The TORIDOLL Group believes that climate change—and the increasing number of natural disasters it causes—poses a significant business risk.
Natural disasters such as large-scale flooding and major typhoons and more rigorous environmental regulations may hinder the stable procurement of ingredients, or force restaurants to close or shorten their opening hours due to damage; as such, they are threats to our business continuity.
On the other hand, we believe that the installation of equipment and the provision of products and services that are appropriate to a restaurant’s environment will not only lead to environmental benefits due to reduced CO emissions, but will also lead to management benefits by contributing to reduced operating costs. For these reasons, we are engaged in efforts to reduce CO2 emissions volumes.

CO2 Emissions Reduction Targets and Results

As part of our medium-term environmental plan (fiscal year 2025 goals), at the TORIDOLL Group we aim to reduce CO2 emissions volumes by 1% or more per year, and to reduce emissions volumes per unit to 0.60 by 2025.

CO2 Data for the Major Brands of the TORIDOLL Group

  FY2013 FY2014 FY2015 FY2016 FY2017 FY2018
Revenues (million yen) 71,513 78,734 89,315 93,881 101,409 104,815
CO2 emissions volumes (thousands of tons of CO2) 143.6 145.4 140.5 135.6 133.3 134.7
CO2 emissions volumes per unit (t-CO2 /million yen) 2.01 1.85 1.57 1.44 1.31 1.29

* Total value of MARUGAME SEIMEN, YAMAKI and TORIDOLL Japan.

CO2 Reduction Initiatives

Us ing domest ical ly produced ingredients

All MARUGAME SEIMEN restaurants in Japan use flour produced in Hokkaido to make their udon noodles—this is both to guarantee food safety and to reduce CO2 emissions generated by transportation. For example, compared to importing flour from Australia, which is one of the eading producers of flour for making udon noodles, sourcing our flour from Hokkaido enables us to reduce CO2 emissions generated by transportation.
In recognition of its use of Hokkaido flour for making udon, MARUGAME SEIMEN was granted the award of excellence in the product category of the Food Action Nippon Awards 2014. This award program is hosted by the Ministry of Agriculture, Forestry and Fisheries of Japan to increase the consumption of domestically produced agricultural, forestry and fisheries products.
Going forward, we will continue to use ingredients produced in Japan, both to help increase consumption of domestically produced agricultural, forestry and fisheries products, and to reduce CO2 emissions volumes.

Supply Chain Management

Us ing FSC®-certified paper for takeaway tempura containers

or MARUGAME SEIMEN’s Ouchimeshi (takeaway tempura), we use containers made of environmentally friendly forest-certified (FSC®-certified) paper. We also use botanical ink that contains plant-derived materials, thereby contributing to the reduction of CO2 emissions.

FSC®certification programs (forest certification programs) :

This refers to two types of certification programs. One is a forest management (FM) certification, which certifies that forest management is carried out appropriately. The other is a chain of custody (CoC) certification, which certifies wood and wood products from forests with forest management certifications.
These are international programs operated by the Forest Stewardship Council®, an NPO.

Source: Official website of the Ministry of the Environment (Japanese only)

Using renewable energies

At our Omiya Nishi MARUGAME SEIMEN restaurant, which is located by the side of the road, we have installed a solar power generation system on the roof for captive energy consumption. At present, this model is in its experimental stages; however, if benefits can be demonstrated, we intend to install similar systems at restaurants throughout the Group that meet the relevant criteria, and thereby promote the widespread use of renewable energies.