participated in the launch of an innovation project for new business development at btrax, Inc. in San Francisco, USA. In 2016, she joined BCG Digital Ventures Tokyo as a Strategic Designer, just six months after its establishment. She has been involved in new business development utilizing digital technologies in collaboration with large companies. Since 2020, she has been working in the Strategic Design Department and Product & Brand Marketing Department at Rohto Pharmaceutical. She has also been involved in the management of a cafe company, working on the development of a new food experience based on the concept of the unity of medicine and food, and the supporting ecosystem for it.

Dr. Jen-Yu Huang is the co-founder & CEO of Lypid, a leading food-tech startup in alternative fat. He believes alternative food should be tasty without compromise. Therefore, he co-founded Lypid to make animal fat analogues with plant ingredients. He as a scientist-entrepreneur has the vision to bring technological prospects to commercial fruition. He holds a PhD in chemical engineering from the Cornell University and was 2019 Cornell Commercial Fellow. He was featured in ‘Forbes 30 under 30’ list in 2022 and awarded the Young Entrepreneur of the Future in 2015 by Epoch Foundation.

1993年三菱化学、2006年米国ダウコーニング、2015年オムロンにて、テクノロジー、イノベーション、戦略マーケティング、新規事業開発、グローバルビジネス等の責任者を歴任後、2019年より現職。蘭Royal DSMの日本事業を統括する一方、サステナビリティ経営、食料システム変革、栄養改善等の分野でアドボカシー活動を行う。大阪大学修士（理学）、三重大学博士（工学）、MITスローン経営大学院 MBA。

Starting career from Mitsubishi Chemical in 1993, Dow Corning in 2006, and Omron in 2015, Kaz was responsible for technology, innovation, strategic marketing, new business development, and global business. While overseeing Royal DSM's Japan operations, he also advocates for sustainability management, food system transformation, and nutrition improvement. He holds a master's degree in science from Osaka University, a doctorate from Mie University in engineering, and an MBA from MIT Sloan School of Management.

1993年　日本ハム(株)入社
加工食品事業部に配属後、商品開発、営業部門の担当後、コーポレートタスクフォース、経営企画部にてコーポレートマーケティングを担当。
2021年　新規事業推進部長として新規事業立上げを担当。
Nipponham Group Vision 2030「たんぱく質を、もっと自由に。」に基づいた3事業（エンタメ事業・ウェルネス事業・サステナブル事業）を展開中。
エンタメ事業
お肉の新たな体験を提供するWEB販売サイト「Meatful」
ウェルネス事業
みんなの食べたいによりそう。をテーマに食物アレルギーに関する情報と商品を提供するWEBサイト「Table for All　食物アレルギーケア」
健康食品通販サイト「ヘルスケアonline」
サステナブル事業
日本ハムグループのサステナブルブランド　「Mealin’ good 」を2023年に立上げ、サステナブルな取り組みと商品の販売を開始している。

In 1993, he joined Nipponham Co.
After being assigned to the Processed Foods Division, he was in charge of product development and sales, and then took charge of corporate marketing in the Corporate Task Force and Corporate Planning Department.
In 2021, he took charge of launching new businesses as General Manager of the New Business Development Department.
They are currently developing three businesses (Entertainment, Wellness, and Sustainable Business) based on Nipponham Group Vision 2030 "Unleash new potentials for protein".
Entertainment Business: "Meatful," a website selling new meat experiences
Wellness Business: "Table for All Food Allergy Care," a website offering food allergy-related information and products with the theme of "Support everyone's wants to eat. "Health care online," a health food mail-order site.
Sustainable Business: They launched Nipponham Group's sustainable brand "Mealin' good" in 2023, and started sustainable initiatives and selling sustainable products.

Kevin Yu is the Founder and CEO of SideChef, an all-in-one cooking experience platform that uses tech innovation to guide consumers through a seamless cooking and grocery shopping process. He aims to provide simple solutions to the daily question of "what's for dinner?" through technology such as shoppable recipes, automated cooking, and more.

Born and raised in Silicon Valley as a first generation Asian American, Kevin is a serial tech entrepreneur who perpetually builds products for the future. With a background in the gaming industry, Yu combined inspiration from a failed dinner date and a passion to transform the food industry to pioneer SideChef, a modern and approachable step-by-step platform for people to cook at home with audio and visual cues.

To date, Yu led SideChef to raise over 16 million in funding. Yu is an industry innovator in the Food Tech space as well as a three-time TEDx speaker and noted in Forbes Next 1000 list in 2021. He is dedicated to educating other entrepreneurs on best practices, creative thinking, and invention. Yu holds a Bachelor’s degree from the University of Southern California.

東京大学大学院工学系研究科情報工学専攻修了後、マッキンゼー日本支社勤務を経て、2000年にオイシックス株式会社を設立。2013年に東証マザーズに上場。2016年、買い物難民への移動スーパー「とくし丸」を子会社化し代表取締役会長に就任。2017年には「大地を守る会」、翌2018年には「らでぃっしゅぼーや」との経営統合を実現し、オイシックス・ラ・大地株式会社代表取締役社長に就任。2019年にアメリカでヴィーガンミールブランドを展開するPurple Carrotを子会社化し、Directorに就任する。2020年東証一部（現プライム市場）へ指定替え。株式会社ベネッセホールディングスとシダックス株式会社の社外取締役を兼務。
一般社団法人「東の食の会」代表理事、一般社団法人日本車いすラグビー連盟　理事長、一般社団法人Data for Social Transformationの共同代表理事を務める。2021年より経済同友会副代表幹事に就任。

In June 2000, he founded Oisix Inc. with the corporate philosophy of "creating a rich dietary life for ordinary families" and became CEO. The company is an online grocery store that has built its business delivering organic foods to individuals throughout Japan. In 2016, he made Tokushimaru, a mobile supermarket for shopping refugees, into a subsidiary. In 2017, he achieved business integration with Daichi wo Mamoru Kai and the following year with Radishbo-ya. In 2019, he became a Director of Purple Carrot, a vegan meal brand in the U.S., after the company became a subsidiary of Oisix ra daichi Inc. Oisix ra daichi Inc. is listed on the First Section of the Tokyo Stock Exchange in 2020. *Transition to the Prime Market in 2022 due to reorganization to a new market
classification. He also serves as an outside director of Benesse Holdings, Inc.. and SHiDAX CORPORATION.
He is also the President of "Higashi no Shoku no Kai" , the President of Japan Wheelchair Rugby Federation and the Co-Chair Director of Data for Social Transformation, a general incorporated association. At Keizai Doyukai (Japan Association of Corporate Executives), he is appointed as Vice President in April 2021.

1968年1月12日愛知県出身。
1991年3月東京大学経済学部卒業後、同年4月農林水産省に入省。
農林水産省各局庁のほか、在フランス日本国大使館に勤務。
2007年4月茨城県庁勤務（農林水産部長等）後、2012年4月農林水産省大臣官房秘書課調査官、2014年7月林野庁国有林野部管理課長、2016年7月食料産業局企画課長、2017年1月食料産業局食品流通課長、2019年7月大臣官房予算課長。
2021年7月より新事業・食品産業部長。今年5月にスペイン・ビルバオで開催されたFood 4 Futureに日本の多くの企業・スタートアップの方々と共に参加。
今年7月より農林水産省大臣官房総括審議官（新事業・食品産業）。

Date of Birth: January 12, 1968
Place of Birth: Aichi Prefecture, Japan
Education: Graduated from the University of Tokyo, Faculty of Economics
Joined Ministry of Agriculture, Forestry and Fisheries (MAFF) in April 1991.
Currently, Director-General for New Business and Food Industry Department, MAFF.

２００４年、東京海上火災保険株式会社に入社。エネルギー法人営業部に勤務した後、２００８年にデロイトトーマツコンサルティング株式会社に入社。金融機関を中心に経営統合プロジェクトに従事。 その後KPMGマネジメントコンサルティング株式会社に移籍し、活動フィールドを広げ、国内・海外でM&A、経営統合事業に従事。 ２０１４年に日清食品ホールディングス株式会社に転職。インドネシア現地法人の戦略・財務管掌取締役に就任し、地場企業との合弁解消、および独資による事業拡大を担う傍ら、新規事業で無人店舗事業を開始。同国初の事業モデルとして複数メディアに取り上げられる。 ２０１９年３月にカスミに入社し、同社ビジネス変革を担当。２０２２年５月に常務取締役に就任。営業戦略担当およびSCM/ERP改革プロジェクトリーダー。２０２１年３月よりUSMHプログラムマネジャーに就任。東京都立大学経済学部卒業。中央大学専門職大学院戦略経営研究科修了（経営統合におけるシナジー創出の研究）

After His graduation on 2014 he joined a domestic financial institution, Deloitte and KPMG.
On 2014 he moved Indonesia with his family and joined a Food manufacture business as CFO for 5 years. On 2019 he moved back to Japan and has Joined Kasumi & USMH business management.

Lorin is an expert on the future of food systems with over 15 years of experience. Prior to founding FutureTable she served as Head of Food Systems Collaboration at the World Economic Forum. She has advised Fortune 500 businesses, start-ups, international organizations, family foundations and NGOs. She speaks regularly at conferences and has published insights including with the Harvard Business Review, Harvard Corporate Social Responsibility Initiative, and Forbes. Lorin serves as a mentor (Global Social Benefit Incubator, ReFED), on advisory boards and judging panels (Rockefeller Foundation, Culinary Institute for America, Food System 6), and as an active contributor to several communities (Google Food Lab, among others). An American by birth, Lorin has lived and worked in Africa, Asia and Latin America on food systems initiatives. She received a Master’s in Public Policy from the Harvard Kennedy School.

As Senior Director of Workplace Programs, Malcolm Omond leads Google’s renowned food at work program in Asia-Pacific. Malcolm and his team are experts providing an integrated Food Program that enables Google to thrive and maintain the company's reputation as an employer of choice.

Malcolm is one the founders and Executive Sponsor of the APAC Sustainability Committee, a cross functional team driving and supporting the implementation of Google’s Sustainability work in the Asia Pacific region. Malcolm leads and manages internal and external partnerships to explore and tackle the challenges and opportunities in the broader food system. Before joining Google, Omond spent 19 years as a hotelier with various roles at Hyatt and Four Seasons Hotels. Malcolm has Degrees in Economics and Asian Studies from Australian National University.

