Report

We visited Indonesia for the “Workplace nutrition” Project.

SCHEDULE

November 13th (Sun
Leave Japan, Arrive in Indonesia
November 14th (Mon)
Visit around Bogor area (South of Jakarta)
November 15th (Tue) 
Visit around Srabaya area (East of Java island)
November 16th (Wed)
Visit Karawan/Kawasan Industrial park(East side of Jakarta)
November 17th (Thu) 
Visit Jakarta area(Government agency/Private entity)
November 18th (Fri)   
Visit Jakarta area(Government agency/Private entity)
Leave Indonesia 
November 19th (Sat)  
Arrive in Japan

参加企業等

Ajinomoto Co., Inc.、FUJI OIL HOLDINGS INC.,  

Japan Food Industry Association (JFIA)

(Observer)  Cabinet Secretariat Headquarters for Healthcare Policy, Ministry of Agriculture, Forestry and Fisheries


Summary of the visit

We conducted a joint on-site investigation with the companies interested in with the intention of forming the “Workplace nutrition” Project in Indonesia as the first NJPPP project case.
The purpose of the project is to establish the nutrition improvement project for factory employees in Indonesia through providing well-balanced meals as a private business activity. To explore the possibilities of establishing the project, we exchanged opinions with people in local government and international agencies, private organizations, and factory managers, and conducted a firsthand investigation of the actual work and dietary environment at local factories and of workers. Specifically, with the prospect of forming the project into a candidate case to be examined as a business for Sustainable Development Goals (SDGs) in developing countries by Japan International Cooperation Agency (JICA) which is likely to be implemented in the next fiscal year, and thus obtaining one of the funding sources necessary to accomplish the project, we performed the following activities and collected information.

at local government and international agencies
surveys on policies, issues, and priorities regarding nutrition improvement
at local companies and organizations
surveys on the awareness and actions for nutrition improvement and discussions on the possibility of relationship with the project
at local factories
observation of the working and meal-serving environments and survey on the structure, background, and issues of the meals served at canteen.