As a food manufacturer, the most important duty of the Ajinomoto Group is not just to deliver delicious and healthy foods, but also to help people lead eco-lifestyles. Supporting the realization of good nutrition that is wholesome for the Earth as well as for families … this is what the Ajinomoto Group has been aiming for and has considered to be the core mission of its activities. The Ajinomoto Group will continue to pursue the development of eco-friendly products and propose environmentally considerate recipes and ideas to spread the idea of eco-lifestyles starting with the family dining table.

Supporting the Realization of Eco-lifestyles Starting with the Family Dining Table

Special Feature 2 With Society

27

Pursuing Eco-friendly PackagingEfforts to reduce both environmental impact and inconvenience to consumers

Food packaging has many important functions and plays an essential role in the maintenance of quality and safety, as well as in the communication of various information, such as directions for usage, ingredients and potential allergens. Research shows that waste from packaging materials accounts for 50% of total household garbage. Packaging materials thus can have an environmental impact and be an inconvenience to consumers.As a manufacturer positioned between the global environment and consumers, the Ajinomoto Group considers it its duty to develop packaging that can help reduce both the environmental impact on the Earth and inconvenience to consumers, without compromising packaging in terms of food safety. The Group is taking appropriate measures to fulfill this responsibility. Based on the belief that communication of environmental data relating to its products is essential to help consumers to lead eco-lifestyles, the Ajinomoto Group also actively promotes the disclosure of such information.

Consumers’ lifestyles and the environment

Containers and packaging accounts for about 50% of total household garbage

Ajinomoto Co., Inc. conducted a survey to gauge consumers’ food buying preferences and the degree to which they think

about the global environment. We found that many consumers feel guilty about generating waste, and buying something

that has an ill effect on the environment.

Consumption and lifestyles that do not pay consideration to the global environment places stress on consumers

Respondents: Homemakers in their 20s to 50s; survey area: nationwide; sample size: 300; method: web survey; period: November 6 to 8, 2010; research organization: Dentsu Research Inc. *The survey results on pages 29 to 31 are also the results of this survey.

Outline of the survey

Paper

9.6%

Plastics

34.8%

Glass

1.4%

Other

0.1%

Metal

4.1%

Waste other than containers and packaging

49.9%

73%

I sometimes feel that our household waste is too much.

I feel stressed when I dispose of garbage.

I feel that excessive packaging is leading to increased garbage thereby having a negative impact on the environment.

Examples of individual opinions

71% 95%

lGarbage becomes bulky.

lI’m concerned that too much incombustible garbage is being generated.

lUnnecessary packaging is often used for gift products, which I think is not eco-friendly.

Survey on containers and packaging waste (volume comparison)

by Ministry of the Environment (Fiscal 2010)

Related information Results and examples of environmental consideration for packaging Pages 43–44

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Special Feature 2 Supporting the Realization of Eco-lifestyles Starting with the Family Dining Table

Spreading eco-living starting from the kitchenTo spread eco-living starting from the kitchen, the Ajinomoto Group is working to enhance eco-friendly features of its packaging from the perspectives of the three Rs—Reduce, Reuse, and Recycle. Each package is small and thin, and therefore it is often difficult for customers to notice changes made in the weight, thickness, and size of and materials used for packaging. However, when the enormous sales volume of these products is taken into account, these efforts can result in a huge step in terms of environmental contribution.

To meet customers’ desire to purchase the most environmentally friendly products, the Ajinomoto Group introduced its unique “Aji na Eco” mark1 in autumn 2010 to show products’ eco-friendliness. Starting with products that can be refilled or with packaging made of recycled paper, the types of products with this mark have expanded to include products with no tray or those transported in a box with no internal compartments. The number of “Aji na Eco” labeled products has increased by 37 from the time of introduction to 92 as of the end

of October 2011. The Group will continue to work on the development and design of eco-friendly packaging, and increase products labeled with this mark.

“Aji na Eco” is a term

describing the smart

and ecological products

or information provided

by Ajinomoto Co., Inc.,

and the logo mark

depicts our green planet, the pleasure

of eating, and a global environment

made even better through food.

What is “Aji na Eco”?

