Reducing Food Loss and Circularity in Food
First written in FY2023. 2 of 3 entries say "Advanced", first in FY2025. Latest entry: FY2026.
The whole theme swung hardest in 2024: 2 of 20 companies on the "Worse" side.
12 other companies' latest entry also says "Advanced".
- FY2026AdvancedAnnual report
「We are also working to reduce food loss by encouraging customers to take home leftovers, and have begun using mottECO at our major hotels. In addition, we are promoting food circularity through initiatives such as composting discarded food and recycling used cooking oil.」
In addition to the existing use of trimmings, composting and use of used cooking oil, the company began using mottECO at its major hotels to operate a takeaway service for leftovers. - FY2025AdvancedAnnual report
「We are also promoting food circularity by turning discarded food into compost and supplying used cooking oil as a raw material for sustainable aviation fuel.」
In addition to the existing use of vegetable trimmings, composting and use in employee cafeterias, the company described its initiative to supply used cooking oil as a raw material for sustainable aviation fuel. - FY2023First statedAnnual report
「Food loss is one of the major challenges facing hotels with large banquet halls and restaurants, but we have devised ways to use every part of vegetables, including trimmings, during the manufacturing process. We are also promoting food circularity by serving rice in employee cafeterias that has been grown using compost made from discarded food.」
The company provided its first specific description of efforts to reduce food loss and promote food circularity through the use of vegetable trimmings, compost made from discarded food, and rice served in employee cafeterias.