パナソニック入社後、米国およびカナダ赴任、Technics等のAV機器の国際営業・宣伝を担当、LUMIX等の全世界市場導入責任者、全社オリンピック実務責任者、パナソニックカナダ家電部門ディレクター、家電分社海外部門の新規事業開発室長を経て、2016年に新規事業創出アクセラレーター「ゲームチェンジャー・カタパルト」を創設。米国の日系VCと合弁事業支援会社「株式会社BeeEdge」を設立、取締役を兼務、傘下に事業会社3社設立。現在はパナソニックを退社、カーマインワークス合同会社を設立し、事業開発・スタートアップ支援や地方創生、フードテック、スポーツイノベーションなど複数のプロジェクトに携わるとともに、新産業共創スタジオ SUNDRED株式会社　エグゼクティブバイスプレジデント、CVO兼CMOを務める。また今年より、食を中心にしたリジェネラティブな社会イノベーションに取り組むイタリアの公益団体Future Food InstituteのJapan Local Executiveを兼務し、スポーツ庁の技術審査員なども努める。神戸大学大学院経営学研究科卒（MBA）。

Established Carmine Works LLC, focusing on business development, startup support, regional revitalization, and social innovation for regenerative communities through food tech, sports innovation, and system thinking. Additionally, he holds positions as Executive Vice President, Chief Marketing Officer, and CVO at SUNDRED Co., Ltd., an innovation studio involved in various projects such as living labs and interpreneurship development for corporate, academia, and government clients. He also serves as the Japan Local Executive of Future Food Institute, a nonprofit organization headquartered in Bologna, Italy.

During his tenure at Panasonic, he served as Director in Panasonic Canada, where he successfully managed and executed product and marketing strategies in the Consumer Products Division. He also led new business development initiatives for future growth opportunities at Panasonic Appliances Company. Notably, he initiated the internal innovation accelerator called Game Changer Catapult, focusing on open innovation to bring ideas to life. Additionally, he held a board position in BeeEdge Co., Ltd., a joint venture incubator between Panasonic and a US-based venture capital firm, and played a key role in establishing three new startups. Prior to these business development roles, he served as a global marketing leader in audiovisual categories, collaborating with Hollywood studios, and led corporate-wide Olympic projects, contributing to the International Olympic Committee and local organizing committees.

Apart from his current roles, he is involved as a technology examiner at the Japan Sports Agency and holds an executive director position in marketing at a film production company. MBA, Kobe University.

1986年生まれ、愛媛県出身。2008年より信州大学農学部中村研究室にて新規機能性食品の研究に参画し、2013年に同大学博士課程修了後、同大学博士研究員を経て、2017年に食で実効的な健康を届ける信州大学発ベンチャー・（株）ウェルナスを設立、CEO就任。信州大学学術研究院農学系・中村浩蔵准教授との共同研究により、世界初となるナス由来コリンエステルを関与成分とするナスサプリを開発し販売を開始する。
2019年には、食の機能を個別最適化する「AI食」事業を始動。個人が設定した目標（健康・美容・運動機能・学力など）に関連する体重・血圧・筋肉量などの体データと、摂取した食事に含まれる栄養素データの解析により、自己実現目標達成のために必要な栄養素を特定し、最適化した個別栄養最適食「AI食」を提案するサービスおよび専用アプリ「NEWTRISH（2023年1月ローンチ）」を提供することで、食による真のwell-beingを目指す。

Participated in research on novel functional foods at Faculty of Agriculture, Shinshu University from 2008. After completing doctoral course at Shinshu University in 2013, working as a postdoctoral researcher at the same university. Established a university-launched venture company in 2017, Wellnas Co., Ltd., and assumed CEO. Through joint research with Associate Professor Kozo Nakamura, Faculty of Agriculture, Shinshu University, we will develop and start selling the novel supplement containing choline ester derived from eggplant.
In 2019, we launched an “AI diet” business that individually optimizes nutrition. By analyzing body data and nutrient intake data, we identify and adjust the nutrients necessary to improve health and physical function and propose an optimal diet for achieving individual goals. The AI ​diet service and app “NEWTRISH” released in January 2023. Aiming for well-being through food in the AI ​​diet business.

兵庫県生まれ。立命館大学卒。大手メーカーで勤務後、農業スタートアップで事業開発・広報MGを歴任。並行して、慶應義塾大学大学院SDM研究科で日本の食文化の伝承システムについて研究。2016年株式会社SydecasをUターン起業。2020年から「あたらしい食のカタチをつくる」をミッションにNinjaFoods事業を展開。日本の伝統素材で世界の食の基盤となることを目指している。

Born in Hyogo, the land of Kobe beef and sake. He left a big corporation to join an agri-tech startup, where he handled business and PR. In 2016, he returned to his roots and launched Sydecas, Inc. Since 2020, he has been pursuing his passion for NinjaFoods, a startup that aims to “making shapes of next generation foods” with traditional Japanese ingredients.

東京農工大学工学府博士後期課程修了 (短縮修了) 。博士 (工学) 。 2008年日本学術振興会特別研究員DC2、2010年同特別研究員PD、2015年JSTさきがけ研究者を務める。
東京農工大、静岡がんセンターでの研究活動を経て、2013年より早稲田大学を研究拠点とし、シングルセル解析技術の開発に従事。同研究成果をもとに、bitBiome株式会社を2018年に創業。
主な受賞として、2019年文部科学大臣表彰若手科学者賞、2019年JSTさきがけイノベーション賞など。早稲田大学 准教授。

Masahito Hosokawa is the founder and CSO of bitBiome. He also holds a position as an associate professor at Waseda University. He has over 8 years of research experience in the development and application of novel microfluidic tools for single-cell genomics and transcriptomics. Based on this single-cell genomics platform, he founded bitBiome in 2018.
Previously, he worked at Shizuoka Cancer Center between 2011 and 2013, and then moved to Waseda University in 2013 and started single-cell research as a JST-PRESTO researcher in 2015.
His awards include The Young Scientists’ Prize by the Minister of Education, Culture, Sports, Science and Technology (2019) and the JST PRESTO Innovation Award (2019). He holds a Ph.D. in Engineering from Tokyo University of Agriculture and Technology.

味の素株式会社 執行役、ビジネスモデル変革担当。コーポレート本部、グリーン事業推進部長。1990年味の素株式会社入社。食品開発研究所、東京支社、タイ味の素、研究開発企画部、経営企画部、食品研究所商品開発センター長、同技術開発センター長、Ｒ＆Ｂ（リサーチ＆ビジネス）企画部長、等を経て現職へ。2017年執行役員、2021年執行理事、2022年執行役(現職)。

Executive Officer, General Manager, Green Business Development Department. Corporate Division. Ajinomoto Co., Inc.
Born in Osaka Prefecture. Graduated Master Degree of Food Science & Technology, Faculty / Graduate School of Agriculture, Kyoto University. Joined Ajinomoto Co., Inc. in 1990 at Food Products Development Laboratories. Experienced at Tokyo Sales Branch, Ajinomoto Thailand, R&D Planning Department, Corporate Planning Department, and assigned as General Manager of Product Development Center, Technology & Solution Development Center of Institute for Food Science & Technologies. Assigned Corporate Executive Officer in 2017, Corporate Executive in 2021, Executive Officer in 2022.

・1989年 松下電器入社後、モノづくりの現場を経て品質管理担当者として長年に亘り調理家電の開発に関わる。
・2016年GCC1期生にエントリー。調理された食事を見た目と味はほぼそのままにやわらかく軟化加工する専門調理機器（デリソフター）の共同起案者として水野と共にモノ作りを進める。
・2017年3月米国（SXSW　サウス　バイ　サーズウエスト）でプロトタイプを披露
・2017年6月 有志サークル「Team Ohana（チームオハナ）を水野と共に立ち上げ
・2019年4月ギフモ株式会社を設立。GCCから初の事業化を果たす。

+After joining Matsushita Electric Industry(Panasonic) in 1989, she worked in the field of manufacturing and was involved in the development of cooking appliances as a quality control member
+ 2016: Selected as a project member(1st term) of the Game Change Catapult(GCC) . Became a co-designer (together with Ms. Mizuno) of a specialized cooking appliance, called Deli-Softer, which softens cooked food while maintaining the appearance and taste of the food.
+ March 2017: Prototype presented at SXSW(South by Southwest) in the U.S.
+ June 2017: Launched a voluntary circle "Team Ohana" with Ms. Mizuno.
+ April 2019: Founded GIFMO Co., Ltd. and became the first company to commercialize from GCC.

Melissa Snover is an award-winning entrepreneur and disruptor in the world of food technology and 3D printing. She is passionate about developing innovations which offer solutions to her customers, challenge her competitors, and innovate current market offerings. She is currently the founder and CEO of Rem3dy Health which pioneers personalised solutions across preventative and curative health under the brands Nourished (Personalised Nutrition) and Scripted (Personalised Medicine).

Melissa has been a successful entrepreneur for over 15 years, and is the inventor or several new patented technologies. She is a visionary for the use of 3D printing in mainstream manufacturing on a global scale and recently raised the highest ever female founder seed round in UK history for Rem3dy. She is an ambassador for women’s equal access to finance, as well as being an avid supporter and mentor; supporting young people of all backgrounds to begin studying in STEM fields.

未来を実装するメディア『WIRED』の日本版編集長としてWIRED.jp／WIREDの実験区"SZメンバーシップ"／雑誌（最新号VOL.49 特集「THE REGENERATIVE COMPANY」）／WIREDカンファレンス／Sci-Fiプロトタイピング研究所／WIRED特区などを手がける。NHK出版学芸図書編集部編集長を経て2018年より現職。内閣府ムーンショットアンバサダー。訳書に『ノヴァセン』（ジェームズ・ラヴロック）がある。東京出身、鎌倉在住。

As head-of-editorial-content of WIRED JAPAN, a media publication that implements the future, worked on WIRED.jp / WIRED's speculative zone "SZ Membership" / magazine (latest issue VOL.49, special feature "THE REGENERATIVE COMPANY") / Sci-Fi Prototyping Institute, etc. Before joining WIRED JAPAN in 2018, was editor-in-chief of NHK Publishing's academic book editorial department. the Moonshot Ambassador for the Cabinet Office. Translator of Novacene: The Coming Age of Hyperintelligence (James Lovelock). Born in Tokyo and lives in Kamakura.

1994年東京大学経済学部卒。1994年通商産業省入省、電力自由化、東電再建、宇宙開発戦略、インド市場開拓などに携わった後、商務流通サービスグループ参事官、経済産業政策局調査課長を経て2020年7月経済産業省を退職してサントリーホールディングス株式会社に転職。2021年6月より現職。

1994 University of Tokyo, B.A. Economics
2000 Boston University, M.A. Economics

1994 Ministry of International Trade and Industry
2020 Suntory Holdings Limited

日本通運株式会社にて英国におけるグローバルロジスティクス業務等を経て、2003年に株式会社NTTデータに入社。現在はプロセス製造業（食品・飲料、CPG等）向けビジネスのセールス＆マーケティング、コンサルティング機能を統括。食品・飲料業界のDX、特に食・健康・ヘルスケア領域の社会課題の解決に貢献すべく、官民の各種イベント（日経フードテックカンファレンス2020、2021、2022 他多数）に登壇。
経営情報学修士（MBA）取得。06～10年多摩大学研究開発機構サプライネットワーク・マネジメント研究所客員研究員。20年から農林水産省のフードテック官民協議会に参加。一般社団法人SPACE FOODSPHERE 研究開発推進会議 委員。21年～公立大学法人 宮城大学（食産業学群）客員准教授。

He joined NTT DATA Corporation in 2003, after working for Nippon Express Co., Ltd. in charge of global logistics operations in the UK.
He currently responsible for sales, marketing and consulting functions for the process-manufacturing business industries (food and beverage, CPG, etc.).
He has spoken at various public and private events (Nikkei Foodtech Conference 2020, 2021, 2022 and many others) to contribute to Digital Transformation (DX) solutions in the food and beverage industries, especially in the food, health and life science industries.
He holds a Master of Business Administration (MBA). He served as Associate Professor at Tama University (Organization of Research and Development The Institute of Supply Network Management and Strategy) from 2006 to 2010.
He is a member of the SPACE FOODSPHERE Research and Development Promotion Council and has also been Associate Professor at Miyagi University (Department of Food Science and Business) since 2021.