Questionnaire results

92

The number of “Aji na Eco”

labeled products

(Across the Ajinomoto Group as of the end of

October 2011)

Offering products in larger sizes without traysKodawari Sangen-ton-no Tonkatsu (fried pork cutlets) and other products of Ajinomoto Frozen Foods Co., Inc.

Ajinomoto Frozen Foods Co., Inc. began to display the “Aji na Eco” mark on its

environmentally friendly, large-size products with no tray for household use

released or renewed in spring 2011. The elimination of trays leads to a reduction

not only in waste but also in CO2 emissions. Four products are labeled with the

“Aji na Eco” mark as of October 2011, with CO2 emissions reduced by approx. 20

to 50% for each product.

Thinned package materials Pure Select® mayonnaise and Pure Select® Low-Calorie Kokuuma Calorie 55% Cut from Ajinomoto Co., Inc.

The overwrap used for Pure Select® mayonnaise and Pure Select® Low-Calorie

Kokuuma Calorie 55% Cut was thinned in fiscal 2010. When this alteration was

implemented, the new overwrap was checked thoroughly for strength, printability,

and other characteristics. The former and new overwraps cannot be compared

in stores, and the difference in their thinness cannot be easily noticed by simply

touching the surface of the new

overwrap. However, this small change

is expected to result in an annual

21  tons reduction in the amount of

plastic material used.

73%

1 “Aji na Eco” is a registered trademark of Ajinomoto Co., Inc.

95%

Reverse side

Change packaging materials, and eliminate unnecessary trays and other partsReduce

I sometimes feel that our household waste is too much.

I feel that excessive packaging is leading to increased garbage thereby having a greater impact on the environment.

Eco-lifestyles for all, from the kitchen

No tray is used for this product

29

Promote refillable products Reuse

Pursuing Eco-friendly Packaging

Offering refills for bottled products to promote refillingRefillable products from Ajinomoto Co., Inc.

Ajinomoto Co., Inc. has developed

many refillable packages, mainly for

seasonings. The company advises

that customers first purchase bottled

products and, when they become

empty, reuse the bottles by refilling

them. While bottled products are

heavier than refills, generating more

CO2 emissions during production

and distribution, bottles are more

durable and can lead to a reduction

in CO2 emissions over their lifecycle

if refilled and used repeatedly. The

“Aji na Eco” mark recommends

using the available refill for the

seasoning or sweetener product.

Packaging of oil products—A history of continuous improvement

J-Oil Mills Group, which is in charge of oil and fat products, has been working on the improvement of packaging for many years to realize both eco-friendliness and user-friendliness without sacrificing safety, hygiene, and quality. The group will continue these efforts in order to make further improvements.

Column

From 20111,000 g eco bottle� Reduced weight

From 2008UD eco-pouch� A pouch that can be

rolled to one-tenth of the original size after use

� Easy to use

Curveddesign allowseasy gripping

Embossedtexture finish

From 1993Eco-pack� The pack,

consisting of a paper box and plastic inner bag, can be easily separated for recycling. The box is made from recycled paper.

From 2002Large-volume eco bottle� The weight of each

bottle was reduced, and crushability was added for easy disposal, in phases.

From 2006Eco-pack with enhanced UD � Eco-packs equipped with dents

designed to prevent the user’s hands from slipping and make the packs easy to hold

� The outer box is made from recycled paper. The use of plastics was reduced by 20%.

From 2001Glass bottled product� The weight of bottles

was reduced in phases.

From 20051,000 g eco PET bottle � Easy to carry and

crush

From 2007600 g UD eco PET bottle� Reduced weight� Easy to carry and pour

2000 2005 2010

Questionnaire results

77%

Cap redesigned to help maintain taste and quality of products after refillingBeing refillable means little if products deteriorate in taste

and aroma or become damp after refilling, and customers

have to dispose of them. Packaging is required to function

fully to maintain the quality of the content, while fulfilling its

environmental objectives.

For Hon-Dashi ®, Ajinomoto Co., Inc. offers a 65-gram

bottled product and refill. If the product becomes hard after

absorbing moisture in the process of refilling, customers

have to throw it away before the best before date. The

company therefore redesigned the cap of the bottle in 2007

when Hon-Dashi ® was renewed to further enhance its

airtightness and minimize the entry of vapors.

