TSSS2025 DAY2: For the future of fisheries. Sharing challenges through non-competitive collaboration, linking traceability with investment and financing, and inspiring change from Asia

The second day of the Sustainable Seafood Summit in Osaka began with a presentation on Japan's first corporate collaboration platform for the seafood industry, and concluded with a session discussing multi-layered collaboration among various sectors in Asian countries, including government, civil society, and business. The discussions delved deeper into issues, highlighting perspectives that tend to be overlooked, such as creating a system to link traceability with investment and financing, and the sustainability of feed that supports aquaculture, which is seen as a key to replenishing natural resources. The event concluded with an introduction to initiatives aimed at sharing new knowledge ahead of the Sustainable Seafood Summit in Tokyo (TSSS2026), which will be held in 2026.

by a Japanese seafood distribution company
Non-competitive Collaboration Roundtable Launched, Making an Impact on Solving Difficult Issues

The Japan Responsible Seafood Roundtable (JRSR), the first of its kind in the Japanese seafood industry, was launched as a platform for solving issues through collaboration among seafood companies as they work towards sustainability. In addition to participating companies, panelists from experienced international NGOs were invited to discuss their visions and expectations for this new collaborative system.

Yamauchi of Seafood Legacy, which serves as the secretariat for the new platform, explained the purpose of the platform, followed by Gonzalez-Valles of Sustainable Fisheries Partnership (SFP), which has already held supply chain roundtables on an international scale, who shared his experience and advice. Next, Mabuchi and Sato spoke about their awareness of the issues and their company's efforts from the perspectives of a retailer and a seafood manufacturer, respectively.

Sato said, "Until now, there has not been a culture of information sharing in the fishing industry, but in order to build a sustainable fishing industry, collaborative efforts will definitely be necessary in the future." Mabuchi emphasized the importance of collaboration, saying, "Japan's fishing industry cannot survive without collaboration," and expressed his hope that "we want to protect the industry without leaving out coastal fishermen."

(For a detailed session report,CLICK HERE）

Announcing the launch in front of the logo of the "JRSR (Responsible Seafood Roundtable)"

Traceability throughout the supply chain is also required for fundraising purposes

In recent years, full-chain traceability has become essential to meet the demands of investment and financing institutions for information disclosure on the environment and human rights. To achieve this, it is important to visualize traceability throughout the supply chain in order to eliminate risks such as IUU fishing and human rights violations.

Buschet introduced the Coller FAIRR Seafood Index, a sustainability standard targeting the world's 20 largest listed seafood companies, scheduled for release in 2026. Thomas from the business-to-business platform GDST explained the importance of international standardization of seafood traceability, which is also attracting investor interest. From the financial sector, Sueyoshi discussed a financing mechanism to support the introduction of traceability by small and medium-sized seafood businesses, while Wada introduced the growing interest among asset managers in the field of natural capital.

Mr. Kawaguchi pointed out that it is difficult for investors to evaluate ocean-related businesses, and that this is why systems such as GDST and FAIRR, which support traceability and reliability, are important.

(For a detailed session report,CLICK HERE）

Max Boucher from the FAIRR Initiative explains the importance of sustainability assessment in the fishing industry

Global demand for Japanese seafood and export barriers

While Japanese seafood is attracting attention from around the world, exports require compliance with international standards. This session explored the key to seafood exports from various perspectives that connect Japan's seafood industry with overseas markets.

Takase gave an overview of the Japan Fisheries Association, explaining that it was established in 1882 as a quasi-governmental organization, and is now a general incorporated association that supports the seafood industry and promotes exports. It also promotes Marine Eco-Label Japan (MEL), a seafood sustainability certification originating in Japan, and has been certified by the international standard GSSI, with 281 projects certified as of May 20, 2025.

Mr. Kishi introduced Wismettac Foods, which was founded in Kobe and has been exporting Japanese food to North America and other countries. In recent years, the company has been working to obtain HACCP certification for its manufacturers.* 1"Demands from the industry and customers regarding products are increasing, from traceability of raw materials to sustainability of containers and packaging materials," he said.

Kume introduced how Azuma Foods, a seafood processing manufacturer, has been producing and selling Japanese food products overseas for a long time. He explained the current situation, saying, "In Japan, only a few ingredients are HACCP certified, so the only domestically produced products we can handle are farmed red sea bream and scallops."

