2023年度
健康的で持続可能な食環境戦略イニシアチブ
活動報告Strategic Initiative for a Healthy and Sustainable Food Environment
Report on Its Activities in April 2023 - March 2024

March 2024 Issue

Contents
Initiative Overview
Background of Launch and Awareness of Issues
Basic Philosophy
Activities
Details of Initiative and Expansion of Participating Businesses

Details of FY2023 Activities
Steering Committee (June, October, February)
Subcommittee for Promoting Action Goals (September, February)
Annual Plenary Meeting (December)
Subcommittee Meeting (July, December, February)
Exchange meeting for participating businesses
Opinion exchange meeting among participating businesses, academics, and otherrelated parties
Special Seminars (exchange of opinions with ESG affiliates)
Study of the Food Environment Alliance, and development and provision of tools to
support local governments
Dissemination of information domestically and internationally
Examples of Business Collaboration

Initiative Overview
Background of Launch and Awareness of Issues
As healthy life expectancy continues to increase toward a vibrant “era with a 100-year life," it is imperative topromote the creation of a food environment where everyone can live naturally healthy lives, including those
who are less concerned about their health.
In this light, the Ministry of Health, Labour and Welfare, Government of Japan, in collaboration with related
ministries and agencies, held a study group to examine ways of collaboration with the government, businesses,
academia and civil society to “promote the creation of a sustainable food environment that is naturally healthy.”
Based on the Study Group Report (released in June 2021) and the Tokyo Nutrition for Growth Summit 2021 (heldin December 2021), the “Strategic Initiative for Creating a Healthy and Sustainable Food Environment” (tentative
name: “Strategic Initiative for a Healthy and Sustainable Food Environment”) was launched in March 2022 as asystem to promote the creation of a food environment through collaboration with the government, businesses,
academia, and civil society.[1]The Initiative recognizes nutritional issues such as "excess sodium intake," "underweight among young women,"and "nutritional disparities caused by economic conditions" as well as "environmental issues" as critical social
issues. Businesses participating in this initiative set SMART[2] style action goals[3] and develop a foodenvironment that is naturally healthy for everyone through collaboration and cooperation among industry,
academia, and government. The initiative aims to extend healthy life expectancy and realize a vibrant andsustainable society for people in Japan and around the world.
[1] The term "industry" encompasses a wide variety of industries, including food manufacturers, food distributors, media, etc.
[2] Specific, Measurable, Achievable, Relevant, and Time-bound[3] Each participating business is at least required to set an action goal that contributes to solving "excess sodium intake."

Participating Businesses (in Japanese syllabary order)
Participation in FY2021 (12 businesses)
Participation in FY2022 (14 businesses)
Participation in FY2023 (12 businesses)

The Global Vision Pursued by the “Strategic Initiative for a Healthy and Sustainable Food Environment”

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Details of FY2023 Activities
Basic Philosophy

Steering Committee (June, October, February)

Paving the way for a new dimension in the food environment, from Japan.
The food environment will get better. Yet there are limits to what can be achieved
through the efforts of individual industries, companies, and organizations.
The time is right to pool the capabilities of industry, academia, government,
and others to kick off a major movement.
We will disseminate and propose to the world a Japanese model
for creating a food environment in which no one is left behind.
The goal is to make Japan, and the world,
a vibrant and sustainable society by increasing the healthy life expectancy.

Activities•••

Formulation of goals as the initiative‐ Identify effective initiatives to collaborate with industry, academia, government, etc. andformulate a roadmap for action, etc. based on the Japanese government's commitment to create afood environment at the Tokyo Nutrition for Growth Summit 2021
Promote research and data development that contributes to the creation of a food environment‐ Examine nutritional profiling systems adapted to dietary and nutritional challenges in Japan and Asia
‐ Demonstrate effective consumer appeal and sales methods, etc.
Support PDCA processes for SMART-style action goals for each participating business‐ Establish opportunities for exchanging information between industry, academia, government, etc.
‐ Exchange information and opinions between the same and different industries (create opportunities
for collaboration)‐ Exchange information and opinions with the government (Ministry of Health, Labour and Welfare,etc.), research institutes, etc. (including sharing of international trends in nutrition and theenvironment that can be used as a reference for preventing business risks). etc.
‐ Establish opportunities to exchange information with financial institutions‐ Exchange information and opinions with institutional investors and other advisors, etc.
Dissemination of information domestically and internationallyDetails of Initiative and Expansion ofParticipating Businesses“Committee for the promotion of asustainable food environment in which
everyone can be naturally healthy” held
under the Director-General of the HealthBureau of the Ministry of Health, Labourand Welfare.
This initiative was established to address
key nutrition issues in collaboration withthe government, businesses, academia
and civil society.
Participating businesses: 12 businesses,
mainly food manufacturers, food distributors
and media.