Packaging redesign needs a technologically

proven solution.

The use of recycled paper for paper packagesVarious products of Ajinomoto Co., Inc.

Recycled paper is used for paper packages of instant

soups, seasonings, gift products, and other products.

Labeling of the “Aji na Eco” mark on these products is

under way and 50 products have the “Aji na Eco” mark

as of October 2011.

The Ajinomoto Group is actively promoting the use of recyclable materials to help conserve natural resources. It is also focused on packaging design that offers optimum recyclability—packages that can be easily separated and crushed before being disposed of as well as those made of a single uniform material.

Promote recycling by using recyclable materialsRecycle

Eco-friendly efforts

lImprovement and weight reduction of materials

lEasy disposal (crushability, easy separation)

Universal design (UD)

lEasy to carrylEasy to pourlEasy to

understand

I feel that non-refillable products are not eco-friendly.

There is no end!

30

Realizing eco-friendly delivery of products

Making efforts together with people in charge of transportation and display

Making efforts for gift customers

Switching to more environmentally compatible cardboard cases Pure Select® series from Ajinomoto Co., Inc.

Spreading eco-living through the use of eco-friendly gift packagingAJINOMOTO® GIFT and CALPIS Gift set from Ajinomoto Co., Inc.

Shipping boxes of Pure Select® series mayonnaise products previously had partitions to increase load

resistance. Ajinomoto Co., Inc. introduced new octagonal, high-strength boxes with no partitions in May 2011.

This is expected to slash the use of paper materials and CO2 emissions by approx. 30% annually (paper:

575 tons; CO2: 185 tons) in comparison with the former boxes.

The change in the shape of the boxes necessitates a change in the way that the boxes are transported

and opened in logistics and in-store display. The “Aji na Eco” mark is printed on the boxes to remind those

in charge of transportation and display that the boxes are the new type.

In addition to packages for Hon-Dashi ® and Knorr® Cup Soup made from recycled paper, the Ajinomoto Group used coating-free cardboard

lids made from 80% recycled paper for the boxes of 11 different summer gift sets in 2011. Because gift sets usually require a luxurious look,

the boxes are often coated. By making the lids of the gift set boxes coating-free, the Group was able to reduce the environmental impact

during production. The gift set boxes carry the “Aji na Eco” mark to communicate to customers the Group’s efforts in this area.

Reducing the environmental impact while maintaining the taste and quality of the contents as long as possible—this is the greatest challenge in food packaging development at the Ajinomoto Group

Food needs to be protected by packaging when

delivered to customers. However, it is not just

the protection of food that we at the packaging

development team are working on. We are also

working to extend the best before date. We also

consider it important, from an environmental

perspective, to pursue how we can divide the content

into small individual portions that can be consumed at

one time to meet the needs of people who dine alone.

Consumers have become very sensitive about

best before dates in recent years, and many products

are thrown away when they are past their best before

dates. By enhancing the quality of packaging to

better protect the content, food can be kept for longer

periods of time, leading to a reduction in food waste.

Of the 3Rs—Reduce, Reuse, Recycle—which

are considered key to realizing a recycling-oriented

society, we are focusing on “Reduce.” If we can

minimize packaging waste generated in every

stage from production, we can help reduce the

environmental impact of our products throughout

their lifecycle.

Q: Why is your company using packaging made of

composite materials? Single-material packaging

seems to be easier to recycle than those made of

composite materials.

A: Because composite materials can—even when

they are as thin as one-thousandth of a millimeter

thick—incorporate environmental performance,

quality, safety, and various other functions.

As far as plastics are concerned, it is often said that they

are easier to recycle when used as a single material. In

material recycling, when plastics are processed, any

paper, aluminum or different types of plastics contained in

composite materials are regarded as foreign contaminants

that degrade the quality of the plastics, and therefore their

residue is disposed of as industrial waste.

