Chefs for the Blue Selected as Finalist in Japan Sustainable Seafood Awards 2025

Chefs for the Blue Selected as Finalist

The chef organization Chefs for the Blue, based in Shibuya, Japan, has been recognized as a finalist in the leadership category of the 6th Japan Sustainable Seafood Awards. This initiative celebrates outstanding projects that contribute to sustainable fisheries in Japan. Chefs for the Blue is made up of about 40 top chefs who are committed to transforming Japan's fisheries policy and business through the power of food, aiming to connect rich seas and food culture for the future.

Japan Sustainable Seafood Awards

The Japan Sustainable Seafood Awards recognize excellent projects that promote sustainable fisheries. This award is organized by industry leaders, including Seafood Legacy and the global environmental organization WWF. The leadership category acknowledges pioneering efforts in the sector that serve as a model for others to follow.

The award ceremony is set to take place on September 30, 2025, at the 'BLUE OCEAN DOME' during the Expo 2025 in Osaka, where champions in each category will be announced.

The Crisis of Japan's Food Culture

Once the world's leading fishing nation, Japan has seen its fishery production plummet to less than one-third of its peak in 1984 in just 40 years. This decline not only threatens the rich fish-eating culture but also has severe consequences for local economies dependent on fisheries. Recognizing the urgency of this crisis, Chefs for the Blue commenced its activities in 2017, believing that chefs, at the frontline of food, can act as a hub for social change.

A Call to Action

Chefs for the Blue goes beyond delivering delicious meals. Through their influence and creativity, they challenge society on the necessity of sustainable seas and lead concrete reforms. Their approach involves four key pillars:

1. Advocacy to Government:
- Chefs directly communicate their sense of urgency to officials, submitting proposals to the Minister of Agriculture, Forestry, and Fisheries and the Fisheries Agency for resource management expansion.

2. Industry Collaboration:
- They run 'THE BLUE COMMUNITY,' an online platform where chefs across Japan can learn about sustainability, currently engaging around 350 chefs who are promoting consciousness transformation throughout the industry.

3. Public Awareness:
- Organizing large seafood events like the 'Blue Festival' and collaborating with corporations and municipalities on promotional efforts centered on ocean sustainability.

4. Next-Generation Education:
- Programs like 'THE BLUE CAMP,' in partnership with the Nippon Foundation, allow students to learn about ocean issues and implement their findings in restaurant planning and operations.
- This innovative program received the Minister of Agriculture, Forestry and Fisheries Award at the Sustainability Awards 2024, showcasing its high recognition.

Voices from the Organization

Hiroko Sasaki, Chairperson

"We are incredibly honored to be selected as a finalist. This recognition symbolizes the passion of chefs who voice their concerns and actively engage in shaping the future of Japanese seas. We perceive this selection as a new starting line, and we aim to deepen collaborations with businesses and municipalities, mobilizing citizens to create a significant wave of change."

Shinsuke Ishii, Board Member

"As chefs, we experience firsthand the richness of Japan's oceans and the significant changes they undergo. It is our responsibility to protect and pass on Japan's food culture that utilizes our sea's treasures to future generations. This recognition motivates us to join hands with more allies and contribute to society through the power of food."

About Chefs for the Blue

Chefs for the Blue was established in May 2017, initially sparked by a voice from food journalists concerned about the state of Japan's fisheries. A group of about 30 top chefs from Tokyo convened for a night study session about the sea, leading to a committed team of culinary professionals. Since then, they have undertaken various initiatives aiming to restore Japan's vast seas and cultural heritage, collaborating with NGOs, researchers, government agencies, and holding educational programs aimed at the next generation.