SH“U”N project
Organization: Japan Fisheries Research and Education Agency
The Japan Fisheries Research and Education Agency launched the SH “U” N (Sustainable, Healthy, and Umai (delicious) Nippon Seafood) project in 2016 to convey easy-to-understand scientific information for the purpose of helping consumers strive to maintain the sustainability of resources through their own decisions. Seafood cannot be sustainably used if we fail to address any one of the following issues: the volume and changes in the volume of fish in the sea, marine ecosystems, fishing activities in the sea, local industries and society surrounding the fishing industry, and the health, safety, and security of seafood in terms of food. Initiatives designed to get people to reexamine the links between the food we eat and the sea and to think about how we can continue eating seafood into the future will be implemented through the SH “U” N project.
（http://sh-u-n.fra.go.jp/）
Blue Seafood Guide
Organization: Sailors for the Sea Japan
It is well known that even fish stocks that have been severely depleted can be restored through appropriately managed fishing. The Blue Seafood Guide evaluates seafood resources in Japan by using a proprietary approach in combination with the foundation of international standards for measuring the sustainability of fisheries and then endorses earth-friendly sustainable seafood.
The website does not just list Blue Seafood but also introduces suggested recipes for such seafood items as well as restaurants that serve dishes made using such seafood items. By prioritizing the consumption of sustainable seafood that comes from abundant catches, you can help restore depleted marine resources while supporting the fishing industry in Japan.
