70% of major companies in Japan are believed to have corporate cafeterias. Serving sustainable seafood at corporate cafeterias has become a new way to generate new value for the companies. In this session, industry leaders discussed future cross-sector collaboration opportunities for none-seafood related companies in Japan to contribute to the global ocean issues.
The MS&AD Insurance Group introduced sustainable seafood to its cafeteria in October 2019. Mr. Tomita spoke about their endeavors as an insurance company.
Insurance companies’ primary function is to inform clients about potential risks and to reduce the economic burden in case of an accident. In terms of sustainability, their objective is to realize a resilient and sustainable society by 2030. At the MS&AD Insurance Group, Sustainable seafood was introduced to the employee cafeterias in order to raise awareness within the company that SDGs are business risk and business opportunities for social innovation. The sustainable procurement of raw materials is quickly becoming a major challenge for many companies. Mr. Tomita states, “As an insurance company, we hope to support companies and organizations by showing the example.”
Mr. Tomita also highlighted the importance of cross-sector corporate partnerships. Panasonic and MS&AD Insurance Group are both core members of the Japan Business Initiative for Biodiversity (JBIB), one of the largest business platforms for biodiversity conservation in Japan, consisting of 44 member companies.
Through the business platform, they were able to share the lesson learned and know-how on introducing certified seafood. Mr. Tomita hopes to utilize the network and expand the movement and partnerships among the member companies.
In order to deliver certified sustainable seafood, each stakeholder involved in the supply chain must receive CoC certification. When Panasonic introduced MSC and ASC certified seafood at their cafeteria, AIM Services became one of the first foodservice companies to acquire CoC certification. Over the past year and a half, more companies in the foodservice and food distribution industries have been receiving CoC certification.
Sustainable seafood became popular among Panasonic employees. It has become one of the top sales menu items. Panasonic aims to introduce sustainable seafood at all 100 of its locations in Japan by the end of the fiscal year 2020. Mr. Kino said, “to expand the sustainable seafood movement in Japan, end-users like us need to be more active. Then other players on the supply chain such as foodservice companies, distribution companies, and even producers will follow.” Mr. Kino continued, “I would like to establish a network of companies with sustainable seafood cafeteria in 2020 to build momentum toward 2030 and achieving SDGs.”
From the standpoint of a food service company, Hirotoshi Akita, from Seiyo Food remarks, “It is effective for companies that use sustainable seafood to consolidate their requests. If user companies can gather their information and create a list of shared ingredients or menus, the demand for sustainable seafood will become more visible for the other players on the supply chain. This will even encourage producers to get certified.”
Mr. Kino added, “At this moment, there are not many options for B to B use, and the cost is quite expensive. Foodservice companies work really hard to meet our requests. We will continue encouraging other companies to introduce sustainable seafood to their cafeteria and expand the market demand and support, which will improve the efficiency and cost of sustainable seafood throughout the supply chain.”
Daisuke Matsui
Facilitator
Seafood legacy Business Engagement
Born in Tsuruga city, Fukui prefecture. Growing up in a coastal city, his childhood experience made him realize that seafood resource around Japan is depleting. In 2015, he opened his first restaurant in his hometown Fukui, which only served MSC/ASC certified seafood. This initiative was first in Asia. In 2017, he opened “Sustainable seafood restaurant BLUE” in Tokyo, with a rigorous procurement policy set with NGO and experts. As a business engagement manager at Seafood Legacy, Daisuke is working with domestic business players to support their sustainable seafood agenda as well as designing a sustainable solution for both producers and buyers. Learning from success stories from overseas, he hopes to provide innovative and forward-looking consulting service.
Yoshitomo Tomita
Speaker
MS&AD Insurance Group Holdings, Inc. Manager, Sustainability Section, Corporate Planning Dept.
Yoshitomo was born in Katsushika, Tokyo, and joined Mitsui Sumitomo Insurance Co.,Ltd. in April 1991.
Yoshitomo started his career in sales division such as automotive dealer sales, corporate sales which includes leading a project in Indonesia and working with life insurance companies. He transferred to his current department in April 2017.
Yoshitomo has been in charge of the Indonesian Forest Regeneration Program since 2005 as well as JBIB corporate biodiversity initiative activities. He is also responsible for promoting sustainability initiatives internally within the company.
Kosuke Kino
Speaker
Panasonic Corporation Manager, Program Management Section, CSR & Citizenship Department, Groupwide Brand Communications Division
He started his career at Panasonic Corporation in 1988. Since then, he worked in corporate sales division for audio visual communication system, concept design and development of Panasonic Center Tokyo and RiSuPia (an interactive children’s museum of physics and mathematics), and event planning and operation of Eco-Pro and CEATEC exhibitions. He has been working as a manager of Program Management Section, CSR & Citizenship Department since 2016.
Hirotoshi Akita
Speaker
Seiyo Food-Compass Group, Inc Group Purchasing & Marketing Division Purchasing Department Specialist
Starting in 2013 at Seiyo Food-Compass Group (Inc.)'s contract service, he is responsible for supplying ingredients, primarily seafood, for menus for staff cafeterias and the heath care industry. After having been involved in the seafood supply chain for more than 10 years, he personally observed the recent frequent changes in the quantity of seafood, and started in 2017, he began taking part in the sustainable seafood movement.
As part of the contract service industry, he has worked hard on realizing the ideals, values, and sentiments with his customers through the introduction of sustainable seafood, primarily into staff cafeterias.
Prior to joining the Compass Group, Hirotoshi was involved in the production, planning, development, and supply of seafood for the side dish (sozai) industry. He completed a postgraduate course in fisheries science at Kagoshima University (fisheries science master's degree). He has a first class Japanese Fish Certification.