||THE FOOD-RENGO IS THE LARGEST INDUSTRIAL ORGANIZATION FOR TRADE UNIONS
IN FOOD AND ALLIED INDUSTRIES IN JAPAN.|
||The Food-Rengo, the largest industrial trade union organization in food and allied industries
in Japan, was established on 19 November 2002, with the purpose of strengthening
ability to make industrial policies and to develop the union movement in
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).|
||290 local-unions are affiliated to the Food-Rengo with its membership of
||The national headquarters of the Food-Rengo is located at 5-26-30 Shiba,
||MAJOR POLICIES IN OUR ACTIVITIES|
||The major policies which the Food-Rengo aims to realize are as follows:|
||Expanding the Federation and Strengthening its Role as an Industrial Union:|
We aim to expand the Federation by organizing non-affiliated unions and
unorganized workers and strengthen the organizational structures so as
to truly become the largest and most representative industrial organization
for food workers in Japan.
||Demands to Companies|
Our affiliated unions demand the respective companies to;
||maintain and improve living standards of the workers by wage increases
and stable bonus systems;|
||shorten working hours to the total of less than 1,800 hours a year;|
||secure employment until the age of 65;|
||increase the retirement lump sum payment;|
||achieve safe and comfortable working conditions for workers through proper
personnel arrangement, lessening workload, increasing compensations for
labor accident, and improving labor safety measures and welfare systems;|
||stop discrimination against women workers in terms of employment, payment
and education to realizing gender equality.|
||Demands for Industrial Policies|
We demand the government to adopt policies which can help to make steady and sustainable developments of food and allied industries and to secure employment of food workers.
||Demands for Social Policies|
We demand the government to adopt policies which will improve living standards of workers and people in the fields of economy and industries in general, as well as gender equality, welfare and social security system, land and housing, transport system, education, and government administrations. Also, those policies should ensure natural resources and energy, employment, and small businesses.
||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 Scheme for the members in order to stabilize their livelihood by supporting each other.
||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).
||Realization of Policies for the People and Promotion of Campaigns for Democracy and Peace.|
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.
||THE ORGANIZATIONAL STRUCTURES OF THE FOOD-RENGO|
|| The organizational structure of the Food-Rengo is as follows;|
||Annual Constitutional Convention|
The 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
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>|
||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.
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.
||The Secretariat Bureau|
The Central Executive Board also governs the secretariat bureau. The Secretariat Bureau consists of four specialized departments: i.e. General Affairs Department, Industrial Policy Department, Labor Policy Department, and Organizing Department which includes a team for expanding organizing efforts. Each department implements day-to-day activities decided by the Central Executive Committee Board.
| The Food Rengo has two supplementary bodies in terms of sub-industries
and regions. These bodies take their own activities in accordance with
decisions made by the legislative bodies.|
Sub-Industrial Group structure consists of the following 13 sub-groups
and all affiliates are categorized according to their types of businesses.
Affiliates in each sub-groups exchange views and information of their common
interest and undertake joint efforts.
||Meat group: ham and sausages, fresh meat, etc.|
Dairy group: dairy products, margarine, ice cream, etc.
Seafood and Frozen Food group: processed seafood, frozen food, canned food, preserved food, etc.
Shoyu and Miso group: Japanese traditional seasoning - shoyu (soy sauce), miso (bean paste),
tsuyu (soup in which to dip noodles), etc.
Oil, Fat and Seasoning group: cooking oil, fat, some seasonings, etc.
Sugar group: refined sugar, sugar beets/canes refining, special refined sugar products,
Flour group: flour, prepared mix, spaghetti, macaroni, feed, etc.
Bakery group: bread, confectioneries, etc.
Confectionery group: confectioneries, chewing gum, chocolate, ice cream, etc.
Brewery and Beverage group: beer, soft drinks, liquor, etc.
Liquor group: “sake” (Japanese rice wine), “shochu” (distilled drinks), wine, etc.
Tobacco and Tobacco-Related Products group: tobacco, agribusiness products, food, etc.
Food Distribution group: wholesale of foods, food additives, canned food, processed food, restaurant,
Each Regional Committee consists of 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.
||Links and Affiliations|
|| The Food-Rengo is affiliated to the following organizations:|
||National level: the Rengo (Japanese Trade Union Confederation), a Japanese national trade
Global level (GUF): the IUF (International Union of Food Agricultural, Hotel, Restaurant,
Catering, Tobacco and Allied Workers’ Associations).