New Trends: The Impact of Non-Competitive Alliances among Japanese Fisheries Companies
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1th Japan Sustainable Seafood AwardsThe "Indonesia Sulawesi Shrimp Farming Improvement Project," which was awarded the first prize in the collaboration category, is being carried out by the Japanese Consumers' Co-operative Union (JCCU), WWF Japan, Indonesia's BOMAR (PT. Bogatama Marinusa), and WWF Indonesia.
This project is based on the idea of "reconsidering products and lifestyles for sustainable production and consumption" as stated in the "Co-op SDGs Action Declaration" formulated by the Japanese Consumers' Co-operative Union. The project is aimed at obtaining ASC certification for three years from July 2018, and aims to switch black tiger prawns produced in South Sulawesi, Indonesia, to production methods that are considerate of the environment, society, and people.
When co-op members (consumers) purchase eligible products, 1 yen is donated to this project, and the donations are used for farmer training and mangrove planting activities, making this an exemplary initiative that builds a supply chain that involves not only aquaculture sites, environmental NGOs, and distribution companies, but also consumers. This time, our company's CEO, Hanaoka, interviewed Matsumoto Satoshi, Staff Director of the First Product Division (in charge of sustainability strategy) at Japan Co-op Union, about why the project started and what it is about.
Satoshi Matsumoto, Staff Director of the First Product Division (in charge of sustainability strategy), Japan Consumers' Co-op Union
Hanaoka:First of all, could you tell us what prompted you to start this project?
Matsumoto:Japan Consumers' Co-op Union has been directly importing shrimp for decades, and has made progress in sophisticating its business, such as processing shrimp fries at the source. However, efforts toward sustainable procurement have been insufficient. Although they have carried out quality control at the processing plant and inspected traceability (to ensure that products are manufactured according to specifications), they have not been able to grasp the situation at the production site before the shrimp enter the processing plant.
Hanaoka:What made you decide to reexamine it from the very beginning, starting from the ingredients?
Matsumoto:I feel that societal demands regarding product procurement have changed significantly in the 2010s. The SDGs were adopted by the United Nations in 2015, and in Japan they have become a major issue not only for the government and businesses, but also for each and every one of us, and there has been a growing awareness that we need to turn our attention more broadly to the environment and society.
Hanaoka:You handle many products that are not related to the sea, but why did you start working with shrimp?
Matsumoto:Each of the local member co-ops of the Japanese Consumers' Co-op Union runs its own business and purchases products, but the introduction of shrimp products from the Japanese Consumers' Co-op Union has progressed relatively well. Taking advantage of the benefits of direct imports, they have pursued deliciousness, quality, and a balanced price, and have expanded their product lineup to gain support from consumers. Black tiger shrimp fries are one of the representative products of the seafood division of the Japanese Consumers' Co-op Union, so I thought it would be important from the perspective of business continuity to make proper efforts toward responsible procurement.
Hanaoka:I think it's wonderful that suppliers like Gokai are creating new demand for sustainable seafood and changing consumption.
Matsumoto:Each member co-op has its own initiatives, but the co-op as a whole is moving towards achieving the SDGs. I think that our members sympathize with these activities and are accepting them positively. One of the brand statements for Coop products is "Contributing to the local community and society," so we want our products to play that role.
Locally farmed black tiger prawns
Hanaoka:What challenges did you face in starting or progressing the project, and how did you overcome them?
Matsumoto:First of all, it is important to consider whether our partners (business partners) will understand our efforts. When executives and staff from the Japanese Consumers' Co-op Union visited local business partners, we explained the Co-op's efforts and requested them to consider obtaining ASC certification, and among them, BOMAR was the first to accept the request.
From there, BOMAR consulted with WWF Indonesia and a relationship began. A proposal was put together as a project with the Japanese Consumers' Co-operative Union, and the project began to take shape.
On-site training
Hanaoka:This project involves various stakeholders, including those from overseas. What is the secret to its success?
Matsumoto:I believe that the cooperation of WWF was extremely important.
We discussed not only the local efforts, but also public relations in Japan and communication of the donation-linked products. The fish farming ponds targeted by this project are part of the production area of the black tiger prawns that we procure, but in the future we will expand the scope to expand sustainable efforts to all black tiger prawns, and we decided to promote almost all of COOP's black tiger prawn products as donation-linked products, along with the significance of the project.
Hanaoka:Japan's buying power is making local production sustainable and enriching society, and I believe this is fulfilling an important part of Japan's responsibility as a consumer country.
Matsumoto:While it is very important to us to make our business more sustainable, it would also be great if our improvement activities could help to increase shrimp productivity locally, thereby helping to solve one of the issues facing the local people in the production areas and establishing a livelihood for them.
Hanaoka:These activities relate to SDGs number 12 "Responsible consumption and production," number 14 "Life below water," and number 17 "Partnerships for the goals," and they also tie in with the basic spirit of "leaving no one behind."
Matsumoto:I will do my best to make it work in that way.
*This article is reprinted from Seafood Legacy Co., Ltd.'s blog.
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