JAPAN SUSTAINABLE SEAFOOD AWARD

（Reason for Selection）
The visualization of the greenhouse gas reduction effect of feeding when using the company's AI-equipped smart feeder was highly evaluated for its advanced stance toward sustainable aquaculture based on scientific findings. Visualization of greenhouse gas emissions is highly significant as an initiative to spread sustainability from production site to consumption site, and its future is highly anticipated.

UMITRON K.K. assessed the environmental footprint of their ASC-certified red sea bream sold under their sustainability brand, Umi to Sachi. The life cycle assessment measured greenhouse gas (GHG) emissions produced across the product’s value chain, from raw material procurement to end-use and disposal. The analysis also showed that Umitron Cell, Umitron’s AI-powered smart feeder, reduced feed-related GHG emissions by 20% compared to conventional automatic feeders. This means that users can reduce their GHG emissions by using air conditioners for about one hour per 100g red sea bream products.

（Reason for Selection）
Using the world's first ASC-MSC Seaweed Certification, this project was recognized for its unique product development in collaboration with local products, and for its ongoing activities that have made highly productive and highly available chlorella into a promising product. It is expected to show clearly how the production of Euglena contributes to environmental sustainability.

In January 2019, Euglena Chlorella was certified as the world’s first ASC-MSC Seaweed Standard. Euglena Chlorella is one of the effective methods for achieving Goal 14 of the SDGs. We are promoting
Euglena Chlorella, a super food and bounty from Ishigaki Island in Okinawa as “a new option” of sustainable seafood.In March 2020, in cooperation with companies in Ishigaki Island, we started the Euglena Ishigaki Nuchigusui Project. With the aim of increasing recognition of the island's specialty products, we promoted the development of new menus and foods. From June 2021, we have expanded the project throughout Okinawa, and new collaborations are starting as of 2022.

（Reason for Selection）
The acquisition of MSC, ASC, and MEL CoC certification by all stores of three subsidiaries of a major retailer is epoch-making, and the retailer's responsible participation in sustainable seafood production together with its producers is highly regarded.

Ito-Yokado began selling farm-raised seriola under a campaign that shows information and portraits of the producers (“Kao no mieru osakana.”) in 2006. Based on the premise of safety and security, we are working with our partners to promote environment-friendly aquaculture, and gradually we are expanding the range of fish species for the scope of the work. At the same time, we are promoting MSC, ASC-certified seafood and Alaskan seafood. We participated in the development and improvement process of MEL certification standards. In 2020, we became the first retailer to acquire MEL certification. Currently, the MEL-certified species we sell are, seriola, greater amberjack, red sea bream, flounder, coho salmon, sweetfish for farming, and bonito for wild fishery, and seaweed (wakame).
In 2021, Seven & i Holdings’ subsidiary, York and York Benimaru started to sell MEL-certified products. In addition to MEL, three operating companies have obtained ASC/MSC, and MEL CoC certification.

（Reason for Selection）
Although the revitalization of local fisheries in the remote islands is highly challenging, the participation of many companies, including distributors, in regenerating the endangered seaweed ( hijiki ) to enough amount for commercialization level was highly commended. In the future, it is hoped that ensuring the recovery of seaweed ( hijiki ) will contribute to how the marine ecosystem can be restored and how sustainability can be ensured.

The initiative is conducted by companies that supports activity by Association for promoting remote islands and regional revitalization (Rito Shinko Chihou Sousei Kyoukai) that tries to make successful business cases in Tsushima, Iki, Goto islands in Nagasaki Prefecture to promote their food industry and establish producers’ life infrastructure.
In 2010, to bring their traditional delicacy and the passion of the producers to all over Japan, these companies are focusing on a project that tries to reproduce seaweed ( hijiki ) that once confronted its extinction in Fukue Island. The project started in 2012, and by the continuous efforts for over 10 years by fishermen on the island, they finally succeeded in producing the seaweed with the amount that is enough for merchandising. The dried seaweed will be sold nationwide from September 2022.

（Reason for Selection）
The program was highly evaluated for being the first university cafeteria program in Japan to be initiated by students, and for being carried out in a collaborative approach with retailers and catering companies. Many expressed hope for the creation of future demand for, and the enlightening students of sustainable seafood knowledge, and the expansion of this initiative to other universities.

In May 2022, TEHs launched the Sus-sea Project, the first project at a university in Japan to provide menus using sustainable seafood certified by MSC/ASC CoC at school cafeterias. The TEHs students themselves launched a project to solve the declining fishery resources caused by global warming and IUU (Illegal, Unreported and Unregulated) fishing in recent years.
TEHs led the project including proposal writing and creating menu ideas, cooperating with related parties, and media relationships. The project was delivered with the cooperation of the Yokohama City University co-op, andBLUE Co., Ltd., AEON Co.,Ltd., Panasonic Holdings Corporation, and others. Through this project, students can think about the SDGs close to themselves and contribute to solving global issues through eating.

（Reason for Selection）
The project was evaluated as a meaningful initiative from the perspective of food loss, focusing on the effective utilization of waste, which is a major issue in any seafood industry. In the future, it is expected that the sustainability of the stock status of Himi sardines and the fishery that catches sardines will be ensured.

Since last year, our Department of Marine Science has been developing new canned Himi sardines with the aim of increasing demand for Himi sardines. In the canned sardine manufacturing process, approximately 5 kg of residues (head, internal organs and tail) are generated for approximately 15 kg of raw sardine materials, and they have been disposed of as raw garbage. With the aim of "Responsible Consumption and Production," which is one of the SDGs, we have engaged in research on whether the residues can be converted into fertilizers for effective use. Then, we succeeded in converting almost 100% of the residues into fertilizers for fish meal. As a result, we have found that the wastes (solid) generated in the canned sardine manufacturing process can be reduced to almost zero. At present, we are conducting perilla cultivation using fertilizers in cooperation with companies to verify the effectiveness of fertilizers. In the future, we plan to use harvested perilla seeds as commodities for sustainable use of fishery resources.