Sustainable, Healthy and “Umai” Nippon seafood project


Degree of your attention

It can well be imaged that the “degree of attention” for each of the four criteria evaluated by the SH""U""N project differs from individual to individual depending on their values.

For some, the state of resources may be particularly important.

Others may feel that the impact on ecosystems is most important.

There may be others who place particular importance on regional sustainability.

Or, some may feel that all four dimensions are equally important.

There is no “scientific answer” to the question of which of the four dimensions is most important. It is a question that each consumer and, ultimately, society must answer through choice. Accordingly, the SH""U""N project has taken the approach of making all scientific information used as rationale for its evaluations of dimensions 1 to 4 available to the public and allowing users to freely assign relative weights to each dimension.

The goal is to enable each user to adjust the weight (degree of attention) according to their own values and way of thinking and to encourage each user to connect the sustainability evaluations based on their own unique way of thinking to their purchasing behavior.

Evaluation of “Status of stock”

We will assess whether sufficient research has been conducted on the species being evaluated, estimate the populations of these species in oceans, determine whether these populations are increasing or decreasing, and evaluate whether transparent and appropriate evaluation systems have been established to enable their sustainable use.


Evaluation of “Environmental & ecological consideration”

We will evaluate the impact of fishing on other organisms as well as the ocean environment and ecosystem as a whole, taking ecosystem structure and function into consideration.


Evaluation of “Fishery management”

We will evaluate efforts by local fishermen and governments to work together to manage fisheries resources and the content of such co-management.


Evaluation of “Regional sustainability”

We will evaluate the sustainability of regional societies throughout Japan that serve as the foundation for preserving and transmitting diverse, deeply-rooted, indigenous fisheries product cultures (dietary culture and knowledge/wisdom regarding oceans).