Waste and food loss leads to waste of resources and energy. At TORIDOLL Group, we are always appreciative of the ingredients we work with.
We also work hard every day to share the sentiment of MOTTAINAI and to educate our employees to be more mindful of their actions and the difference they can make.

Reducing Waste

Initiatives to reduce foodloss

At 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 focusing its efforts into visualizing the amount of food loss generated and adjusting our cooking system according to our customer's visitation patterns. This helps us reduce food loss while still upholding our brand concept of providing freshly made food to all customers.
Furthermore, whenever we launch our "Fair Menus" (limited time offerings which uses seasonal ingredients), we forecast the sales volume and plan the ingredient procurement accordingly. This coupled with reducing the ordering lot sizes of ingredients helps us prevent ingredients from being discarded for passing their use-by date.

Introducing raw food waste disposers

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


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 to reuse the oil and to reduce waste volumes.
The use of oil flake squeezer led to the extraction of ~ 3 - 5 liters of oil per day for each outlet, and we were able to reduce the weight of oil flakes disposed by a quarter.


Installing oil filters

At MARUGAME SEIMEN, we have successfully developed an oil filter for our fryers and installed them in all of our restaurants.
Use of these specially designed oil filters prolongs the oil replacement cycle, and thus reduces the amount of oil waste 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 strive 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 TORIDOLL Group, we have replaced employees’ paper business cards with LIMEX cards.
LIMEX is a highly durable, recyclable material made from limestone. It is currently attracting attention as an alternative to paper and plastics.
LIMEX's main feature is its low environmental impact; its manufacturing process does not use much water or pulp in contrast to traditional paper-making. For each box of 100-piece LIMEX business cards, 10 liters of water is saved from the production process compared to paper business cards.


Raising Employee Awareness

If we want to significantly reduce our environmental footprint, it is essential we instill environmental awareness in our 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 prioritize providing speedy services and to not keep our customers waiting, and this tends to increase the amount of cooking and preparation done in advance, thus potentially increasing food loss. To address this, we believe that it is vital to educate each person to be more mindful and adaptable to the everchanging instore situation with the support of their managers.
On the other hand, we are working to reflect the voices of the workplace every day, such as ensuring best practices are shared and rolled out to restaurants.

Reducing Waste Volume: Results

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

Waste Produced by the Major Brands of TORIDOLL Group

  2015 2016 2017 2018 2019 2020
Total food waste (ton) 22,028 23,524 24,836 28,388 20,938 19,852
Food waste per unit revenue (kilogram per million yen) 246.6 250.6 244.9 270.8 250.0 258.5
Estimated recycling rate (%) 23.4 20.5 17.5 13.3 14.2 14.7
  • - From FY2019, facility stores have been excluded from the target restaurants.
  • - Total value of MARUGAME SEIMEN, YAMAKI and TORIDOLL Japan.