Our Group is working to reduce food loss in line with its commitment to contributing to a circular society, which it has identified as a material issue. In addition to reducing loss in the manufacturing process, we are also cutting food waste at each stage of product development and raw material procurement. We are also promoting the reduction of food loss throughout the supply chain through technological innovation to develop products with long-lasting freshness, as well as the use of imperfect produce.
Long-Lasting Freshness through Technological Innovation
Our Group is promoting longer product shelf life through manufacturing process improvements and rigorous temperature control. By extending product sales periods, we aim to reduce food loss while maintaining quality.
We are also collaborating with business partners and external research institutions to develop technologies for extending product freshness based on scientific evidence.
Example Initiatives
- Hand-Rolled Onigiri Rice Balls: By introducing new equipment and making changes to our processes, we extended the shelf life by an average of eight hours.
- Chilled Bento Meal Boxes (Beef Kalbi Bento Meal Box): By transitioning from ambient to chilled temperature control, introducing new equipment, and making significant changes to our manufacturing processes, we extended product shelf life by approximately two days.
Effective Utilization of Unused Ingredients
Our Group is promoting the use of agricultural products that do not conform to shipping standards at the raw material procurement stage. By turning ingredients of sound quality into products, we are working to reduce waste at the production stage.
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- We use a wide range of agricultural products that are imperfect in terms of shape, size, or other characteristics, helping to reduce food loss. (The photos show some examples.)
Reducing Loss in Manufacturing Processes
Our Group is making continual improvements at each of its manufacturing sites to reduce loss in manufacturing processes. In addition to improving accuracy in raw material ordering and reviewing manufacturing processes, we are working to reduce waste loss by making effective use of semi-finished products between sites, balancing supply and demand by using refrigerated storage, and developing products and specifications that make use of by-products generated in manufacturing processes.
Furthermore, as part of our efforts for long-lasting freshness of our products, we are reviewing production frequency in certain areas to further reduce food loss.
Moreover, in some areas, developing products with long-lasting freshness has enabled us to review production frequency, helping to further reduce food loss.
Reducing Waste through Supply Chain Collaboration
Our Group collaborates on raw material procurement and product development through the framework of the Nihon Delica Foods Association (NDF). We are working with affiliated companies to reduce waste by improving production efficiency.
By participating in NDF’s food loss working group, we are coordinating efforts to address issues related to food loss. Based on these efforts, and in consultation with Seven-Eleven Japan Co., Ltd., we are working to reduce food waste by reviewing ordering methods and production systems.
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