Initiatives on Food Loss and Waste Reduction

When processing food ingredients in our central kitchens, we set KPIs on yield loss for each vegetable in order to reduce food loss. For example, we try to reduce the amount of waste by reviewing the cutting method for onions used for dumplings and thereby reducing portions that had been thrown away and utilizing portions of green onions close to the root for soup stock and not letting much go to waste. Another approach to reducing waste is employee education. We provide our employees with manuals which give detailed guidance on procedures such as the order for measuring ingredients and order for injecting ingredients for increased accuracy of ingredient management in order to reduce processing and measurement errors while maintaining quality.
In addition, we effectively control inventory expiration dates and ensure to use ingredients before they expire. Any off-specification products that are manufactured are sold to employees or served in our employee cafeteria in an effort to reduce food loss. In our central kitchens, we measure our initiatives quantitatively and continue to make improvements. Furthermore, by increasing the ratio of highly processed products which are processed internally in our centerral kitchens, we are reducing cooking operations in stores as well as reducing food loss at the store level.
Despite the above initiatives, some food waste is still generated. Food waste that is generated is recycled into fertilizers or animal feed, and the food recycling rate in our central kitchens is 90%.

We manage our store inventory with an automated ordering system which appropriately controls the order quantity of various food ingredients. And this is made possible through our daily delivery system to our stores. Our store inventory is strictly managed by storing food ingredients in an appropriate way and keeping track of expiration dates. To optimize shelf-life, we review our manufacturing processes and storage temperatures, and extend food expiration dates based on scientific evidence. On the other hand, if a cooking mistake occurs, we ensure to serve customers with products of consistent quality by cooking the product again from the start without hesitation. To minimize such mistakes in cooking and measuring, we educate and train our employees through cooking manuals which are easy to understand using videos or images.
We have also devised ways to ensure that customers can enjoy just the right amount of rice, such as making it possible to select the amount of rice they want to eat. We have also made it possible for customers to order only the main item of set meals. For those who still have leftovers, "Mottainai Packs" are available for take-out upon request (some all-you-can-eat brands and take-out of uncooked foods are not eligible). Customers can request the Mottainai Pack by clicking on the dedicated button in the digital menu book. This contributes to reducing food loss and makes people more aware of the issue.