慶應義塾大学大学院修了後、大手金融機関を経て、2015年にリアルテックファンドへ参画。月着陸船、ロケットエンジン、小型レーダー衛星、超小型衛星・探査機、アバターロボット、水再生技術、食料生産技術、レアメタルリサイクル技術など人類の宇宙進出に不可欠となる技術を持つベンチャーを幅広く支援する。2019年にJAXAやシグマクシスら30以上の企業や研究機関等と共に宇宙と地球の食の課題解決を目指すSpace Food Xを創設、2020年には一般社団法人SPACE FOODSPHEREとして会社化し代表理事に就任。2021年より内閣府が主導するスターダストプログラムの「月面等における長期滞在を支える高度資源循環型食料供給システムの開発」戦略プロジェクト（農林水産省主管）の研究開発責任者を務める。

Mizuki Komasa graduated from Keio University with a master's degree in Bioinformatics in 2008. He worked for a Japanese investment bank, after which he joined Real Tech Fund in 2015. He has been supporting a wide range of technology startups from space cargo ships, small satellites, avatar robots, and food production technologies that can potentially expand humanity into deep space. In 2020, he founded SPACE FOODSPHERE which aims to solve food problems on Earth and in space, and is currently the representative director.

1990年スペイン・コンプルテンセ大学卒業後、在スペイン日系大手製造メーカー勤務
1995年12月よりスペイン大使館経済商務部勤務
日系企業のスペイン進出・投資・グローバルアライアンスを支援する一方で、関連セミナーへの登壇、業界専門誌など執筆活動を行う。専門分野は再生エネルギーを中心としたエネルギー、モビリティ、フードテック、社会インフラ全般。後、在スペイン日系大手製造メーカー勤務。

After graduating from Complutense University in Spain in 1990, worked for a major Japanese manufacturer in Spain Worked for the Economic and Commercial Department of the Embassy of Spain in December 1995
While supporting Japanese companies' expansion into Spain, investment, and global alliances, he also participates in related seminars and writes for industry magazines. His areas of expertise are renewable energy, mobility, food tech, and general social infrastructure. After that, he worked for a major Japanese manufacturer in Spain.

1978年3月カスミ入社、2000年5月同社取締役、2007年5月同社専務取締役を経て、2012年3月同代表取締役社長に就任。
2015年3月、マルエツ、カスミ、マックスバリュ関東3社の経営統合により設立されたユナイテッド・スーパーマーケット・ホールディングス株式会社（以下Ｕ.Ｓ.Ｍ.Ｈ）取締役副社長、2017年３月に同社代表取締役社長（現任）に就任し、イオン㈱執行役ＳＭ事業担当、㈱カスミ取締役(現任)を兼任。2019年3月にイオン㈱代表執行役副社長に就任し、2020年3月に同社SM・商品物流担当に就任後、2021年3月からはSM担当。2022年3月にイオン㈱執行役副会長（現任）に就任し、同社特命担当（現任）を務める。
首都圏におよそ530店舗のスーパーマーケットを展開するＵ.Ｓ.Ｍ.Ｈグループの社長として、「デジタルを基盤とした構造改革を推進し、次代の礎を築く」ことを基本に、デジタルとオフラインとの融合を図る取り組みを推進する。また、「協働と創発」をくりかえし、他社にはできない新たな価値提供を実現するビジネスモデルの確立を目指す。

Joined KASUMI CO., LTD. in March1978.Appointed Director in May 2000, Senior Managing Director in May 2007, and President and Representative Director in March 2012 in KASUMI.
In March 2015, appointed Executive Vice President of United Super Markets Holdings Inc. (U.S.M.H.), that established in a business integration of The Maruetsu,Inc., KASUMI CO., LTD. and MaxValu Kanto Co.,LTD, then President and Representative Director (current position) since March 2017 as well as Executive Officer, Supermarket Business of AEON, and Director of KASUMI (current position). In March 2019, appointed Executive Vice President and Representative Executive Officer of AEON. In March 2020, appointed Executive Officer, Supermarket Business & Merchandising and Logistics and in March 2021, Executive Officer, Supermarket Business of AEON. In March 2022, appointed Executive Officer and Vice Chairman, Special Mission of the Company of AEON (current position).
As President and Representative Director of U.S.M.H. with around 530 stores in Tokyo metropolitan area, is driving promoting structural reform based on digitalization and repeating collaboration and emergence to create new value propositions.

Nabila Rodríguez is chemical engineer, analytical chemist and gastronomic scientist researcher at Alchemist Explore, R&D division from Alchemist Restaurant in Copenhagen, Denmark. Focus on science in gastronomy, from sustainability to product development. Master in gastronomic science at Basque Culinary Center. Ph.D studentin gastronomic sciences, between Basque Culinary Center and Harvard University, researching in kokumi sensation where she studies microbes as a community to produce aromas and taste in miso.

西村あさひ法律事務所で弁護士をしております、辻本直規と申します。

企業法務や食品・農林水産業に関する案件を中心に取り扱っております。

企業法務では、主にベンチャー企業に関する法務、大企業とベンチャー企業との提携、M&A等の案件に携わっています。

また、食品・農林水産分野においては、様々な事業者に対してリーガル・サービスを提供しています。
例えば、最近では、Plant based foodの表示に関する業界基準の策定のサポートやアルコールに関する行政対応、食品添加物・ゲノム編集食品に関する国内外の規制調査等の対応を行いました。
細胞農業機構の食品表示委員会の委員長やスマート育種協議会の監事も務めています。

なお、西村あさひ法律事務所では食品・農林水産業に関する法務を専門に扱うアグリフード・プラクティスを立ち上げ、20名以上の弁護士が様々な案件の対応を行っています。

皆さまと情報交換等をさせて頂くことを楽しみにしております。

よろしくお願いいたします。

My name is Naoki Tsujimoto, and I am an attorney at Nishimura & Asahi.

My practice focuses on corporate legal affairs and matters involving the food, agriculture, forestry and fisheries industries.

In the corporate area, I mainly handle legal matters relating to start-ups, cooperation between large corporations and start-ups, and M&A transactions.

In the food, agriculture, forestry, and fisheries areas, I provide legal services to a variety of businesses.
For example, I recently assisted with the development of industry standards for labeling of plant　based foods, provided strategic advice to the authority that oversees distribution and sale of alcoholic beverages, and advised clients on compliance with domestic and international regulations governing food additives and gene-edited foods.

I also serve as chairman of the Food Labeling Committee of the Japan Association for Cellular Agriculture and as an auditor for the Smart Breeding Council.

Nishimura & Asahi has established an Agri-Food Practice, which specializes in laws and issues relating to food, agriculture, forestry, and fisheries. Our team has more than 20 attorneys, and handles a variety of cases.

I look forward to sharing my opinions and experience with you.

Thank you very much.

1969年、広島県出身。
1993年中埜酢店入社。営業本部、MD企画部、戦略企画部などを歴任後、株式会社Mizkanの副社長に就任。お酢のチカラキャンペーンで需要を大きく拡大することに成功。
18年8月から新規事業のプロジェクトリーダーに就任し、ゼロベースからZENBブランドを立ち上げ。現在は、株式会社Mizkan Holdingsの取締役を兼務しながら、株式会社ZENB JAPANの社長として100名超のプロジェクトを束ね、人と社会と地球の健康に貢献するあたらしい食生活を目指すD2Cブランドの拡大に向け邁進している。

Born in Hiroshima Prefecture in 1969.
Joined Nakano Vinegar in 1993. After working in the Sales Division, Merchandising Planning Department, and Strategic Planning Department, became Vice President of Mizkan Co., Ltd.
Succeeded in greatly expanding needs with the power of vinegar campaign.
In August 2018, became the project leader of the new business and launched the ZENB brand from scratch. Currently, while concurrently serving as a director of Mizkan Holdings Co., Ltd., as the CEO of ZENB JAPAN Co., Ltd., oversee a project involving more than 100 people, aiming to expand the D2C brand aiming for a new diet that contributes to the health of people, society and the earth. is progressing.

Dr. Omid Bakhshandeh is an AI scientist and co-founder of Verneek, a deep tech Generative AI startup backed by business and scientific luminaries. Verneek is a consumer AI pioneer with the mission of building the most helpful AI that augments your knowledge in everyday life, anywhere. Omid has almost two decades of experience in the research and development of AI systems, having founded and successfully led various AI teams. Before Verneek, he held research positions at the Institute for Human and Machine Cognition (IHMC), Adobe Research, and the University of Rochester. He received his PhD in AI with a focus on Natural Language Understanding and Dialogue Systems, having pioneered building systems that have a domain-general understanding of language. He is a published author in major AI publications.

Pasi Vainikka is CEO and Co-Founder of Solar Foods, a food tech company that develops innovations for global food production. Before becoming Solar Foods’ CEO, he led a strategic initiative named Neo-Carbon Energy, the single-largest renewable energy research in Finland. Spin-off projects from the Neo-Carbon Energy initiative include Soletair’s pilot plant that produces fuel from air, Neo-Carbon-Food concept for producing healthy protein from air that has been commercialized by Solar Foods, as well as the “Internet of Energy”, the world’s first simulation for a global 100% renewable electricity system.

Dr Vainikka is the Mission Innovation (MI) Champion for Finland. MI is a global initiative involving 24 countries and the European Commission working to accelerate global clean energy innovation. The Champions are individuals with a track record of progressing creative new ideas that can drive the pace and scale of the clean energy revolution. He is also an Adjunct Professor at Lappeenranta University of Technology (LUT).

Dr Vainikka has held positions as Principal Scientist in strategic research management at VTT Technical Research Center of Finland, as well as in the management of VTT’s contract research in energy. Previously, he served as Deputy Technology Manager of VTT’s bioenergy knowledge center, research team leader and a researcher.

Dr Vainikka holds a Master of Science degree in Energy Systems from Cranfield University, a Master of Science degree in Energy Economics from LUT, and a Doctor of Science degree in Process Chemistry from Åbo Akademi.

Paulo Silveira is a food engineer who graduated from Unicamp in 1982, with an MBA from Fundação Getulio Vargas, in 1987. He also joined international courses like Marketing Strategy - Columbia University; Mergers and Acquisition - Wharton University; IMD – Business Strategy.
He was CEO of Danisco Ingredients for Latin America and developed the ingredients business in the region. 
He is a board member of several companies and was awarded the TOP FIVE EXECUTIVES IN BRAZIL by the Brazilian media outlet Gazeta Mercantil in 1999. He is the founder of the FOOD TECH HUB Latam, an ecosystem for food innovation in Latin America, focusing on open innovation and investment in FoodTechs.

