TOKYO: Japan will curb asylum seekers’ rights to work and detain any not deemed refugees or who have made multiple applications, the Yomiuri daily reported on Tuesday, in a move to further tighten one of the developed world’s toughest refugee systems.
From as early as mid-November, Japan will only allow those it regards as bona fide refugees the right to work. The Justice Ministry estimates that the new rule will effectively deny the right to work for more than 10,000 asylum seekers a year who don’t qualify for refugee status, the Yomiuri said, without citing sources.
Others, including those who fail to qualify as refugees in initial checks and multiple asylum applicants, will be held in detention centers after their permission to stay in Japan expires, the report said.
At present, asylum seekers with valid visas receive renewable permits allowing them to work in Japan while their refugee applications are reviewed — a system the government says encourages people to seek asylum in order to work.
“We are looking at policies, including that in the (Yomiuri) article. We haven’t decided whether to put it into action,” said Yasuhiro Hishida, a Justice Ministry official overseeing refugee recognition.
Japan accepted just three refugees in the first half of 2017 despite a record 8,561 fresh asylum applications, and only 28 in 2016. Human Rights Watch in January described the country’s record on asylum seekers as “abysmal.”
The prospect of the crackdown drew criticism from Japan’s most prominent refugee organization, which said that asylum seekers would struggle to make ends meet without work permits.
“It’s essential that minimum living conditions are ensured while people apply for asylum,” said Eri Ishikawa of the Japan Association for Refugees.
The world’s third biggest economy has remained unwelcoming to immigration despite a shrinking, aging population that has exacerbated the worst labor shortages in four decades and drags on an already slow economic growth.
Japan’s reluctance to accept foreign workers and refugees is in contrast to the policies of other industrialized countries, and has forced labor-hungry industries including construction and manufacturing to rely on asylum seekers with work permits.
Immigration remains a controversial subject in Japan, where many pride themselves on cultural and ethnic homogeneity.
Almost six in 10 Japanese think diversity of ethnic groups, religions and races makes their country a worse place, a poll this month by the Pew Research Center showed.
Japan to reportedly launch crackdown on asylum seekers
Japan to reportedly launch crackdown on asylum seekers
Macron, on Egypt visit, to go near Gaza to show support for ceasefire
- A draft accord on treating Palestinian wounded brought out of Gaza is to be signed during the visit
PARIS: French President Emmanuel Macron will go to an Egyptian port near the Gaza Strip next week to highlight concerns over the conflict in the Palestinian territory, his office said Thursday.
Macron will go to Arish, 50 kilometers (30 miles) from Gaza, next Tuesday during a visit to Egypt, officials said.
Macron will meet humanitarian and security workers next Tuesday to stress his “constant mobilization in favor of a ceasefire,” his office said in a statement.
Arish is a transit point for international aid intended for Gaza.
But food and other supplies have not been able to use the nearby Rafah crossing from Egypt into Gaza since a ceasefire between Israel and Hamas was suspended last month.
Macron is to go to Egypt on Sunday and on Monday will meet the country’s President Abdel Fattah El-Sisi.
Egypt has been a mediator in the Israel-Hamas conflict since the Ocxtober 7, 2023 Hamas attacks and Macron will stress “the urgency” of securing a new ceasefire so that Gaza’s population is no longer has to bear a “humanitarian catastrophe,” Israeli strikes are ended and Israeli hostages in Gaza are freed, the French leader’s office said.
A draft accord on treating Palestinian wounded brought out of Gaza is to be signed during the visit.
US Senate Republican pushes for congressional approval of president’s tariffs
- The Republican critics in Congress of Trump’s tariff moves remained a distinct minority
WASHINGTON: Republican US Senator Chuck Grassley introduced a bill on Thursday that would require congressional approval for new tariffs, the day after President Donald Trump unveiled sweeping new taxes on a vast array of imported goods.
Grassley, whose home state of Iowa relies heavily on the global agricultural trade, joined Democratic Senator Maria Cantwell of Washington for the “Trade Review Act of 2025” which would require Congress to sign off on new tariffs within 60 days of their imposition or automatically block their enforcement. The move, made the day after four other Senate Republicans voted for a measure that would lift Trump’s tariffs on Canadian goods, was the latest sign of dissent among Republicans as Trump’s aggressive moves fanned recessionary fears and sparked Wall Street’s worst day since 2022.
Neither Grassley’s bill nor the measure that passed the Senate on Wednesday were seen as likely to become law while Trump’s Republicans hold majorities in both the Senate and House of Representatives, where many of their members are voicing support for Trump’s moves.
Trump, who has long advocated for tariffs, said that the highest US trade barriers in more than a century would both raise federal revenue and drive manufacturing back to the US Economists have voiced deep skepticism about both possibilities.