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Objective

Review and decide on policies, etc. for the initiative as a whole.

Targets

Includes representatives of participating businesses, academics, SDG/ESG professionals, dietitians,
and civil society organizations.

Date

1st: June 16, 2023
2nd: October 10, 2023
3rd: February 5, 2024

FormatHybridSubcommittee for Promoting Action Goals (September, February)

The initiative is working to build and develop a social implementation ecosystem for achieving a healthy andsustainable food environment.
•

The committee was held a total of three times to examine the annual report related to the initiative's overall
evaluation and action goals, and labeling and advocacy related to participation in the initiative.

In addition to laying the groundwork forthe initiative, we provided support toparticipating businesses in setting ambitious
and effective action goals for the firstyear of launching the initiative.
Participating businesses: 26 businesses
including food manufacturers, food
distributors and media, as well as anairline company, public corporations, etc.

Various new activities were carried out
in the second year of the initiative,
including activities toward starting
participation by prefectures and otherlocal governments from FY2024, andpreparation of educational materials andworkshops promoting salt reduction forchildren. A summary of the initiative wasalso introduced in a WHO report.
Participating businesses: 38 businesses,
including food manufacturers, food distributors
and media, as well as food servicerelated businesses that provide meals
eaten outside home.

The group exchanged opinions a total of two times with participating businesses and made constructive
proposals regarding the setting of action goals.

Objective

Support the PDCA process in regard to SMART-style action goals for each participating business(making recommendations on the setting and progress status of action goals for each participating
business).
Committee members include academics, SDG/ESG professionals, dietitians, and civil society organizations.

Targets

Participating businesses

Date

1st: September 12, 2023
2nd: February 5, 2024

FormatOnlineAnnual Plenary Meeting (December)
In addition to those involved in the initiative (such as participating businesses and expert committee members),
the session was attended by approximately 300 people, including businesses considering participation in theinitiative, local government officials interested in creating a food environment, officials from financial
institutions, and the media.

Objective

Businesses will make a presentation on action goals, and create
opportunities for coverage in the media.
Increase the external visibility of the initiative.
Provide a venue for exchanging information and interacting with businesses,
including new participants.

LectureProgram“Significance and Progress of the Food and Environment Strategic Initiative”
Dr. TAKEMI Yukari, Vice President, Kagawa Education Institute of Nutrition“The 2040 Issue and the Food and Environmental Strategies Initiative”
Dr. TSUJI Ichiro, Visiting Professor, Tohoku University School of Public Health,Graduate School of Medicine“Introduction of Initiatives for Participating Businesses and Expectations of
the Initiative”
S.B. Foods Inc., Kameda Seika Co,. Ltd., Kikkoman Corporation“Nutrition Challenges and ESG from an Investor's Perspective”
FUMA Kenji, CEO, Neural Inc. and Adjunct Professor, Green Social
Co-creation Institute, Shinshu University

Targets

Initiative stakeholders: Participating businesses, expert committee members, etc.
Persons not involved in the Initiative: Businesses and municipalities
considering participation in the Initiative, financial institutions, media, etc.

Date

December 22, 2023

FormatHybrid5

Subcommittee Meetings(July, December, February)

Experts and participating businesses will exchange
opinions for analyzing bottlenecks for the spread ofsalt reduction behavior and examining pathways forpromoting such actions.

Objective

The goals of the initiative will be
discussed with experts and participating
businesses to provide an opportunity for
new value co-creation.

Targets

Participating businesses and steeringcommittee members (including business
representative committee members) who
have disclosed their action goals

Date

July 23, 2023: 1st
December 8, 2023: Expert review of logic
models and pathways
February 8, 2024: 2nd

FormatHybridOpinion exchange meeting
among participating
businesses, academics, andother related parties

Exchange meeting forparticipating businesses
Reports were made on the reception and publicationof action goals, consideration of goals of theinitiative, publication of a members-only page, andthe type of labeling and advocacy regarding
participation in the initiative, followed by feedback
from businesses.
Objective

Share information on activities andmutually elect business representative
steering committee members.

