Ajinomoto Shared Value

The concept of Ajinomoto Shared Value (ASV) comes from Creating Shared Value (CSV).

CSV or Creating Shared Value is a business concept introduced by Prof. Michael E. Porter (economist from Harvard University), which aims to improve the image of the company through the creation of shared value from the company's business (economic value) to resolve social issues.

CSV and ASV are the same two concepts, ASV is a shared value creation to the community using the Ajinomoto’s Way principle. Ajinomoto Shared Value (ASV) uses the uniqueness and superiority of Ajinomoto Group to create shared value Economic value and social value through Ajinomoto's business development. ASV will continue to be carried out in line with the growth of Ajinomoto's business.

Create Economic Value

With our business activities we have created new values through solving problems faced by the community and have realized growth as a company by increasing economic value. We have adopted ASV as a term that describes the process, and ASV itself as core concept of the Ajinomoto Group that has existed since the company establish.

Social problems change constantly, and there more than one way to solve it. When ASV is practiced, it is important to identify on global issues and focus on the use of the company's unique strengths, technology and values. Ajinomoto Shared Value (ASV) represents our unchanging commitment to solving social problems in society while at the same time leading to economic value creation.

Nowadays there’s 3 main global issue:

A. HEALTH AND WELL BEING

Nutritional imbalance due to changes in food in the environment

Build a healthier society by helping people through eat well, for example:

  • Use umami to help solving health problems
  • Develop human resources by improving better nutrition for children.

Usage of AminoScience for Health support, for example:

  • Prevent diseases related with lifestyle through products with amino acid
  • Cancer early detection based on amino acids science

B. FOOD RESOURCES

Decreasing of food sources, increases potency of food loss

Provide more value with fewer of resources, for example:

  • Reducing usage of food sources through efficient fermentation technology
  • Develop a side product business to improve agricultural yield & quality
  • Develop technology to create replacement materials for limited natural resources, for example:
    • Increase efficiency of animal feed using amino acids and reduce agricultural land use
    • Research for fermentation technology using inedible raw materials

C. GLOBAL SUSTAINABILITY

  • Global environmental damage.
  • Reducing the impact to the environment and efforts to conserve ecosystems, for example:
  • Reducing CO2 emissions per unit of production and reducing water per unit of production
  • Extend sustainable procurement systems throughout the supply chain.

PT Ajinomoto Indonesia runs 2 programs related to Ajinomoto Shared Value (ASV) on global social issues, Health & Well Being - Health & Well-being, which is:

1. School Lunch Program (SLP)

One of the Indonesia problems is children malnutrition. Based on Basic Health Research Data (Riskesdas) in 2010, 58.8% of school-age children only 70% had a nutritional adequacy rate. Riskesdas data in 2013, 26.4% of children aged 5-14 years had anemia (iron deficiency). Another study in 2009, 48.1% of Indonesian children received food less of nutrition. From these data, Ajinomoto carried the ASV concept to formulate the concept of the School Lunch Program (SLP) program.

Aims of SLP program is to foster changes in behavior of target students by increasing knowledge related to healthy lifestyles, hygiene and sanitation, good nutrition and food security. These objectives are described in 3 main activities, which is:

  • School Lunch Feeding,
  • Nutrition Balance Education
  • Healthy Living and Hygiene Education

This program has been running for 13 months (December 2017 - December 2018) and is being carried out at the Islamic Boarding School located in Bogor. It is a collaborative program of Ajinomoto Indonesia with the Department of Nutrition IPB led by Dr. Foresters.

For 13 months the program lasts, including the initial data collection, intermediate data, and final data program. Implementation of lunch (effective 10 months, 6 days per week, for a total of 230 days).

Target:

Darussalam Islamic Boarding School Students - Bogor, aged 13-18 years with poor BB condition, stunting, and HB ≤ 11 for women, and ≤ 12 for men.

Method:

  • The lunch menu that we provide is an improved menu from the existing Pompes menu.
  • The lunch menu we provide every day includes: carbohydrate sources, animal protein sources, vegetable protein and fiber sources from vegetables and fruits
  • The original menu of ponpes: carbohydrate and vegetable sources of animal protein sources are very limited.
  • The lunch provided is not only nutritionally balanced but also delicious because it uses Ajinomoto seasoning products so students can eat well. The result is an improvement in anemia status.

Result:

  • Changes in the level of knowledge, attitudes and practices related to balanced nutrition and a healthy, clean lifestyle.
  • Changes in nutrition intake increased protein and carbohydrate intake
  • Changes in anemia status increase in the number of children in the normal Hb category.

Example of Results of Improved Balanced Nutrition Practices:

Changes in Practice related to eating habits

How often do you consume iron?

How often do you consume animal protein sources (eggs, beef, chicken)?

The final data shows an increase in the percentage of students who consume more iron and animal protein sources more often than the initial data.

Provision of lunch directly is also proven to improve practices related to food and nutrition, which includes:

  • Energy
  • Protein
  • Carbohydrates
  • Iron
  • Vitamins

Changes in anemia status

  • The final data shows the proportion of anemia and mild anemia is smaller than in the initial data.

Conclusion

SLP is an integrated program that combines lunching using Ajinomoto products and nutritional education for 10 months continuously which leads to improved knowledge, attitudes, practices related to balanced nutrition, healthy living, as well as improved nutrition intake and anemia status.

2. Indonesia Winning Meal Project (Victory Project®)

Victory Project®, successful program in Japan, which is held by Ajinomoto Co., Inc., Japan to support top Japanese athletes, is now present in Indonesia with the name "Winning Meal Project".

The Winning Meal program in Indonesia is different from the Victory Project® program in Japan, which only provides a nutritious menu and has not provided AminoVITAL® amino acid supplements for athletes.

In the first "Winning Meals Project", PT Ajinomoto Indonesia established national swimming athlete I Gede Siman Sudartawa as the program recipient athlete and will involve Ms. Emilia E. Achmadi, a sports nutritionist who collaborated with national swimming coach, Albert C. Sutanto.

It is hoped that the Winning Meal Project can bring Indonesian athletes to excel in international competitions such as SEA GAMES 2018 and the Tokyo 2020 Olympics.