McNicholas is the Group CEO of Odyssey Super Frozen, an import and distribution company for frozen seafood in the United States, and also the CEO of NFI.Sushi Council*XNUMXHe is also the founding representative ofSushi CouncilAs a representative of the company, he introduced the rapid growth of supermarket takeout sushi in North America. "While seafood consumption in the US has been stagnant, sushi sales have grown by 60% over the past four years. Takeout sushi has now become a standard takeout menu item, on a par with pizza," he said.

*1　HACCP (Hazard Analysis and Critical Control Point) is a method widely used internationally for analyzing, recording, and managing factors that could cause health hazards such as food poisoning throughout the entire food process, from the receipt of raw materials to production and shipping.

*XNUMX　NFISushi CouncilThe NFI Sushi Council was established in 2024 within the North American seafood industry organization, the National Fisheries Institute (NFI), and is a non-competitive collaborative group that brings together stakeholders in the seafood supply chain, from fishermen to supermarkets. It aims to clarify, standardize, and promote quality, food safety, and labeling methods in order to establish safety and reliability for sushi. The official website isCLICK HERE.

Miwako Takase of the Japan Fisheries Association also shared the current state of Japan's fisheries industry and the challenges facing export expansion.

Issues from each perspective

Takase explained that, from his experience in the fishing industry, export is often not even considered at the time of catching the fish. "For fishermen, export is something that happens in the distribution chain (outside of their control), so they don't know whether the fish they caught will be exported or not."

Kishi pointed out that "the problem is not limited to the food itself; there are many cases where the recyclability of seasoning ingredients and container materials is a problem," and stressed the need for all food-related industries to be conscious of exports and work towards this goal.

Kume says that his company is able to procure ingredients and seasonings that meet local standards from local factories, but reveals that "it is difficult to procure raw materials from Japan (that meet the same standards), and we are effectively unable to handle domestically produced wild fish."

McNicholas points out that food safety, sustainability, and human rights are the three pillars of seafood procurement in North America, and that traceability is essential to guarantee these. "What provides an appropriate policy for these efforts is an industry-wide benchmark of reliability for third-party certification. For food safety, GSFI is the standard, and for sustainability,GSSIRegarding human rights and welfare in the supply chain, the SSCI was recently established.*.. furtherGDST"Compliant software integrates these and enables tracing of raw materials throughout the supply chain to their origins via an interoperable electronic platform. "MEL, made in Japan, is also a GSSI-compliant assessment standard, so for many buyers it has the same meaning as MSC. This should be clearly communicated to export destinations," he added.

*GFSI, GSSI, and SSCI are all benchmarks that evaluate third-party certification schemes. GFSI (Global Food Safety Initiative) focuses on improving food safety and strengthening consumer trust. GSSI (Global Sustainable Seafood Initiative) focuses on sustainable seafood. For more information,CLICK HERE.The Sustainable Supply Chain Initiative (SSCI) audits to verify proper governance and social compliance in addition to covering key sustainability requirements.

"Sushi CouncilCreating quality standards through

McNicholas said,Sushi Council"One of the goals of establishing the sushi safety and quality standards was to establish uniform standards for sushi food safety, quality, and labeling," he said. "With supermarket sushi generating $40 billion in annual sales in North America, terms like 'sashimi quality' leave a strong impression on consumers and suggest a luxury product. However, in reality, these terms are often overused and based on a preconceived notion, leading to associations with raw food, when in fact it is actually a food to be cooked." He expressed a sense of crisis, saying that this is an increasingly urgent issue, given that the sushi category continues to grow rapidly in North America, and can even be said to be driving overall seafood sales.

As market demands for transparency and reliable quality grow, McNicholas emphasized that addressing international challenges is essential for this sector to continue to grow and gain consumer trust. "However, even when I looked in Japan, I couldn't find any quality guidelines or standards. If they didn't exist, the only option was to create them," he said. "The standards we are trying to create are not legal regulations, but they will likely become the de facto standard in the future and will spread widely throughout the industry and market. We want Japanese companies and all stakeholders to participate in the process of creating these standards."Sushi CouncilMcNicholas called on Japanese producers to actively participate in creating standards that could become conditions for exporting to the United States by directly participating in the IFTA.

