Declare Carbon Neutral & Zero Waste by 2050 as the first in the domestic food industry

To overcome climate change crisis, CJ CheilJedang established a goal to achieve Carbon Neutral & Zero Waste by 2050. As a core mid-to long-term strategic direction, we suggested the worksite’s green conversion to decarbonization, eco-friendly innovation of our products and solutions, and eco-friendly partnerships throughout the overall value chain. In addition to the reduction of GHG emissions from worksites and energy conversion which greatly influence carbon neutrality, we have established 2030 goals related to water, waste, food loss, and disposal that are closely related to climate change and are carrying out appropriate improvement measures. Also, we are preparing to build a steam gasification facility that would be fueled by wood resources at the Jincheon Blossom Campus to transition to eco-friendly energy.

Build an organizational culture that grows together

For future innovative growth, we have provided systems that support a wide range of opportunities, fair competition, outstanding performance, and radical compensation. Also, we have actively supported the development of our employees by innovating the HR system including simplifying rank levels, creating a guidance system for self-directed promotion, adopting differentiated compensation programs, etc. We are also executing a wide range of other systems so that our employees can concentrate better on their work and create an advanced working environment. In addition, we established governance for human rights management and revised the Declaration of Human Rights Management. With that, we executed human rights assessments at our affiliates’ work sites and built a system to manage potential risks as an effort to protect human rights.

Expand the development of sustainable products

CJ CheilJedang is working to expand healthy and sustainable food for the current and future generations. We launched ‘PlanTable’, a brand that specializes in sustainable plant-based foods that consider the environment and biodiversity. Also, we launched 2 types of Mandu made of 100% plant-based ingredients such as TVP(Textured Vegetable Protein) made of soybeans and peas as well as vegetable oils. In addition, we launched Excycle Basak Chips, a food upcycling product that was created with the idea of the first in-house venture team. By using byproducts from the product manufacturing stage, we worked to reduce food loss and waste and to contribute to resource circulation.