Stakeholder Engagement

  Our commitment Major programs (FY2017 performance)
Customers To respond to our customers’ confidence by delivering safe and reliable products and putting quality first in all our activities, in keeping with the Kewpie Group Code of Conduct
  • Customer Information (58,178 inquiries/comments)
  • Kewpie Community website: “Ohanashi Dining” (8,981 members)
  • Kewpie Community website: “Kewpie Mayonnaise Fan Club” (56,754 members)
Employees To respect employee rights and refrain from all forms of discrimination and harassment, in keeping with the Kewpie Group Code of Ethics; to support diversity, respecting each employee’s individuality and aspirations for growth, in keeping with the Kewpie Group Code of Conduct
  • Employee interviews, including discussion of performance evaluation
  • Career self-assessment (annual)
  • Waku Waku Activity presentation assembly (annual)
  • Employee attitude survey (biennial)
  • Executive tour of work sites (annual)
  • Joint Labor-Management Committee
Business partners To engage in free and fair competition and build transparent and healthy relationships oriented to mutual growth, in keeping with the Kewpie Group Code of Ethics
  • Communication via operating activities
  • Scheduled and unscheduled visits to supplier sites and on-site get-togethers (more than 200 visits per year)
  • Initiatives with agricultural suppliers and organizations
Shareholders, investors To build transparent and healthy relationships, in keeping with the Kewpie Group Code of Ethics; to promote better understanding of the Group among investors and shareholders
  • General Meeting of Shareholders (annual) (opportunity to submit opinions in advance)
  • Financial results briefings for analysts (semiannual)
  • Complimentary shareholder tour of facilities (3 sites, semiannual)
Community Actively contribute to society, particularly through food education, and work in harmony with the local community and society as a whole, in keeping with the Kewpie Group Code of Conduct
  • “Open Kitchen” factory tours and Mayo Terrace tours (82,471 visitors)
  • “Mayonnaise Class” (food education) (15,017 participants)
  • Public lectures on food topics (159 lectures)
  • Nursing care events (more than 300 events)
  • Communication with local communities in each location
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