Takase agreed, saying, "It would be great if Japan's seafood industry could take the initiative in building the foundations necessary to expand exports." Kishi agreed, saying that when it comes to Neapolitan pizza and French champagne, the countries of origin have established standards, so there's no reason why Japan shouldn't be able to lead the sushi market. Kume also agreed on the need for international standards, citing the example of Listeria food poisoning, which is a concern in Europe and the United States, especially as it poses a risk from raw fish.

Michael McNicholas, president of the NFI Sushi Council, explains the growing demand for sushi in the North American market and the importance of establishing standards for safety, authenticity, and labeling.

Export policies that include small and medium-sized fishermen

Growth through exports benefits not only individual fishermen, but also the association as a whole," said Takase. He added that the Japan Fisheries Association believes that Japan's fishing industry will not be able to survive without exports in the future, and is appealing to the government for support.

Kishi further explained that the first step is to make people realize that there is a large market overseas, and then to create a system and know-how to support exports. He added, "We also want to accumulate know-how that can be adopted by small-scale fishermen."

Kume pointed out that one thing that bothers him is that "there are no benefits to either consumers or producers from certification." He said, "Unless this issue is resolved, no matter how hard we try in the middle, we won't see results. I want the government to clearly indicate the direction and come up with measures so that producers can get tangible benefits from obtaining certification."

McNicholas emphasized that Japanese seafood has already earned immense trust around the world. However, he said that if exports are to be made, one must accept that each country has its own rules and regulations, and that Japanese exports must also be adapted to American needs. "For example, if I were to sell a product in Japan, the basic principle would be to make it conform to Japanese standards. Isn't it the same for exports from Japan? Rather than being a barrier, this is simply a means to an end, and beyond that there is an immense market," he emphasized.

Responsible aquaculture feed sourcing opens up the future of aquaculture

With global demand for seafood increasing and wild fish resources becoming limited, aquaculture has become an important source of seafood. In order to reduce the environmental impact of aquaculture, attention is being paid to the sustainability of feed, and efforts are underway to reduce the reliance on wild fish for feed.

Mr. Tokui of Skretting introduced that his company, a Norwegian feed manufacturer, is engaged in research and development from a nutritional perspective in order to raise fish healthily and efficiently. He also explained that while there are sustainability issues with aquaculture feed, and it is also necessary to address issues such as eliminating IUU fishing and labor issues, Skretting is taking a three-pronged approach: "traceability, including a unique tracking system; ASC certification of feed; and the creation of added value, such as promoting fish growth and health through innovation."

Junker from the ASC introduced the activities of the ASC, which aims to have a positive impact through certification and labeling of farmed seafood. The ASC label is currently used on approximately 30,000 products in 120 countries. Recently, the organization has also begun working on new standards for feed, and he explained, "Through a comprehensive approach, we aim to reduce the environmental impact of all raw materials, including those derived from marine and plant sources. Currently, 100 factories are participating in the program, with 46 certified and 54 under review, and three companies from Japan also participating."

Aldon of Marine Trust explained that marine ingredients primarily refer to fishmeal and fish oil, with 75% being used in aquaculture feed. He explained that these ingredients include fish caught specifically for their intended use and by-products of seafood processing (such as heads, organs, and skins that are not used for food, including both fisheries and aquaculture-derived ingredients). "Marine Trust's marine ingredient factory certification traces the feed supply chain back to the origin of the raw materials, ensuring responsible sourcing and production, and guaranteeing that the raw materials can be used with confidence. Currently, there are 181 certified factories in 31 countries worldwide, 121 CoC certifications in 23 countries, and 8 FIPs in 7 countries," he said.

Hirayama introduced Salmones Antartica, a Chilean salmon farming company that produces approximately 67% of the Nissui Group's annual aquaculture production (2024), which will amount to approximately 50,000 tons. "We produce more than 30,000 tons per year through an integrated production system, from egg collection to seedlings, marine farming, feed, and processing. Our products will be 100% ASC and 100% BAP certified in 2024, and our feed factory will be ASC certified as a factory in April 2025." He also said that the feed ingredients "are made from certified marine ingredients, as well as algae oil and marine oil made from a by-product of EPA/DHA capsule foods, reducing our reliance on wild fish."

Nissui's Takeshi Hirayama introduces the integrated production system in Chile and efforts toward feed sustainability

Strengths and challenges for the spread of feed certification

Tokui said, "Our company defines its purpose as Feeding the Future, and the idea of ​​supplying seafood to the next generation in a sustainable way is pervasive throughout our business," and pointed out, "The challenge is how to promote sustainability as a value." He added, "It is not possible for one company to value sustainability alone; we want to work across the entire value chain to develop sustainable aquaculture."