Targets

Participating businesses, steering committee
members

Date

June 2, 2023

FormatOnlineSpecial Seminars (exchange of
opinions with ESG affiliates)
The seminar covered policies of the Children andFamilies Agency, including efforts related tounderweight among young women, as well as
initiatives and policies related to sustainable foodfrom the perspective of the Ministry of theEnvironment.
Objective

As items related to the Initiative, participants were
provided details of salt reduction policies and otherinitiatives, research projects, and salt reduction
initiatives by businesses, with a total of about 50
people attending.

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Objective

Experts and participating businesses in thefood distribution industry will provide
information.

ProgramInformation from expert (1): Dr. SAKAGUCHI
keiko, Lecturer, Shukutoku University(initiatives and success stories of salt
reduction policies in other countries)
Information from expert (2): Dr. TAKIMOTO
Hidemi, Director, National Institute of
Health and Nutrition (projects related to salt
reduction that the National Institute of
Health and Nutrition is working on)
Information provided by participating
businesses: Sunplaza Co.,Ltd. (efforts to
reduce salt as a supermarket)

Targets

Participating businesses, steering committee
members

Date

February 9, 2024

ProgramStudy of the Food Environment Alliance, and development
and provision of tools to support local governments
The Ministry of Health, Labour and Welfare's "Health Japan 21 (Third Term)" clearly states that in order toeffectively promote the creation of a food environment throughout Japan, it is important to develop national
initiatives and prefectural initiatives based on regional characteristics in a complementary and synergisticmanner. An effective collaborative relationship between the national and prefectural governments regarding
the creation of a food environment needs to be established by utilizing initiatives, and spread nationwide.
Based on the above, we discussed the "Food Environment Alliance (tentative)" as an initiative that enables
prefectures and other entities working to create a healthy and sustainable food environment to collaborate
with the national government, and made preparations and exchanged opinions toward establishing thisalliance.
In addition, a "Municipal Support Tool" was developed as a resource that can be used by prefectures andother local governments to provide explanations to stakeholders inside and outside the municipality, in orderto establish organizational bodies for creating a food environment. The tool was distributed after holding
briefing sessions for local governments. A total of approximately 100 participants, including registereddietitians and employees from health promotion departments of prefectures, cities with public health centers,
and special wards, attended the municipal briefing sessions.
Cooperation between prefectures, etc. and the national government(alliance)
Exchange opinions and information between
D
prefe
cture

E
prefe
cture

A
prefe
cture

Lecture (1): KUBO Yoko (Nutrition Specialist,
Maternal and Child Health Division, Childand Family Development Bureau, Children
and Families Agency)
Lecture (2) FUMA Kenji (CEO, Neural Inc.
and Adjunct Professor, Green Social Cocreation Institute, Shinshu University), SEIKE
Hiroshi (Assistant Director, Environmental
Health Planning and Management Division,
Environmental Health Department, Minister's
Secretariat, Ministry of the Environment;
Fashion and the Environment Task Forceand Food and Environment Team)

Targets

Participating businesses, steering committee
members

Date

January 24, 2024

CooperationChildren and Families Agency, Ministry of
the Environment

Institutional investors
and financial institutions

Business office (2)
C
prefe
cture

Ministry of
Health,Labour andWelfareProvide information on nutritional andenvironmental challenges from various
perspectives to businesses for referencein future activities.

Initiative

Alliance members

Office (1)Ministry of
Health,Labour andWelfare

B
prefe
cture

Regional banks,
shinkin banks,etc.

Professional
associations

Civil
society

Professional
associations

Civil
society
Science

Prefectures and otherorganizational bodies

Complementary andsynergistic collaboration

A prefecture

Municipality
withjurisdiction

Business office (2)Participation Patterns of Businesses(1) Participation in both organizational bodies
such as prefectures and the initiative(2) Participation in either the initiative ororganizational bodies such as prefectures

Science

Image of Food Environment AllianceObjective of
the Municipal
Support Tool

In order to achieve a vibrant and sustainable society, registered dietitians in health promotion
departments of prefectures and municipalities will utilize the municipal support tool to deepen
their own understanding of the creation of a new food environment, and approach (explain) to
stakeholders inside and outside of the municipality.