Grassley, the longest-serving member of the US Senate, did not directly criticize Trump in introducing his bill. He noted that he had proposed a similar trade approach during Trump’s first administration, citing the US Constitution establishing congressional authority over trade issues, but that over time the legislature has ceded this power to the executive branch.
But some Republicans have indicated unease with parts of Trump’s tariff plans.
“I would have expected more targeted tariffs to meet the needs of where countries are taking advantage of us, and perhaps a more modest approach in the amounts,” Republican Senator Jerry Moran told reporters. He also expressed concerns that tariffs placed on US allies in Southeast Asia were similar to those placed on China, which he called a “damaging” economy to the US
Republican Senator James Lankford said he was surprised by the 17 percent tariff on Israel and hoped the US Trade Representative could explain why the tariff level on Israel was different from other countries. Republican senators Susan Collins, Lisa Murkowski, Rand Paul and Mitch McConnell — the chamber’s former Republican leader — provided the votes on Wednesday to pass Democratic Senator Tim Kaine’s disapproval resolution on the Trump trade approach toward Canada.
“Tariffs drive up the cost of goods and services. They are a tax on everyday working Americans,” McConnell said in a statement on Thursday.
About half of Americans, and one in five Republicans, believe that increasing tariffs on imports will do more harm than good, a Reuters/Ipsos poll completed on Wednesday found. The Republican critics in Congress of Trump’s tariff moves remained a distinct minority. Indeed, the House earlier this month passed a measure meant to strip Congress’ power to challenge new tariffs imposed by the president.
“The president has been talking about unfair trade against the United States for 40 years, so he’s been very consistent on this,” said Senator John Barrasso, the chamber’s No. 2 Republican. “Long-term, I think this is very important for the country, bringing jobs and manufacturing back to America, focusing on our economy.”
Grassley’s Democratic co-sponsor, Cantwell, said that Trump’s tariffs risked long-term damage to the US economy.
“We can’t afford a trade war that lasts for two or three years, leaving our product off the shelves,” Cantwell said. “We cannot have arbitrary policies that create chaos and uncertainty.”
Gaza heritage and destruction on display in Paris
- Bouffard said the damage to the known sites as well as treasures potentially hidden in unexplored Palestinian land “depends on the bomb tonnage and their impact on the surface and underground”
PARIS: A new exhibition opening in Paris on Friday showcases archaeological artifacts from Gaza, once a major commercial crossroads between Asia and Africa, whose heritage has been ravaged by Israel’s ongoing onslaught.
Around a hundred artifacts, including a 4,000-year-old bowl, a sixth-century mosaic from a Byzantine church and a Greek-inspired statue of Aphrodite, are on display at the Institut du Monde Arabe.
The rich and mixed collection speaks to Gaza’s past as a cultural melting pot, but the show’s creators also wanted to highlight the contemporary destruction caused by the war, sparked by Hamas’s attack on Israel in October 2023.
“The priority is obviously human lives, not heritage,” said Elodie Bouffard, curator of the exhibition, which is titled “Saved Treasures of Gaza: 5,000 Years of History.”
“But we also wanted to show that, for millennia, Gaza was the endpoint of caravan routes, a port that minted its own currency, and a city that thrived at the meeting point of water and sand,” she told AFP.
One section of the exhibition documents the extent of recent destruction.
Using satellite image, the UN’s cultural agency UNESCO has already identified damage to 94 heritage sites in Gaza, including the 13th-century Pasha’s Palace.
Bouffard said the damage to the known sites as well as treasures potentially hidden in unexplored Palestinian land “depends on the bomb tonnage and their impact on the surface and underground.”
“For now, it’s impossible to assess.”
The attacks by Hamas militants on Israel in 2023 left 1,218 dead. In retaliation, Israeli operations have killed more than 50,000 Palestinians and devastated the densely populated territory.
The story behind “Gaza’s Treasures” is inseparable from the ongoing wars in the Middle East.
At the end of 2024, the Institut du Monde Arabe was finalizing an exhibition on artifacts from the archaeological site of Byblos in Lebanon, but Israeli bombings on Beirut made the project impossible.
“It came to a sudden halt, but we couldn’t allow ourselves to be discouraged,” said Bouffard.
The idea of an exhibition on Gaza’s heritage emerged.
“We had just four and a half months to put it together. That had never been done before,” she explained.
Given the impossibility of transporting artifacts out of Gaza, the Institut turned to 529 pieces stored in crates in a specialized Geneva art warehouse since 2006. The works belong to the Palestinian Authority, which administers the West Bank.
The Oslo Accords of 1993, signed by the Palestine Liberation Organization and Israel, helped secure some of Gaza’s treasures.
In 1995, Gaza’s Department of Antiquities was established, which oversaw the first archaeological digs in collaboration with the French Biblical and Archaeological School of Jerusalem (EBAF).
