Sustainability

Efforts by Theme 2. Reduction of water usage

Objective

See the Environmental Management section.

https://www.fujioilholdings.com/en/csr/environment/management/

Progress

The amount of water used by Group companies in Japan in FY 2017 was 2,713 tons, a decrease of 5.1% from the previous fiscal year. This was due to activities to reuse drainage water as a supplementary feed for cooling towers. Water usage by group companies outside Japan totaled 2,392 tons, a decrease of 4.1% from the previous fiscal year.
Wastewater at group companies in Japan totaled 1,969 tons, a decrease of 4.8% from the previous fiscal year. Wastewater at group companies outside Japan totaled 1,116 tons, a decrease of 18.0% from the previous fiscal year.

Specific Initiatives

Risk and opportunity management and measures

Risk and opportunity management techniques

We assess the water-related impacts of our business activities in terms of both risks and opportunities. We manage water-related risks as part of the risk management systems of all group companies. We utilize water-related opportunities in our business strategies by quantitatively ascertaining the impact of certain products based on the concept of virtual water.

See the following website for the Fuji Oil Group's risk management system.

https://www.fujioilholdings.com/en/csr/risk_management/

Water risk

A Group-wide risk assessment in FY 2017 determined a risk at some operating companies in China that procurement of water used in production activities may have a negative impact on the operating region in regions where water shortages are a concern, and that there may be instability in securing water resources by group companies. We regularly ascertain the volume of water usage at our plants and work to reduce it, and are taking countermeasures by installing water storage tanks.

Water-related opportunities

Lack of water resources due to population growth is a global issue. Soybeans, which are one of the Fuji Oil Group's businesses, contain abundant proteins and water consumption during production is lower than for animal protein sources. The Group develops soy-based ingredients such as soy meat and cheese-flavored soy milk ingredients, which use a smaller amount of water throughout the supply chain than animal meat and cheese, and offers them to society.

Data

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