Selection Process for the Five CSR Material Issues

In January 2016, the NH Foods Group identified the issues it wanted to focus on. The selection process was based on both societal requests that incorporated international trends and initiatives as well as the prevailing business environment; at the same time, we evaluated and considered these issues from the perspective of our stakeholders and of the company itself.

STEP1

July 2015

Identifying Issues to be Evaluated, and Initial Screening

We identified an initial group of items to be evaluated from among a wide range of social issues following research into DJSI, ISO 26000, GRI, the NH Foods Group Social and Environmental Activities, our company history, and the activities of other companies.

  • We organized and carried out a simple evaluation of the initial 147 items, and reduced their number to 59
  • After further organizing and integrating issues, we chose 30 items as the candidates for our “Material Issues”

STEP2

August 8–11, 2015

Gathering the Opinions of Stakeholders through Surveys and Interviews

  • We surveyed our customers, business partners, shareholders and other investors, and our employees
  • We conducted interviews with outside experts and Group executives
  • Based on the above feedback, we drew up a draft version of our Material Issues
Surveyed Parties
Customers
  • 63 former NIPPONHAM FAMILY CIRCLE members
  • 3 business customers from 3 different companies
Business partners
  • 5 business partners from 5 different companies
Shareholders and other investors
  • 6 shareholders and analysts from 5 different companies
Employees
  • 14 Management Seminar members
  • 17 Group employees
Interviewed Parties
External*
  • Nippon Association of Consumer Specialists
    Minako Oishi
    Director and Environmental Committee Chairperson
  • FC Imabari
    Takeshi Okada
    CEO
  • Natural Resource Research Institute Inc.
    Akio Shibata
    Representative
  • Think Tank SophiaBank
    Kumi Fujisawa
    Co-Founder
  • Economics & Business, Chikuro Hiroike School of Graduate Studies, Reitaku University
    Iwao Taka
    Professor
Internal
  • 7 Group executives

Note: Positions correct as of the time of interview

STEP3

December 2015–
January 2016

Conducting Dialogues with Stakeholders, and Establishing the Five CSR Material Issues

  • We carried out dialogues with stakeholders, including outside experts and Group executives, regarding the draft version of our Material Issues
  • We drew up our Five CSR Material Issues based on the feedback we received from our dialogues with stakeholders
  • Our Five CSR Material Issues were finalized by the Corporate Governance Committee and Board of Directors

Evaluations, and Selecting the Material Issues

As shown in the map below, we drew up our Material Issues from a selection of items considered extremely important by the NH Foods Group, and from items considered extremely important by external stakeholders. Subsequently, we ascertained how these issues were seen by society through dialogues with stakeholders, and confirmed Group perspectives through a series of executive-level discussions. As a result, we were able to finalize the Five CSR Material Issues.

Overview of the Five CSR Material Issues

Material Issue Basic Views
Producing food that is safe and reliable As a company that provides "Joy of Eating", it is essential that we thoroughly ensure the quality of our products for reasons of safety and reliability. In addition, in order to provide safety and reliability to as many customers as possible, we intend to carry out food allergy initiatives and ensure the safety of our supply chains.
Supporting mental and physical well-being through food and sports As a company that is involved in both food and sports, we intend to contribute to the creation of healthy minds and bodies by promoting food education, food culture, and sports.
Maintaining workplaces that motivate employees The NH Foods Group seeks to become a place where employees can feel truly happy and fulfilled.
To this end, we are engaged in activities aimed at developing employee awareness and skills, realizing a healthy work-life balance, promoting diversity, and maintaining healthy minds and bodies.
Sustainable food supply for the next generation As the world’s population increases and economies grow, the demand for food resources only increases, while there are various restrictions on supply. Also, in Japan, the decline of the livestock industry is a concern. In this environment, we promote the growth of the domestic livestock industry and take measures for the sustainability of foodstuffs in order to secure food for future generations.
Preserving the environment All businesses must take responsibility and deal with the world’s environmental problems such as climate change.
We intend to reduce greenhouse gas emissions in our supply chains, optimize energy usage and, at the same time, control and reduce the generation of waste.