Environment｜Sustainability｜create restaurants holdings

Reduction of food waste

Act 01

Proper inventory management
- ● Bulk purchasing at the central kitchen, as well as strict management of purchasing and preparation (Icchou Inc.)
- ● Adjustment of purchasing and preparation based on reservation numbers and sales forecasts at stores, and sharing of ingredients between stores (Each company)
Act 02

Effective use of ingredients / Reduction of production process losses
- ● Utilization of surplus ingredients through collaboration with farmers and local shops (Each company)
- ● Menu design that avoids leftover ingredients (Each company)
- ● Product development utilizing trimmings and other scraps (Each company)
- ● Efforts to reduce the occurrence rate of non-standard products at bread manufacturing plants (SAINT-GERMAIN CO., LTD.)
Act 03

Encouraging customers to take home unfinished dishes
- ● Introducing "mottECO" *1 at "ICCHOU" (Icchou Inc.)
  ※1: An initiative encouraging customers to purchase take-home containers and pack up unfinished food to take home
  
  ⇒ The industry-government-academia alliance "Consortium for the Promotion of mottECO" *2, in which Icchou Inc. participates, has been selected for the Ministry of the Environment's "Model Project for Introducing Food Loss Reduction Measures Associated with Food Consumption Behavior" since FY2023.
  
  ※2: An industry-government-academia alliance comprising restaurant businesses, hotel businesses, prepared food businesses, local governments, and universities, aimed at promoting food loss reduction
- ● Selected for "FY2025 SDGs Gunma Business Practice" *3 (Environmentally Friendly Business) in recognition of its efforts in resource circulation, local production for local consumption, and reducing environmental impact, in addition to food loss reduction through the introduction of "mottECO" mentioned above (Icchou Inc.)
  ※3: A program by Gunma Prefecture to select and highlight outstanding initiatives by local businesses contributing to a sustainable society.
- ● Providing oil-resistant bags (paper) for take-out at "Karaage Center" (CLOOC Dining Co., Ltd.)
Act 04

Waste reduction through food sharing
- ● Introduction of the food sharing app "TABETE" at bakeries such as "JEAN FRANCOIS," "Saint-Germain," and "L'airbon" (Gourmet Brands Company inc., SAINT-GERMAIN CO., LTD., L’air bon inc.)
- ● Selling surplus bread nationwide through the bread e-commerce site "rebake" at the bakery "JEAN FRANCOIS" (Gourmet Brands Company inc.)
Act 05

Circulation of food waste
- ● Recycling of used oil (waste oil) through conversion into fuel, feed, etc. (Each company)
- ● Providing food scraps to nearby zoos (Icchou Inc.)
- ● Providing factory surplus products to pig farms and breadcrumb manufacturers (SAINT-GERMAIN CO., LTD.)

Coexistence and
co-prosperity with
producing areas,
and Healthy food

Act 01

Local production for local consumption / Collaboration with production areas
- ● Concluded a partnership agreement with Nagano Prefecture on regional revitalization through food (KR FOOD SERVICE CORPORATION)
  ⇒ "Kamikochi Azusa Coffee" is contributing to improving the recognition of agricultural and livestock products from Nagano Prefecture.
- ● Development of local menus using locally sourced ingredients and promotion through commercialization of local specialties and signature dishes (Each company)
- ● Promoting local production for local consumption and collaboration with production areas through a comprehensive business alliance with JA ZEN-NOH (Each company)
- ● Using Tokyo-sourced ingredients as much as possible, from pork, fish, eggs, and vegetables to fresh herbs used in herbal teas at "EVERYONEs CAFE Ueno Onshi Park" under the concept of "Made in Tokyo" (Create Dining inc.)
- ● Introduction of "Rainforest Alliance Certified" *4 coffee at some stores (Create Dining inc.)
  ※4: Rainforest Alliance Certification is a comprehensive certification system for promoting more sustainable agriculture, including forest protection, respect for workers' human rights and improvement of their livelihoods, and mitigation of and adaptation to the climate crisis.
- ● Concluded a foster parent agreement based on the "Forest Foster Parent System" with Omachi City, Nagano Prefecture, and conducted forest maintenance activities (KR FOOD SERVICE CORPORATION)
Act 02

