PHILOSOPHY
People, animals, the environment, space, science... in particular, we will maximize the capabilities and functions of the oceans and fisheries, and by being involved with local communities and characteristics, we will work on, develop, and advance projects that will enhance the richness of people and society.
Goal 14:Conserve and sustainably use the oceans and marine resources for sustainable development.
As people engage in livelihood activities in coastal areas, the oceans are moving toward eutrophication.
Plankton feed on nutrients to reproduce, which in turn nurture an abundance of fish and shellfish. When we eat the seafood, the nutrients are returned to the land, forming an ideal material cycle.
The Sea of Harima, Tokyo Bay, and Osaka Bay are called "fertile seas. This is because the balance between human life and the production of marine organisms is well maintained, allowing us to enjoy the bounty of abundant fish and shellfish.
Harikai brand seafood grown in the plankton-rich the Sea of Harima is positioned as a sustainable marine resource.
Goal 12:Ensure sustainable consumption and production patterns.
The loss of freshness of seafood can cause increased disposal rates and health hazards. Therefore, we advocate the production of high-grade frozen seafood and its consumption patterns to reduce waste loss in the production, distribution, and consumption process, as well as to prevent food poisoning.
Harikai brand seafood, "Harima no Shiratama”（Harima's white pearl）
can be defrosted in accordance with the number of orders placed by customers, thus eliminating waste loss at restaurants and reducing the risk of food poisoning by serving it immediately after defrosting.