Global Initiatives

The National Agriculture and Food Research Organization (NARO), Dijon Métropole, and Vitagora signed a Memorandum of Understanding (MOU) in November 2025 to promote collaboration between Japan and France, designating Gastronomy and Fermentation as priority areas.

INRAE—the French National Research Institute for Agriculture, Food and Environment—joined this framework on March 3, 2026, through the signing of a four-party MOU.

Japan and France are both internationally renowned for their rich gastronomic heritages, with fermented foods playing a central role in their food cultures. Through this partnership, the four organizations—representing research institutions, a governmental authority, and an innovation cluster—will leverage their respective strengths to advance international joint research, researcher exchange, and the societal application of research outcomes, with a focus on gastronomy and fermentation. The partnership aims to enhance food-related well-being in both countries, while supporting the development of food- and health-related industries and regional economic vitality.

Under this MOU, the four partners will work in a closely coordinated and complementary manner, leveraging their respective roles and strengths to generate strong synergies.

• NARO will contribute its research infrastructure and expertise in food functionality and fermentation to the partnership's joint research efforts.
• INRAE will contribute its internationally recognized scientific excellence and extensive European research networks to promote the partnership's joint research in the fields of agriculture, food, and the environmental sciences.
• Dijon Métropole will contribute its strong regional leadership, advanced infrastructure, and policy support to underpin the partnership's research activities, demonstration projects, and international exchange.
• Vitagora will contribute its internationally recognized agri-food innovation ecosystem to drive collaboration among industry, academia, and government, support startups, and accelerate the commercialization of research outcomes.

Within the framework of this partnership, in the field of gastronomy, food- and health-related initiatives will be promoted, with a particular focus on younger and older generations.
In the field of fermentation, the partners will collaborate on developing new food products as well as related initiatives aimed at advancing sustainable food systems.