![](https://sustainable.japantimes.com/wp-content/uploads/2022/07/img_magazine_14_01_01.jpg)
‘Subaquatic Messenger’ connects people to sea
![](https://sustainable.japantimes.com/wp-content/uploads/2022/07/img_magazine_14_02_01.jpg)
Promoting sea sustainability with oyster farming
![](https://sustainable.japantimes.com/wp-content/uploads/2022/07/img_magazine_14_03_01.jpg)
The current state of plastic pollution in seas
![](https://sustainable.japantimes.com/wp-content/uploads/2022/07/img_magazine_14_04_01.jpg)
Fishermen’s Forest links land and sea resources
Destination Restaurants
![](https://sustainable.japantimes.com/wp-content/uploads/2022/07/img_magazine_14_05_03.jpg)
Italian restaurant innovates in suburban Tokyo
![](https://sustainable.japantimes.com/wp-content/uploads/2022/07/img_magazine_14_06_01.jpg)
Tokyo Ichiban Foods cultivates fugu and tuna
Mission: Sustainability
![](https://sustainable.japantimes.com/wp-content/uploads/2022/07/img_magazine_14_07_01.jpg)
Kao committed to goal of net-zero waste by 2040
![](https://sustainable.japantimes.com/wp-content/uploads/2022/08/img_magazine_shirai.jpg)
FROM THE EDITOR