Building a nature-positive industry
Overview
Legal Name
Nature Positive Food Organization
Mission
Nature Positive Food Organization aims to advance the global development of the food tech sector while fostering the growth and social implementation of sustainable, nature-positive food systems.
Activities
To fulfill its mission, the Organization engages in the following activities:
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Expanding market awareness of novel foods
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Promoting regulatory alignment and policy engagement for novel foods
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Advocating and facilitating policy initiatives that contribute to the growth of the food innovation industry
Representative Directors
Ryo Sato
Amane Kimura
Established
December 9, 2024
Registered Address
Kuwano Building 2F, 6-23-4 Jingumae, Shibuya-ku, Tokyo 150-0001 Japan
Founders
Amane Kimura
CEO at Algal Bio
Primarily engaged in business investment and management in the Food & Agriculture and Health sectors at Mitsui & Co., Ltd. While stationed in the United States, participated in overseas food-tech initiatives, including an investment in alternative protein venture Beyond Meat, serving as a board observer. Appointed Chief Operating Officer of the company in 2020. Graduated from the Faculty of Commerce, Hitotsubashi University.
Ryo Sato
CEO at Morus
Graduated from the Faculty of Education, The University of Tokyo. After working in apparel sourcing and OEM production at ITOCHU Corporation, joined Samurai Incubate to support open innovation and new business development across chemicals, energy, and global partnerships. Co-founded Morus Inc. in 2021 with Professor Shiomi of Shinshu University, a leading expert in silkworm research.
Tomoka Furuya
Founder at Japanese Botanical Laboratory
Graduated from the Department of Architecture, Faculty of Engineering, The University of Tokyo. After joining Hakuhodo Inc., worked in consulting roles focused on corporate branding and new business development. Leveraging expertise in plants and food, founded the platform “Nihon Somoku Research Institute” in 2021, dedicated to herbs and spices native to Japan’s mountains. Enjoys foraging for edible ingredients in mountains across Japan. Recognitions include Forbes Next 100, Forbes Culture-Preneurs 30, ICC Food & Drink Award Grand Prix, and ICC Crafted Catapult Runner-up Grand Prix.
Advisory Board
Seiji Aoyagi
PhD
Graduated from Occidental College in the United States. Earned a Ph.D. in Nutrition from the University of Illinois. Engaged in nutrition research and product development at domestic and international companies including Abbott, GSK, and Danone. After serving as an Executive Officer at Dome Corporation, assumed the role of DNS Scientific Officer. In addition to serving as Representative Director of the International Society of Sports Nutrition (Japan), also joined Morus.
Contact Us
About
At Nature Positive Food, we are guided by three pillars:
conserving natural capital, supporting primary industries,
and nurturing food culture.
In contrast to global food-tech trends,
Japan’s emerging food ventures start by listening to nature’s own potential.
Rather than controlling or redesigning it,
we work with living resources rooted in our forests, seas, and ecosystems.
For nature’s blessings to remain abundant far into the future,
It is our mission to drive new food industries
through technologies and science
that enhance, support, and coexist with nature.
From the mountains, seas, and satoyama to laboratories and cities,
across every stage from production to consumption,
we aspire to nurture a food industry
where both people and nature can thrive together.
Could this be Japan’s food-tech?
Where nature, livelihoods, and industry can grow together,
regeneratively and in abundance.
Nature Positive Food.