Robin Liss is an experienced technology entrepreneur with a passion for enabling consumers with information and technology. She is the CEO and Co-Founder of Suvie, a WiFi-enabled multi-zone countertop combination cooker and refrigerator kitchen robot with a frozen meal subscription. Ms. Liss is the founder and former CEO of Reviewed.com, a leading consumer technology and home appliance review publication. She led Reviewed.com as a startup and sold it to Gannett / USA TODAY in 2011. Ms. Liss has appeared frequently on CNN, MSNBC, Fox News, CNBC, and numerous local TV stations. She also has been profiled in “CNN Sunday,” The Boston Globe, the Christian Science Monitor, and CBS Sunday Morning.

Ms. Liss graduated magna cum laude in 2006 with a B.A. in Political Science from Tufts University, where she studied collaboration between local governments, the private sector, and non-profit organizations.

北海道帯広市出身。慶応義塾大学環境情報学部卒業後、東京建物株式会社にて、住宅事業を担当し、米国東京建物駐在を経て、国内外不動産のクロスボーダー取引を担当。2021年より、持続可能な社会を実現するための食のエコシステム構築を目指している。

Born in Obihiro City, Hokkaido. After graduated from the Faculty of Environment and Information Studies at Keio University, worked for Tokyo Tatemono Co., Ltd. in charge of housing business, and after being transferred at Tokyo Tatemono USA, made various transactions of domestic and overseas property as cross-border business. From 2021, striving to create food ecosystem for a sustainable society with various partners.

PhD in Sciences. CEO of AZTI since 2004. Member of the boards of companies in the food sector (New Food Spray, Roboconcept, Apaprocesing) as well as several related foundations in food innovation and safety, quality and excellence (Basque Culinary Center, Euskalit Euskampus, Aquarium of San Sebastiany Elika).
Over 100 scientific publications, spoken at over 50 conferences, inventor on 8 patents, directed 5 doctoral thesis and has also participated in 6 books.
It also has extensive teaching experience as a professor in Master in European Studies at the University of Deusto, Master of Quality Management School engineers, Madrid, professor at Master Food Safety, Faculty of Veterinary Medicine, Complutense University of Madrid and the Spanish Agency for Food Safety and Nutrition.

Rusty Schwartz is the founder of KitchenTown, a leading food startup incubator and innovation platform helping to develop, commercialize, and launch impact-driven food products. As a lifelong entrepreneur, Rusty has a keen knowledge of the launch roadmap and the pitfalls entrepreneurs face as they scale up their companies, and is relied on by many entrepreneurs to help de-risk food ventures. With production, lab, and pilot space in San Francisco and Berlin, food startups and legacy brands have access to commercial scale equipment, product development lab, and consumer research team. Founded in 2014, KitchenTown has worked with hundreds of startups, helping to drive positive change in the food system from the ground up.

榊良祐　Sakaki Ryosuke
電通 Art Director / OPEN MEALS 主催 / Future Vision Studio 代表
2004年アートディレクターとして電通入社。50を超える企業のクリエーティブワークを経験し、現在は「飛躍可能性をデザインする」を活動指針として、ビジョンドリブン型の未来事業共創チーム「Future Vision Studio」を創設し代表を務める。近年のプロジェクトに、未来食産業共創プロジェクト”OPEN MEALS” 。宇宙食市場共創プロジェクト”space foodsphere”。スポーツを軸にした都市開発『北海道ボールパーク』。全都民配布の防災ブック『東京防災』プロジェクトなど、広告領域を超えて多岐にわたる。グッドデザイン金賞他、国内外のクリエーティブアワード受賞多数。

Ryosuke Sakaki
Art Director, Dentsu Inc
Founder, OPEN MEALS
Founder, Future Vision Studio

Sara is an experienced social entrepreneur and thought leader in the food ecosystem. As a seasoned growth expert, she works with globally recognized, high-profile think tanks on setting the agenda for the sustainable food industry.
Described as a game-changer who knows how to drive change, she has a flair for exploration and prosperity thinking.
Over the past 10 years, she has focused on a mission to take food leaders and youth to the next phase of action through education, research projects, and innovation challenges.
In 2013, she founded Future Food: a purpose-driven ecosystem facilitating positive transformation in life on earth, promoting food innovation as a strategic element to achieve sustainable and impactful growth, and in 2020, after the pandemic broke out, she birthed the Pollica - Paideia Campus, a Mediterranean Living Lab, a prototype of a sustainable village, where one can learn a new kind of sociality and live the concept of integral ecology, combining environmental protection and human health, regeneration of the territory and citizens' well-being, social justice, and climate change.
She is the Italian Focal Point for the network of the Emblematic Communities of the Mediterranean Diet UNESCO, she recently co-founded the goodaftercovid19.org initiative and, among others, she is also a member of the Google Food Lab; partner, and board member of the Food For Climate League; Ambassador of the Agrifood Tech & Wellbeing thematic area of the Federated Innovation project @MIND; and President of the Scientific Committee of "Fondazione Italia Digitale".

Founder | Innovator | Thought Leader | Investor

Leader of Innovation and Strategy in the food and beverage industry with over 35 years’ experience. Currently the Founder and Head of MISTA as well as VP of Innovation for Givaudan. I define innovation as creating mindset, culture, and ways of working that enable a company to continuously evolve and adapt to changing conditions and opportunities, manifesting in the creation of new futures. I am passionate about creating new experiences that enable people, teams, and companies to integrate new thoughts, leading to new realities and paradigms.

I founded MISTA with the purpose to transform the global food system to meet the needs of the future… an abundant future that nourishes and delights people and planet. Exploring, experiencing, reflecting, and integrating together, as an ecosystem, is how we achieve the purpose. If not us, who? If not now, when?

After graduating in Tourism Management, Semi Hakim continued his career as a chef after receiving his professional culinary training in Istanbul. As a chef, he conducted research projects on food and culture, worked on gastro-diplomacy projects, coordinated food events across the globe, and led projects supporting small-scale agri-food producers in Turkey.

In 2015 with Shirley Kaston, Semi Hakim co-founded the Kök Projekt. Kök Projekt is an agri-food management consulting company that is a startup accelerator and a corporate innovation partner with companies, governmental organizations, and investment funds. Kök Projekt works to empower agri-food entrepreneurs while supporting the digitalization and the climate adaptation of agri-food sectors within Emerging Markets.

分子調理学者。料理・調理、食の進化、食の未来を研究する大学教員。東北大学農学部卒業、東北大学大学院農学研究科修了。北里大学助手・講師、カナダ・ゲルフ大学客員研究員、宮城大学准教授などを経て、現職。博士（農学）。 専門は分子調理学。著書に『分子調理の日本食（オライリー・ジャパン）』、『「食べること」の進化史（光文社）』、『料理と科学のおいしい出会い（化学同人）』、監修本に『未来の食べもの大研究（PHP研究所）』、『「食」の未来で何が起きているのか 「フードテック」のすごい世界（青春出版社）』、『食の科学 美食を求める人類の旅（ニュートンプレス）』、共訳本に『The Kitchen as Laboratory 新しい「料理と科学」の世界（講談社）』、『食感をめぐるサイエンス（化学同人）』などがある。分子調理研究会（www.molcookingsoc.org）代表。食を「アート×サイエンス×デザイン×エンジニアリング」とクロスさせて研究している。

Molecular Cooking Scientist. Graduated from the Graduate School of Agricultural Science of Tohoku University. Worked as Assistant/lecturer at Kitasato University, Visiting lecturer at the University of Guelph, Canada, and Associate Professor at Miyagi University. Specialized in Molecular Cooking Science. A representative for the Molecular Cooking Society (www.molcookingsoc.org). My research crosses food with “art x science x design x engineering.

Roboticsや3DP（AM）といった先進テクノロジーを用いた事業開発に造詣が深く、大阪大学や島津製作所、伊藤ハム米久、凸版印刷との「培養肉未来創造コンソーシアム」の立上げ・運営をリード。コンソーシアムメンバーと共に、2025年開催の大阪関西万博への展示を目指す。他に、AM関連の企業/大学/研究機関等150超の団体で構成される「AM研究会」といった業界革新に向けた産学連携団体の立上げ・運営をリード。NEDOやSIPといった国プロの技術アドバイザー、審査委員にも従事し、対外セミナーへの登壇実績多数『「新たなものづくり」3D プリンタ活用最前線』（NTS 出版）監修。

Senior Executive Officer in charge of Digital Manufacturing at SIGMAXYZ Inc. A expert in the business development of advanced technologies such as Robotics and 3D Printing (Additive Manufacturing). Recently he established the 'Consortium for Future Innovation by Cultured Meat' in partnership with institutions such as Osaka University, Shimadzu Corporation, Itoham Yonekyu Holdings and Toppan Inc. They plan to exhibit at the 2025 Osaka-Kansai Japan Expo.
Additionally, he led the establishment and operation of the 'AM Research Group' composed of over 150 AM-related corporations, universities, and research institutions. He also served as a technical advisor and examiner for national projects such as NEDO and SIP. He has numerous experiences speaking at external seminars. He supervised "'New manufacturing' 3D printer utilization front line" (NTS Publishing).

東京大学大学院農学生命科学研究科応用生命工学専攻博士課程修了。博士（農学）。設立初期の2003年よりリバネスの運営に参画。実験教室、各種ライティングの実践を積んだ後、アグリ分野の先進技術開発・導入、地域創業エコシステム構築事業の立ち上げを行う。大手・中堅企業やベンチャー、研究者等との連携による技術開発、事業開発に現場主義でコミットしている。

He finished his Ph.D. course in Applied Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo. (Ph.D. in Agriculture.)
He joined Leave a Nest since 2003, in its early stages of establishment. After accumulating experience in science workshop and article writing, he developed and introduced advanced technologies in the agriculture field, and launched a project to build a ecosystem for regional start-ups. He is committed to technology and business development in collaboration with major and medium-sized companies, venture companies, and researchers with a hands-on approach.

きたの茶園では、化学肥料・農薬・除草剤に頼らないお茶の栽培を始めて34年になります。
土づくりを第一に考え、25年ほど前より微生物を利用した有機農業を行っています。
有機農業とは、自然の調和を大切にして、化学肥料や農薬に頼らず丁寧な土づくりをすることで、そこに生息する多様な生きものと共生しながら行う農業のことです。
肥料は独自の方法で、地元嬉野にある水飴絞りカス・米ヌカ・おから等を、微生物で発酵させた新鮮なものと、半年ほど熟成した自家製の発酵有機肥料のみを施肥しています。
材料は、全て食品の残さからできており、お茶の栽培へ生かしています。
農薬を使わない代わりに、よもぎ・ドクダミ・杉・松・とうがらしなどの薬草とされる身近な天然野草を微生物で発酵させ、一年以上熟成させた自家製発酵液を散布しています。　
お茶の生産や自家製の発酵資材に使う水も加工した軟水（硬度45以下）を使用しています。
全ては、お茶がお薬、漢方薬とされていた時のような効能を引き出したい、安心して美味しく飲んで頂きたい、心と身体にやさしく、美しいお茶でありたいと思うからです。

It has been 34 years since we started growing tea without relying on chemical fertilizers, pesticides, or herbicides.
We have been practicing organic farming using microorganisms for about 25 years, with soil preparation as our first priority.
Fertilizer is home-made fermented organic fertilizer, and homemade fermented liquid using natural wild grass instead of pesticides.

