Climate Change Data

Environmental Metrics

ESG Focus Areas

• Environmental Protection
• Food Waste Reduction
• Healthy Longevity
• Corporate Governance

Environmental Achievements

• Achieved 100% resource conversion rate due to waste reduction from yield improvements, recycling, and wastewater treatment system overhaul.
• Reduced CO2 emissions and improved per-unit-of-sales CO2 emissions.
• Replaced CFC refrigerants with natural refrigerants in refrigeration facilities.

Social Achievements

• Extended shelf lives of freeze-dried and chilled noodle products.
• Offered products designed to be eaten with vegetables to reduce food waste.
• Collaborated with food banks to reduce food loss.

Governance Achievements

• Reinforced compliance and made responsibilities of directors and structure of responsibilities for individual business segments explicit.
• Strengthened corporate governance through transparent management and swift decision-making.
• Established an internal reporting system ('Report Line') for preventing and detecting legal violations and fraud.

Climate Goals & Targets

Environmental Challenges

• Increasing production and supply costs.
• Intensified competition in the seafood segment.
• Decreased sales volumes of signature shumai and rice burger products following price revisions.
• Impact of market fluctuations and price rises in fish costs.

Mitigation Strategies

• Revised prices of products to steadily deliver quality products.
• Implemented various promotions and new product launches to stimulate demand.
• Curbed sales promotion costs.
• Focused on selling products at reasonable prices to convenience stores and mass retailers.

Supply Chain Management

Climate-Related Risks & Opportunities

Sustainable Products & Innovation

• Products with extended shelf lives
• Products designed to be eaten with vegetables

Environmental Metrics

ESG Focus Areas

• Environmental Impact Reduction
• Food Loss Reduction
• Water Conservation
• Healthy Longevity
• Corporate Governance

Environmental Achievements

• Replaced equipment at Maishima cold storage facility, Shonan Toyo Kaisha, Ltd., and Suruga Toyo Kaisha, Ltd. with natural refrigerants to reduce CFC leakage.
• Reduced food waste discharged, keeping the recycling rate above 95% target.
• Slightly decreased CO2 emissions year-on-year.

Social Achievements

• Extended shelf lives of some seasonings, freeze-dried soups, and chilled noodle products.
• Developed products that encourage the consumption of regular ingredients to reduce food waste.
• Provided products to food banks and children’s cafeterias.

Governance Achievements

• Reinforced compliance and made the responsibilities of directors and the structure of responsibilities for the individual business segments explicit.
• Strengthened corporate governance through transparent management and swift decision-making.
• Established an internal reporting system called “Report Line” for preventing legal violations and in-house fraud.

Climate Goals & Targets

Environmental Challenges

• Rising leakage from aging air conditioning equipment increasing CFCs leaked.
• Decreased demand for products for restaurants and hotels due to the impact of COVID-19.
• Decline in market prices for salmon and trout and poor fish catches.

Mitigation Strategies

• Continuously working to reduce materials used and CO2 emissions across production, procurement, and logistics.
• Implementing more meticulous production and management of product inventories.
• Selling products at reasonable prices and conducting inventory valuation review.

Supply Chain Management

Climate-Related Risks & Opportunities

Sustainable Products & Innovation

• Products with extended shelf lives
• Low-sodium foods and foods with function claims
• Health-conscious product lines

Environmental Metrics

ESG Focus Areas

• Climate Change
• Biodiversity
• Social Issues
• Employee Diversity and Inclusion

Environmental Achievements

• CO2 emissions decreased at each business site and per unit of sales improved.
• Resource conversion rate remained at a high level of 99.9% for industrial waste.
• Food waste recycling rate remained above the 95% target.
• Switched from heavy oil to natural gas as boiler fuel and from CFC refrigerants to natural refrigerants (ammonia/CO2) in factories and cold warehouses.
• Use of renewable energy sources (biomass and solar power) at Kanto Factory, Saitama Factory, Fukushima Foods Co., Ltd., and Imari Toyo Co., Ltd.
• Optimized transportation distances in logistics by changing distribution sites.

Social Achievements

• Developed and offered products that meet various needs such as saving time, convenience, and individual meals.
• Expanded lineup of products suitable for running stock (disaster preparedness).

Governance Achievements

• Strengthened corporate governance to ensure management’s transparency and swift decision-making.

Climate Goals & Targets

Environmental Challenges

• Unprecedentedly challenging business environment due to the COVID-19 pandemic, geopolitical risks, exchange rate fluctuations, and soaring raw material and energy prices.
• Increased industrial waste due to increased production and change from valuable resources to industrial waste.
• Sluggish sales of Maruchan ZUBAAAN! series in the Domestic Instant Noodles Segment.

Mitigation Strategies

• Implemented measures to address rising costs in Japan and overseas.
• Made investments to strengthen management foundation.
• Addressed social issues and environmental concerns.
• Implemented cost reductions and promoted aggressive sales activities.

Supply Chain Management

Climate-Related Risks & Opportunities

Reporting Standards

Frameworks Used: TCFD

Certifications: ISO 14001

Sustainable Products & Innovation

• Tsuruyaka series (chilled noodles)
• Maruchan Fresh Ramen Noodle Champon