At Toridoll, we have introduced disposers experimentally at some Marugame Seimen restaurants. The experiment has led us to find that, at each of the three restaurants where the disposers were introduced, food waste is expected to be reduced by more than 75 tons every year. We are promoting a plan to introduce disposers at other restaurants as well.

Cooking of tempura involves the generation of agekasu, or crunchy bits of batter produced as a byproduct . We have introduced at Marugame Seimen restaurants a machine that squeezes agekasu before disposal and collects the oil, to recycle it and reduce waste.

We have developed an oil filter specifically for Marugame Seimen fryers, and completed installation at all stores in December 2018.
The introduction of this oil filter prolonged the oil replacement cycle, reducing the amount of waste edible oil generated by approximately 5% compared to prior the new oil filter.
In addition to improving quality and reducing costs, work efficiency during cleaning was improved and helped in preventing work-related accidents due to burns.
In the future, we plan to develop this product and expand it for fryers other than Marugame Seimen.

At Toridoll, we have launched a Paperless Project for the purposes of 1) operating in an environmentally friendly manner, 2) improving business efficiency, and 3) reducing the risk of information leakage.
In this project, we are striving to reduce paper consumption by making full use of information technology to build an environment where we can work without printing information on paper. We also encourage employees to change their mindset, asking them if they really need to use paper.