Introducing Initiatives for Food Loss Reduction and Community Contribution in FY2025 [Kenko Mayonnaise Group Companies] Developing Activities Nationwide from Hokkaido to Kyushu, Including Donations to Children's Cafeterias

The consolidated subsidiaries of Kenko Mayonnaise Co., Ltd. (Head Office: Chiyoda-ku, Tokyo; President: Kuniichi Shimamoto) are engaged in business activities closely tied to their local communities, manufacturing and selling fresh prepared foods for supermarkets and mass retailers nationwide, from Hokkaido to Kyushu. They also handle the production of commercial-use salads and processed egg products sold by Kenko Mayonnaise.

In line with its corporate philosophy, "Contributing to the world through mind, body, life, and the environment, and through food," the Kenko Mayonnaise Group actively engages in social contribution activities based on its sustainability policy, alongside its daily business operations.

In particular, the consolidated subsidiaries continuously implement support activities focused on donations to children's cafeterias and food banks, aiming to achieve a sustainable society and contribute to their communities.

This year's initiatives are summarized, and the activities of each company are introduced. Kanto Diet Cook Tokorozawa Factory (Miyoshi Town, Iruma District, Saitama Prefecture) Since October 2021, donations, primarily of long-life prepared foods, have been made to children's cafeterias and food banks. Photo with recipient organizations

Meanwhile, Kanto Diet Cook manufactures fresh prepared foods with short shelf lives and had been considering how to utilize surplus portions that could not be fully plated. While exploring solutions to various challenges such as provision methods, usage timing at the recipient's end, and food labeling, they found a solution this fiscal year. An agreement was signed with a children's cafeteria, and the company began providing fresh prepared foods for the first time. This fiscal year, a total of approximately 6 tons of long-life and fresh prepared foods were provided.

For the provision of fresh prepared foods like potato salad and pasta salad, there was a challenge with ingredient labeling because they differ slightly from the products offered to supermarkets, such as the absence of certain toppings. However, by standardizing the ingredients provided and creating a unique ingredient labeling chart, they achieved visibility in ingredient labeling by assigning numbers and linking them to the ingredients. Letter of Appreciation