Approach to Realizing Our Outcomes
Approach to Realizing Our Outcomes
Our business operations are founded on sound food systems rooted in stable food resources and the vibrant natural ecosystems that support them. We are steadily implementing a range of initiatives both to reduce our environmental impact by 50% and help extend the healthy life expectancy of one billion people.
Our strategy for extending the healthy life expectancy of one billion people
By 2030, we will help extend the healthy life expectancy of one billion people by increasing our products’ reach to 700 million consumers and providing products and information that support consumers in enjoying nutritious and delicious foods, with Nutrition Without Compromise as a basic policy on our approach to nutrition.
Nutrition commitment quantitative KPIs
| FY20（Results） | FY21（Results） | FY25（Targets） | FY30（Targets） | |
|---|---|---|---|---|
| Percentage of products with improved nutritional value*1 |
40%*2 |
50% |
― |
60% |
| Provision of products with improved nutritional value in “delicious salt reduction” and “protein intake optimization” |
280 million people per year |
320 million people per year |
― |
400 million people per year |
| Availability of products utilizing the physiological and nutritional functions of amino acids |
(Base year) |
1.09 times |
― |
2 times |
| Nutrition education for employees |
460 |
26,000 |
Cumulatively 100,000 |
― |
*1 Products with improved nutritional value means the products that meet our criteria and contribute to the intake of improved
nutrition from an international public health perspective.
*2 The value was corrected because the additional applicable products were identified by more accurate collection of data.
- Nutrition Without Compromise: Giving people delicious, personalized choices could be key to longer, healthier lives
- Tokyo N4G Summit brings world together to tackle global nutrition challenges
- A Japanese-style school lunch program tackles childhood nutrition in Vietnam
Delicious Salt Reduction––Umami for More Flavor, and Less Sodium
Excessive intake of salt is a global health issue that the Ajinomoto Group is uniquely positioned to help solve through amino acid technologies that lower sodium content and provide savory deliciousness through umami.
- Delicious Salt Reduction
- Smart solutions to reducing salt without compromising taste
- Confronting the “silent killer” with a little umami: how to achieve salt reduction
Protein Intake Optimization––Providing people with High-Quality Protein and Amino Acids
The Ajinomoto Group is dedicated to improving the intake of protein, particularly among underprivileged and elderly populations, as well as those living in geographical locations where high-quality protein is inaccessible. Through our unique approach to providing amino acids, our solutions can complement lower-quality protein sources, combine to form dietary protein, and function as seasonings that enhance the flavor of protein-containing meals.
- Protein Intake Optimization
- Thriving on plant-based protein: solutions for a sustainable future
- Eating to prevent cognitive decline: What you probably don’t know about protein intake
Reducing our environmental impact by 50%
Implementing countermeasures to help regenerate the environment is an urgent task for the Ajinomoto Group. We believe that sustainability initiatives to lower our environmental impact by responding to climate change, ensuring the sustainability of food resources, and conserving biodiversity are an essential first step to extending healthy life expectancy.
Reducing greenhouse gas emissions
Targets
Reduce greenhouse gas emissions (vs. fiscal 2018)/Reduce Scope 1 and 2 by 50% and reduce Scope 3 by 24% by fiscal 2030
The Ajinomoto Group considers countermeasures to address climate change and discloses relevant information based on the recommendations of the Task Force on Climate-related Financial Disclosures (TCFD). The Group is a member of RE100, an international environmental initiative of businesses committed to 100% renewable electricity. We also have set specific targets for reducing greenhouse gas (GHG) emissions and obtained approval of the targets from the Science Based Targets initiative (SBTi), an international cooperative endorsed by leading global corporations.
Greenhouse gas emission reduction rate
| FY2020（Results） | FY2021（Results） | FY2030（Targets） | |
|---|---|---|---|
| Scope 1 and Scope 2 GHG emission reduction rate (vs. FY2018) | 14% reduction [11% reduction]*3 | 27% reduction [18% reduction]*3 | [50% reduction]*4 |
| Scope 3 GHG emission reduction rate (vs. FY2018) | 1% reduction [1% reduction]*3 | 8% reduction [3% reduction]*3 | [24% reduction]*4 |
*3 [ ] indicates actual results adjusted for subject corporations based on SBTi rules
*4 [ ] indicates target based on SBTi rules
Transition to zero plastic waste
Target
Plastic waste/Zero plastic waste by fiscal 2030
In order to achieve zero plastic waste, we aim to complete our reduction efforts by fiscal 2025 while developing technologies for converting to mono-material packaging materials, and finally switch over to exclusively recyclable materials by fiscal 2030.
- AJI-NO-MOTO® paper packaging: a modern take on an old idea aims to reduce plastic waste
- Localized approaches to reducing plastic are moving the Ajinomoto Group toward zero waste by 2030
Reduction of food loss and waste
Target
Food loss and waste reduction rate from the acceptance of raw materials to delivery to customers (vs. fiscal 2018)/Reduce 50% by fiscal 2025
The Ajinomoto Group’s long-term vision is to reduce food loss and waste by 50% versus fiscal 2018 across the entire product lifecycle by fiscal 2050. We are continuing our efforts in fiscal 2022 to reduce food loss during processing, from the procurement of raw materials to the delivery of the final product to our customers, and to recover food waste for repurposing. We are taking a full lifecycle approach to reducing food loss by working with suppliers and promoting awareness among consumers and society, broadening our efforts from the factory to the home.
Reduction in food loss and waste per production volume unit
| FY2020 (Result) | FY2021 (Result) | FY2025 (Target) | |
|---|---|---|---|
| Food loss and waste reduction from the acceptance of raw materials to delivery to customers (vs. FY2018) | 13% reduction | 23% reduction | 50% reduction |
* Measured with reference to the Food Loss & Waste Accounting and Reporting Standard. Past performance, including its measurement methods, is reviewed retroactively. (Measurement methods may differ between target organizations.)