Topic③ We will show gratitude for
our natural blessings and
be mindful of Earth's sustainability.

Priority Issues: Efficient use of resources and sustainable procurement

As a food manufacturer, the Company believes its efforts to make customers feel secure go beyond offering safe products. We also focus on responsible initiatives throughout the entire product lifecycle, spanning procurement of raw ingredients and materials, production, sales and recycling of waste.
We established the Kewpie Group Fundamental Policy for Sustainable Procurement in January 2018, announcing our intent to collaborate with business partners to conduct safe procurement that is sensitive to the environment and to human rights. Meanwhile, we are applying creative measures to achieve maximum utilization of our raw ingredients out of consideration for the sustainability of our whole supply chain. These measures include recycling all the eggshells left over from mayonnaise production and effectively utilizing unused vegetable parts in the delicatessen products business.

Societal needs

  • Reducing the volume of edible food waste
  • The promotion of sustainable farming practices

Resolving problems

  • Reducing food waste through effective use of limited food resources
  • Supporting sustainable agriculture through initiatives with agricultural producers

Effective Resource Allocation and Sustainable Procurement

Using the outer leaves and cores of cabbage and lettuce as dairy cattle feed

Increases in the number of dual-earner and single-person households in recent years are one of the factors behind the widened utilization of packaged salads as a convenient way to consume vegetables. However, the processes involved in producing the package salads sold by Kewpie Group companies generate food waste (parts that cannot be used in the finished products), including the outer leaves and cores of cabbage and lettuce. We have come up with a variety of inventive measures to more effectively utilize these unused vegetable materials as a resource and let nothing go to waste. In 2017, Kewpie teamed up with university researchers and livestock feed specialists to develop a method that treats these leftover cabbage and lettuce leaves and cores with a lactic fermentation process and blends them into dairy cattle feed. In light of the discovery that this feed produces higher milk yields compared to other, conventional feeds (Note), Kewpie plans to promote its expanded use by more dairy farmers.

Note: 124th Annual Meeting (March 2018) of the Japanese Society of Animal Science; Tokyo University of Agriculture and Technology, Kewpie.

Working with future farmers to convert abandoned fields back into productive farmland

We value working together to solve problems, having personnel that make regular visits to the suppliers of our raw materials to share ideas on crop production. Farming enterprises in Japan face an array of challenges, from poor weather and shortages of business successors to growth in the scale of abandoned farmland. In 2017, Kewpie and World Farm Ltd. began working together to grow vegetable crops on farmland converted from abandoned fields in locations throughout Japan. Contracted farmlands in Tsukuba-shi (Ibaraki Pref.), Notocho (Ishikawa Pref.), and Yokote-shi (Iwate Pref.) supply some of the fresh cabbage utilized as a raw material by the Group companies that produce our packaged salads and other Kewpie vegetable products.

In a cabbage field located in Tsukuba-shi (Ibaraki Pref.). Converting abandoned fields into productive farmland not only ensures access to stable supplies of vegetables, it has also increased the number of young people interested in pursuing farming occupations.

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