However, it is also true that, if packaging is made of

one single material, it is difficult to implement “Reduce,”

the most important of the 3Rs. Single-material packaging

is not sufficient when we want to reduce packaging

while maintaining or extending best before dates without

sacrificing the taste and flavor of the content. But if we

use composite materials, we can incorporate necessary

functions. There are many types of packaging, which may

look like made of one type of material at a glance, but that

actually consist of three layers. The outer first layer may be a

material with excellent printability, the second layer may be a

material that does not allow air or water to penetrate, and the

innermost third layer may be a material that can effectively

seal the inner bag. And amazingly enough, these three

layers are as thin as one-thousandth of a millimeter thick.

In order to ensure steady production, we also need

to offer packaging with sufficient strength. Food products

are produced and packaged using machines. Some

machines are operated very fast, and some processes

involve heating. In these circumstances, if we focus only on

recyclability and use materials that are not strong enough,

packaging may be damaged during production and may

have to be disposed of.

Recyclability is, of course, important. But products

cannot exist being recyclable alone. We need to choose

optimum materials by looking at the whole process from

production to disposal in households. Among all the

options available for us, we believe that using composite

materials is one of the best options.

Kenji MatsushimaSection Manager

Packaging Engineering GroupFundamental Technology Labs

Institute for InnovationAjinomoto Co., Inc.

Questionnaire results

Adoption of reusable plastic boxes to reduce the use of cardboard boxes—Ajinomoto Packaging Co., Inc.

Products for gift sets were previously delivered in cardboard

boxes from their respective warehouses, and these boxes were

discarded or recycled once used. In fiscal 2010, Ajinomoto

Packaging Co., Inc. introduced reusable plastic boxes for the

transportation of the products to reduce the use of the cardboard

boxes. The hook and loose fastener on the reusable boxes

ensured the lids stayed closed without the need for packing tape.

Frequently asked question

Special Feature 2 Supporting the Realization of Eco-lifestyles Starting with the Family Dining Table

I feel that product packaging is made from materials which are not environmentally friendly: 65.7%

lUnnecessary packaging is often used for gift products, which I think is not eco-friendly.

Example of individual opinions

Column

Eco-lifestyles for all— eco-friendly delivery of products

Eco-friendly box with no partition

31

Proposing Ideas for Eco-lifestyles

Japan generates about 19 million tons of food waste each year. Food waste from households accounts for 11 million tons, and of which, 2 to 4 million tons are said to be edible—in other words, leftovers, edible parts of ingredients removed excessively during cooking, food simply thrown away, and other food losses. To minimize these food losses in households, it is important that each individual respects food and enjoys everyday eating. The Ajinomoto Group is proposing ideas for eco-living that can be started instantly from the kitchen, as well as environmentally friendly recipes, to promote customers’ eco-lifestyles. The Group is also actively soliciting recipes and ideas from customers and sharing them with other consumers through the Internet, advertisements, events, and other means.

Activities for spreading eco-lifestyles starting with the family dining table Information sharing through events, advertisements, and the website

The Ajinomoto Group is conveying its message to promote eco-lifestyles by introducing various ideas through corporate advertisements, events, and many other occasions.

TV commercial

Event

Corporate advertisement“What food might be saying” “A bowl of miso soup” version (aired from April 2011)

Appreciation Day for Customers at Ajinomoto Stadium (May 2010) Eco-Products 2010 (December 2010)

“EDO Period, ECO ideas” version

“Mottainai (Don’t waste)” version(Awards received include: Minister of Economy, Trade and Industry Prize and Best Partner Prize in the Magazine Advertisement Category of the Advertisements Beneficial to Consumers Contest)

A bowl of miso soup

is filled with energy from the fishermen who caught the fish,

the sun that dried the fish,

the farmers who grew soybeans,

the yeast that fermented the soybeans. . . .

Let’s respect and thank food.

“I’m your energy.”

This is what food might be saying.

Advertisements are used to make recommendations and give hints about eco-lifestyles, covering all sorts of situations such as shopping, menus, cooking, and eating.

Ministry of Agriculture, Forestry and Fisheries, Towards Reducing Food Waste (March 2009)

The environmental advertisements of the Group were displayed, and visitors were invited to write down their commitment to eco-lifestyle.

The ecological nature of products was explained and hints on dining table ecology were suggested through various exhibits and demonstrations.

