the Sus-Sea Project

The Sus-Sea Project (Sustainable Seafood Project) is a food initiative created by TEHs, an official student organization at Yokohama City University (YCU) dedicated to achieving the SDGs. Its aim is to ensure that limited fishery resources are not exhausted.

The project began when a TEHs member learned about sustainable seafood in a university class, leading to its implementation in May 2022. YCU was the first university in Japan to bring sustainable seafood into its co‑op cafeteria in the Kanazawa‑Hakkei Campus.

The project is formed through the collaboration between the cafeteria and students. By partaking in sustainable seafood in a familiar setting, students deepen their understanding of the SDGs and contribute to achieving Goal 14, “Life Below Water.”

1.Supporting businesses engaged in sustainable fisheries and aquaculture

The Sustainable Seafood Project uses seafood bearing MSC and ASC labels, international certifications for fish and shellfish caught or farmed under proper management. Choosing certified seafood supports sustainable fisheries and aquaculture and ultimately helps safeguard the world’s seafood sustainability. Students who dine at the cafeteria benefit by being able to eat sustainable, fully traceable seafood simply by choosing a Sustainable Seafood menu item.

2. Bringing SDG action closer by serving it in the cafeteria

Choosing sustainable seafood is a personal action that supports SDG 14, “Life Below Water.” The Sustainable Seafood menu is priced to match regular offerings in both sales price and cost ratio, so students can contribute to the SDGs just by selecting it in the cafeteria. By eating these meals, they are prompted to think about finite marine resources and learn about certification systems, fostering a positive cycle in which they are more likely to consider production and sourcing when dining out or buying groceries in the future.

3. Raising awareness through Japan’s first such initiative

This project is the first in Japan to introduce sustainable seafood at a university. It promotes understanding of sustainable seafood and inspires behavioral change. The effort was made possible through the cooperation of three companies: Panasonic Holdings Corporation, which began serving sustainable seafood in its employee cafeteria in March 2018; and BLUE Inc., which supports the supply of sustainable seafood; and AEON Co., Ltd., which signed a comprehensive partnership agreement with YCU to sell sustainable seafood. As of 2025, the project purchases certified ingredients such as clams and spicy cod roe from Shokuryu Co.,Ltd., a food‑distribution company, and develops menus based on ingredients that meet price and other requirements. The expectation is that more educational institutions and corporate cafeterias will adopt sustainable seafood in the future.