｜Mercuries F&B｜
The pursuit of passion in service, innovative excellence, and societal co-prosperity has always been the guiding business philosophy and core value at Mercuries F&B.
We will also continue to pay attention to the expectations of various stakeholders and SDGs to formulate future sustainable action plans. This ensures that sustainable development is integrated with our business philosophy and core values, serving as the foundation for our ongoing sustainability efforts.
▸ FSSC/ISO 22000:2018 Food Safety Management System Certification.
▸ HACCP Food Safety Control System Certification.
▸ ISO 17025 Laboratory Quality Management System Certification.
▸ Passed the TQF Certification Program.
▸ CGPRDI Clean Label.
▸ ISO 45001 Occupational Health and Safety Management System Certification.
▸ ISO 27001 Information Security Management System.
▸On-site audits of 24 suppliers were completed to strengthen supply chain management.
▸A total of 5,166 store audits were completed, with an average monthly audit rate of 98.93%.
▸The central kitchen passed surveillance audits for FSSC 22000, ISO 22000, and HACCP; the noodle factory passed its TQF surveillance audit; and five products obtained Clean Label Certification.
▸The central kitchen laboratory obtained ISO/IEC 17025 accreditation, and a new quality control laboratory was established. Testing equipment increased by 75%, strengthening the Company’s in-house testing capabilities.
▸All 207 finished products manufactured by the central kitchen were covered by food traceability management.
▸Women accounted for 55.5% of managerial positions.
▸The Company continued to hold certification under the Talent Quality Management System (TTQS).
▸The Company completed recertification to the ISO 45001:2018 Occupational Health and Safety Management System.
▸A total of 26,000 charity meals were provided.
▸A total of NT$950,000 was donated through charitable collaborations during the year.
▸Charity cooking events were organized in remote areas for the 17th consecutive year, with 14 events held during the year.
▸Charity sales at the Taiwan Masters and Mercuries Cup Golf Invitational raised NT$380,000, all of which was donated to the Tamsui Culture Foundation.
▸Domestic suppliers accounted for 81.7% of the total procurement budget.
▸The central kitchen provided 3,285 hours of food safety education and training, averaging 19.79 hours per employee.
▸A total of 50 inverter air conditioners were installed, and old air conditioners were replaced with Grade 1 energy efficient models at eight stores, representing an investment of approximately NT$4 million.
▸Energy-saving LED lighting has been adopted at 217 stores, representing an investment of approximately NT$1.3 million.
▸A variable frequency drive was installed on a central kitchen exhaust fan motor, representing an investment of approximately NT$270,000.
▸In store interior renovation projects, green building materials accounted for over 60% of usage.
▸20 stores implemented BSF food waste treatment.
▸Five stores received certification under the inaugural New Taipei City “Green Hero” program.
▸Products procured from FSC and PEFC certified suppliers accounted for approximately 55% of total paper packaging procurement expenditure.
