The Toridoll Group aims to realize a recycling-oriented society that does not deplete limited resources, and is also working to actively use renewable resources.To that end, we have set target figures for reducing food waste, food recycling rates, and water usage as environmental management goals, and are focusing our activities on these areas.
Waste reduction results
The Toridoll Group is working to reduce waste by setting annual targets using backcasting from fiscal 2013 as the base year, starting from fiscal 2028, the target year.
2015 Fiscal Year | 2016 Fiscal Year | 2017 Fiscal Year | 2018 Fiscal Year | 2019 year | 2020 year | 2021 Fiscal Year | 2022 year | 2023 year | 2024 year | |
|---|---|---|---|---|---|---|---|---|---|---|
food Waste (t) | 22,028 | 23,524 | 24,836 | 28,388 | 20,938 | 19,852 | 19,026 | 17,134 | 19,320 | 24,402 |
food waste Basic unit (kg/ million yen) | 246.6 | 250.6 | 244.9 | 270.8 | 250.0 | 258.5 | 231.8 | 190 | 186 | 165 |
Recycling, etc. Implementation rate (%) | 23.4 | 20.5 | 17.5 | 13.3 | 14.2 | 14.7 | 14.9 | 16 | 17 | 27 |
*Data collected from Marugame Seimen, Toridoll Japan, KONA'S, and Meat no Yamagyu
Reducing Waste
Initiatives to reduce foodloss
The Toridoll Group is constantly trying new ideas and trying new methods in its daily operations to reduce waste and food loss. As part of this, Marugame Seimen, based on its brand concept of providing freshly cooked, handmade noodles, is also working to reduce food loss through cooking systems tailored to customer visits and initiatives to visualize the amount of food loss. Furthermore, for fair menus that use special or seasonal ingredients, the group is working to use up ingredients by setting sales periods based on the amount of ingredients procured and the situation, and by reducing the amount of ingredients per lot for ingredients used in small amounts daily, ensuring that the ingredients are used up by the expiration date.
Initiative to reduce boiled noodle waste through digital management based on store visitor predictions
The Toridoll Group is making efforts to reduce waste and food loss in its daily operations.
For example, at Marugame Seimen, in order to provide handmade, freshly made products, cooking and preparation are carried out at each store according to customer visit status, which also leads to reducing food waste. Furthermore, this activity is being promoted, and customer visit status at each store is being accumulated and analyzed as digital data. By more accurately timing the boiling of udon noodles through digital prediction, we are working to avoid over-preparing noodles. This initiative to reduce boiled noodle waste has been introduced at all Marugame Seimen stores.
Recycling food waste in collaboration with other companies
In order to build a food recycling loop, the Toridoll Group has been working with five restaurant operators, mainly in Aichi Prefecture, to collect food loss and convert it into feed, and to buy back some of the eggs raised by the eco-feed. We have been continuously active.
Furthermore, from February 2022, in collaboration with Matsuya Foods Holdings Co., Ltd., we will start a trial initiative to collect discarded noodles and turn them into feed for pigs at 12 stores in Saitama Prefecture.
We will continue to increase the number of target stores and strive to make effective use of food that would otherwise be wasted.
Introducing raw food waste disposers
The Toridoll Group is promoting the introduction of food waste disposal machines at Marugame Seimen stores.
The stores that have introduced the system are expected to process more than 24 tons of food waste per year.
Introduced a skimming machine that cuts the waste weight in half.
The Toridoll Group is proceeding with the introduction of a deep-fried dregs oil removal machine that extracts the oil contained in the tempura dregs. By putting the fried dregs through this machine before disposing of them, we are able to reuse the oil and reduce the amount of waste.
With this approach, approximately 45% of the weight of fried dregs can be recovered, and high economic efficiency can be expected along with the effective use of resources.
Installing oil filters
Marugame Seimen has developed an oil filter exclusively for fryers and installed it in all stores. The introduction of this oil filter extended the oil replacement cycle, which reduced the amount of waste cooking oil generated.
Paperless offices
TORIDOLL Holdings started the "Paperless Project" in 2018 to promote paperless operations with the goals of (1) consideration for the environment, (2) streamlining operations, and (3) reducing the risk of information leaks.
In the paperless project, IT technology is used to create an environment where work can be done without outputting materials, etc. on paper. We worked to reduce the amount of paper used.
We are reducing the amount of paper output in the office every year, and if we use FY2018 as the base year, the number of pages printed per year will be less than half in FY2022.
Reducing Water Consumption
Reducing Water Consumption via Restaurant Equipment
The Toridoll Group uses a large amount of water resources in the cooking process and other areas, and is working to use water resources sustainably through the development of cooking equipment and employee education.
For example, by installing various water-saving devices according to the purpose of each faucet in the kitchen, we are improving the functionality of the equipment and reducing water usage. Also, in some stores in shopping centers, wastewater from the chiller (cooling water circulation device) that produces cooling water to cool udon noodles is reused in the pre-washing process in the dish washing area. Through the accumulation of small efforts, we have achieved our environmental management target for water usage, and we will continue our activities in the future.
By installing various water-saving devices (2021)
Approximately 2hundred million480010,000 yen Water-saving effect
The annual amount of water used is about5010,000㎥ Water conservation
Contamination prevention
The Toridoll Group in Japan complies with the Sewerage Act, the Water Pollution Control Act, and local ordinances, and has installed grease traps that separate water and oil depending on the condition of each store, taking appropriate measures to prevent oil and other substances from leaking into the sewer. While there were no serious cases of environmental pollution in fiscal 2021, we will continue to comply with laws and regulations and work with local communities to promote environmental protection.
Employee training aimed at reducing water consumption
While the Toridoll Group is developing and replacing appliances with water-saving features, it also believes it is important to educate employees who use such equipment. At Marugame Seimen, through its environmental management system Eco Action 21, employees check and record the water meter five times a day. This allows employees to understand the amount of water used in the store themselves, leading to increased awareness of water conservation.
[This page was last updated on January 30, 2026] The figures are for fiscal year 2024, but some of the initiatives include information for fiscal year 2025.
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