Targets ofmunicipality
briefing
sessionRegistered dietitians or employees of health promotion departments who belong to the following
・ Prefectures
・ Cities and special wards with health centers

Date

November 8, 2023

FormatOnlineMunicipal Support Tool

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Dissemination of information domestically and internationally• Salt reduction workshops for children
The "Do you know? Problems with taking excess salt" salt reduction materials and worksheets for workshops
were prepared, with workshops held a total of six times with the aim of raising awareness of problems related
to excessive salt intake, one of Japan's nutrition challenges, and to create opportunities for proactive action toaddress the problem.
In a post-workshop questionnaire, 85% of the respondents answered that they would try to reduce their salt
intake and take as much care as possible not to eat too much salt. In addition, the Salt Reduction Challenge on
the worksheet (a page where attendees can write how they will work to reduce salt) also yielded responses
that showed promise of proactive efforts.
Objective

Create opportunities for children to learn about the problem of "excessive salt
intake" and to think about what they can do to help create a vibrant andsustainable society.

LecturerDr. KOBAYASHI Tomomi, Associate Professor, Department of Food Sciences
and Nutrition, Mukogawa Women's University* Undergraduate and graduate students from dietitian training institutes were
present at each table as facilitators.

Targets

Mainly for 5th and 6th grade elementary school students

Participants

A total of 76 students from 1st grade elementary school and 2nd grade juniorhigh school participated.
(38 of them are 5th and 6th graders)

Date
Two
sessions,from 10:30 to11:30,
and 13:30 to14:30

November 4, 2023 (Sat)Fukuoka (Fukuoka Small and Medium Business Enterprise Promotion Center)
November 11, 2023 (Sat)Osaka (Osaka Prefectural Center for Youth and Gender Equality)
November 25, 2023 (Sat)Tokyo (Miraikan - The National Museum of Emerging Science and Innovation)

FormatFace-to-face

Cooperation

Children and Families Agency, Consumer Affairs Agency

Salt Reduction Awareness Materials
The information was distributed at the end of theworkshop so that participants could go over what theylearned at the workshop after returning home.
Published on the Food Environment Strategy Initiative
website for downloading and printing.

Salt Reduction
Awareness
Materials
Download Page

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• Included in the WHO report "Global Mapping Report on Multisectoral Actions to Strengthen
Prevention and Control of Noncommunicable Diseases and Mental Health Conditions"(published September 12, 2023).
The Ministry of Health, Labour and Welfare (Nutrition Guidance Office) submitted an application[4] to the
WHO Call for Proposals for 2022 (Call for National Proposals for Multisectoral Actions to Strengthen Prevention
and Control of Noncommunicable Diseases and Mental Health Conditions) for the "Strategic Initiative for a
Healthy and Sustainable Food Environment" to promote the creation of food environments throughcollaboration with the government, businesses, academia and civil society. Out of 127 applications fromaround the world, 95 applications (from 46 countries) that met WHO's criteria for adoption were received andregistered, including this initiative. The overall analysis and a summary of each case are published as a WHO
report [5].
The WHO also selected 20 of the above 95 cases as those that should be presented in detail globally. Fifteen
projects were selected from low- and middle-income countries and five from high-income countries, with thisinitiative selected as part of the latter. At the request of the WHO, the English report prepared by the Nutrition
Guidance Office has been accepted by WHO and is expected to be published as a WHO Special Report [6].
[4] April 28, 2022
[5] September 13, 2023
[6] Contact by WHO in November 2022

Summary of WHO Report Publication
Explanation by Lecturer

The 95 cases that met WHO's criteria for adoption and that were included in the report werebroken down by region: 30 in the Americas, 20 in Africa, 20 in the Eastern Mediterranean, 11 in theWestern Pacific (5 in the Philippines, 2 in Japan*, 1 each in Australia, Brunei, China and Palau), 9 inEurope and 5 in Southeast Asia.
* Ministry of Health, Labour and Welfare (Strategic Initiative for a Healthy and Sustainable Food Environment),
Hayama Town, Kanagawa Prefecture (Nursing Care Prevention "Chokin Exercises")

The most common risk factor for non-communicable diseases as the target for multisectoral action
was "smoking," followed by "physical inactivity" and "unhealthy diet“*. * This was followed by"harmful alcohol consumption" and "air pollution.”
Learning about the amountof salt equivalents

In addition to Japan, Brazil, Colombia, Kenya, Sri Lanka, and other countries registered cases ofefforts to address "unhealthy eating," and Japan (the Initiative) was the only case from a highincome country.

Worksheet for Workshops* Scheduled to be released in FY2024

Details of Main Report

A worksheet was created for use at the workshop. The
format was designed to allow participants to take noteson what they were interested in and to write down
their thoughts during the workshop.

(Page 28)
The "Strategic Initiative for a Healthy and Sustainable
Food Environment" led by the Ministry of Health,Labour and Welfare, which is working to reduce salt
intake throughout the country through collaboration
with the government,
businesses, academia
and civil society*.
* The same details areincluded on Page 33.

