Approach to a sustainable future

After seeing the Great Kanto Earthquake of 1923 temporarily bring the supply of confectionery to areas away from Tokyo to a complete halt, our founder decided to establish a factory in Kashiwazaki-shi, Niigata in 1924 for the mass production of confectionery for those neglected areas.
Presently, we are deeply involved in promoting happy lifestyles for people via such measures as contributions to enriching lives and good health through the development, production, and sale of our confectionery, beverages, and food products. Further, we are engaged in activities aimed at becoming a comprehensive health promotion support company which designs a sustainable future society.
Further, we conduct ourselves properly so that we can fulfill our roles and duties as a member of society, and promote activities that contribute to society. We strive to conduct ourselves as a company which is legally and ethically responsible. We strive to create a workplace environment in which people’s dignity and value are recognized, and they can achieve a balance of high aspirations and a healthy spirit in the execution of their duties, and we endeavor to manage health so that employees are healthy in both mind and body, and are able to work with a purpose in life.
We contribute through these approaches, aiming for the 17 “Sustainable Development Goals (SDGs)” adopted by the 2015 United Nations summit. The United Nations wants the goals to be achieved by 2030.

Bourbon’s SDGs

This is an issue of great concern to our company’s seven “media” (stakeholders). We have raised eight issues that are the most important (materiality) to Bourbon’s business activities. Aiming toward the realization of a sustainable future society, we tackle these issues on a priority basis.
At that time, based on recent social demands such as the United Nations Sustainable Development Goals (SDGs) and the like, we make efforts so that solving our eight issues contributes to the 17 SDGs.

Value chain map

	Theme	Efforts
Planning/Design	●Safe food products which give peace of mind ●Customers’ health ●Reduction of food waste ●Reduction of environmental burden	Realization of quality assurance first principle Consideration of calory reduction Extension of best-before dates Reduction of weight and size of packaging material Tray elimination, switch to paper trays
Procurement	●Ensuring eco-friendly raw materials	Introduction of biomass plastic Ensuring raw materials which enable sustainable resource use
Production	●Consideration based on sustainability criteria ●Energy conservation ●Reduction of water, light, and heat ●Reduction of waste	Changes in processing steps and equipment
Transportation	●Creation of distribution channels ●Reduction of environmental burden	Promotion of modal shift
Sales	●Reduction of food product loss ●Development of retailers, support and training ●Value chain reduction ●Encouragement of energy-saving	Introduction of eco-cars Improvement in sales number prediction accuracy Reduction of distribution inventory Preventing stockout
Consumption/Waste	●Reduction of environmental burden	Provision of customer service center Reflecting customers’ feedback in products