We aim to contribute towards the solving of social problems through the promotion of fish and Japanese food.
Community
In addition to seafood, we aim to revitalize agricultural and fishing communities, in order to increase the consumption of rice and locally grown vegetables.
Health
We intend to focus on respecting local characteristics and traditions, as well as the chefs and producers involved, rather than bowing to standardization.
Environment
Water resources can be conserved by cultivating agricultural products through farming methods that do not cause low groundwater levels or deforestation.
*1 Small Pelagics, such as mackerel and sardines, are the protein source with the lowest greenhouse gas emissions.
*2 Food production and land use account for 25% of global greenhouse gas emissions.
Food security
We aim to eradicate hunger related issues and improve Japan's self-sufficiency rate through the promotion of seafood products to be consumed with rice.
"CHEFs" is a registered trademark of Matsuoka Suisan Co., Ltd.
Source: “Ministry of Agriculture, Forestry and Fisheries’ initiatives against climate change” November 22, 2020, Ministry of Agriculture, Forestry and Fisheries（Japan）
Small Pelegics (sixth from the left) such as mackerel have the same CO2 emissions as nuts, which are plants.
Source:J Zachary Koehn et al 2022 Environ. Res. Lett. 17 035003
*1
*2
Global GHG emissions are 49 billion tons (CO2 equivalent). Of these, emissions from agriculture, forestry, and other land uses account for 1/4 of the world's total emissions.
