This special issue of the journal of The Society for Science of Cultural Industry, No. 2, is dedicated to Mr. Olivier Roellinger, a world-renowned French chef and vice president of Relais & Chateaux, the world's largest hotel and restaurant network organization with carefully selected hotel and restaurant owners from all over the world. This academic paper was written as a result of a trilogy discussion between Mr. Hiroshi Yamaguchi, vice president of Relais & Chateaux Japan and representative director, general manager, and executive chef of Kobe Kitano Hotel, and myself (Toru Ishiyama).

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　The common concern of the three is the sustainability of marine resources, which is related to the Sustainable Development Goals (SDGs) proposed by the United Nations in 2015.
　Thanks to the efforts of Mr. Olivier and others, there is a growing movement toward the sustainability of marine resources in Europe, and some species of fish have recovered to the point where they can be used again. These European efforts in marine resources have been used as a reference throughout the world, and the marine resource movement has come to attract attention in Japan as well. However, the realization of sustainability of marine resources in Japan is limited only by the great efforts and ingenuity of fishermen, and compared to Western fisheries systems and laws, Japan lags behind.

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　In addition, I believe that the decisive difference between Europe and Japan on marine resource issues lies in "the dimension of social awareness and social enlightenment on marine resource sustainability. Simply put, there seems to be a decisive difference between Europe and Japan in terms of "the amount of literacy and information on marine resource sustainability.
　Japan is a large country with a population of over 120 million, but its food self-sufficiency rate is remarkably low among developed countries, and it relies on imports for a large portion of its food. In spite of this severe situation of food self-sufficiency, Japan has not established an environment in which students can systematically learn about food conservation and production in higher education. I believe that the lack of systematic study of food and food culture in higher education, regardless of the field of specialization, is a major social loss. This is because the people who consume the majority of marine resources are not those who specialize in marine resources or are experts in marine resources, but general consumers and the food industry.
　Therefore, it is important that consumers are highly concerned about the sustainability of marine resources and that they pay a fair economic price for the products and services of foodstuffs and organizations that are engaged in conservation activities.

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　This may sound simple in words, but "socializing an economic cycle that contributes to sustainability" is not an easy task due to the differences between East and West cultures, social institutional levels, and industrial systems.
　Food is an important factor in security. Japan tends to have a low food self-sufficiency rate, but as an island nation surrounded by the sea, it is blessed with abundant marine resources. However, the amount of marine resources has been drastically decreasing worldwide, and Japan is in the same situation.
　What is required of Japan now is: (1) to refer to European efforts for marine resource sustainability, and (2) to consider what is feasible in Japan, which has different literacy, social systems, industrial structure, culture, and customs regarding marine resources, and (3) to consider the current situation and actual conditions in Japan, and to develop specific measures to realize marine resource sustainability that take into account the Japanese environment and culture, while referring to European efforts. This book is a comprehensive guide to the SDGs in recent years.

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　This book reports on the theory and specific methodologies of cuisine, food culture, and social cooperation systems for the sustainability of marine resources, taking into account recent trends such as the SDGs.