Social Footprint

The imprint of our agri-food chain: the Social Footprint Certification

Thanks to this new Certification, we are able to share with you information relating to the social impacts of our Parmigiano Reggiano DOP along the entire supply chain: from the farm to the finished product, because guaranteeing the rights of those who work for us and with us is as fundamental as the quality of our cheese. Transparency, health, respect and long-term employment: these are our ingredients for a healthy product from every point of view.

Social Footprint is the first certification that values the social imprint of a product along the supply chain and makes it possible for the consumer to make more informed choices, taking into account also the “human” aspects of a company in order to produce any food or non-food product.

Below we present our detailed Label of the “Social Footprint – Product Social Identity” certification:

Social footprint information – AAA detailed level:

Organization: medium-size enterprise

Registered office:

address: Via Corletto sud, 320

city: Modena

region: Emilia Romagna

country: Italy

Contacts:

e-mail: [email protected]

telephone number: 059 510 660

website: www.hombre.it

Certifications already obtained by the Organisation:

Reg. CE 834/07 and CE 889/08 – Organic Production

UNI EN ISO 22005/2008 – Traceability of the agri-food chain

Organization’s human resources

Data updated at 31/10/2017

Total workers: 19

of which on permanent contracts: 11 - Italy 100.0%,

of which fixed-term contracts (casual +seasonal + employed): 8 – Italy 45%, extra UE 55%.

Number of workers by age band:

under 18 years (*): 0%

18-29 years: 42%

30-39 years: 0%

40-50 years: 48%

over 50 years: 10%

* the company rejects the employment of child labour and is committed to abolishing child and minor labour from the entire supply chain.

Nationality of workers:

Italy: 74%

UE: 0%

Extra UE: 26%

Activities of the workers:

manual processing activities (*): 10%

supervising mechanical or automated processes: 85%

office work: 5%

* milk processing in the cheese factory. Not automatable.

Injuries and professional diseases:

Non-serious injuries (< 40days): 0

Serious injuries (> 40days): 0

Total: 0

There were no professional diseases in 2016.

Number of conciliation initiatives regarding family/work life:

74% of the workforce live in the production complex in dwellings owned by the organisation

Gender of workers:

men 74%

women 26%

Of which

on permanent contracts: 58%

on fixed-term contracts (casual workers): 42%

Average age of workers : 41 years

on permanent contracts: 43 years

on fixed-term contracts (casual workers): 37 years

Number of workers by level of education:

without schooling 5%

elementary school or middle school diploma 74%

secondary school diploma 16%

university degree or master 5%

Length of service:

≤ 2 years: 0%

> 2 ≤10 years: 68%

>10 ≤ 20 years: 27%

>20 years: 5%

Average annual hours per worker on permanent contract: 1,870.00

Average annual hours per worker on fixed-term contract (casual workers and seasonal workers): 1,014

Proportion of permanent workers out of total workers: 100%

Hours of annual Health & Safety training per worker: 6

Working hours:

Production: 08-12 / 14-18

Offices: 8-12 / 14-18

Suppliers of the organisation:

Total number of suppliers: 13

Location of suppliers:

Italy 100%

UE 0 %

Extra UE 0%

Monitored suppliers: 65%

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