When asked about the spread of the ASC feed standard in Japan, Junker replied that because it is a new standard, they are working closely with factories to learn more about it. "It is not easy for companies, large or small, to undertake human rights due diligence for all raw materials. However, it is also a step towards transparency in the supply chain," he said, looking ahead to the challenges that lie ahead.

In response to the same question, Aldon said, "There is still a language barrier. Currently, the only standards are Spanish and English, so we are working on translating them."

The world and Japan, background and challenges

Regarding aquaculture in Chile, Hirayama explained that one of the strengths was that they were able to produce test feed using various ingredients at their own feed factory and evaluate these feeds at their own aquaculture farms. He said that a major feature of Chile is that "the industry is large in scale and the surrounding industries are well established." He shared his outlook, saying, "ASC is not yet as well known in Japan as it is overseas, but feed sustainability and its certification are issues that we will eventually face. I expect that efforts toward feed sustainability will expand in the future."

Meanwhile, Junker commented on the waste from restaurants and food processing plants, which is often used as an ingredient in feed in Japan, saying, "The fact that many different fish species are mixed in there makes it difficult. We don't want to rule out the use of by-products. Recycling something that would otherwise be thrown away is a positive thing in itself. However, the condition is that it does not come from IUU fishing or contain endangered species."

Junker continued, "It won't be easy, but I'm hopeful for the future. Now that various initiatives have emerged in Japan, it's important to take action with a deadline in mind and see results. To achieve this, I believe collaboration, including our own, is effective."

Barbara Junker of ASC hopes for the expansion of the initiative in Japan and emphasizes the importance of collaboration.

"New Meta Coalition" initiative to realize sustainable fisheries in Asia

The Asian region has been primarily driven by Europe and the United States in its efforts towards sustainability, but no significant growth is expected in the Western markets, and hurdles such as tariff barriers are becoming increasingly high. Hanaoka, CEO of Seafood Legacy, expressed a sense of crisis, saying, "Asia has no choice but to pursue sustainability in its own markets and urgently create a model to support the fishing industry," and proposed a "New Meta Coalition" (a coalition of coalitions) that would link platforms from various Asian countries.

Mr. Wang shared his perspective from China, Mr. Perdanaharja from Indonesia, and Mr. Yamauchi from Japan, sharing the current situation and initiatives. Discussions were held, including on the relationships between the countries. The three East Asian countries of China, Japan, and South Korea produce 40-50% of the world's seafood and are active trading partners with each other. Indonesia boasts the world's largest tuna catch, exporting to many countries, including Japan. While relying on each other as markets and supply sources, they discussed the need for collaboration among diverse stakeholders within each country and the prospects for sustainability, including within the Asian region, by sharing perspectives and experiences to address common challenges.

(For a detailed session report,CLICK HERE）

Songlin Wang of QMSC introduces China's seafood sustainability initiatives

Yasuhiro Kawai, Director of Nikkei BP Research Institute

The breadth of topics discussed over the two days made it clear once again that this is a problem that cannot be solved without people from all walks of life working together. The word "together," which we hear so frequently these days in other fields, is not just a matter of feelings, but rather, it made me realize that there is a growing sense of crisis that makes us feel this way. The only way to solve the problem is to work together and steadily take on challenges. This year marks the 11th time this summit has been held, and I believe it is important to involve even more people, take on challenges together, and imprint this in people's minds.

Seafood Legacy Co., Ltd. Founder/CEO Kazuo Hanaoka

We are truly grateful for the great success of this first event held outside of Tokyo, thanks to the speakers and participants from many countries, and the people of Osaka and Kansai who welcomed us. TSSS has established itself as Asia's largest flagship sustainable seafood event, and the 11th event gave us a real sense of the growing momentum of this movement.

We will soon be launching another new initiative called the "SEAFOOD Platform Design Lab." We hope to record our experiences working together to create a collaborative platform that will bring about change in the market, shaping it academically, and sharing it. "SEA" stands for Sustainability, Equity, and Accountability. We hope to continue to promote "SEAFOOD" with you all and move forward together.

Yasuhiro Kawai (right) of Nikkei BP and Kazuo Hanaoka of Seafood Legacy looked back on the diverse sessions at TSSS2025.

Archived video here ▼