Policy and Approach
Skylark Group uses large amounts of water in a series of processes such as washing employees' hands, cooking food, washing tableware and cleaning equipment at stores and central kitchens nationwide. All employees are working together to conserve water in consideration to the global environment and from the viewpoint of reducing costs.
To control environmental pollution, we have a policy of complying with laws, regulations, and ordinances, not discharging or using hazardous substances, and we ensure proper wastewater treatment and prevention of oil spills in our stores and factories.
We also use WRI Aqueduct's Water Risk Atlas tool to confirm that the Group's domestic and overseas stores and central kitchens do not draw water from stressed areas.
Risks and Opportunities
Indicators/KPI
Examples of Action
Central Kitchen Initiatives
In addition to setting the amount of water per minute for employees' handwashing points using water-saving faucet inserts and automatically controlling them with a timer, we are also striving to save water at each site by controlling the amount of water and time according to the purpose of use.
With regard to water sources, we are reducing the actual amount of water by utilizing deep-level groundwater, using rainwater for cooling outdoor facilities, and making secondary use of washing water for cleaning central kitchen equipments.
We have also improved the amount of water usage by changing our cleaning method. Each store manager conducts water conservation patrols and runs the Mottainai Movement for employees to limit waste. We also conduct quantitative management so that we can view the results by location on a daily basis, and control the progress at headquarters.
Store Initiatives
In order to achieve a balance between both hygiene management and water conservation at our stores, we have established rules for hand-washing procedures and set standards for the amount of water used in handwashing areas, and are working to spread knowledge of this system through employee education. We are also actively adopting water-saving equipment such as water-saving faucet inserts, water-saving nozzles, experiments on the introduction of water-saving toilets, and washing machines.
For stores that still have room for more water-saving initiatives, we are visualizing water consumption and setting water-saving targets, under the name of the Mottainai Movement.
Some brands are asking for cooperation from customers to help conserve water, by discontinuing serving of water, and having them take water on an as-needed basis.