Food losses in Japan

20%

60%

20 to 40%

Agricultural, forestry and fisheries products procured

for eating purposes from within and outside Japan

90 million tons

Amount of food wasted19 million tons

Amount of food wasted by households11 million tons

Amount of edible waste2 to 4 million tons

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Spreading “Eco-Uma” ideas and recipes

“Eco-Uma Recipe” campaign

Tasty means ecological

With employees

Everyday cooking is actually a chance to start eco-living at home, today. This is why Ajinomoto Co., Inc. has launched activities to spread delicious and smart “Eco-Uma” ideas and recipes for everyday cooking. The company is offering consumers information on a selection of environmentally considerate materials and seasonings, and how to use, cook and preserve food materials, as well as sharing tips and tricks used by customers, through events, the Internet, and other means.

“Eco-Uma” and “Eco-Uma Recipe” are registered trademarks of Ajinomoto Co., Inc.

Ajinomoto Co., Inc. conducted an

“Eco-Uma Recipe” campaign between

September and November 2010,

soliciting eco-friendly recipes from

customers. Fifteen recipes and ideas

selected by special coordinators

for their prominent uniqueness and

fun were awarded with such prizes

as Seasonal Ingredients Prize,

Making Full Use of Ingredients Prize,

Homemaker’s Technique Prize, and

Men’s Cooking Prize.

Along with “Eco-Uma Recipes,” customers were also invited to send stories

related to the recipes in August and September 2011. The company received

many heartwarming anecdotes, which conveyed the sender’s love for their

family and the vegetables grown in their kitchen garden.

The points of “Eco-Uma Recipe”

Use food without any

waste!

With finesse, but

simple!

Let’s choose

seasonal foods!

Awarded recipes were introduced at Eco-Products 2010 (December 2010)

Seasonal Ingredients Prize

Eco-soup with End Parts of Winter Vegetables Minnie (Hokkaido)

The end parts of vegetables left every day are kept in a fridge, and when they reach a certain amount, they are cooked to make a soup. A dish full of seasonal ingredients.

Homemaker’s Technique Prize

Curry & Milk Seafood Pastaaloe* (Hiroshima)

Curry left at the bottom of the pot is turned into this gorgeous main dish. The recipe is eco-friendly, and also makes pot washing easier.

Making Full Use of Ingredients Prize

Chinese Cabbage Core Rescue Operationsantababy (Tokyo)

Chinese cabbage cores left after the entrant’s husband’s cooking are “rescued” before being thrown away thanks to this recipe. A dish full of affection toward vegetables.

The stage set up in the Ajinomoto Group booth to introduce “Eco-Uma

Recipes” attracted many visitors. Bento danshi, or men who enjoy making

their own lunch boxes, visited the booth to see the event while the “Eco-

Uma Recipe” campaign winners appeared on the stage.

The “Eco-Uma” hot pot campaign is under way, offering hot pot dishes that

use plenty of seasonal ingredients and warm the body. (From September

2011 at the Ajinomoto Co., Inc. Head Office)

“Eco-Uma Recipe” website (Japanese only)http://www.ajinomoto.co.jp/activity/kankyo/eco/ecouma/In addition to recipes and ideas sent in by customers, the website also features useful information from a top chef, a cooking specialist, and farmers as well as a guide to how people in the Edo Period lived eco-friendly lives.

Ms. Reiko Yasui Cooking specialist

Mr. Takashi Tamura

Third-generation chef of

Tsukiji Tamura

“Eco-Uma Recipes” are promoted at events and through leaflets.

Experts who cooperated in the 2011 campaign

Special Feature 2 Supporting the Realization of Eco-lifestyles Starting with the Family Dining Table

Eco-Uma Recipe®

33

With next-generation children

On the “Appreciation Day for Customers” held

at Ajinomoto Stadium in May 2011, an “Eco-

Uma Recipe” cooking lesson was organized

for families. Thirty parents and their children

(60 people in total) participated in the lesson and learnt recipes that use a whole turnip

and potato, which were in season, without discarding any part. Some participants

who had “stir-fry of new potato skin and dried young sardines” were amazed by the

pleasant texture of the skin of new potatoes. The dessert was also satisfying with “eco-

doughnut,” an entry for the fiscal 2010 campaign, along with a sour drink and jam made

from locally harvested, seasonal Seminole tangelos. The day was a success with all

participants going home with new and delicious “Eco-Uma Recipes.”

