The Signs (2020 - 2023)

COVID-19 is still plaguing people around the world. The medical field in Japan is also suffering from this new infectious disease. It's been a long battle. Amid fears of the third wave of outbreak, the challenge for society as a whole is how to balance normal medical practice with the need to deal with COVID-19 without disrupting the medical system. Now, efforts are beginning to cross medical and industrial boundaries under the outbreak. This episode focuses on fully automated PCR testing machine, VR training for medical workers, and infection-free clothing that allows for hospital visits.

In this new episode, we will report on the new signs of "Contactless Services" that have emerged from COVID-19 disaster. In order to prevent further spread of the new coronavirus, and at the same time promote economic activities, it will be necessary to shift to the business model based on the "three-Cs avoidance" principle; closed, crowded, contact. You will find efforts to create new value in a situation that could be described as adversity.

Due to COVID-19 situation, the outlook for small- and medium-sized businesses -- the bedrock of the Japanese economy -- is especially grim. Amidst the turmoil, financial institutions work to support small businesses in need. Unique community-based credit unions -- working hand-in-hand with management -- are bringing new Signs of hope to companies struggling to weather the coronavirus storm.

The coronavirus pandemic has upended lifestyles and economies everywhere. One vision of that reset is on the horizon. It's called green recovery. The idea is to use investments in environmental protection and social transformation to drive economic recovery. Renewable energy is a cornerstone of the green recovery concept. EVs are now playing a key role in this new challenge, not only as vehicles but also as storage batteries.

The pandemic is hitting the food service industry hard. Revenue losses have caused many businesses to close up shop. But amid the crisis, innovative food services are popping up. When sales at her Asakusa restaurant took a dive, Saka Megumi started a new kind of eatery where chefs of differing cooking genres share the kitchen. The concept now a hit, in November, Saka opened her fourth location, this one tackling the issue of food waste. We follow her work that turns hardship into opportunity.