Guidance on Sustainable Management for Food Industry (Japan)

Japan Ministry of Agriculture, Forestry and Fisheries| SourceDownload |

Introduction: Sustainable management in the food industry is crucial for maintaining environmental integrity and social equity. With resource consumption surpassing renewable levels and ethical concerns in production areas, conventional business models jeopardize both environmental sustainability and business continuity. While leading food companies have initiated efforts, achieving sustainability requires engagement across the entire value chain, from production to consumption.

Stakeholder Requests: Various stakeholders, including government, consumers, investors, and financial institutions, demand increased transparency and action on environmental, social, and governance (ESG) issues. This pressure extends from large corporations to small and medium-sized enterprises (SMEs) and raw material producers.

Impact on Business: Environmental and social sustainability issues present both risks and opportunities for businesses. Inadequate responses threaten business sustainability, while proactive measures can drive growth and mitigate risks. Incorporating sustainability into management practices is essential for long-term success.

Key Points of Sustainable Management

  • Management Buy-in and Commitment: Strong leadership commitment is vital for embedding sustainable management across all corporate activities.
  • Identifying Priority Issues: Companies must prioritize environmental and social issues based on their impact and stakeholder concerns, continuously updating strategies.
  • Collaboration Across Departments: Establishing clear roles and responsibilities within departments and fostering interdepartmental collaboration is crucial for effective implementation.

Supply Chain Management: Emphasizing sustainable procurement and responsible supply chain practices, including traceability and supplier engagement, is essential for addressing upstream environmental and social issues.