Policy and Approach
Skylark Group will work to reduce CO2 emissions in order to help create a decarbonized society.
- Engage in energy-saving activities at our stores, central kitchens and headquarters.
- Work to reduce gasoline consumption in home and store deliveries, and to introduce environmentally friendly vehicles.
- Actively seek to introduce renewable energy.
Targets
Short-term target 単位：t-CO2
| Mid-term target |
By 2030
Scope１＋２ 50.4% reduction
Scope 3 30% reduction
Scope１＋２＋3 37% reduction
|
| Long-term target |
Real zero in 2050 |
Supplementary Information
- Short-term, medium-term, and long-term targets are based on government policy and SBT (Science Based Targets) standards, respectively.
Risks and Opportunities
Indicators/KPI
Examples of Action
Introducing LED Lighting
We are actively introducing LED lighting in our stores with the aim of reducing CO2 emissions associated with electricity consumption. At the six new restaurants that have opened mainly in station-front areas, LED lighting is used for all lighting, including customer seats and kitchens. As a result, the amount of power consumed by store lighting is reduced to one-eighth of that of a regular store, leading to a reduction in CO2 emissions. We are introducing LED lighting not only to new stores but also to existing stores, to help realize more environmentally friendly stores.
Introduction of Commercial Fuel Cells
In December 2017, we introduced a commercial fuel cell (Kyocera's 3kW SOFC System) at the Bamiyan Kuniyoshida store in Shizuoka Prefecture. This is the first family restaurant to introduce this model of fuel cell. We have installed these fuel cells at four stores in Shizuoka Prefecture, and by August 2019, we have introduced them at five new Bamiyan stores in Tokyo. The SOFC system is a commercial gas cogeneration system that uses electricity generated by a chemical reaction between hydrogen extracted from city gas and oxygen in the air, and uses the heat generated during power generation for hot water supply.
At stores that have introduced commercial fuel cells, energy conservation and CO2 reduction are achieved by effectively utilizing heat for kitchen equipment and electricity for in-store lighting. We will continue to consider expanding the number of stores that use this system.
Initiatives to Realize a CFC-free and Decarbonized Society
With the aim of reducing greenhouse gas emissions, we introduced a hamburger freezer system at our Nishinomiya central kitchen and an ice cooling system at our Sendai central kitchen, utilizing a Ministry of the Environment project in fiscal 2019 to accelerate the introduction of energy-saving natural refrigerant-based equipment for the early realization of a CFC-free and low-carbon society.
A reduction of approximately 300 tons in CO2 emissions per year is expected from the hamburger freezer at Nishinomiya, and approximately 260 tons per year from the chiller unit in Sendai.
Going forward, we will continue to promote the introduction of equipment with a low environmental impact.
Nishinomiya Central Kitchen's Hamburger Freezer System
Sendai Central Kitchen's Ice Cooling System
Introduction of Eco-Chopsticks
As another initiative to reduce CO2 emissions, we are using eco-chopsticks, which are chopsticks that can be used repeatedly instead of disposed after a single use, with the aim of reducing waste and care for the environment.
Examples of Responses to Risks Arising from Climate Change
We are responding to the risks posed by climate change from a variety of angles.
In September 2021, Jonathan developed and sold a meat-free hamburger made with soy meat. As methane gas produced in cow stomachs has a greenhouse effect about 25 times that of carbon dioxide, meat has a significant impact on global warming, so we developed a delicious product that utilizes alternative proteins such as soybeans. We view the inability to obtain the same foodstuffs at lower prices as today due to climate change as one of the future risks of climate change, and we are actively researching, developing, and offering menus that utilize alternative ingredients as a response to this risk.
This product is also described in the digital menu book as "a protein source that is friendly to the future of the earth compared to livestock farming, which has an environmental impact," and we aim to promote environmentally friendly food production together with our customers.