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| 1. |
THE FOOD-RENGO IS THE LARGEST INDUSTRIAL ORGANIZATION FOR TRADE UNIONS
IN THE FOOD AND ALLIED INDUSTRIES IN JAPAN. |
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| (1) |
The Food-Rengo, the largest industrial trade union organization in the food and allied
industries in Japan, was established on 19 November 2002, with the purpose
of strengthening the ability to make industrial policies and to develop
the union movement in the food and allied industries. The establishment
of the Food-Rengo was brought through a merger of Shokuhin-Rengo (Japan Federation of Foods
and Tobacco Workers’Unions which was formed in 1995 through a merger
of Shokuhin-Roren, Zen-Shokuhin-Domei and Zen-Tobacco) and Shokuhin-Rokyo (Japan Food Industry
Workers’Unions Council, formed in 1989). |
| (2) |
280 local-unions are affiliated to the Food-Rengo with its membership of 100,000. |
| (3) |
The national office of the Food-Rengo is located at 1-3-18 Hiroo, Shibuya-ku, Tokyo. |
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| 2. |
MAJOR POLICIES IN OUR ACTIVITIES |
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The major policies which Food-Rengo works to realize are as follows: |
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| (1) |
Expanding the Federation and Strengthening its Role as an Industrial Union
We aim to expand the Federation by organizing the non-affiliated
unions and unorganized workers and strengthen the organizational structures
so as to become truly the largest and most representative industrial organization
for food workers in Japan. |
| (2) |
Demands to Companies
Our affiliated unions demand the respective companies to;
| a) |
maintain and improve the living standards of the workers by wage increases and stable bonus systems; |
| b) |
shorten the working hours to the total of less than 1,800 hours a year; |
| c) |
set the retiring age at 60 and at the same time provide the workers with a new job which enables them to work until their mid-sixties; |
| d) |
increase the retirement lump sum payment; |
| e) |
achieve safe and comfortable working conditions for the workers through proper personnel arrangement, lessening workload, increasing compensations for labor accident, and improving labor safety measures and welfare systems; |
| f) |
stop discrimination against women workers in employment, payment and education to actualize gender equality. |
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| (3) |
Demands for Industrial Policies
We demand the government to adopt policies which can help to make
steady and sustainable developments of the food and allied industries and
to secure employment of food workers. |
| (4) |
Demands for Social Policies
We demand the government to adopt policies which will improve the
living standards of the workers and the people in the fields of economy
and industries in general, as well as gender equality, welfare and social
security systems, land and housing, transport systems, education, and government
administrations. Also, those policies should secure natural resources and
energy, employment, and small businesses. |
| (5) |
Enhancement of Federation’s Mutual Insurance Schemes
We have established the Mutual Insurance Schemes for life, fire and
car accidents as well as the Pension Schemes for the members in order to
stabilize their livelihood by supporting each other. |
| (6) |
Promotion of International Solidarity
We promote international solidarity in cooperation with trade unions
in other countries through the International Trade Union Confederation
( ITUC ) and the International Union of Food, Agricultural, Hotel, Restaurant,
Catering, Tobacco and Allied Workers’Associations ( IUF ). |
| (7) |
Realization of Policies for the People and Promotion of Campaigns for Democracy and Peace.
We oppose policies that the Liberal Democratic Party sets forth.
We as trade unions actively play a responsible role in our society by supporting
policies made truly for the people which will promote democracy and peace. |
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| 3. |
THE ORGANIZATIONAL STRUCTURES OF THE FOOD-RENGO |
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The organizational structure of Food-Rengo is as follows; |
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<Legislative Body> |
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| (1) |
Annual Constitutional Convention
he Annual Constitutional Convention is the supreme legislative body
of the Food-Rengo and consists of the Executive Committee Board members
and delegates. The convention, which is held in September each year, reviews
reports on activities and the financial report for the previous year, and
examines and decides policies and the budget for the coming year. Also,
the convention elects the Executive Board members and other officers every
two years. |
| (2) |
Central Committee
The Central Committee is the second supreme legislative body after
the convention. It consists of the Executive Board members and Central
Committee members and held in January each year. The Central Committee
examines and decides policies for the “Spring Offensive for a Better
living” as well as for other activities. |
| < Administrative Body> |
| (1) |
Central Executive Committee Board
The Central Executive Committee Board consists of President, Deputy
President, Vice Presidents, General Secretary, Deputy General Secretary,
and Central Executive Board members. It is held once a month to discuss
practical measures to implement the policies adopted by the convention
and the central committee. |
| (2) |
Sub-Committees
The Central Executive Committee Board governs the following Sub-Committees
in order for the Food-Rengo to make and promote its policies. These are
Social/Industrial Policy, Labor Policy, Organization, International Affairs
and Gender Equality Committee. |
| (3) |
The Secretariat Bureau
The Central Executive Board also governs the secretariat bureau.
The Secretariat Bureau consists of six specialized departments, i.e. General
Affairs, Social/ Indus-
trial Policy, Labor Policy, Organizing and Education & Public Relation Department, and implements day-to-day activities decided by the Central Executive Committee Board. |
| <Supplementary System> |
| The Food Rengo has two supplementary bodies in terms of sub-industries
and regions. These bodies take their own activities in accordance with
decisions by the legislative bodies. |
| (1) |
Sub-Industrial Section
Sub-Industrial Section structure consists of the following 13 sections
into which all affiliates are classified according to their types of business.
Affiliates in those sections exchange views and information of their common
interest and carry out joint actions. |
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Meat section: ham and sausages, fresh meat, etc
Dairy section: dairy products, margarine, ice cream, etc
Seafood and Frozen Foods section: processed seafood, frozen food, canned food, preserved food, etc.
Syoyu and Miso section: Japanese traditional seasoning - syoyu (soy sauce), miso (bean paste),
tsuyu (soup in which to dip noodles), etc
Oil, Fat and Seasoning section: cooking oil, fat, some seasoning, etc
Sugar section: refined sugar, sugar beets/canes refining, special refined sugar products,
etc.
Flour section: flour, prepared mix, spaghetti, macaroni, feed, etc.
Bakery section: bread, confectioneries, etc.
Confectionery section: confectioneries, chewing gum, chocolate, ice cream, etc
Brewery and Beverage section: beer, soft drinks, liquor, etc.
Liquor section: “sake” (Japanese rice wine), “shochu” (distilled
drinks), wine, etc.
Tobacco and Tobacco-Related Products section: tobacco, agribusiness products, food, etc.
Food Distribution section: wholesale of foods, food additives, canned food, processed food, restaurant,
etc. |
| (2) |
Regional Committee
Each Regional Committee consists of the affiliated unions and their
branch offices in each prefecture. Affiliates exchange information and
views, take solidarity actions under the guidance from the officers of
the regional committee, and examine local and general issues. |
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| 4. |
Links and Affiliations |
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The Food-Rengo is affiliated to the following organizations: |
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national level: the Rengo (Japanese Trade Union Confederation), a Japanese national trade union center
global level (GUF): the IUF (International Union of Food Agricultural, Hotel, Restaurant,
Catering, Tobacco and Allied Workers’ Associations). |
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