We were honored to speak at the “Nature Positive Forum – Suntory Natural Water Sanctuary,” hosted by Suntory Holdings Limited. During the session, I introduced the initiatives of Chefs for the Blue, with a particular focus on”THE BLUE CAMP ” a human resource development program dedicated to cultivating the next generation of leaders committed to the future of the ocean and sustainable food systems.
In recent years, biodiversity loss has increasingly been recognized as a global issue on par with climate change. For more than two decades, Suntory has continued its efforts to conserve the Suntory Natural Water Sanctuary, establishing itself as a leading company in corporate environmental stewardship.
The forum featured comprehensive presentations summarizing these long-standing initiatives, along with discussions that brought together researchers and practitioners to share their work and insights. With over 300 participants attending in person and approximately 2,000 joining online, the event reflected a remarkable level of interest and engagement in this critical field.
At Chefs for the Blue, our mission is to carry food culture into the future. Central to this work is the protection of ocean abundance—an effort that directly aligns with nature-positive action in marine ecosystems.
According to data from Japan’s Ministry of the Environment, roughly 3,700 of the world’s approximately 15,000 marine fish species—about 25 percent—are found in the waters surrounding Japan. These richly biodiverse seas have long nurtured our food culture, and it is our responsibility to safeguard these invaluable blessings for generations to come.
The recovery of diverse coastal ecosystems depends not only on the ocean, but also on the preservation and restoration of forests, rivers, and rural landscapes. Recognizing these vital connections, our recently renewed logo incorporates elements of the forest to symbolize the many forms of “interconnectedness” that sustain the natural world (please see the related post for more details).
In the same spirit, the learning journey of our chefs and the bluecommunity has increasingly expanded beyond the sea, embracing a holistic perspective that highlights the growing collaboration between forest, land, and ocean ecosystems.
On August 24, we hosted a study session for Blue Community members featuring Chairman Hatakeyama of Mori wa Umi no Koibito (“The Forest Is the Lover of the Sea”). A fisherman widely known for his tree-planting initiatives, Mr. Hatakeyama shared his work on wetland restoration in Kesennuma, Miyagi Prefecture, as well as his conservation and research efforts across the watershed.
Throughout the forum, many speakers emphasized the importance of collaboration among diverse stakeholders in advancing nature-positive initiatives. As a team of chefs committed to addressing social and environmental challenges, we will continue to further our work and actively seek opportunities to collaborate with corporations and organizations that share this vision.