伝統的和食文化資源（海産物）管理手法の研究開発と、産地と消費地の連携実践及び国内・国際発信
東京海洋大学 勝川俊雄
伝統的和食文化資源（海産物）管理手法研究会
日本の漁業就業者のトレンド

背景と目的○ 水産資源の減少、および魚価の低迷により、日本漁業は衰退の一途を辿り、漁業を基幹産業とする地域コミュニティーの限界集落化が進んでいる。
○ 水産資源を持続的に利用していくために、我が国固有の状況を踏まえた実装的な漁業管理手法の確立に取り組んだ。
○ 漁業が行われている地域（長崎県壱岐市などを中心に）と、大消費地である東京等におけるステークホルダー（消費者・飲食・ 小売りを含む）の交流による問題意識の醸成、付加価値付け、および、政策提言。
○ 2020年東京オリンピック開催に向けて、世界のスタンダードに準拠した持続的水産物が提供できるように、国民的な議論実践をした。

実施体制

活動成果
統 括

東京海洋大学
勝川研究グループ
生産者連携
消費者

W-BRIDGE 水産資源分野
合同報告会 （早稲田大学）

全国各地の漁業者と連携

飲食・小売り各種事業を実施
伝統的和食文化資源（海産物）管理手法研究会
フェイスブックで情報発信
ファン数 24000人突破

今後の課題○ 日本全国の生産者と連携して、水産資源の持続性に関する情報信発を継続する。

特に太平洋クロマグロに関しては社会的な関心が高く、国内はもとより、フランスや米国など海外からも問い合わせが増えている。国内外のメディアに対して、情報提供をするためのキャパシティビルディングをおこなう。
○ 国内外の資源管理の成功事例を調査して、日本国内の現状に合致した管理手法について政策提言をおこなう。とくに、漁獲枠を超過した太平洋クロマグロについては、管理手法の問題点を整理して、改善案を提示する。未成魚や産卵魚の漁獲による社会経済的な損失について論文にまとめる。
○ 飲食店向けの水産資源の持続性に関する勉強会を準備中。将来的には、飲食店を活用して、持続的な水産物を消費者が応援する文化を醸成する。

スウェーデン皇太子と、水産資源の持続性について意見交換Supporting the Management of the Cultural Resource of Traditional Washoku(Marine Products), Promoting Cooperation between Production and Consumption
Areas, and Disseminating Information throughout Japan and the World
Toshio Katsukawa (Tokyo University of Marine Science and Technology)
Study Group for the Management Methods for Traditional Japanese Food Cultural Resources (Seafood Produce)

Background
Backgroundand
andObjectives
Objectives

Trends in numbers of fishery workers in Japan○ The Japanese fishery industry is on a steady decline due to a drop infish prices and decline in marine resources, and regional communities
where fishing is a key industry are increasingly becoming marginal
settlements.
○ To use marine resources sustainably, this project attempts to establish apractical fishery management method that takes into consideration theunique circumstances in Japan.
○ The processes include raising an awareness of the problem throughinteraction among stakeholders (including consumers, F&B industry,retailers) in fishery regions (with a focus on Iki City, Nagasaki
Prefecture, etc.) and the major consumption region of Tokyo, attachingadded values, and policy recommendations.
Implementation
System○ This was an attempt to engage the entire nation in a discussion in orderto ensure the sustainable supply of marine resources in accordancewith global standards as we approach the 2020 Tokyo Olympics.
Implementation System
Background and Objectives

29 and below

30-49

50-59

60 and above

Sustainability of marine resources
Future of fisheating culture

Sustainability of fish stocks
Sustainability of marine industry
Sustainability of food culture

Activity Results

Overallcoordination
Tokyo University of Marine Scienceand Technology
Katsukawa Research Group

Producers

Cooperation

W-BRIDGE, Marine Resources
Joint report session (Waseda University)

Collaboration with fisheries across Japan

Dissemination of information on Facebook
breakthrough with 24,000 fansExchange of views on the sustainability of marine
resources with the Crown Princess of SwedenConsumers F&B/Retailers

Implementation ofvarious projects
Study Group for the Management
Methods for Traditional Japanese Food
Cultural Resources(Seafood Produce)

Future Outlook
Fishery industry to date
○ We will continue to communicate information on the sustainability of fishery resources in cooperation with producers nationwide.InProduction sites

particular, there is strong interest in society about Pacific Bluefin tuna, and a rising number of inquiries from Japan as well as
overseas, such as France and the United States. Capacity building will be carried out to provide information to media within andoutside Japan.

Producers

FoodProducers

CitiesConsumers

Production sites

Food○ Studies will be conducted on successful cases of resource management in Japan and abroad, and policy recommendations made on

management methods that are relevant to the current circumstances in Japan. In particular, with regard to Pacific Bluefin tuna, forwhich the catch quota has been exceeded, the issues pertaining to management methods will be organized, and proposed solutions
will be presented. Information about the social and economic loss through the catching of immature or spawning fish will besummarized as academic papers.
○ Preparations are underway for a study session on the sustainability of marine resources, aimed at F&B outlets. In the future, F&B

outlets will be harnessed to foster a culture of supporting sustainable marine products among consumers.

Fishery industry in the future
Cities

Production sites
Materials

Producers

Interaction

Consumers
Supporters
Sales