Waste and food loss leads to waste of resources and energy. At the TORIDOLL Group, we always thank to our valuable ingredients.
We also work hard every day to share the feelings of MOTTAINAI and to educate our employees about their actions.

Reducing Waste

Initiatives to reduce food loss

At the TORIDOLL Group, we take measures and carry out experiments in our everyday work to reduce waste and food loss. As part of these initiatives, MARUGAME SEIMEN is reflecting our efforts to visualize the amount of food loss and the cooking system tailored to our customers' visits so that we can reduce food loss based on the brand concept of freshly handmade food.
In addition, at our “Fair Menus,” which use special ingredients and seasonal ingredients, we set the sales period according to the amount and situation of procured ingredients. We have reduced the lot size of ingredients stocked as a way of preventing ingredients from being disposed of due to passing their use-by-date.

Introducing raw food waste di sposers

At the TORIDOLL Group, we have introduced raw food disposers at selected MARUGAME SEIMEN restaurants on a trial basis. At each of these restaurants, results indicate we can expect reductions in raw food waste of more than 24 tons per year. We are therefore considering expanding the use of these disposers as part of our efforts to reduce volumes of raw food waste.


Introducing Oil Flake Squeezer

At the TORIDOLL Group, we have started using “oil flake squeezer”—machines that squeeze oil out of the oil flakes (crunchy bits of batter) produced when cooking tempura. Passing oil flakes through these machines before disposal enables us both to reuse the oil and to reduce waste volumes.
The use of oil flake squeezer led to squeeze an average of 3 to 5 liters of oil per day, and we were able to reduce the weight of oil flakes by a quarter.


Installing oil filters

At MARUGAME SEIMEN, we have successfully developed an oil filter for our fryers and installed them at all our restaurants.
Use of these specially designed oil filters prolongs the oil replacement cycle, and so reduces the amount of waste edible oil we generate.

Paperless offices

At the TORIDOLL Group, we have launched a Paperless Project for the purposes of 1) operating in an environmentally friendly manner, 2) improving business efficiency, and 3) reducing the risk of information leakage.
In this project, we are striving to reduce paper consumption by making full use of information technology to build an environment where we can work without printing information on paper. We also encourage employees to change their mindset, asking them if they really need to use paper.

Replacing paper business cards with LIMEX

At the TORIDOLL Group, we have replaced employees’ paper business cards with LIMEX cards.
LIMEX is a highly durable, recyclable material made from limestone. It is attracting attention as an alternative to paper and plastics.
It features low environmental impact, including a much smaller amount of water used in its manufacturing process compared to the papermaking process.


Reducing Waste Volumes: Results

At the TORIDOLL Group, we are engaged in efforts to reduce waste volumes.

Data of Reduc ing was te volumes for the Ma jor Brands of the TORIDOLL Group

  2015 2016 2017 2018 2019
Total food waste (t) 22,028 23,524 24,836 28,388 20,938
Food waste per unit revenues ( kilogram per million yen) 246.6 250.6 244.9 270.8 250.0
Estimated recycling rate (%) 23.4 20.5 17.5 13.3 14.2
  • * From fiscal 2019, facility stores have been excluded from the target restaurants.
  • * Total value of MARUGAME SEIMEN, YAMAKI and TORIDOLL Japan.

Raising Employee Awareness

If we want to significantly reduce our environmental footprint, it is essential we transform the environmental awareness of the employees who work in our restaurants on a daily basis.
We are implementing PDCA cycles for our employees, and to this end we have created work manuals, established restaurant manager handbooks, and collated points related to reducing environmental loads into check sheets.
However, at the front line, we have prioritized the feeling that “don’t keep our customers waiting,” and this has led to increase the amount of cooking and preparation of udon and the other ingredients, which can increase food loss. In such cases, we believe that it is vital to educate each person to change their consciousness and behavior with the support of the restaurant managers and managers who are in charge of the site.
On the other hand, we are working to reflect the voices of the workplace every day, such as by ensuring best practices are shared with and rolled out to all our restaurants.