Petition Closed


A small town named Taiji in Japan has a very dark secret. They secretly slaughter dolphins behind a cove. In Tokyo, Yoshito Sengoku, the chief cabinet secretary, says that this is part of their long-held cultural tradition but it’s a lie. Most people in Japan don’t even know about this slaughter.


People, of course, love dolphins. They don’t want to eat them and it has high mercury in them. They notice that barely any people are buying it, so the government is covering this up and sells it as “whale meat” in markets. Also, feeding school children some dolphin meat at school is just wrong. The more they eat the dolphin’s meat, the more it’s like to eat poison.


Fishermens kill dolphins, about 23,000 a year. Each year, the water would be “red with blood of slaughtered dolphins.” Dolphins aren’t meant for food; they are different from other animals. They have smarter brains than us. Please sign this petition and tell them that they need to stop the slaughtering.


Letter to
Joji Morishita and the fishermen

You should stop killing dolphins because they are not meant for food. They have high mercury in them and it is very dangerous for people to eat, including children. It’s like feeding poison to them and they could die. We feel that this is wrong and you should think before you go killing mammals and find out what they have inside them. You can kill fish, and the fact that you sell it as whale meat because people won’t but dolphin is wrong.
It concerns us how you could do that; knowing it could possibly kill people is showing that you don’t care. You’re worried about the money, and we don’t think that’s right for the government to cover up this secret. Tell the government that this is wrong. They shouldn’t be doing this.
We ask that you should stop killing the dolphins and find something that is healthier and better for people to eat. If people find out this secret, they won’t trust the fishermens and the government anymore because you’re giving them dolphin meat that is harmful to their bodies.
Thank you,
Jessica Vargas and Ashley Mei