All of this is because we would like to bring out the benefits of tea as a medicine, just like when it was used as the herbal medicine, and we hope people to enjoy it safely and deliciously.

リクルートコスモス、大前研一事務所、渋谷・キャットストリートの開発等をを経て、2001年カフェ・カンパニー株式会社を設立。「コミュニティの創造」をテーマに、国内外でWIRED CAFEをはじめとする約80店舗の企画・運営や地域活性化事業、商業施設プロデュース等を手掛ける。2023年「未来の“食”をZEROからつくる。」を理念に、一次生産者をはじめ食産業に携わる方々をサポートし、その発展を支える基盤づくりと世界の課題解決への貢献を目指すZEROCO株式会社を設立。その他、内閣府、経済産業省、農林水産省等の政府委員、東日本の食の復興を目的とした（一社）東の食の会代表理事、「おいしい」を軸に持続可能な未来への貢献を目指す（一社）おいしい未来研究所 代表理事、飲食とエンターテインメントの融合による新たな事業の創設、発展及び市場の活性化、産業の育成を目的とする（一社）フード＆エンターテインメント協会 理事等も歴任。近著に『おいしい経済 -世界の転換期 2050年への新・⽇本型ビジョン- 』。

After working for Recruit Cosmos, Kenichi Omae's office, and the development of Shibuya's Cat Street, he established Cafe Company, Inc. in 2001. With the theme of "creation of community", he has planned and operated about 80 restaurants including WIRED CAFE in Japan and abroad, and has been involved in regional revitalization projects and production of commercial facilities, etc. In 2023, under the philosophy of "Creating the future of food from ZERO” to support primary producers and others involved in the food industry, established ZEROCO Co.. The company mission is to build a foundation to support food industry development and contribute to solving global issues. He is also a task force member of the Cabinet Office, Ministry of Economy, Trade and Industry, Ministry of Agriculture, Forestry and Fisheries, and other government committees. He is also the representative director of Higashi-no-shoku-no-kai, which aims to restore food in eastern Japan area, the representative director of Oishii Mirai Kenkyusho, which aims to contribute to a sustainable future with "delicious" at its core. He has also served as a board member of the Food & Entertainment Association of Japan, which aims to create and develop new businesses, revitalize markets, and foster industries through the fusion of food, drink, and entertainment. His recent publications include "Delicious Economy: New Japanese Vision for 2050, the Turning Point of the World".

1988年生まれ、大阪府出身。東京大学教養学部を卒業後、株式会社DeNAに入社し、ゲームプロデューサーや、駐車場シェアリングサービス、自動運転などの新規事業の立ち上げを手がける。少子高齢化による社会保障費の増大という社会課題と向き合う中で、健康寿命を延ばすことの必要性を強く認識。毎日食べる主食で栄養バランスが良いものがとれるようにすれば、社会課題の解決にもつながると考え、完全栄養の主食「BASE FOOD」を開発。2016年4月に「主食をイノベーションし、健康をあたりまえに。」をミッションに、ベースフード株式会社を創業。完全栄養の主食「BASE FOOD」は、累計販売数1億袋を突破、定期購入者数は20万人を超えた。（2023年5月時点）日本における完全栄養食のパイオニアとして、「かんたん・おいしい・からだにいい」のすべてをかなえるあたらしい主食を提案し、すべての人が食事をたのしみながら、健康があたりまえになる社会の実現を目指している。2022年11月東証グロース市場上場。「Forbes JAPAN 日本の起業家ランキング2023」第４位。

Founded BASE FOOD, Inc in 2016 with the mission of " Bring innovation to staple foods to share healthy and sustainable lifestyle with everyone." Since the launch of "BASE FOOD" in 2017,
cumulative sales have exceeded 100 million bags. Listed on the TSEGM in November 2022.

2015年、大学院在学中にコークッキングを起業。チームの創造性と多様性を促進する「クリエイティブ・クッキングWS」の事業化などを経て、2018年、食品ロス問題に切り込むフードシェアリングアプリ「TABETE」をローンチ。2023年7月現在、約2600店舗・76万ユーザーがサービスを利用している。心地よい食の生産と消費のしくみを構築したいという想いから、サービスのCPO(最高プロダクト責任者)を務める。2020年 Forbes Asia誌 「30 Under 30 (世界を変える30歳未満の30人)」に選出。

Taichi Isaku is the co-founder and Chief Product Officer of CoCooking, the company behind Japan's top food rescue app TABETE. The app reduces food waste by matching excess food at restaurants/retail with people seeking for eco-friendly food options. As of July 2023, approx. 2.6k stores and over 760k users have joined the fight against food waste, rescuing over 700k meals from waste. From his passion for a sustainable food system, he is in charge of the product and branding of TABETE as the company's CPO.

1995年生まれ、京都大学卒。大学在学中に国際協力団体の代表としてカンボジアに2校の学校建設を行う。その後、ニューヨークのビジネススクールへ留学。現地報道局に勤務し、アシスタントプロデューサーとして2016年大統領選や国連総会の取材に携わる。様々な経験を通して「社会課題を解決するプレイヤーの支援」の必要性を感じ、帰国後の大学4年時に株式会社talikiを設立。関西を中心に250以上の社会起業家のインキュベーションや上場企業の事業開発・オープンイノベーション推進を行いながら、2020年には国内最年少の女性代表として社会課題解決VCを設立し投資活動にも従事。

Born in 1995, graduated from Kyoto University. She built two schools in Cambodia as a representative of an international cooperation organization while she was at the university. Later, she studied at a business school in New York. At a local news bureau, she was involved in coverage of the 2016 presidential election and the UN General Assembly as an assistant producer.
Through various experiences, she felt the need to "support players in solving social issues" and founded taliki Inc. during her senior year of university after returning to Japan. While incubating more than 250 social entrepreneurs mainly in the Kansai region and promoting business development and open innovation at listed companies, she also established a VC for solving social issues as the youngest female representative in Japan in 2020 and is engaged in investment activities.

■経歴
1998年3月　　東京大学工学系大学院　地球システム工学科卒業
1998年4月～　アクセンチュア株式会社：シニアマネジャー
2006年3月～　株式会社リヴァンプ：執行役員
2013年8月～　株式会社ナインアワーズ：代表取締役就任（現任）
■ナインアワーズについて
株式会社ナインアワーズは24施設/4000室を持つ世界最大のカプセルホテル運営会社です。運営ホテルにおいて2021年12月より睡眠測定サービスも開始し、累計6万人のお客様にご利用をいただいております。その世界最大の睡眠データベースを活用し「疾病の早期予測」、「大学病院・企業との共同研究」等を行い睡眠業界への貢献を目指しています。

March 1998 MA of Engineering, The University of Tokyo
April 1998- Accenture Japan K.K. : Senior Manager
March 2006- Revamp Corporation : Operating Officer
August 2013- nine hours, Inc. : CEO

大学院時代の栄養科学・バイオエンジニアリング研究、外資系生活関連商品メーカーにおける事業企画・財務・流通企画・組織構築・採用業務等を経て、株式会社ラーニング・イニシアティブ取締役に就任。高等教育機関におけるプログラム革新・開発業務、産学連携事業創出を推進。加えて株式会社エムエスディ取締役を兼任、生活者起点の商品・サービス開発を行う事業創造およびオープンイノベーション事業を推進。2019年よりJAXAとの連携プロジェクト「BOSAI SPACE FULFILMENT PROJECT」、ビジネス共創プラットフォーム「Think Space Life」や「一般社団法人SPACE FOODSPHERE」では新規事業創出アクセラレーションの運営に携わる。また、過去には立命館大学客員研究員・非常勤講師として「ソーシャルデザイン」「ジェロントロジー」「リビングラボ」研究・実践活動に従事。現在は、筑波大学国際連携食料健康科学専攻健康情報総合学での共同研究に従事。読売新聞社のYOMIURI BRAND STUDIOには研究開発ディレクターとして、コンソーシアム参画。

TAKAMITSU ASANO experienced nutritional science and bioengineering research in graduate school and business planning, finance, distribution planning, organization building, and recruiting in a global consumer product company and then became a board director of Learning Initiative, Inc., dedicated to program innovation and development work at higher education institutions and the creation of industry-academia collaboration projects. Additionally, the work scope has been expanded to business development based on life insight in MSD inc. as a board director. From 2019, Space Life related to projects such as "BOSAI SPACE FULFILMENT PROJECT", "Think Space Life" and "SPACE FOODSPHERE" have been becoming one of focused business areas. Other life works include researcher and lecturer experiences under the theme of "Social Design" and "Gerontology"at Ritsumeikan University, cooperative research activity in Food and Health Sciences at University of Tsukuba and R&D director in YOMIURI BRAND STUDIO.

エンターテインメント系コンテンツプロデューサーを経て日本で初めて“プランター”という和製英語を発案・開発し世に広めた家業であるセロン工業へ。2015年、元祖プランターを再定義・再発明すべくプランティオ株式会社を創業。しかし祖父の発明の本質は高性能なプランターを開発した事ではなくアグリカルチャーに触れる機会を創出した事と捉え2020年“grow”ブランドを発足、食と農の民主化を目指す。

After working as an entertainment content producer, Takayoshi joined SELON INDUSTRIES, the family business that invented and developed the word “planter” for the first time in Japan and spread it to the world. In 2015, he founded PLANTIO to redefine and reinvent the original planter.
However, he believes that the essence of his grandfather's invention was not to develop a high-performance planter, but to create an opportunity to get in touch with agriculture, and in 2020 he launched the "grow" brand. He aims to democratize food and agriculture.

1990年静岡県掛川市生まれ。会席料理人、エコロジーライフ研究会会長、静岡県ふぐ協会理事。歴史弱者。沼津高専卒業後、高知県四万十町の地域商社にて通販や観光、道の駅、商品開発を行う。2014年兄の武藤太郎と共に家業の「掛茶料理むとう」に戻り現在に至る。学生時代から地域活性化や１次産業に興味を持ち、現在も多岐に渡るコミュニティ運営と農業を行う。その中でアナログとデジタルの融合をどうすればより楽しい世界になるのかを日々考えている。
2021年7月より音声メディア「たべものラジオ」を配信開始。兄の太郎をメインにパーソナリティを務める。食を通じて文化や歴史、気候、経済、人文知など多角面から深掘りし、たべものを探求している。2023年7月現在で65万回再生、配信数は180話。「魅惑の砂糖」シリーズは配信数20本を超え、16時間もの長編だが、それでも多くの反響を頂いたので、歴史が苦手な方や食に関わる方にはぜひ聞いてほしい。今の世界が少し変わって見えるはずだ。

Born in 1990 in Kakegawa City, Shizuoka Prefecture. I’m a kaiseki chef, chairman of the Ecology Life Study Group, and director of the Shizuoka Prefecture Blowfish Association. Not good at history. After graduating from Numazu National College of Technology, I worked for a regional trading company in Shimanto Town, Kochi Prefecture, doing mail order, tourism, roadside station, and product development. 2014, I returned to the family business, Kakecha Ryori Muto, with my brother, Taro Muto, where I currently work. I have been interested in regional revitalization and primary industry since my student days, and continues to be involved in a wide variety of community management and agriculture. In the process, i am constantly thinking about how to fuse analog and digital technologies to make the world a more enjoyable place.
In July 2021, we started distributing Podcast "TABEMONO RADIO". I serve as the main personality with my brother Taro. As of July 2023, we have delivered 180 episodes with 650,000 views. The "Enchanted Sugar" series has over 20 deliveries and is 16 hours long, but it still received a lot of response, and I encourage anyone who is not a history buff or involved in food to listen. The world today will look a little different.

