SUSTAINING OUR CONSUMERS

Rice is at the core of our products. We track consumers and partners’ feedbacks on our rice quality daily.

Best variety
We use “round grain” rice varieties, which are very suitable for sushi. We favor Selenio & Gageron varieties in France and Europe and Calrose in the US.

Local supply
Our French and UK rice is sourced in France in Camargue. The rest of Europe is supplied from Italy. Our US rice comes from California.

Rice recipe
Each sushiman has its own rice recipe, that needs to be adapted based on the crops period. Our rice recipe is tested and reviewed every quarter by our product and quality team. Our sushimen are following a specific process including rinsing the rice 6 times and tasting the different batches.

Certified
Our salmon comes from sustainable farming and verified sources to ensure responsible aquaculture. It reduces environmental impacts, improves animal welfare and ensures optimal quality.

European supply
Our salmon comes from Norway and Scotland.

Certified seafood
Our shrimps and surimi are certified. We don’t use any CO2 treated tuna.

Clean label policy
Continuous work to remove controversial additives and clean label policy such as: no azo coloring agent in our wakame and wasabi products, tailor-made clean label sauces…

As part of its commitment to more responsible sourcing and animal welfare, Hana Group is a member of the CARE Salmon collective.

The collective brings together key players in the French salmon supply chain, representing nearly one in five salmon imported into France each year. Its objective is to support the evolution of farming practices, mainly in Norway and Scotland, towards higher animal welfare standards.

Drawing on current scientific knowledge, innovative practices, societal expectations, and assessments of production areas, members of the collective have established shared positions on several key issues, including:

• water quality and stocking density management,
• mortality reduction,
• the development of salmon-specific welfare indicators,
• the handling of live fish,
• sea lice management,
• overcrowding, transfer and transport practices,
• as well as slaughter and killing methods

Other cross-cutting topics are also addressed, such as training, data sharing, and monitoring relevant research developments.

All analyses and recommendations are presented in a comprehensive technical brief= https://www.compassioninfoodbusiness.com/media/bqxlb0v4/open-letter-from-the-care-salmon-group_en.pdf

Beyond sharing best practices, the collective helps improve industry standards by speaking with one voice to producers and supporting continuous improvements in farming practices. For Hana Group, this collective approach helps support suppliers in adopting better practices for salmon welfare and contributes to a more responsible supply chain.