Over the years, excavations uncovered the remains of the Monastery of Saint Hilarion, the ancient Greek port of Anthedon, and a Roman necropolis — traces of civilizations spanning from the Bronze Age to Ottoman influences in the late 19th century.
“Between Egypt, Mesopotamian powers, and the Hasmoneans, Gaza has been a constant target of conquest and destruction throughout history,” Bouffard noted.
In the 4th century BC, Greek leader Alexander the Great besieged the city for two months, leaving behind massacres and devastation.
Excavations in Gaza came to a standstill when Hamas took power in 2007 and Israel imposed a blockade.
Land pressure and rampant building in one of the world’s most densely populated areas has also complicated archaeological work.
And after a year and a half of war, resuming excavations seems like an ever-more distant prospect.
The exhibition runs until November 2, 2025.
Deadly fire on Gaza ambulances possible Israeli ‘war crimes’: UN official
- Turk called for an “independent, prompt and thorough investigation” into the March 23 incident that Israeli officials have claimed was an attack on “terrorists”
UNITED NATIONS, United States: The death of 15 medics and humanitarian workers in Gaza after shots were fired at their ambulances raises further concerns of “war crimes by the Israeli army,” the UN High Commissioner for Human Rights said on Thursday.
“I am appalled by the recent killings of 15 medical personnel and humanitarian aid workers, which raise further concerns over the commission of war crimes by the Israeli military,” said Volker Turk, before the UN Security Council.
Turk called for an “independent, prompt and thorough investigation” into the March 23 incident that Israeli officials have claimed was an attack on “terrorists.”
The bodies of 15 rescuers and humanitarian workers, including eight from the Palestinian Red Crescent and one from the UN, were found near Rafah in what the UN Office for the Coordination of Humanitarian Affairs (OCHA) called a “mass grave.”
OCHA had said Tuesday that the first team was killed by Israeli forces on March 23, and that other emergency and aid teams were struck one after another for several hours as they searched for their missing colleagues.
This is “one of the darkest moments in this conflict that has shaken our shared humanity to its core,” said the president of the Palestinian Red Crescent Society Younes Al-Khatib before the UN Security Council on Thursday.
“The souls of Mostafa, Ezzedine, Saleh, Riffat, Mohammad Bahloul, Mohammed Al-heila, Ashraf and Raed are asking for justice. Can you hear them?” he asked, demanding to know the fate of a 16th team member still missing.
“It’s worth noting, also, that during the communication with the team, the dispatch could hear a conversation in Hebrew between the Israeli forces and the team, meaning some were alive, still alive, when they were under the control of the Israeli forces,” Al-Khatib said.
The Israeli army has indicated it is investigating the “incident of March 23, 2025,” while claiming its soldiers had fired at “terrorists.”
Turk also condemned Israel for blocking the entry of humanitarian aid for a month and resuming its military operations, saying “the blockade and siege of Gaza,” and the subsequent suffering of civilians “constitutes a form of collective punishment.”
It “may also amount to the use of starvation as a method of war,” he said.
Turk expressed alarm over “inflammatory statements by senior Israeli officials about seizing, dividing, and controlling the territory of the Gaza Strip.”
“All of this raises serious concerns about international crimes being committed and contradicts the fundamental principle of international law regarding acquisition of territory by force.”
The war was triggered by Hamas’ attack on Israel on October 7, 2023.
How AI can be leveraged to reduce food loss, improve nutrition, and cut emissions
- By optimizing food processing at its source, AI is playing a role in reducing emissions and making food production more sustainable
- Preservation techniques, such as freeze-drying and 3D printing, are being optimized with AI to create long-lasting, nutritious products
RIYADH: Artificial intelligence is revolutionizing nearly every industry, and food production is no exception. From precision farming to lab-grown meat, AI is enabling more sustainable, efficient, and innovative ways to feed the world’s growing population.
One of the most promising applications is the use of AI to tackle food loss — one of the biggest challenges facing global food security. Each year, an estimated $1 trillion worth of food is lost before it even reaches consumers due to spoilage, supply chain inefficiencies, and market rejections.
But AI-powered solutions are beginning to change that, helping to extend shelf life, maximize nutritional value, and reduce environmental impact.
At the forefront of this movement is Essence Food, a company that has combined AI, 3D printing, and advanced freeze-drying techniques to transform surplus produce into nutrient-rich, long-lasting food products.
Led by CEO and founder Marcio Barradas, the company is pioneering a data-driven approach to food preservation, proving that cutting-edge technology can turn food loss into opportunity — benefiting both the planet and public health.
During a 2017 TED talk, Barradas highlighted the crucial difference between food loss and food waste. He explained that food loss occurs early in the supply chain, before products reach consumers, while food waste happens at the consumer level.