1985年東京都出身。大学院で建築/環境メディアを学び、不動産デベロッパーへ。オフィスビル・商業施設・再開発事業等のハードの場づくりに10年間携わり、その後はコミュニティー創出などソフトの場づくりにも注力。現在進めている「内神田一丁目計画」における食と農に関する産業支援施設整備に向けて、日本の食と農の活性化を通じて、タベモノヅクリで地域づくりを目指す「めぐるめくプロジェクト」を立ち上げる。全国の地域チャレンジャー、企業や大学、スタートアップなど領域を超えた共創を生み出し、豊かな食・社会づくりへと繋げていく。それらの活動からさらに領域を広げ、これからのローカルなまちづくりの在り方を模索する「わたしたちのまちづくりサミット」を主宰。2023年3月に秋田県男鹿で第1回を開催し、全国のまちづくりの最先端を歩むプレイヤーが集結。全国への取組み拡大に挑戦中。

I launched the "Megourmake Project," which aims to create local communities through food and agriculture revitalization in Japan. The project will create co-creation with local challengers across the country that transcends the boundaries of the region.

1961年10月25日生まれ。1985年味の素株式会社入社。人事部、営業部門、労働組合を経験し、2008年中国食品事業部長、2011年フィリピン味の素社社長、2015年ブラジル味の素社社長、2017年味の素株式会社常務執行役員としてグローバル人事、情報企画、グループ調達、スマートコーポレート推進班、先進的働き方、健康増進責任者を担当。2021年食品事業本部長を経て2022年4月に代表執行役社長 最高経営責任者に就任。2022年6月より現職。

In June 2022, Taro Fujie was appointed Director, Representative Executive Officer, President & CEO of Ajinomoto, Co., Inc. He joined Ajinomoto Co., Inc. in 1985 and was promoted General Manager, China Department in July 2008. He contributed to business expansion of Ajinomoto Philippines Corporation. In 2015, He assumed President of Ajinomoto do Brazil Industria e Comercio de Alimentos LTDA. After that he directed the operational excellence project as Corporate Vice President of Ajinomoto, Co., Inc. Fujie was born on October 25, 1961 in Osaka prefecture, Japan.

1978年静岡県生まれ。通信キャリア等の営業職を経て、2014年より会席料理「掛茶料理むとう」にて料理人となる。2021年2代目として代表取締役就任。同年、共同経営者であり弟の武藤拓郎と、ポッドキャスト番組「食を面白く学ぶたべものRadio」をスタート。同番組にてメインスピーカーを務める。食べ物やそのルーツを知ると、毎日の食卓がもっと楽しくなる。をテーマに、食の視点から生活を再認識する楽しさを配信している。
飲食店を「料理を提供する場」から、「食事を通じて豊かな時間を楽しむ場」へのシフトに挑戦。その過程で「食べる」と「食べ物」の根源的な価値を考えるようになり、現在の番組に繋がる。飲食店という範疇にとどまらず、食産業について模索中。
好奇心が強く、凝り性。気になる事があれば、納得できるまで探究しようとする傾向がある。様々な角度から観察することが好で、特に人間の挙動に関心が強い。好きな言葉は「知識とは知恵の源泉である」「枯れ木に花咲くより生木に花咲くに驚け」「不立文字」

Born in Shizuoka prefecture in 1978. After working as sales in a telecommunication company, started to work in the kaiseki cuisine restaurant "Kacha-ryori Muto" since 2014.
In 2021, He became the president of the restaurant. In the same year, started a podcast program as the main speaker, "Tabemono-Radio, learning food and its history with fun," with his younger brother Takuro Muto who is co-owner of that restaurant. They are delivering the joy of re-recognizing life from the perspective of food, with the theme of “By knowing food and its roots, your daily dish becomes even more enjoyable.”
He has tried to shift restaurants from "a place to serve food" to "a place to enjoy a well time through meals". In this process, he came to thinking about the fundamental values of "eating" and "food", which led to the current radio program. They are exploring the food industry beyond the category of restaurants.
He is curious and perfectionist. If there is something interesting, he tries to explore until he gets satisfied. He is good at observing from various angles, and particularly interested in human behavior. His favorite words are "knowledge is the source of wisdom", "A blooming flower on a living tree is more surprising than a flower on a dead tree", and "Spiritual awakening cannot be experienced with words and letters".

・農林中央金庫常務執行役員（食農法人バンキング共同統括責任者）
・F&B、水産、林業セクターの企業を主に担当しており、金融・非金融面でのサービス提供をグローバルに陣頭指揮
・30年以上の投融資経験に加え、食品・農業関連のサステナビリティやイノベーションに関する知見も豊富
・趣味はゴルフ
・静岡県島田市出身

・Taro Ozaki is Managing Executive Officer and Co-Head of Food, Agribusiness and Corporate Banking of The Norinchukin Bank, spearheading both financial and non-financial services practice for food & beverage, fishery and forestry sectors across the globe.
・He‘s a seasoned professional both in banking and investments with more than 30 years of relevent experiences. Also, he's enthusiastic about sustainability and innovation of food & agri systems
・He's an avid golfer.
・Place of birth is Shimada city in Shizuoka prefecture.

株式会社シグマクシスで流通インダストリーを担当。コンビニエンスストア、製造小売、消費財メーカー、フードサービス、卸、商社等のお客様に対して、大規模プロジェクトや複数プロジェクトを同時管理するプログラムの企画構想から実行・定着化までを一貫して支援。また、デジタル技術を活用したトランスフォーメンション案件、事業企画・運営、人財組織開発等、クライアント企業の変革を多方面から包括的に支援している。

As Director of the Distribution Industry at Sigmaxyz, Tetsuya provides consistent support to clients such as convenience stores, manufacturing retailers, consumer goods manufacturers, food services, wholesalers, Shosha, and more.

福岡県福岡市出身。日本学術振興会特別研究員（DC1）を経て、九州大学大学院理学府物理学専攻博士後期課程修了。博士（理学）。2018年より東京建物株式会社へ入社し、事業計画・オフィスビル運営管理・テクノロジー実装推進に従事。2021年より一般社団法人TOKYO FOOD INSTITUTEの取組に参画し、学生達と社会課題を解決するアイディアを考え、社会実装する「Future Food Innovation Workshop」の企画・運営、若手料理人のコンテストを実施し、独立開業を支援する「チャレンジキッチン」の運営業務に従事している。

Born in Fukuoka. After working as a JSPS Research Fellow, finished Ph.D. in Physics, Graduate School of Science, Kyushu University.
Since 2018, joined Tokyo Tatemono Co., Ltd. and engaged in business planning, office building operation management, and promotion of technology implementation.
From 2021, also engaged in the planning and operation of the "Future Food Innovation Workshop," which works with students to come up with ideas for solving social problems and implementing them in society, and in the operation of the "Challenge Kitchen," which holds contests for young chefs and supports them in setting up their own businesses.

クックパッドにて6年間、新規事業創出やスマートキッチン関連事業に従事。シグマクシスによるSKS JAPAN(2017年-)、Foodtech Venture Day(2019年-)を、それぞれ立ち上げ当初より運営支援、その後同社アドバイザリーを経て2022年正式に参画。フードテックスペシャリストとして国内外のスタートアップに精通し、カオスマップなどの業界インサイトを発信。東京大学大学院非常勤講師を兼務しスタートアップ流新規事業創出のカリキュラム設計、実施。スタートアップや大企業の新規事業支援実績多数。

Involved in new business creation and smart kitchen related businesses at Cookpad for 6 years. Supported SKS JAPAN (2017-) and Foodtech Venture Day (2019-) by Sigmaxyz since their inception, and after working as an advisor for Sigmaxyz, he officially joined in 2022. As a foodtech specialist, and well versed in domestic and international startups and provides industry insights such as chaos maps. Works as a part-time lecturer at the University of Tokyo Graduate School, where designs and implements curriculum for startup-style new business creation. Has many experience in supporting startups and large corporations in their new business creation.

小谷知也 | Tomonari Cotani
フリーランス編集者。中央大学法学部政治学科卒業後、主婦と生活社を経てエスクァイア マガジン ジャパンに入社。『エスクァイア日本版』シニアエディターを務めたのち、2009年に独立。『BRUTUS』『GQ JAPAN』等のライフスタイル誌で編集・執筆に携わる一方、2011年の『WIRED』日本版のリブートに際し立ち上げから参画。2020年、「WIRED Sci-Fiプロトタイピング研究所」所長就任。2023年、『WIRED』日本版エディター・アット・ラージ就任。

Tomonari Cotani
Freelance editor. After graduating from the Department of Political Science, Faculty of Law, Chuo University in Japan, Cotani worked for publisher Shufu To Seikatsu Sha, before joining Esquire Magazine Japan. After working as the senior editor for Esquire Japan, he became freelance in 2009. While involved in editing and writing for lifestyle magazines including BRUTUS, GQ JAPAN, and T JAPAN, Cotani participated in the reboot of WIRED JAPAN in 2011. In 2020, Cotani was appointed as Director of the WIRED Sci-Fi Prototyping Lab. In 2023, he became WIRED JAPAN Editor at Large.

岡山県生まれ。建築やインテリア、デザイン系のムックや書籍など幅広いジャンルの出版を手掛けたのち、2008年に日本の魅力を再発見をテーマにした雑誌、Discover Japanを創刊。編集長を務める。2018年11月に株式会社ディスカバー・ジャパンを設立し、代表取締役社長兼統括編集長を務める。雑誌メディアを軸に、イベントや場づくりのプロデュース、デジタル事業や海外展開など積極的に取り組んでいる。
現在、環境省グッドライフアワード実行委員、九州観光まちづくりアワード審査員、高山市観光経済アドバイザー、高山市メイド・バイ・飛騨高山ブランド認証委員会　委員長、経産省や農水省関連のアドバイザーなども務める。

Born in Okayama. After working in various publishing genres including architecture, interior design, and design books, he first published Discover Japan in 2008 with the theme of rediscovering Japan's charm. In November 2018, he established Discover Japan Inc. as president and editor-in-Chief. With magazine media as its core, the company is actively involved in event planning and community building, digital business, and overseas expansion.