“Eco-Uma Recipe” cooking lesson for families

Other communication activities

Pochi-Eco CO2

Online questionnaire

n“Delicious ways of saving electricity” TV commercial

n“Delicious ways of saving electricity”

n“Delicious ways of saving electricity”

Recipes

Ideas from customers

http://knorr-club.jp/carbon-offset (Japanese only)

“One idea is that family members could dine together, rather than at separate times”

“Tomatoes you’re going to eat today can be cooled in water”

This site introduces electricity-saving recipes

proposed by professional chefs who aimed

to provide give power to Japan through

delicious meals that could be made even with

the limited electricity supply.

Ajinomoto Co., Inc. invited customers to post

ideas on its website on how to enjoy delicious

food—rather than giving it up—while saving

electricity. Many ideas have been sent in the

style of a TV commercial and made available

on the company’s website.

http://www.ajinomoto.co.jp/setsuden/ (Japanese only)

The online questionnaire conducted by Ajinomoto Co., Inc. reveals that

90% of respondents agree with the company’s proposition “eco-lifestyles

starting with the family dining table.” As for the question “Have you cooked

dishes by referring to eco-friendly recipes that help save electricity on the

Internet?” about 40% replied “Yes” and about 50% replied “No, but I want

to try,” showing their strong interest in eco-friendly recipes. The company

also received numerous ideas for eco-friendly cooking from the respondents.

http://ashitanomoto.ajinomoto.co.jp/enquete_results/post_228.html (Japanese only)

n“Are you paying attention to saving electricity and eco-friendliness while cooking?” (June 2011)

Examples of ideas received from respondentsl My grandmother and mother often used to prepare dishes that can last for many days. Looking back on those days, I’m amazed to realize how skillfully they prepared those dishes by using leftover vegetables and dry foods. It is also amazing that they used to use the same pot and frying pan to prepare several dishes without washing them. It was environmentally friendly. I want to learn those skills and pass them down to my daughter. (Female in her 40s in Chugoku Region)l I don’t buy too much food, and try to use up all ingredients in my fridge. I also try not to rush when cooking and utilize remaining heat to

cook other dishes to save electricity. (Female in her 50s in the Kanto Region)l When I buy daikon radishes, turnips, and carrots, I choose ones with fresh leaves. As soon as I get back home, I chop off the leaves that tend to go bad quickly, and either boil and freeze them or stir-fry and refrigerate them for preservation. The skins of those vegetables are also delicious when cooked into kinpira, a sweet and spicy side dish. Since I began trying to use up all ingredients like this, the amount of garbage generated by my household has decreased to less than half. (Female in her 30s in the Kanto Region)

Ajinomoto Co., Inc. established the Shoku-Eco Kids Prize in

fiscal 2010 for the “Green Lane” environmental diary contest

organized by the Green Cross Japan Foundation, awarding

notable, fun ecological activities related to food. In fiscal 2010,

the prize was given to 22 children, and the awards ceremony

was held at the Ajinomoto Group booth at the Eco-Products

2010 exhibition.

Establishment of the Shoku-Eco Kids Prize for the “Green Lane” environmental diary contest

Proposing Ideas for Eco-lifestyles

Introduction of electricity-saving ideas and recipes

After the earthquake on March 11, 2011, electricity-saving efforts were requested throughout Japan amid serious fears of electricity shortages. To respond to the situation, Ajinomoto Co., Inc. proposed electricity-saving ideas centering on food and energy efficient recipes.

The Pochi-Eco CO2 website operated by Ajinomoto Co., Inc. offers the opportunity to sign up to the Knorr Club. Members can use their points earned by sending recipes or writing messages on the community page to offset the CO2 emitted in the everyday lives of the members. CO2 emissions equivalent to 100 cups of soup (15 liters = approx. 30 g of CO2 emissions) can be offset with one Knorr Point. The “Let’s Share Eco-friendly Actions” page attracted more than 500 ideas and comments on eco-friendly actions that can be taken right now in our everyday lives.

34