Kikkoman Group Environmental Preservation Activities Case Book

Kikkoman Group Environmental Principles

Voluntary Action Plan for Environmental Preservation (Voluntary Plan)

Environmental Management Promotion System

Environment Department

Transition of the CO₂ Emissions

Transition of the CO₂ Emissions per Unit of Production

Approaches Taken by Plants

Approaches in the Distribution System

Approaches for Office Buildings

Carbon Footprint of Products

Transition of Recycling Rates According to the Food Recycling Law

Transition of the Waste Generation per Unit of Production

Use of Soy Sauce Cake

Use of Soy Sauce Oil

Use of Okara

Use of Seaweed Residue

Use of Wastewater Sludge Residue

Research ＆ Development to Make Use of High-Quality Byproducts

Kikkoman's Guidelines for Containers and Packaging, and the Containers and Packaging Committee

Containers and Packaging for Soy Sauce

Efforts by Nippon Del Monte Corp. for its Product Containers and Packaging

Efforts by Manns Wine Co., Ltd. for its Product Containers and Packaging

Partnership and Collaboration with Related Organizations

Transition of the Amount of Water Consumption and Water Consumption per Unit of Production

Approaches Taken by Plants

Approaches to Perserve the Water Environment

Supporting Activities to Mitigate Water Stress

Dialogues with Suppliers

Participation in the CEO Water Mandate

Environmental Management

Employee Environmental Education

Communication with Local Communities

Communication with the General Public

Approaches Taken by Domestic

Approaches Taken by Overseas

Use of Non-GMO (Genetically Modified Organism) Materials

Residual Agricultural Chemical Inspection According to the Positive Listing System

Awards Received (1995-)

History of Environmental Preservation Activities