2019年に社会課題の解決を目指す場としてTOKYO FOOD LABを開設。同年、イノベーションにより社会課題解決等を目指しているグローバルネットワークであるFuture Foodと一緒にFuture Food Japanを開始。持続可能な社会を実現するための新たな食のエコシステム構築を目指す。2021年に一般社団法人 TOKYO FOOD INSTITUTEを設立し、食に関する人材育成・社会実装の推進の支援等に取り組む。学生達と社会課題を解決するアイディアを考え、社会実装するFuture Food Innovation Workshop、「社会課題の解決に繋がる新しい食のあり方」をテーマに若手料理人のコンテストを実施し、独立開業を支援するチャレンジキッチン、食の未来に繋がる物語の発信をテーマにし、社会課題を考えるきっかけとなる場「Beeat!!八重洲」、サステイナブル×食をテーマにしたFuture FoodとFAO(国連食糧農業機構)が共催する教育プログラムの日本版事務局、経産省補助事業である地域DX促進事業等を実施。

I opened TOKYO FOOD LAB in 2019 and started Future Food Japan with Future Food. I established TOKYO FOOD INSTITUTE as a general incorporated association in 2021. I aim to build a new food ecosystem to realize a sustainable society.

Valerie is the Innovation Associate at GFI APAC. In her role, she acts as the first point of contact at GFI APAC for alternative protein startups, investors and accelerators. She also does community building to connect the alternative protein ecosystem in Asia together.

2013年オルビス株式会社入社。入社後は台湾、シンガポールなどの海外現地法人の会計などに携わった後、経営戦略部に異動。2018年～のリブランディングに向けた中期計画、2029年に向けた長期ビジョンの策定に従事。2020年～新規事業開発グループマネージャー。パーソナライズスキンケアサービス「cocktail graphy」 / PLANTX社と協業「INNER COLOR SALAD」などを立ち上げ。2023年7月～ 現職。

Joined ORBIS in 2013.
2013～　After working in the accounting of overseas subsidiaries in Taiwan, Singapore, etc., transferred to the Corporate Strategy Dept.
2018～　Participated in developing the mid-term plan for rebranding and a long-term vision for 2029.
2020～　Manager of the New Business Development Group. Launched personalized skin care service "cocktail graphy" / "INNER COLOR SALAD" in collaboration with PLANTX, etc.
July 2023～ Current position.

予防医学研究者、博士（医学）
1981年、広島県生まれ。東京大学医学部健康科学科卒業、ハーバード大学公衆衛生大学院修了後、自治医科大学で博士（医学）取得。公益財団法人Wellbeing for Planet Earth代表理事。
「人がよく生きる（Good Life）とは何か」をテーマとして、企業や大学と学際的研究を行う。
専門分野は、予防医学、行動科学、計算創造学、概念進化論など。
近著は、フルライフ（NewsPicks Publishing）、考え続ける力（ちくま新書）など。
Twitter:@ishikun3

Yoshiki earned a bachelor’s degree in Health Science from the University of Tokyo, a Master of Science in Health Policy and Management from Harvard School of Public Health, and a PhD in Medicine from Jichi Medical School.
As a public health researcher, entrepreneur, and science journalist, Yoshiki is working at the intersection of science, business, and government as a catalyst with the aim of advancing the well-being of society.

1977年嬉野市生まれ。
佐賀県嬉野温泉の旅館「和多屋別荘」の代表取締役。
2000年（平成12年）大学を中退し、株式会社和多屋別荘へ入社するも家業の不振により、退職、旅館再生コンサルタントの道へ。約10年に渡り全国の温泉旅館70軒もの再生に携わる。
2013年代表に就任後、これまでに培った発想力と人脈を生かし、経営危機を乗り越える。
また、旅館経営以外にも、2014年に「箱庭の芸術祭」、2016年に「嬉野茶時（ティーツーリズム）」、「宵の美術館」を立ち上げ、温泉地・嬉野に新風を呼び込む事業をプロデュース。2018年には有田にオーベルジュ「aritahuis」を開業し、2020年には国内初の旅館内へのサテライトオフィスを誘致し、現在では11社が旅館内にオフィスを構える。2021年11月にはRebornWatayaProjectの一環としてうれしの茶と読書を愉しむための書店「BOOKS&TEA三服」・副島園本店、Made in ピエール・エルメなど7店舗を開業。2022年3月には「温泉インキュベーションセンター（OIC）」を新設。2021年 一般社団法人 嬉野温泉観光協会 副会長にも就任。

Born in 1977 in Ureshino City, Saga prefecture.
President of Wataya Besso, a ryokan (Japanese-style inn) in Ureshino.
In 2000, he left university and joined Wataya Besso Co., Ltd. but due to the poor performance of the family business, he resigned from the company and became a consultant for the revitalization of ryokans. For about 10 years, he was engaged in the revitalization of as many as 70 onsen（hot spring）ryokan throughout Japan.
After taking over the position of president of Wataya Besso in 2013, he overcame a management crisis by leveraging the creativity and human network he had cultivated over the years.
In addition to ryokan management, he has produced innovative projects to the onsen resort area Ureshino, such as the "Hakoniwa Art Festival" in 2014, "Ureshino Tea Time (tea tourism)" in 2016, and "Yoi no Bijutsukan (art museum)" in 2016. In 2018, he opened the auberge "aritahuis" in Arita and in 2020, he invited the satellite office to the Wataya Besso, which was the case in Japan. Now, there are 11 offices in there. In November 2021, as part of the RebornWatayaProject, he opened seven stores, including "BOOKS&TEA Sanfuku," a bookstore for enjoying Ureshino tea and reading, Soejimaen's main store, and “Made in Pierre Hermé.” In 2021, he became the vice chairman of the Ureshino Onsen Tourist Association, and In March 2022, he established the "Onsen Incubation Center (OIC)"

2015年、東京工業大学大学院生命理工学研究科修士課程在学中に株式会社メタジェンを共同創業し、取締役に就任。2018年、同研究科の博士課程、及び文部科学省・日本学術振興会博士課程教育リーディングプログラム 東京工業大学情報生命博士教育課程を修了。博士（工学）。同社取締役COO、取締役CSOを経て現職。2020年、経済産業省 産業構造審議会臨時委員。2023年より文部科学省 科学技術・学術審議会臨時委員。「腸内環境に合ったヘルスケアをあたりまえにする」ことをミッションとし、個人固有である腸内環境を科学的根拠に基づき制御する「腸内デザイン®」の市場創出に取り組んでいる。

In 2015, he co-founded Metagen, Inc. and became a director while a master’s student at the Tokyo Institute of Technology Graduate School of Life Science and Technology. In 2018, he completed a doctoral course at the same graduate school and a doctoral education course at the Ministry of Education, Culture, Sports, Science and Technology (MEXT)/Japan Society for the Promotion of Science (JSPS) Program for Leading Graduate Schools, Education Academy of Computational Life Sciences (ACLS), Tokyo Institute of Technology. He has a Ph.D. in Engineering. After serving as COO and CSO of the company, he assumed his current position. In 2020, Temporary member of the Industrial Structure Council, Ministry of Economy, Trade and Industry (METI). Since 2023, he has been a temporary member of the Science and Technology Council of the MEXT. With the mission of "Make gut environment-based healthcare a new norm", he is working to create a market for "Gut Design®," which controls the gut environment based on scientific evidence, which is unique to each individual.

薬学修士、薬剤師。大学院修了後、ロート製薬に入社。OTC医薬品、食品、化粧品等の薬効薬理評価、安全性評価、化粧品処方開発、新興国事業開拓、新規事業開発、戦略デザイン本部等を経て、現職。ロートグループ経営ビジョンConnect for Well-beingのもと、食を通じた人・自然・社会のWell-being最大化を目指す。

After completing masters course in pharmacy (registered pharmacist), she joined Rohto Pharmaceutical Co., Ltd. She has been building her career by first being in charge of pharmacological evaluation of OTC medicine, food and cosmetics, followed by formula development, then further expanding into new business development and strategical designs. Currently she is in charge of alliances and business connections and is using her expertise in science and business to the full extent. Under the Rohto Group’s corporate vision "Connect for Well-being", she aims to maximize the well-being of people, nature, and society through food.

SF作家。2016年『横浜駅SF』でデビュー。近刊に『まず牛を球とします。』など。

Sci-Fi writer.

1984年生まれ。2007年、東京大学経済学部経営学科を卒業後、外務省入省。開発協力、原子力、大臣官房業務などを経て、2017年から気候変動を担当。G20大阪サミットの成功に貢献し、パリ協定に基づく成長戦略をはじめとする各種国家戦略の調整も担当。2020年より脱炭素フィールドに活動の主軸を移し、再生可能エネルギーベンチャーにてCCO（最高コミュニケーション責任者兼最高カーボンニュートラル責任者）を務めた後、2022年より(株)シグマクシスにプリンシパルとして参画。脱炭素・気候変動に関する講演や企業の脱炭素化支援を数多く手掛けるほか、自身が発行人を務めるYouTubeチャンネル「GXチャンネル」で情報を発信している。地域脱炭素にも明るく、山形県米沢市、群馬県みなかみ町、群馬県片品村のアドバイザーも務める。プレジデント・オンラインはじめ寄稿多数。著作に「６０分でわかる! カーボンニュートラル 超入門」など。

Born in 1984, Mr. Maeda joined the Ministry of Foreign Affairs in 2007 after graduating from the University of Tokyo with a Bachelor of Economics degree.
After working in development cooperation, nuclear energy, and ministerial secretariat duties, he became in charge of climate change in 2017. During his tenure, as for the domestic policy, he contributed to the development of roadmaps towards Japan’s goal in achieving decarbonization while reflecting the spirit of the Paris Agreement. With regard to the climate diplomacy, he was engaged in multilateral negotiations in the process such as G7 and G20. In this process, he coordinated various national strategies, including the Long-term Strategy under the Paris Agreement. In addition, in G20 process, he led the discussion on global environment as well as climate change, which became the major contribution to the success of G20 Osaka Summit.
In 2020, he decided to change his duty field from diplomacy to climate change. While developing renewable energy projects, he actively communicated to the public the importance of addressing climate change. He is a frequent contributor to President Online and other publications. He also published a book, "Understanding in 60 Minutes! A Super-Introduction to Carbon Neutrality", which is now on sale.
In 2022, he joined SIGMAXYZ Inc. and is now in charge of supporting decarbonization of private sectors, including strategy reforms. In addition to this duty, he supports decarbonization of countryside of Japan and in this connection, he became an official advisor to Minakami Town and Katashina Village, Gunma Prefecture as well as Yonezawa City, Yamagata Prefecture. He is also continuing his work in communicating the importance of climate action to the public, not just only by being an author or editor of climate and decarbonization related articles but also by being a YouTuber. His YouTube channel “GX Channel” is offering various insights about current trend of climate change and decarbonization.