The consequences of food loss are significant, leading to a drastic reduction in the volume of food available for consumption. Several factors contribute to this issue, including poor yields, quality inconsistencies, spoilage, and inefficiencies in transportation and storage.
One particularly troubling aspect of food loss is the rejection of perfectly edible fruits and vegetables by retailers due to aesthetic imperfections. This practice results in vast quantities of nutritious food being discarded before it ever reaches a plate.
Reflecting on his TED talk, Barradas told Arab News: “It was a call to the industry to wake up and stop wasting foods when they can actually monetize them. So it was sort of from trash to cash.”
Despite growing awareness of food loss, Barradas observed that as recently as 2019, no large-scale solutions had been implemented to tackle the problem effectively. Determined to change this, he launched Essence Food, a company dedicated to reducing food loss through advanced technology.
By integrating AI with the freeze-drying process, Essence Food repurposes surplus and rejected produce that might otherwise go to waste. This not only preserves valuable nutrients but also addresses long-term health and environmental concerns associated with food production.
Freeze-drying, unlike other dehydration methods, retains a greater percentage of a food’s original nutrients while significantly improving shelf life and product quality. These advantages make it an ideal technology for tackling food loss on a global scale.
After its initial launch in Spain, Essence Food quickly expanded its footprint in the Middle East, beginning with the UAE and now moving into Saudi Arabia.
“We presented it at Gulfood in Dubai, and amazingly, we won as most innovative startup back in 2019,” said Barradas, referring to the company’s 3D-printed products, which have been showcased at the prestigious food industry event.
“This allowed us to expand very fast in the region and start to see how we can optimize all the resources that exist, knowing there is a region that imports the majority of its fruits and vegetables.
“Encouraged by winning that award at Gulfood, what I saw is that in the Middle East, there is an advantage compared to Europe. It’s less bureaucratic. When the decision-makers here believe in something, they will bring it to the front and it will be implemented.”
Although freeze-drying and 3D printing are not new technologies, AI has revolutionized their efficiency. When Barradas founded Essence Food, the company was already “very proactive with machine learning.
“All our data was being stored and analyzed in terms of accelerating the processes, having better decision-making, and also using that machine-learning capacity to really teach our machines.”
As the company worked to develop a more efficient freeze-dryer, AI emerged as the key to optimizing the technique. “Now, the age of AI came really strong in the last two years. So, what we’re doing is a virtual library,” said Barradas.
Every fruit or vegetable that enters Essence Food’s freeze-drying process undergoes rigorous analysis in a laboratory. Strawberries, bananas, tomatoes, beetroot — each ingredient is tested to determine its precise nutritional content.
The data collected is then fed into a virtual AI library, creating a vast database of nutritional insights. This system allows for an unprecedented level of food customization, tailored to individual dietary needs.
“Having that library connected now with AI, you can only imagine how we can customize food for each individual.”
Barradas envisions a future where AI-driven food technology plays a direct role in preventive healthcare. Through Essence Food’s new smartphone app, users will be able to personalize their nutrition with nutrient-rich foods, including a healthier take on gummy bears.
“If I connect your mobile device, which you use every day, and it knows your steps and habits, everything is stored there. If you connect to this app that we are launching, you’ll be able to have customized gummy bears for the whole week,” he said.
“So, you’ll take two gummy bears a day, or one gummy bear a day, not to cure any disease, but to prevent you from getting any disease.”
He believes that modern diets have led to an over-reliance on supplements and pharmaceuticals. “We are only dealing with the consequences, with the symptoms, but we’re not fighting the causes,” he said.
Beyond nutrition, machine learning is also driving new sustainability initiatives within Essence Food’s freeze-drying technology.
One of the company’s most innovative breakthroughs is the recovery of water from fruits during the drying process. This reclaimed water has the potential to support vertical farming and other water-scarce agricultural initiatives.
“There’s something really amazing in this technology,” said Barradas. “It doesn’t need water, but it brings back water. So, any time you freeze-dry in the machine, it gives you potable water that was inside the fruits.”
The implications of this discovery are particularly relevant for regions like Saudi Arabia, where water scarcity is a pressing issue.
“If we load the machine with 40 kg of strawberries, we will be removing 35 liters, 32 liters, of potable water,” said Barradas.
This water recovery system can be integrated with vertical farming operations, creating a closed-loop system where food loss is minimized and essential resources are conserved.
“We want to create a synergy with vertical farming, where we recover food losses from these vertical farms in the desert, and with the water that we recover, we create more food,” said Barradas.
“Because Saudi Arabia, being such a vast region, and knowing the region where dates are grown, it will be amazing to bring the technology to the source and not bring the ingredient to Riyadh, for example, to transform it.
“Because the impact of transport and moving fresh ingredients is really big on the planet. We’re looking to go to the source of the ingredient to minimize everything that has to do with CO2 emissions.”
