JAPAN SUSTAINABLE SEAFOOD AWARD

（Voices from committee and juries）
The achievement of ASC-MSC seaweed (algae) certification by Euglena is indeed a groundbreaking initiative, and it has gained significant recognition. The steady progress also was appreciated. Providing updates, any changes, and future prospects are expected.

In January 2019, Euglena became the first company in the world to obtain the "ASC-MSC seaweed (algae) certification" for euglena and chlorella. We are actively promoting the euglena and chlorella, gifts from Ishigaki Island in Okinawa, as a "new choice for your sustainable seafood”.
In March 2020, as part of an initiative aimed at regional revitalization of Ishigaki Island in Okinawa, we launched the "Euglena Ishigaki Nuchigusui Project." Based on Ishigaki Island, we collaborated with local companies to expand the recognition of the island's specialty products through the development of new menus and food items.
Around the same time the project began, the impact of the COVID-19 pandemic caused a disruption in the development and sales of these specialty products. However, in response to the pandemic, we sought ways to contribute to regional revitalization. We expanded the scope of the project to cover all of Okinawa, striving to further promote the adoption of sustainable seafood as a new choice, sticking to our goal on "exploring new sales channels alongside our distributors, including online sales."

（Voices from committee and juries）
The Group CoC certification model as an improvement mechanism for solving the challenges, both in terms of costs and procedures, for small-scale businesses and the food service industry is regarded. It has the potential to play a significant role in expanding the MSC/ASC certified seafood products. Additionally, the fact that there is already a proven record of nearly 100 companies participating in this initiative, irrespective of their capital relationships, is also appreciated.

Our company is responsible for overseeing and managing the Group CoC certification program, which is the first of its kind in Japan. Since its launch in 2019, approximately 90 companies and organizations, totaling 200 sites, have joined our Group CoC certification. A diverse range of businesses, including retail, processing, wholesale, and food service, are eligible for membership. Thissystem reduces costs for the assessments compared to acquiring certification by a single party, and provides comprehensive support for CoC certification requirements for the assessment. By offering the system, we have lowered the barrier for the companies to challenge the CoC certification and contributed to the expansion of sustainable seafood distribution in Japan.
Furthermore, during the internal audits process, we conduct interviews to understand our member companies’ sourcing fish and the potential fish products that they want to purchase. This enables us to match companies that meet these needs, allowing us to work towards expanding and developing the sustainable seafood market beyond just acquiring certification.

（Voices from committee and juries）
The efforts that the leading manufacturer of "Kazunoko Kombu" uses raw materials from Japan's local production areas have been praised. It is anticipated that further efforts will be made to assess the impact on the stocks of herring (kazunoko) and North American kelp (kombu) when it comes to sustainability and traceability. Expanding these initiatives and focusing on sustainability and traceability of herring as a raw material is also highly anticipated.

Sachi Umi Heroes and Marketing In Taniya are partnering on a project that involves using kelp (kombu) cultivated in Yokohama as a solution to marine environmental issues. We produce and sell "Kazunoko Kombu," by using kombu that herring roes are artificially attached on. By having people enjoy our product, which is cultivated in the sea of Kanazawa Hakkei, Yokohama, the project aims to promote local consumption, vitalize regional communities, and contribute to mitigating global warming. Marketing In Taniya is committed to actively supporting the Sustainable Development Goals (SDGs) in the future.

（Voices from committee and juries）
The collaborative efforts with local stakeholders in regenerating seaweed bed and the endeavor to establish this as an economic model have been recognized as meaningful activity. The commitment to continue these efforts through means other than donations and the uniqueness of the initiative compared to other seagrass beds and wetland restoration activities have been noted. The future performance, including the progress of seaweed bed recovery, is eagerly anticipated.

Seagrass beds play a vital role in marine ecosystems as they serve as breeding grounds for various fish species due to the abundant food source for juvenile fish. Seaweeds also have the important functions of absorbing nutrients, including nitrogen and phosphorus, from the seabed and absorbing carbon dioxide from the seawater through photosynthesis, which contributes to oxygen production. However, seaweed beds have been diminishing over the years, leading to a reduction in carbon dioxide absorption and oxygen production in the seawater, thereby damaging the habitat for marine life.
Moreover, the decline of seaweed leads to an increase in nutrient salts, resulting in excessive plankton blooms and deteriorating water quality. This leads to low oxygen levels in the water and the occurrence of red tides. Ultimately, this can result in what is known as a "Dead Zone," a biological desertification where marine life cannot survive due to the lack of oxygen and the proliferation of plankton.
In light of this situation, Nichirei Fresh has embarked on the "Inochi no Umi (Sea of Life) Project" as part of its commitment to the Sustainable Development Goals (SDGs). The project focuses on activities aimed at regenerating seaweed bed in collaboration with the Amakusa Fisheries Cooperative, which fishermen harvest Shiba-ebi and Fukuoka Seafood Wholesale Market, who source Shiba-ebi.

（Voices from committee and juries）
The uniqueness of the concept and its potential to serve as an entry point for people unfamiliar with issues of fisheries resources have been appreciated. Recognizing the sustainability challenges associated with longline tuna fishing, it is expected that they will continue to source responsibly and disseminate accurate information while promoting sustainability.

As the name suggests, we have founded a restaurant with the theme of "Ethical”. In our restaurant, we source tuna only from longline fishing that captures only matured fish to ensure the preservation of the tuna resource avoiding methods that disrupt it, such as net fishing which may involve the capture of juvenile and pre-spawning fish.
Our restaurant's signature amuse-bouche, "Earth," is a creation inspired by the idea of exploring what can be done for the Earth and cherishing it. This season, you've crafted a blue jelly from spirulina and clam broth, symbolizing the sea, and conveying a message of protecting our marine environment. During the service, we share this message with our customers and engage in discussions with them. Additionally, our strict reservation policy, which accepts reservations only until 10 p.m. the day before, allows us to prepare only what is needed and aims for zero food waste.

（Voices from committee and juries）
The idea to use low-valued and less common fish as the alternative source, while focusing on the development of fisheries, food, and local communities, is commendable. For future workshops, introducing the global context, decline of fisheries resources, and the challenges of the fishing industry are highly anticipated. Many people have expressed their hope of continuing this initiative.

We host fish fileting workshops that use low-valued and less commonly used fish species in the market. We thought that experiencing and knowing the attractiveness of diverse fish is a great way to make a happier and more sustainable future for fish, people, nature and society.
During the workshop, Sora Okubo introduces the issue of the marine environment, and introduces low-valued and less commonly used fish that are in the shade of popular and highly-demanded fish. Afterward, he teaches participants how to filet and cook the fish while expressing gratitude for the eating fish being a meaningful event.
By allowing consumers to experience and appreciate the process, it can lead to new awareness and a change in values regarding fish, which, in turn, can be a small but significant step toward a better future.