Sustainable sushi means using responsibly harvested or farmed seafood and eco-friendly practices in preparation and service.
As consumers, we can look for eco-labels (MSC/ASC), choose seasonal & local varieties, and help reduce food waste & plastic use while still enjoying delicious sushi.

What is Sustainable Sushi?

Sustainable sushi refers to sushi that meets these conditions:

  • Responsible sourcing: Caught or farmed in ways that maintain healthy fish populations.
  • Reduced environmental impact: Avoids bycatch, minimizes damage to ecosystems, and prevents pollution.
  • Traceability: Clear information on origin, fishing/farming methods, and supply chain.
  • Social responsibility: Fair working conditions and support for local communities.
  • Food waste reduction: Efforts at every stage from preparation to serving to minimize waste.

Why Sustainable Sushi Matters: Key Issues

  • Overfishing: Demand for popular species puts pressure on stocks.
  • Climate change: Rising temperatures, acidification, and low-oxygen zones affect habitats.
  • Bycatch and ecosystem damage: Non-target species and seabeds are often harmed.
  • Plastic waste: Single-use packaging and plastic tools are still common.
  • Food loss: Waste occurs in purchasing, prep, service, and takeout.

How to Identify Sustainable Sushi: Eco-Labels

Look for these eco-labels on menus or packaging:

Label Purpose Key Point
MSC (Marine Stewardship Council) Sustainable wild fisheries Check species, fishing area, and supply chain traceability.
ASC (Aquaculture Stewardship Council) Responsible aquaculture Focus on feed, water quality, disease management, and environment.
Local certifications Regional resource management Look for local standards and recovery programs.

Smart Choices: Alternatives, Diversity, Seasonality

① Try Alternatives to Popular Species

  • Fatty tuna → lean tuna, bonito, amberjack: Similar satisfaction with less resource pressure.
  • Uni/Ikura → shellfish, white fish, silver-skinned fish: Broaden choices seasonally.

② Embrace Diversity

  • Mix white fish, oily fish, shellfish, crustaceans, and seaweed instead of sticking to just a few favorites.
  • Use various cuts: skin, fin, collars, and trimmings.

③ Choose Seasonal & Local

  • Seasonal fish are tastier, often cheaper, and require less transport.
  • Check restaurants highlighting local port landings.

④ Responsible Aquaculture

  • Well-managed aquaculture reduces pressure on wild stocks.
  • Land-based systems provide traceability and prevent escapes.

⑤ Flavor with Care

  • Dip lightly on the fish side to reduce soy sauce waste and sodium.
  • Use ginger & wasabi as natural flavor and antibacterial agents.
#MSC
#ASC
#SeasonalFish
#LocalSeafood
#FoodWaste

Sustainable Sushi: Restaurant & Conveyor-Belt Sushi Initiatives

  • Introducing certified seafood (MSC/ASC) across chains.
  • Menu diversification: alternative species, underutilized fish, seasonal specials.
  • Food loss reduction: demand forecasting, smaller plate sizes, better takeout options.
  • Transparency: clear labeling of origin, fishing/farming methods, and safety.
  • Eco-friendly materials: reusable dishes, recycled packaging.
  • Community & education: fishery partnerships, restocking programs, in-store learning.

Sustainable Sushi at Home: 7 Simple Practices

  1. Check labels: Look for MSC, ASC, or local origin.
  2. Diversify your menu: Don’t rely on just tuna and salmon.
  3. Go seasonal/local: Fresher, cheaper, eco-friendly.
  4. Avoid overbuying: Plan meals and use leftovers for don