About Osaka

Let's follow the example of advanced countries in sustainable seafood and improve Japan's fishing industry

The world's oceans are currently in a critical situation. For example, about one-third of the mangroves that serve as habitats for small fish have disappeared, and it is said that the coral reefs offshore from them will become extinct by 2050. It has also been reported that only about 10% of the world's large fish remain.

There are various reasons for the decline in fish populations, but overfishing is one of the main causes. Fish reproduce naturally by laying eggs in the ocean, so there is no problem if we catch them at a rate that allows them to reproduce. However, it is said that 90% of the world's major fisheries resources are overfished or on the verge of overfishing.

Although larger fish are more fatty and tasty, and therefore sell for a higher price, large bottom trawls are used to catch even fish that have not yet fully grown. It is said that as much as 40% of the total catch is discarded as bycatch.

Japan needs to make bold changes to its fisheries resource management

Japan may be a small country in terms of area, but it has the sixth largest exclusive economic zone in the world. The collision of the Oyashio and Kuroshio currents has created a rich ecosystem, which has given rise to Japan's rich food culture, which is centered around fish. Perhaps this is why Japan has not had to manage its marine resources. However, this is no longer the case. Fish catches are only about one-third of what they were at their peak. We cannot catch enough fish.

It is said that there are around 400 species of fish caught in Japan, but of those, only around 50 have undergone national resource assessments. Furthermore, national catch quotas have been set for only seven species, including sardines and mackerel. While countries considered to be advanced in the fishing industry, such as Norway, New Zealand, and the United States, conduct resource assessments for many of their main target species and manage resources based on these assessments, for many of the fish caught in Japan, it is not even clear how many of them are in the ocean.

It's not just fish that are declining. There are currently 150,000 people working in the fishing industry in Japan, many of whom are over 65 and have no successors, and the number is declining at a rate of about 10,000 per year. Empty fishing ports with no fishermen despite being well-maintained are scattered throughout Japan.

At the end of 2018, in order to resolve these mounting problems, the Fisheries Act was revised for the first time in 70 years, and the purpose of the law was stated as "ensuring the sustainable use of fishery resources." Strengthening resource assessment and resource management is finally about to begin in Japan.

Chefs become influencers and change society

In major Western countries, a sustainable seafood market has been established, and a consumer culture has developed where people refuse to buy fish that are not certified. Companies are also becoming more aware that they must be socially recognized, rather than simply making a profit.

Furthermore, in these countries, chefs have become powerful influencers. Rather than talking about it in a condescending way, it has become a movement that promotes the idea that choosing sustainable living is a cool, wonderful way to live.

In Japan, several major retailers are focusing on selling sustainable seafood, and sustainable seafood is beginning to be introduced in the employee cafeterias of major companies. More and more chefs are speaking out.

There are still very few sustainable seafood catches in Japan that have been certified with an eco-label that meets international standards. Rather than lamenting the lack of such seafood or blaming others, I think it's important for us to learn from success stories and work together to increase the number of such seafood catches.

I would like to leave Japan's marine environment, fisheries economy, and connections between local communities in a rich state for the next generation.