“ESG as a Core Business Strategy” with a Focus on Communities and Food—Event Report: “ESG Exploration Camp—Food”

Over two days in early July 2026, we held the “ESG Exploration Camp – Food” as an internal company event at the MUJI Campagna Tsumagoi Campground in Gunma Prefecture. Approximately 30 employees from MUJI stores and headquarters across the country participated, deepening their learning and dialogue on the theme of sustainable food.
Now in its third year, this year’s ESG Exploration Camp focused on the theme of “Food.” As social issues such as the food crisis, food waste, and lifestyle-related diseases garner global attention, “food”—which underpins our daily lives—is an indispensable theme in our efforts to advance ESG. The focus of this program was to enable participants to redefine “ESG as a Core Business Strategy” in their own words through acquiring knowledge, experiencing firsthand the food and way of life cultivated in thelocal community, and repeating dialogue with colleagues.

Learning on the Ground: The Connection Between Food and Daily Life

On the first day of the camp, participants visited a cabbage field in Tsumagoi Village and heard from a local cabbage farmer about the current state and challenges facing regional agriculture. In Tsumagoi Village, known as one of Japan’s leading highland vegetable-producing regions, cabbage farming is a vital industry that supports the local economy and way of life. However, according to the farmer, in recent years, while fuel and material costs have continued to soar due to changes in the global situation, the selling prices of agricultural products have not risen, making it difficult to secure profits. We learned that many farmers are barely managing to stay in business by making use of government subsidy programs. Another major challenge is the shortage of successors. We learned that as some farmers exit agriculture, the remaining farmers expand by acquiring their land, yet increased scale does not necessarily translate into higher profitability, leaving them in a low-margin, high-volume business model. Furthermore,　 adapting to rising temperatures resulting from climate change has become a significant challenge. At the production level, farmers are required to make various adjustments, including revising harvest times and cultivation schedules. Participants learned that behind the cabbages they typically see on store shelves lie these social challenges and the business efforts involved.

Conveying the “Story” Behind the Product

During this camp, staff from MUJI’s food service business, “Café & Meal MUJI,” prepared every meal. This was not merely a meal service, but part of a program designed to help participants understand the values that guide MUJI’s food service business in selecting ingredients and how it conducts its business while engaging with the local community and society. While enjoying the food, participants gained insights into the producers’ perspectives and commitment behind it and learned how local resources are connected to broader environmental and social challenges.

The menu featured numerous elements that incorporated the use of local resources and consideration for the environment and society. For example, the “Kamakura Seaweed Pork” used in the cabbage rolls for dinner is produced by people with disabilities, who collect and process seaweed washed ashore to use as pig feed. Additionally, the hamburger patties were made using cows that had finished their roles as dairy cows. By making effective use of multiparous dairy cows, which are generally considered less valuable than heifers, we help maximize the use of dairy resources and promote more sustainable livestock farming. Furthermore, the dessert featured a yogurt pinsa made with “non-standard” apples. Through these ingredients, participants gained insight into the philosophy of MUJI’s food service business, which seeks to maximize the value of producers, the local community, and the ingredients themselves right through to the very end.

In addition, on the morning of the second day, we held a coffee workshop. Participants sampled and compared MUJI's blended coffee with the coffee used prior to blending, exploring the unique flavors and aromas of each. Through a firsthand report from a coffee farm in Brazil visited by members of MUJI's Food Merchandising Division, they also gained insights about the supply chain and the sustainability initiatives in coffee bean sourcing. While global coffee consumption continues to rise, it is predicted that by 2050, the area suitable for growing Arabica coffee—which accounts for about 60% of coffee bean production—will be reduced by half due to the effects of climate change and pests and diseases. To address these challenges, MUJI developed products in collaboration with Daterra, a Brazilian coffee farm that promotes both conservation of the environment including forests and ecosystems, and improvement of the well-being and respect for human rights of its workers. This initiative makes efficient use of resources by utilizing coffee beans that were previously not exported because they did not meet specifications, such as size, during the local sorting process. Participants learned the importance of looking beyond coffee as a commodity and seeking the options leading to the improving producers' livelihoods and the future of local communities by considering the production realities and social challenges behind it.

What Defines MUJI, as Revealed Through Dialogue

In the evening, a roundtable discussion was held around a campfire, with participants discussing various themes. The event was so well attended that some participants continued their conversations long after the official session ended. By engaging in candid discussions that transcended departmental and hierarchical boundaries, they were able to openly share thoughts and ideas that they rarely have the opportunity to discuss in their daily work. Participants engaged in repeated discussions on topics such as local ingredients, product development, the value of MUJI as seen through the lens of the campground, and MUJI’s future, sharing their visions for the future from their respective perspectives.
 During the discussions, participants emphasized the importance of passing on the food cultures and regional resources of various parts of Japan to the next generation, as well as the significance of conveying the stories behind our products to customers. Furthermore, while considering MUJI’s future, voices were raised expressing the hope that the company would be one where every individual, including employees with disabilities, can chart a career path that is true to themselves. This served as an opportunity to reaffirm the importance of creating an environment where a diverse workforce can thrive.

 On the second day, participants held group discussions centered on the themes “What are the values (strengths) of MUJI and Ryohin Keikaku?” and “What can we do to further enhance those values?” A common thread among many groups was the recognition that MUJI’s value lies not only in its products and stores themselves, but also in the passion of the people involved, the corporate philosophy, and the perspective toward society and the future. Furthermore, participants shared the view that to further expand this value, it is essential to continue dialogue across departments and positions, communicate the stories behind our businesses and products both internally and externally, and share and put into practice the lessons learned from this event in their respective workplaces.

Turning Learning into Action: Putting ESG Management into Practice on the Front Lines

At the conclusion of the event, the project leader shared a message urging participants to continually ask themselves, “Why was this product created?” and “Why are we continuing this initiative?” Participants shared feedback such as, “I was able to understand ESG as something that personally concerns me,” and “By learning about the thoughts of producers and product developers, I truly felt the connection between our business, our stores, and ESG.” There were also many comments such as, “I want to take what I’ve learned back to my MUJI store” and “I want to convey the value and background of our products to customers,” suggesting that an understanding of ESG management has translated into a desire to act. Moreover, numerous participants shared feedback such as, “I was able to have in-depth conversations with colleagues from across the country,” “It was encouraging to know there are like-minded colleagues,” and “I felt a renewed sense of the significance of working at MUJI.” In the post-event survey, many participants rated the program as having "exceeded expectations" or "far exceeded expectations." Following the event, their understanding of ESG management improved from 3.90 to 4.67 on a 5-point scale (an increase of 0.76), and their understanding of the food business improved from 3.14 to 4.53 (an increase of 1.39). In addition to promoting understanding of ESG management, this initiative served as an opportunity to strengthen connections among employees and their engagement with the company.