学　　歴
平成 8年 3月　東京大学 法学部卒業
職　　歴
平成 8年 4月　株式会社東京三菱銀行入行 川崎支店
平成 16年 6月　営業第三部 調査役
平成 18年 1月　株式会社三菱東京UFJ銀行営業第二部 調査役
平成 23年 4月　ユニオンバンク出向
平成 26年 1月　国際企画部 上席調査役
平成 28年 4月　京都支社 法人第一課 次長
平成 30年 4月　米州総合管理部 次長
令和 2年 3月　米州総合管理部 副部長
令和 4年 4月　営業第五部長

PROFESSIONAL EXPERIENCE
4/1996-Present MUFG Bank, Ltd.　Tokyo, Japan
MUFGBK was established in 2006 through the merger of the Bank of Tokyo-Mitsubishi and The UFJ Bank Ltd. Joined the Bank of Tokyo-Mitsubishi Ltd. in 1996
4/2022-Present Managing Director, Head of Corporate Banking Division No.5
• Head of Corporate Banking Division covering large Japanese corporate clients in chemical, pharmaceutical, textile, paper manufacturing, food & beverage, and personal products industries.
3/2020-3/2022 Managing Director, Deputy Chief of Staff, MUFG Union Bank, New York, U.S.A
• Assumed Deputy role covering Corporate Planning Group, Americas Holding Division, IBOR Transition Office and etc.
4/2018-3/2020 Managing Director, Head of Corporate Planning Group, Chief of Staff, MUFG Union Bank, New York, U.S.A
• OCC (Office of Currency Control) Consent Order remediation program in the First Line of Defense.
• Drove the IBOR (Interbank Offered Rate) Americas project as the leading member of IBOR PMO.
• Supervised OKR (Objective and Key Result) and BSC (Balanced Scorecard)
4/2016-4/2018 Chief Manager, Kyoto Commercial Banking Office, MUFG Bank in Kyoto, Japan
• Responsible for various banking transactions such as investment banking including M&A and equity finance, commercial banking, global transaction banking, and financing
1/2014-4/2016 Senior Manager, Strategic Planning Department, Global Planning Division, MUFG Bank, Tokyo, Japan
• Responsible for planning initiatives for MUFGBK’s global transaction banking business, overseas Japanese large corporate banking, and global retail and commercial banking business

4/2011-1/2014 Senior Vice President, Global Business Coordination Unit,
National Banking, Union Bank, N.A. (currently MUFG Union Bank) in San Francisco, California, U.S.A.
• Supported global business opportunities for the bank corporate clients and assisted and advised American corporates to initiate or augment global business abroad such as in China, India and Europe by leveraging MUFG global network.
6/2006-6/2010 Manager, Corporate Banking Division No.2 Corporate
Banking Group No.1, MUFG Bank, Tokyo, Japan
• Responsible for relationship management of Japanese leading companies of steel industry, such as Nippon Steel Corporation　(the world’s second largest steel maker), JFE Steel Corporation, Sumitomo Metals Industries Ltd, Mitsubishi Steel MFG
4/2004-6/2006 Manager, Corporate and Investment Banking (CIB)
Division, MUFG Bank, Tokyo, Japan
• Planned and developed the strategy for blue-chip corporation business
• Proposed various corporate strategies to blue-chip corporations, such as M&A, equity finance, alliance
• Proposed sector integration, such as retail sector and electric device sector
4/1996-4/2004 Banking Officer, Osaka, Shinjuku, Kawasaki Branches

EDUCATION
4/1991-3/1996 The University of Tokyo, Tokyo, Japan
Bachelor’s Degree in Law, March 1996
• Majored in Public Law
6/2010-4/2011 University of California Berkeley, Haas School of Business
Visiting Scholar

ADDITIONAL
• Chartered Member of the Security Analysts Association of Japan (CMA)
• Information Technology Passport Examination

1987年生まれ。愛知県出身。
2015年にボストンコンサルティンググループに入社し、通信・製造業を中心に新規事業、グローバル戦略、組織改革などのプロジェクトを経験。
2018年にテックマジックを設立。「テクノロジーによる持続可能な食インフラ社会を実現する」をビジョンに「調理ロボット」、「業務ロボット」を開発する。味の素、キユーピー、日清食品などの食品メーカーをはじめ、プロントコーポレーションなどの大手外食企業と協業し、ハードウェアとソフトウェアを融合した「ヌードルロボット」、「炒めロボット」「洗浄仕分けロボット」、「盛付ロボット」などを開発、販売している。

He joined Boston Consulting Group in 2015 and has experience in new business development, global strategy, and organizational reform projects.
Founded Techmagic in 2018. TechMagic develops "cooking robots" and "business robots" with the vision of "realizing a sustainable food infrastructure society through technology. TechMagic has collaborated with food manufacturers such as Ajinomoto, Kewpie, and Nissin Foods, as well as major restaurant companies such as Pronto Corporation, to sell "noodle robots," "washing and sorting robots," and "serving robots" that integrate hardware and software.

パナソニックで海外営業、知財、事業開発のキャリアを経て、新規事業に携わる一方で、有志活動として宇宙ビジネスのタネ創出有志活動集団「宇宙人クラブ」(https://www.uchujin-club.org/)を創立運営。本業務と有志活動の両サイドから新規事業創出に携わる
本業務ではSPACE FOODSPHERE(https://spacefoodsphere.jp/)の会員として「宇宙と食」にも取り組む。
また、2023年より事業構想大学院大学のプロジェクト研究員として「高齢化社会と食」「宇宙ｘ老化」について研究活動を開始

After a career in overseas sales, intellectual property, business development, she is now in charge of new business development at Panasonic, on the other hand, she founded and operates the "Uchujin (Space Alien) Club," a volunteer group that creates seeds for space business that awarded the 1st IP BASE AWARD/JAPAN INNOVATION DAY2020
https://www.uchujin-club.org/https://ipbase.go.jp/news/2020/03/news-0319.php　「宇宙人クラブ」＝”Uchujin（Space Alien）Club”

Currently, she is working on creating new business from both her main job and volunteer activities.

As a member of SPACE FOODSPHERE, she is also working on "Space and Food" in this business.
https://spacefoodsphere.jp/

Since the year of 2023, she began research on " Aging Society and Food" and "Space and Aging" at the Graduate School of Project Design as a Project Researcher.

東京大学経済学部卒業後、ゴールドマン・サックス証券に入社、株式アナリストとして9年働いたのち、米系資産運用会社を経てボストンコンサルティンググループに転職。子どもの好き嫌いから食事作りに悩んだことを機に、2017年に同僚と共にシェアダインを創業。2018年5月より、ライフステージごとにぴったりの専門家と出会える出張料理サービスを開始。サービス開始後5年で登録シェフ4,500名を超える、日本最大級の出張シェフサービスに成長。2023年7月に事業者向けシェフマッチング「スポットシェフ」をリリース。

After graduating from the Faculty of Economics at Tokyo University, I joined Goldman Sachs and worked as an equity analyst for 9 years. Later, I transitioned to Boston Consulting Group. The experience of struggling with meal preparation for my child after giving birth became the catalyst for co-founding ShareDine with colleagues in 2017. In May 2018, we launched an on-demand delivery chef service that connects users with specialized chefs tailored to their life stages. Within 5 years of starting the service, ShareDine has grown into Japan's largest on-site chef service with over 4,500 registered chefs. In July 2023, we released 'SpotChef,' a chef-matching service designed specifically for restaurants.

人間科学（スポーツ科学）分野の大学院修了後、2006年にJAXA入社。ロケット部門の事業推進や、外部連携による宇宙教育事業等を担当。その後出向した大手広告代理店にて、宇宙コンテンツの企業プロモーション活用やビジネスクリエーション等に参画。JAXA帰任後は、主にこれまで宇宙に関わりのなかった企業の新規参入促進や異分野テクノロジーとの連携企画に加え、共創型プログラム「宇宙イノベーションパートナーシップ（J-SPARC）」の立ち上げ・制度設計に従事。現在は、J-SPARCプロデューサーとして、主に宇宙旅行・衣食住ビジネス等に関する民間企業等との共創活動を担当。食分野では、2018年から「防災×宇宙」の視点から新たな事業創出や社会課題解決に取組むプロジェクトを推進。また、2020年に創設した地球と宇宙に共通する食の課題解決に取り組む一般社団法人SPACE FOODSPHEREでは理事を務め、ベンチャーから大企業までの様々な企業や大学、自治体等との共創活動を牽引。出身は大分県竹田市で、大分県のSTEAM教育プログラムにはアクセラレーターとして関わっている。趣味はスポーツ全般、異業種交流。夢は、「月面オリンピックを実現し、自ら実況すること」。

Joined JAXA in 2006, he was in charge of project promotion in the rocket division and space education projects through external collaboration. Later, he was transferred to a major advertising agency, where he participated in corporate promotions and business creation of space content. Thereafter, he was involved in the launch and institutional design of a co-creation program, "JAXA Space Innovation Partnership (J-SPARC)," in addition to promoting the entry of new companies not previously involved in space and planning collaboration with different fields of technology.　
Now, as a J-SPARC producer, he is mainly in charge of co-creation activities with private companies related to space travel, food / living / healthcare, entertainment business, etc.
He serves on the board of directors of SPACE FOODSPHERE, a general incorporated association that works to solve food problems common to the earth and space.

2015年法政大学キャリアデザイン学部卒
在学中より、創業前のSARAHに参画。
2015年創業メンバーとしてSARAHに入社しWebディレクション,アプリディレクション,SEO,マーケティング,グロースハックなど幅広く担当し，2021年COO就任。
その後，M&Aや事業計画，ファイナンス等の経営企画業務に携わり，2022年にCSO(Chief Strategy Officer)に就任．
現在はブロックチェーンを活用した新規事業の立ち上げを行っている。

While in school, I participated in SARAH before its founding.
I joined SARAH as a founding member in 2015 and was in charge of web direction, application direction, SEO, marketing, growth hacking, etc. I became COO in 2021.
After that, I was involved in corporate planning work such as M&A, business planning, and finance, and was appointed as CSO (Chief Strategy Officer) in 2022.
Currently, I am launching a new business utilizing blockchain.

パナソニックを経て、マッキンゼーにてハイテク・通信業界を中心に8年間に渡り、成長戦略立案・実行、M&A、新事業開発、ベンチャー協業などに従事。17年、シグマクシスに参画。 同年、スマートキッチン・サミット・ジャパンを立ち上げ、以来食を起点とした事業共創エコシステムの形成を通じた新産業創出を目指す。米スマートキッチン・サミット（SKS）、Rethink Food（米CIA）をはじめとした国内外での多数の講演、メディアを通じた情報発信にも積極的に取り組む。21年4月より、NHKラジオ「マイあさ！」にレギュラー出演。『フードテックの未来』（18年/日経BP総研）監修、『フードテック革命』(20年/日経BP）共著。一般社団法人 SPACE FOODSPHERE理事／ベースフード株式会社　社外取締役／クックパッド株式会社　社外取締役

Smart Kitchen Summit(SKS)の創設者。中長期的視点で、テクノロジーが料理・食事・食糧システムを変えていく可能性を見抜き、SKSを2015年に立ち上げた。また、最先端のスマートキッチン・トレンドを発信するサイト「The Spoon」やポッドキャスト「Smart Kitchen Show」の企画・運営など、活動は多岐にわたる。