Environmental Preservation & Contribution to Society
Considering environment preservation, existing plastic lunchbox containers have been changed to new partially paper-made containers.。
In principle, the use of disposable chopsticks at our restaurants have been abolished from 2008, and instead, washable and reusable, environment-friendly plastic chopsticks are currently used, which leads to the contribution to forest environment preservation and waste reduction.
Our food waste recycling rate has surpassed the most recent targets in the Food Recycling Law.
Matsuya Foods leads the way in environmental preservation activities. Since February 2006, our trucks collected raw garbage from our restaurants in the Tokyo area, which has extended to the Saitama area in 2007. Using our recycle loop, the collected garbage is compression -dried at the Ranzan Factory and converted into raw materials for feed and fertilizer. At the Mt. Fuji Factory, we installed an innovative recycling system that uses underground natural water flows to automatically transport factory waste to the compression drier. This system enables us to recycle all the waste (100%) generated by the factory. As a result, in fiscal 2007, a recycling rate of over 75% for the entire group was achieved.
Wide-ranging environmental preservation efforts permeate our corporate activities.
Our efforts toward environmental preservation are not limited to our production bases. Matsuya Foods has cut consumption of electric power, gas and water at our restaurants, we make sure refuse is sorted and we regularly measure emissions. Used oil from our restaurants is sent to an external company for total recycling, and in addition, textiles such as old restaurant uniforms are sent through M.L.S., a Matsuya Group company, to be made into eco-mops, eco-bags and other recycled products. Matsuya Foods also contributes to waste reduction by promoting the reuse of detergent containers, tableware and kitchen facilities. Our headquarters and factories undertake various efforts to reduce the amount of waste paper. By installing the latest systems, we have succeeded in saving a high level of electric power and water. Matsuya Foods will further undertake full-scale efforts to develop environmental preservation activities.
Matsuya's own trucks, some of which are low-emission hybrid models,collect raw garbage from our restaurants in Tokyo and Saitama.
Raw garbage delivered to the Ranzan Factory is heated and dried in the vacuum drier at a temperature of 65℃ for over 6 hours.
The vacuum drier can process approx. 4.8 tons of garbage a day. The dried waste is finely shredded in a hopper and recycled into high-quality fertilizer.
The processed waste is delivered to producers as premium quality fertilizer, contributing to the realization of a recycling society.
We are engaged in supporting "work experience program", an educational program for elementary and junior high school students, to teach how hygiene is managed and the importance of working through the work experiences at our restaurants around the country.
Wide-ranging environmental preservation efforts permeate our corporate activities.
Our efforts toward environmental preservation are not limited to our production bases. Matsuya Foods has cut consumption of electric power, gas and water at our restaurants, we make sure refuse is sorted and we regularly measure emissions. Used oil from our restaurants is sent to an external company for total recycling, and in addition, textiles such as old restaurant uniforms are sent through M.L.S., a Matsuya Group company, to be made into eco-mops, eco-bags and other recycled products. Matsuya Foods also contributes to waste reduction by promoting the reuse of detergent containers, tableware and kitchen facilities. Our headquarters and factories undertake various efforts to reduce the amount of waste paper. By installing the latest systems, we have succeeded in saving a high level of electric power and water. Matsuya Foods will further undertake full-scale efforts to develop environmental preservation activities.
Mainly at suburban restaurants, we have positively adopted barrier-free design in consideration of visits of customers in wheelchair and elderly customers.
The same plastic detergent containers are repeatedly used at our restaurants, contributing to the reduction of plastic garbage.
Fabrics such as worn-out uniforms are used as raw materials of ECO mop and those recycled products are reused at our restaurants.
