Log on to environdec

EPD of CJ Glass Noodle

EPD of CJ Glass Noodle

CJ CheilJedang is setting the trend for EPD in South Korea

CJ CheilJedang has become the first company from South Korea to register an EPD in the International EPD® System. The company has led the development of the Korean food industry for the past 60 years and contributed to the development of the bioengineering industry as the nation’s top food company. CJ Cheiljedang is based in Seoul and manufactures food ingredients, food, and other products. Their first EPD is for glass noodles.

We had a chance to meet with their representative Sangbyeong Kim to ask a few questions:

 

Why did you choose to create and publish an EPD?
There were two main reasons. The first is that we are exporting our products globally and see an increasing interest for this type of information about products, for example with the European initiative on Product Environmental Footprint. We want to be ready for this development, and found that publishing our first EPD was a good way to do this.

The second reason is the benefit of the life cycle perspective of products offered by EPD. In Korea, we mainly focus on the footprint of an organisation or a specific manufacturing site. The EPD offers a new way of thinking from the product perspective.

 

What have been the reactions from your customers and stakeholders in Korea to the EPD?
The EPD was published very recently and we are still at an early phase. I hope to organise a meeting with stakeholders to explain the EPD and LCA of food, as they are not accustomed to this type of information.

 

How does the EPD fit into the environmental work of CJ CheilJedang?
I see three main ways to use the EPD as a tool in this work: 1) to educate our own staff of environmental issues and the products perspective as a new way of thinking, 2) to collaborate with other companies, such as suppliers and 3) to communicate with the company owners.

 

What is the next step?
I would like to see EPD for more products, and hope this first EPD may be the start of a new trend for food companies in Korea. We can be a trendsetter, but we cannot change the culture alone: for this we need to collaborate.

 

More information: