Floatmeal CEO<\/strong><\/p>\nBorn in New Zealand to Japanese parents and raised in Australia. After graduating from Tokyo Gakugei University International Secondary School, he entered the Faculty of Fisheries at Hokkaido University. The word \"moana\" means \"sea\" in the language of the Maori people of New Zealand. While studying about the ocean in Hokkaido, which she had longed to visit, she became interested in environmental issues. Together with a group of friends he met at university, he decided to start a business to develop the next generation of food resources.<\/p>\n
Mr. Kamal Shubro Sajjad<\/strong>
\nGraduate School of Environmental Science, Hokkaido University<\/strong>
\nFloatmeal CSO<\/strong><\/p>\nBorn in Dhaka, Bangladesh. He holds two master's degrees in microbiology and environmental science. D. program at Hokkaido University as a Japanese Government (Monbukagakusho) Scholarship student. He is working on the development of low-carbon technologies. Together with team members he met at the university, he founded Floatmeal, a cleantech startup that reduces carbon emissions in the food system.<\/p>\n
Tomoaki Hitani<\/strong>
\nGroup Leader, Corporate Planning Group, Business Planning Department, Air Water Hokkaido Inc.<\/strong><\/p>\nHe joined Air Water Energy Inc. in April 2009 as a mid-career employee.
\nEngaged in energy sales and marketing alliance business and development of new energy-related products.
\nIn September 2021, he started a new business, the land-based salmon aquaculture business [Morino Salmon Project], at his current department.
\nIn August 2022, concluded a comprehensive regional partnership agreement with Higashikagura Town and started construction of a test plant in September (scheduled to be completed in April 2023).
\nUp to present.<\/p>\n
Mr. Shinji Yamada<\/strong>
\nChallenge Field Hokkaido Area Coordinator<\/strong><\/p>\nD. (Materials Science), Graduate School of Engineering, University of Pennsylvania, USA. D. in Materials Science from the University of Pennsylvania, U.S.A. He was engaged in materials-related research and development, including materials nanotechnology and next-generation batteries, at the Research and Development Group, Hitachi, Ltd. In 2016, he opened four joint research centers in Japan, including Hokkaido University, to promote industry-academia collaboration for social innovation. He also serves as a judge for SCORE, START, and NoMaps Dream Pitch. Currently, he is the general area coordinator of \"Challenge Field Hokkaido,\" a project to create an industry-academia fusion center under the Ministry of Economy, Trade and Industry (METI).<\/p>\n
Moderator.
\nYoshifumi Kawana<\/strong>
\nGeneral Manager, Research and Development Division, Liverness Inc.<\/strong>
\nDirector, Agronome Research Institute, Inc.<\/strong><\/p>\nD. in Environmental Studies from the Graduate School of Environment and Information Studies, Yokohama National University. lecturer at Yokohama National University VBL since 2008, representative of LD Factory, Inc. and director of Mylops, Inc. director of Rivanes Regional Development Division since November 2014 and of Agronome Research Institute, Inc. since 2017. and is currently the General Manager of the Research and Development Division of Rivanes, Inc. He is involved in launching new businesses related to agriculture, forestry, and fisheries, including plant factory business, food and beverage business, and agri-tech venture support.<\/p>\n
Hyper Interdisciplinary Conference in Hokkaido Forum 2022<\/span><\/span><\/strong><\/a><\/p>","protected":false},"excerpt":{"rendered":"Panel Discussion Confronting the Protein Crisis from Japan's Food Growing Regions Within the Hokkaido Forum 2022 (Saturday, November 26, 2022) of the Association of Transdisciplinary Studies, the panel discussion \"The Protein Crisis from Japan's Food Growing Regions [...]\" will be held.<\/p>","protected":false},"author":48,"featured_media":20486,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[1,4],"tags":[],"year_conference":[],"acf":[],"aioseo_notices":[],"modified_by":"\u702c\u91ce \u4e9c\u5e0c","_links":{"self":[{"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/posts\/20485"}],"collection":[{"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/comments?post=20485"}],"version-history":[{"count":1,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/posts\/20485\/revisions"}],"predecessor-version":[{"id":20487,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/posts\/20485\/revisions\/20487"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/media\/20486"}],"wp:attachment":[{"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/media?parent=20485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/categories?post=20485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/tags?post=20485"},{"taxonomy":"year_conference","embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/year_conference?post=20485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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It is said that a protein crisis will occur in 2050, when the supply of protein will be insufficient for the population. As increased meat production becomes a bottleneck, attention is turning to alternative proteins. Hokkaido, Japan's unshakable food producing region, has achieved a food self-sufficiency rate of 217%, and has been supporting domestic protein production, with 20% of the country's beef cattle (1st in Japan) and 8% of pigs (3rd in Japan) being raised in the region, as well as about a quarter of the national production scale in marine resources. From this Hokkaido, we would like to examine new approaches to protein production and discuss what is required for alternative proteins.