Interaction with production areas and farmers at each Group company and store
- ● Conducted agricultural experience training on the Miura Peninsula as "Farm Day" (Create Dining inc.)
- ● Visited farmers in Nagano Prefecture and conducted agricultural experiences for "Kamikochi Azusa Coffee" (KR FOOD SERVICE CORPORATION)
- ● Offered training programs that enable participants to experience Matcha such as picking tea at a farm in Uji, Kyoto, and observed the tea manufacturing process at a factory for "MACCHA HOUSE Matcha-kan" and other Japanese cafe brands (create restaurants inc.)
- ● Building trust relationships with farmers through visits to contracted farmers by each store and assistance with farm work (Each company)
Act 03

Selection of environmentally conscious ingredients
- ● Menu development utilizing sustainable foods such as plant-based cheese, soy meat, and MSC-certified or ASC-certified sustainable seafood (Each company)
- ● Introduction of vegan menus and use of organic vegetables, organic coffee, and region-specific ingredients (Each company)
  ⇒ "Mr. FARMER Omotesando" operates as an all-vegan cafe.
Act 04

Sustainable ingredient procurement
- ● Participation in the “Forest of Life Project” for environmental friendliness and sustainable food procurement (Icchou Inc.)
  ⇒ Participated in mangrove planting activities in Indonesia by purchasing environmentally friendly ingredients (shrimps)
- ● Building a sustainable supply chain (CMD Inc.)
  ⇒ Long-term contracts based on prices that cover production costs have been concluded between rice producers, suppliers, and our Group (mainly for stores in the Kanto area).

Contribution to a
carbon-free society

Act 01

Energy conservation
- ● Group-wide efforts to improve logistics efficiency (CMD Inc.)
  ⇒ By consolidating multiple warehouses within Group companies into one each in Kansai and Kanto, and implementing and expanding joint delivery, we have reduced the number of deliveries by approximately 20% compared to before.
- ● Continued introduction of LED lighting (Each company)
- ● Introduction of automatic timers and motion sensors (Each company)
- ● Changing electricity and gas contracts that contribute to CO₂ reduction and selecting kitchen equipment with consideration for CO₂ reduction (Each company)
- ● Use of renewable energy (Each company)
- ● Utilizing the "gas cogeneration" *5 system at Saint-Germain Yokohama Plant and "Kagonoya" (SAINT-GERMAIN CO., LTD., KR FOOD SERVICE CORPORATION)
  ※5: Gas cogeneration is a system that effectively utilizes "waste heat" generated when producing heat from gas as energy.
- ● Utilizing automatic power-off function and optimizing temperature settings through introduction of "Eneflex" *6 service (KR FOOD SERVICE CORPORATION)
  ※6: Eneflex is a service that visualizes the operating status of gas equipment and performs remote control.
- ● Detailed energy conservation at each store, including thorough elimination of standby power, optimizing the use of kitchen equipment during peak and off-peak periods, and room temperature management using room thermometers (Each company)
Act 02

Reducing plastic use
- ● Reduction of plastic waste through use of biomass-based shopping bags and packaging materials and restraint on plastic straw use (Each company)
- ● Introduction of wooden tableware, stirrers, chopsticks, etc., and switching to non-plastic materials such as paper packaging containers and straws (Each company)
- ● At some stores, changed serving containers from plastic cups to glass containers for in-store use (Each company)
Act 03

Other environmentally conscious initiatives
- ● Introduction of food waste disposers (Icchou Inc.)
- ● Adopted T-shirts made of 100% recycled materials as uniforms at "Mr. FARMER" (Create Dining inc.)
- ● Remade acrylic splash guards used during the COVID-19 pandemic and reused them as keychains printed with the brand logo (YUZURU Inc.)
- ● Reduction of approximately 10 tons of paper annually through the digitization of shareholder benefit vouchers, etc. (create restaurants holdings inc.)

Efficient use of
water resource

Act 01

Promotion of water conservation
- ● Utilization of water-saving devices and water usage management (Each company)
Act 02

Utilization of groundwater (YUZURU Inc.)