Salt reduction workshop for children,
teaching materials(Source: https://www.who.int/publications/i/item/9789240074255)

Details of Separate Report(Pages 102, 103)
Includes an overview of the initiative.

(Source: https://www.who.int/publications/i/item/9789240074279)

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Participating Businesses (in Japanese syllabary order)
Examples of Business Collaboration

Participation in FY2021 (12 businesses)
ASAHIMATSU FOODS CO.,LTD., Ajinomoto Co., Inc., KAMEDA SEIKA CO.,LTD.,

Providing Kameda's salt-reduced products in Japan
Airlines lounges

Kikkoman Corporation, Kewpie Corporation, PUBLISHER KENGAKUSHA CO.,LTD.,

Promotion of research and implementation of projects* at
the National Institute of Biomedical Innovation, Health andNutrition* Joint research project in collaboration with the government, businesses,
academia and civil society for promoting healthy food environments

Pasco Shikishima Corporation, Nichirei Corporation, NISSIN FOODS HOLDINGS CO., LTD.,
Houken Corporation Healthup 21 Editorial Department, Mirutasu(Meal-plus) Corporation,
Providing "Salt-reduced
Kaki-no-tane" at Japan Airlines
lounges

Articles introducing the initiatives of participating businesses are published monthly
through the year in Houken Corporation’s "Health Up 21" magazine.
Houken, a participating business, conducted a campaign promoting salt-reduced foods as acollaborative project with other participating businesses in its monthly magazine, "Health Up 21.”
The magazine has run a feature titled "Creating a Healthy Food Environment" since FY2022, which
includes initiatives that contribute to "creating a sustainable food environment that is naturally
healthy" as well as healthy eating options
The magazine introduces companies and establishments certified under the Smart Meal healthy
food environment certification system, as well as businesses participating in the initiative, andother companies that are actively involved in developing and providing healthy food and creating ahealthy food environment.

Meiji Co., Ltd.

Participation in FY2022 (14 businesses)
S&B FOODS INC., every, Inc., Oishi kenko Inc., Ocean Blue Bird Corporation,
KOKUSAI SHOGYO Publishing Corp., SHiDAX CONTRACT FOOD SERVICE CORPORATION,DANONE INSTITUTE OF JAPAN FOUNDATIONNIPPN CORPORATION, Japan Airlines Co., Ltd.,NIPPN CORPORATION, Maruha Nichiro Corporation, Maruyanagi Foods Inc., Muen.com Corporation,
Locoguide Inc., Lawson, Inc.

Participation in FY2023 (12 businesses)
Sunplaza Co.,Ltd., SENIOR LIFE CREATE, ZENSHO HOLDINGS CO., LTD., Takohachi.Co.Ltd.,[Health Up 21 Collaborating Business]
April issue every, Inc.
May issue Maruyanagi Foods Inc.
June issue Kameda Seika Co., Ltd.
July issue Asahimatsu Foods Co., Ltd.
August/September issue Kewpie Corporation
October issue
Muen.com, Inc.
November issue S.B. Foods Inc.
December issue Ocean Blue Bird Corporation
January issue
Oishi kenko Inc.
February issue SHiDAX CONTRACT FOOD SERVICE CORPORATIONMarch issue
Maruha Nichiro Corporation

Japanese Consumers‘ Co-operative Union, JAPAN MEDICAL HERB ASSOCIATION (JAMHA),House Foods Group Inc., First Screening Co., Ltd., BASE FOOD Inc.,
Nutrition Association For Mother and Child, MARUTO CO., LTD.,MORINAGA MILK INDUSTRY CO.,LTD.
(38 businesses in total)

Health Up 21 pageMedia Coverage‐

Yomiuri Shimbun: Sunplaza’s Efforts to Reduce Salt Intake‐

Japan Forward: Coverage of Salt Reduction Workshop for Children‐

Weekly Health and Hygiene News: Coverage of Salt Reduction
Workshop for Children‐

Kengakusha: Covered the salt reduction workshop for children andcreated a wall poster "Nutrition Education News Plus" forelementary schools‐

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Health Industry Bulletin: Coverage of Plenary Session

Nutrition Education News Plus
(Kengakusha)11

-Issuer
Office of Nutrition, Health Promotion Division, Public Health Bureau, Ministry of Health, Labour and Welfare, Government of Japan (March 2024)"FY2023 Budget Project: Healthy and Sustainable Food Environment Development and Promotion Operations Collection".
Contracted business: NTT DATA Institute of Management Consulting, Inc.